— Anne Acreman

I don't ever use whole wheat flour in cakes or cookies. I use whole wheat pastry flour, which is whole wheat flour. It's just a different wheat and it has less protein. So that works well. White hole wheat is a very interesting thing because, you know, when I first heard about it I thought, oh, white hole wheat. So that must be pastry flour. And it's actually, excuse me, it's not. I spoke with the people at Bob's and at King Arthur, it's really, it's a variety of wheat that is like, it's whole wheat flour. It has just been rebranded to, I think they're calling it, I don't remember, but I'm, I will find out and if anybody wants to know, send me an email or I'll put it in here if I can. But it's been, it's been given a new name because there has been so much confusion about what is white hole wheat flour. So it look for it, it's got a, it's got a new name. And, um, what I generally do and is most of my batter based desserts, meaning cakes are made with 50% AP flour, 50% whole wheated pastry flour. I'm gonna ask Patrick to put up quickly two photos of one is a cake that I made for a birthday yesterday for a really beloved chef in Philadelphia. I'm just gonna step off here for a minute. And, um, the other is a mis plus. And those, that cake, which is my chocolate cake to live for, was made with, um, 50% hoy pastry flour, 50% AP flour, and it was for a big party. And you know, not everyone was vegan as they usually were. And we just heard that is the best chocolate cake I ever had.