Author Topic: Anyone ever try white lily or cake flour to make a deep dish?  (Read 587 times)

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Offline pythonic

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I would think the flakiness would be great.
If you can dodge a wrench you can dodge a ball.


Offline Garvey

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Re: Anyone ever try white lily or cake flour to make a deep dish?
« Reply #1 on: March 22, 2013, 09:34:03 AM »
A google search of the site reveals that it's been done.  No raves, though.  Much of that was from a long time ago, though, so I'd be interested how it might play out now, given all the new knowledge on kneading times, etc., that has come to light.

Also, there was some discussion about Uno using it in their frozen product (along with soybean oil, as another odd ingredient).

Cheers,
Garvey


Offline pythonic

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Re: Anyone ever try white lily or cake flour to make a deep dish?
« Reply #2 on: March 22, 2013, 06:39:10 PM »
White lily flour supposedly makes the best biscuits in the country.  I will have to give it a shot.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Anyone ever try white lily or cake flour to make a deep dish?
« Reply #3 on: March 22, 2013, 08:07:42 PM »
We buy the self-rising for biscuits, and yes, it is the best.  (Needless to say, you don't want self-rising for pizza.)