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Old 21 January 2019, 02:00 AM
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ganzfeld ganzfeld is offline
Join Date: 05 September 2005
Location: Kyoto, Japan
Posts: 23,791

I started cooking with 'buttermilk' recipes first but I think by the time I was eight I realized I wasn't ever going to be cooking with buttermilk and adjusted.

More folding is, IMO, what gives it the layered flakiness. But I've never done an experiment with different flour. I do know that my "buttermilk pancake" recipe I've used all my whole life (disclaimer: contains no buttermilk) is not as good with cake flour so I bought both and now would be my chance except we usually don't have access to a real oven... (I have several workarounds that work fine but I can't imagine it would be relevant to anyone with a real oven).
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