It looks to me by the posts above that White Lily is just what we in the Midwest always called "cake flour"- is that right? Different consistency, different results. Used it always in Angel Food cakes for instance. Anyone know? I'm just curious. Have never seen White Lily.
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Back to the White Lily subject for a moment-need more info
- Thread starter CathyZ
- Start date
melissa-dallas
Well-known member
It's is milled from soft winter wheat so it is lower protein/gluten
than most all-purpose flour. I never see it here either.
than most all-purpose flour. I never see it here either.
No, they're different. White Lily is an all-purpose flour but has slightly less protein than KA,
Pillsbury and Gold Medal. It supposedly is better for biscuits and quick breads, which is why I keep it on hand, because it's my understanding that my all-purpose flour of choice, KA is fairly high in protein. And frankly, I need all the help I can get when it comes to biscuits, etc.
Pillsbury and Gold Medal. It supposedly is better for biscuits and quick breads, which is why I keep it on hand, because it's my understanding that my all-purpose flour of choice, KA is fairly high in protein. And frankly, I need all the help I can get when it comes to biscuits, etc.
music-city-missy
Well-known member
It all has to do with the gluten content
the more you work dough, the more you develope gluten which is good for breads and such but not so much for any kind of quick bread like biscuits, muffins, etc. But it is protein content that matters. Bread flour is around 12-13%, all purpose 12-11%, soft wheat/pastry/cookie flour 9-10%, and cake 8-9%.
If I didn't have White Lily (and yes I do buy it specifically for making biscuits), I would use regular all purpose or a pastry flour if you can find that but I don't think I would go to a cake flour as I don't think it will have enough gluten. Or mix them. It just makes a more tender biscuit.
We used Martha White, White Lily and Southern Biscuit brands. If anyone wants any to just see what the real difference is, let me know and I'll ship you some.
the more you work dough, the more you develope gluten which is good for breads and such but not so much for any kind of quick bread like biscuits, muffins, etc. But it is protein content that matters. Bread flour is around 12-13%, all purpose 12-11%, soft wheat/pastry/cookie flour 9-10%, and cake 8-9%.
If I didn't have White Lily (and yes I do buy it specifically for making biscuits), I would use regular all purpose or a pastry flour if you can find that but I don't think I would go to a cake flour as I don't think it will have enough gluten. Or mix them. It just makes a more tender biscuit.
We used Martha White, White Lily and Southern Biscuit brands. If anyone wants any to just see what the real difference is, let me know and I'll ship you some.