Q:

-Melissa ‘Missy’ Dyches, Via Facebook

 Q: My jelly won't gel. Suggestions?

-Susan Ayers, via Facebook

   Q: My biscuits are flat like hockey pucks. And I don't overwork them. I want them to rise and be fluffy!

-Amy Harris, Via Facebook

Q: How come when I bake with Splenda, everything turns out dry and crumbly? Is there another alternative to cutting sugar, that keeps the moisture locked in???

-Sharyl King, via Facebook

Q: I used pre-shredded cheese in my pimiento cheese last weekend and my mother almost had a come apart.  What's the big deal?  Using pre-shredded cheese is so much quicker.

Harper J., Augusta, GA

We recently received this great question from Diana Odenbrett. What is the equivalent of switching a cake recipe from regular flour to cake flour? Test Kitchen to the rescue!

To substitute all-purpose flour for cake flour, reduce the amount of flour called for by 2 Tbsp. per cup.  In a pinch and out of cake flour.  Whisk together 3/4 cup all-purpose flour, plus 2 Tbsp. cornstarch to equal 1 cup cake flour.

Cake flour is soft wheat flour with low protein content.  What does this mean to a novice baker?  It’s more forgiving than all-purpose flour. If you make a mistake and over mix the batter, the cake’s texture won’t be tough after baking. Less gluten is developed, and for cakes this is a critical factor – it means a soft, tender crumb. Cake flour is bleached, which explains its very bright, white appearance.

Baking with whole wheat can be a little tricky especially if you're trying to substitute whole wheat flour for ALL of the all-purpose flour in a recipe.  Check out our test kitchen tips for baking with whole wheat. 

Q: I'm substituting whole wheat flour for white flour in an attempt to cut down on white flour in baked goods.  My recipe for oatmeal cookies is coming out dry!!!  Any suggestions for adding something to a standard oatmeal cookie dough recipe that might help with this problem?  Any tips for cutting down on the "wheaty" taste?

We’ve found that a combination of whole wheat and all-purpose flour works best in most baking recipes.  If you substitute whole wheat for all of the AP flour, you will need to tweak the fat and liquid ingredients to achieve the desired texture in whatever you are baking.  May we also recommend whole wheat pastry flour instead of stone-ground whole wheat flour.  Flours differ in the amount of protein and gluten-forming proteins which alters the way liquids are absorbed.  For this reason, we like to start with a combination of whole wheat and AP flour in order to minimize the amount of tweaks or changes we need to make to the recipe.  This will also minimize any “wheaty” flavors as well.

Photo Courtesy of FLIKR http://www.flickr.com/photos/santos/2117347362/

Q. I have had a recipe for Pound Cake that is from February 2000 issue.  I have been intimidated to try it, but bit the bullet a couple of weeks ago.  It was a hit!!  All I took home was crumbs and my cake carrier.  Thanks, Southern Living for giving me confidence to make a Southern tradition.

 
Also, I have a real problem!!  My mother used Red Band flour until she quit cooking, and I the same.  I have since learned that it has been discontinued.  What flour do ya'll use in the test kitchens at Southern Living?  I tried KIng Arthur flour on my chocolate cake receipe several years ago.  If I had dropped it on the floor, it would have gone all the way to China and beyond.  With Red Band flour, the cake was light  and springy; with King Arthur, it was flat and hard as a brick.  Any suggestions will be greatly appreciated. Cecil A.

A.White Lily flour is the hands-down winner from our staff.