Back in June, a reader (yes, I do have one!) emailed me to ask whether I thought it would be okay to treat large batches of flour at a time since her microwave would be big enough to accommodate this. I replied that I thought it would be fine as long as the depth of the bed of flour remained the same as for a smaller batch. She tried it and it worked – which means less time overall doing all that standing and stirring.
But it’s easy to forget how exciting that first “It worked!” actually is. Catherine has kindly allowed me to post her photo of the results of her own treated vs. untreated flour experiment, along with extracts from her email to me. I can identify so well with her astonishment on taking the cakes out of the oven. It really doesn’t seem possible that something so simple as heating up the flour beforehand could make such an outstanding difference.
Thanks for your prompt reply! Yesterday evening after emailing you … I baked 2 test cakes, identical in all things other than the heat-treatment of the flour, and was quite astounded at the difference in results. In both cases the flour was comprised of 1/8 by weight cornflour to give cake flour following your recommendations.
I’m attaching a photo to confirm what you already know! No prizes for guessing which cake is which. I was sure you were right but there’s nothing quite like seeing the evidence in the flesh…
I’m happy to say that I’m very much looking forward to finally meeting Catherine when she comes to have lunch with Rose, Woody and me next week 🙂