Thanks.
I use a lot of cake flour because I use it for pizza dough. My family's favorite cake also uses cake flour. Mine uses AP. Like chocomouse I use Bob's Red Mill. I switched when KAF started using corn starch and never switched back even when they stopped. Plus KAF comes in two pound boxes here and Bob's in three pound bags and it's less expensive. Probably why I didn't switch back.
I wish I could store 50 pounds of flour. It's so much less expensive - $15 for 50 and $4 for five pounds for bread or white whole wheat. But right now we don't have the storage space.
