Can I sub different flours for the one listed when baking (such as cake flour for regular flour or pastry flour)?
You really should NOT do this because the quality of the baked good will not be the same. Pastry and cake flour both have much lower protein contents than regular flour and therefore the product might turn out too fragile and soft…not what you are looking for. I’ve tried using pastry flour instead of regular flour for pancakes one time and was not pleased at the outcome because they pancakes turned out way too soft. If you are serious about baking you should invest in a couple different kinds of flours to keep on hand!
