For more fun, buy a couple bags of White Lily Flour when you visit the south , and stick them in your carry on luggage. You will get plenty of attention from TSA....
"Whereas conventional all-purpose flour contains a protein content of 12 percent, White Lily flour boasts a modest 9 percent, making it more similar to pastry flour than actual all-purpose. As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise. Fundamentally, there is little to no difference in buying White Lily’s self-rising flour and adding additional salt and baking powder to White Lily’s all-purpose flour. Although if you favor more consistency in the blend, go for the self-rising.
....You can make your own White Lily facsimile by replacing half of your conventional all-purpose or self-rising flour with cake flour. Cake flour has a 6-percent protein content, which, when mixed in equal proportions with 12 percent all-purpose flour yields a total of 9-percent protein. In the immortal words of Thomas Dolby, “Science!”
Edited by 2rocky, 12 December 2018 - 11:08 AM.