Hello there,

We live in the UK and King Arthur Baking is our favourite recipe website! (You were the only people who could teach me to bake bread, and for that I am sincerely thankful!) I've been searching your website virtually every day for two years; it's a goldmine. I just wish we could offer our support by buying your products.

I just wondered whether I could ask a couple of questions, please.

1. The best substitution for all-purpose flour in cakes?
In the UK we only have plain flour or strong (bread) flour, besides self-raising, very strong, etc.
I have found that strong flour always substitutes very well in bread recipes.
But plain flour doesn't always work out for cakes. Especially buttermilk / sour cream cakes, which often deflate or become dense, like they can't bear up under the weight. I suspect that plain flour is lower in protein / gluten than AP. I was wondering whether you know of any adjustment that UK bakers could make, e.g. using a combination of strong and plain flours?

2. Will you be bringing your products to the UK, post-Brexit? I can imagine that Waitrose supermarkets (part of John Lewis and Partners department store group) would be a great outlet, as they already have a lot of US imports and are known for their specialty baking products. We would love to be able to try products like Fiori di Sicilia, buttery dough flavouring and PB chips in the UK!

Best wishes

The Maye family,
Northamptonshire,
UK.

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