How long should you keep cake flour in box softasilk pillsbury

There are a lot of factors. It would be helpful to see the recipe.
You could be using the wrong amount of baking powder, or nun at all
Are you using self rising flour
Your oven may be the wrong temperature.

Baking soda.

Come on David. Take 23 divided by 4 1/3 or 4.333 and what do you get?

Semper Fi,
Z

self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it. If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.

Sounds like it was over-kneeded. This causes it to shrink and harden while baking (and cooling).

oil spray or best thing I do is regardless of what my bakeware is I always put baking paper in then lightly spray keeps bakeware in good condition and just in case you dont quiet butter every inch

Make sure you are following the recipe very carefully. You have to have the proper type of four, and yeast. Make sure you are using flour that is called bread flour. This type of flour has higher glutent than cake flour. Cake flour would make a heavier bread.

As for the yeast, there is a special yeast for bread machines. Regular yeast would be too slow acting for most bread machines.


Jerry G.