Questions should be about flour (wheat or any other kind) uses, storage, etc.

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49 views

Rolling shop-bought pastry without flour [duplicate]

Last night I got a block of frozen shortcrust pastry out of the freezer as I'm planning on making a pie tonight. It has just occurred to me that to roll it out, I'll need flour, and I don't have ...
2
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1answer
62 views

UK scones versus US scones

I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK ...
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2answers
86 views

Dough whisk as a substitute to a mixer or wooden spoon

I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a dough whisk instead of a wooden spoon? ...
4
votes
1answer
109 views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have ...
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1answer
104 views

Can you use bread flour that is 2 months past the best use by date? [duplicate]

I've got some bread flour that has been in the refrigerator that has a best use date of Sept. 2015, and it's now Nov. 2015, is it okay to still bake with it?
2
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2answers
92 views

separating almond flour from almond meal

I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from 50:50 (almond:wheat flours) is almost ...
0
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1answer
42 views

Alternative for Celery salt and Coconut flour

I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconut flour online but I want to know if i ...
5
votes
1answer
304 views

When does gluten start to develop in pie crust or biscuits?

To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around, the more the gluten develops. There's ...
2
votes
1answer
88 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
2
votes
1answer
169 views

Are stone or metal grinding wheels better for flour?

I want to buy a flour mill for bread and pizza flour. I read that stone grinding wheels are better for grinding fine flour (tipo 00) than metal burrs. The mill that I am looking at does offer fine ...
3
votes
2answers
208 views

How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?

1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
5
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1answer
57 views

Is it possible to use Coffee Mill for other grain?

I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tradicional Mill (at a cheap price) I want ...
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0answers
117 views

what is canned flour's shelf life?

So, I have canned flour from 1991. It's been airtight and in our food storage. There is no bugs and it smells fine, is it good to use?
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1answer
123 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
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2answers
474 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
8
votes
1answer
916 views

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
2
votes
1answer
1k views

Is it okay to mix bread flour and all-purpose flour when making a pizza dough?

From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification). I'm ...
3
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2answers
338 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
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2answers
271 views

I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet

I bake them in a 350 degree oven for 45 minutes but it seems the insides refuses to harden and dry any advice? PS: The mixture is (oat flour, baking powder, mashed banana, Jam, milk, maple syrup, ...
2
votes
1answer
215 views

How is King Arthur bread flour made?

I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if ...
3
votes
3answers
4k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
3
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1answer
446 views

What is: Yellow Flour?

We were told that yellow flour (Italian) can be added to normal white flour to make a good crispy pizza dough? What is this yellow flour?
2
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2answers
741 views

Cake flour or all-purpose for shortbread?

The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to going halvsies?
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2answers
341 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
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0answers
54 views

Machine ground wheat flour vs hand ground wheat flour

My question is based on this concept: The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius. As far as my knowledge ...
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2answers
953 views

Rice flour: weight to volume

I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to?
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2answers
261 views

Mochi: pounded vs. from rice flour

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...
2
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1answer
144 views

Do Asian groceries carry vital wheat gluten?

I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from vital wheat gluten so I was wondering ...
4
votes
4answers
203 views

Why does my corn flour dough feel like wet sand?

I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up. What should I do better next time ? I followed this simple receipe: 2 ...
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2answers
997 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
6
votes
3answers
2k views

Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
5
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3answers
251 views

Substitution for idealmjöl

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...
2
votes
1answer
122 views

How to choose the right kind of flour?

I love to cook but I'm not too much into baking. My mom is currently visiting from overseas so there is more baking going on in the house. Unfortunately, she doesn't really know English so it's hard ...
6
votes
2answers
1k views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
8
votes
1answer
774 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
7
votes
4answers
517 views

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...
0
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1answer
285 views

Does unopened whole wheat flour have to be refrigerated? [duplicate]

The organic whole wheat flour that I bought is in a sealed thick plastic bag and has never been opened. Should it be refrigerated (or frozen)? And does opened white flour need to be refrigerated? My ...
2
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2answers
66 views

Which type of flour would be better to use in this case?

I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? ...
0
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2answers
5k views

cake baking problem (white lumps of flour)

I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then ...
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1answer
64 views

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?
2
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3answers
275 views

Is there any advantage to resting (banana) bread batter?

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...
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vote
3answers
1k views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
12
votes
3answers
4k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
6
votes
1answer
1k views

Can flour be used interchangeably with starch?

I don't know if the question I'm asking is suitable for this site, but can the word flour be used interchangeably with starch?
2
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2answers
216 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
5
votes
1answer
167 views

Can an all wheat flour be high in protein, yet low in gluten?

I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally ...
1
vote
2answers
791 views

Using whole wheat flour instead of all purpose and semolina

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all purpose and semolina flour. I know the taste will be a little different but can I ...
2
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5answers
7k views

Is there an alternative to spreading flour when rolling the dough?

Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way ...
1
vote
1answer
206 views

Pizza dough is way too wet, already in the oven. Fix?

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...
4
votes
6answers
898 views

What is the best way to store the whole wheat flour for daily usage?

http://cooking.stackexchange.com/a/33892/6168 For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in ...