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

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8
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1answer
2k 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 ...
1
vote
2answers
595 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 ...
1
vote
4answers
3k views

What is the proper volume to weight conversion for Bisquick?

Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient and less messy). So what is the proper ...
3
votes
2answers
9k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
3
votes
2answers
4k views

Substituting white flour for maida in making Indian samosas

Indian recipes call for using Maida or All-purpose flour in making samosa. Disregarding for a second the difference between the two (as discussed in here - Difference between Maida and All purpose ...
3
votes
1answer
2k 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 ...
11
votes
3answers
31k views

How can you make “All Purpose Flour” using home ground wheat?

We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
0
votes
2answers
442 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 ...
3
votes
2answers
408 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.
1
vote
2answers
323 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
259 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 ...
1
vote
1answer
10k views

Substitute Quinoa Flour to All-Purpose Flour

If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?
3
votes
1answer
611 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
votes
2answers
931 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?
8
votes
3answers
2k views

What is the advantage of a roux over a raw flour slurry, in sauce?

My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with ...
0
votes
0answers
65 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 ...
1
vote
2answers
1k 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?
2
votes
1answer
171 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 ...
5
votes
2answers
33k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
0
votes
2answers
1k 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 ...
5
votes
3answers
260 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 ...
9
votes
2answers
9k views

Flour alternatives for roux

I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
2
votes
1answer
144 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 ...
29
votes
7answers
10k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
2
votes
3answers
2k views

bread flour strength?

I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread flour strength. I have strong bread ...
6
votes
2answers
2k 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
899 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 ...
6
votes
3answers
3k views

How many cups of flour are there in a pound?

I have a recipe that calls for 5 pounds of flour, but I live in a country that sells their flour in 1-kg bags. So I put in 2 kg = 4.4 pounds... How many cups should I put in for the remaining .6 pound ...
0
votes
1answer
331 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
votes
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? ...
1
vote
2answers
7k 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 ...
1
vote
1answer
70 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 ?
12
votes
3answers
5k 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 ...
9
votes
3answers
78k views

What is the correct ratio to make self-rising flour?

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP 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?
12
votes
2answers
22k views

How can I check if my flour is self-raising or plain?

If I have some unlabelled flour in the cupboard, is there a way I can determine if it is self-raising flour or plain flour, before cooking with it and just checking if the cake rises? :)
2
votes
2answers
231 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
174 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
2k views

Oat Flour for pasta not rolling well?

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, ...
13
votes
6answers
944 views

Cup measurements: shake or scrape?

When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. ...
0
votes
1answer
211 views

Why doesn't my whole wheat dough pass the Poke Test?

http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it ...
1
vote
2answers
942 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
votes
5answers
9k 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 ...
4
votes
6answers
951 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 ...
2
votes
1answer
225 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 ...
-3
votes
1answer
302 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
0
votes
1answer
1k views

Napoletana Pizza dough not elastic and breaking

I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar After kneading, I left it rise ...
2
votes
1answer
434 views

Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown coloured skin gets formed on the surface ...
1
vote
2answers
379 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
1
vote
1answer
223 views

Cooking safety and cricket flour

I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I ...