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

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2
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1answer
359 views

Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?

I was trying to use up some old bananas yesterday and decided to make banana muffins. I find that my (improvised) recipe that I pulled from the Internet is a bit dense. I have a sponge cake recipe ...
2
votes
1answer
285 views

Halva smells like play-dough? a common ingredient?

I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she makes Play-dough from flour it also has ...
2
votes
2answers
102 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
4answers
613 views

Cutting cold butter into flour - which mixer attachment should I use?

I have a kitchenaid 6 quart stand mixer and a large family of nine. At the moment we're using coupons to buy biscuit dough, but I wanted to look at the time and effort to make our own. Not just for ...
1
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2answers
1k views

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the ...
1
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2answers
96 views

Making Roux when Flour is Missing

I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What could I use instead? (Note that my ...
1
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2answers
1k 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 ...
1
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2answers
101 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 ...
1
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2answers
1k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
1
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3answers
753 views

bread flour strength?

ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant? or if not will that ...
1
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2answers
39 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 ...
1
vote
1answer
70 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 ...
1
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2answers
83 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
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3answers
132 views

Is US flour significantly different than it used to be, or than flour outside of the US?

I encountered this statement elsewhere: The wheat in the US has been genetically modified to be much higher in gluten. People who live in other countries and then come here cannot use their ...
1
vote
1answer
51 views

What to do when too much shortening is added to flour?

I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just ...
1
vote
1answer
85 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 ...
1
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2answers
1k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
1
vote
1answer
235 views

Why use 2 types of flour in this Hooters Hot Wings copycat recipe?

SEE: http://www.copykat.com/2009/02/02/hooters-hot-wings/ I'm wondering what the purpose is of using whole wheat flour and all purpose flour in the breading recipe. Is there a benefit to this? Does ...
1
vote
1answer
281 views

Is there a way to save cookies that were baked without flour?

I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but also difficult to eat because they have ...
1
vote
1answer
391 views

Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?

I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
1
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1answer
4k 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?
1
vote
0answers
204 views

What is the difference between cake flour and AP flour? [duplicate]

Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and ...
1
vote
2answers
177 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, ...
0
votes
3answers
1k views

Substitute for refined white flour to make fried potato wedges crispy?

I used to make potato wedges using refined flour, using this recipe. Basically refined flour and corn flour is used to provide extra crisp to potato wedges. The parboiled wedges are coated in a ...
0
votes
2answers
26k views

Should flour be thrown out past its expiry date?

As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
0
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1answer
734 views

What care should be taken to prepare dough and Chapatis with Rice flour?

Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all. This dough did NOT stick to itself ...
0
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2answers
2k views

Flour and water… at which temperature?

What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
0
votes
1answer
2k views

How to make Namkeen Mathi/Mathri?

Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add ...
0
votes
1answer
51 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 ...
0
votes
1answer
804 views

Is Bisquick the same as self-rising flour?

Is Bisquick the same thing as self-rising flour? or if not, what differences are there? Is it a good substitution if a recipe calls for self-rising flour?
0
votes
1answer
99 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 ...
0
votes
1answer
82 views

Searching for a “Dry Goods Starter Mix”

Friend of mine had a dry goods mix that included things like flour, salt, sugar... it kept indefinitely and could be used in proper portions for any number of bread type items - muffins, pancakes, and ...
0
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1answer
4k views

Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]

Possible Duplicate: What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
-1
votes
2answers
315 views

What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?

What are the different types of flours used in making Rava Idly, Dosa, Halwa, Ladoo and Upma in Indian Cuisine? What are the differences between Wheat flour, Semolina flour and Rice flour in cooking ...
-1
votes
0answers
28 views

Rancid Walmart flour [duplicate]

The flour I've been buying at walmart lately smells like dead rats(I would guess they would smell like this). Real strong, does not seem to change the taste of my cooking. I am planning on going back ...
-3
votes
1answer
182 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?