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

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11
votes
1answer
5k views

How can you tell when flour has gone off?

I was just reading another topic about grinding flour where someone suggested that their flour supply would go off within two weeks if not kept in the freezer. I buy my flour in 20lb bags that last me ...
8
votes
3answers
1k views

Are there substantial benefits to grinding your own flour?

I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my impression that white flour (even ...
3
votes
2answers
593 views

Is there such thing as white wheat berries?

I have been told that you cannot home grind white flour for white bread. Is this true, or is it just harder to find white wheat berries to grind?
6
votes
3answers
659 views

Baking bread with spelt flour, without using a bread pan

I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than when using wheat flour, and when baked, ...
3
votes
1answer
442 views

Why Buckwheat Pancakes?

I'm interested in buckwheat. What is it, what are the common uses, and why are there so many recipies (relatively speaking) for buckwheat pancakes? What does the buckwheat do to a pancake that makes ...
5
votes
4answers
8k views

How to mix a roux with stock?

My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not? The roux was very hot,but the stock ...
19
votes
14answers
20k views

What is chickpea flour used for?

I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made hummus the "right" way... but now I have no idea what to do ...
6
votes
2answers
2k views

What grains (and in what ratios) go into a nine-grain flour?

Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it to make our flour to make the bread.
6
votes
3answers
2k 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 ...
3
votes
2answers
369 views

Getting Potato and Turnip Patties to hold together… how?

So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
2
votes
5answers
972 views

What organic grains can I substitute for self-rising (Gold Medal) flour?

My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings: I am aware that I can replace 1 1/2 cups ...
12
votes
4answers
70k views

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
5
votes
1answer
858 views

Improvised self-raising flour

Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?
11
votes
3answers
7k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
1
vote
0answers
207 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 ...
2
votes
2answers
14k views

Using Chakki Atta instead of whole wheat flour?

I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American style whole wheat flour, so I decided to ...
6
votes
2answers
593 views

Is there a technique for making larger batches of roux?

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
2
votes
1answer
2k views

How to substitute flour with nutritional yeast

I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of ...
11
votes
2answers
9k 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? :)
5
votes
2answers
361 views

If I have much lower than normal humidity, how should I change the amount of flour that dough needs?

I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the dough was much less sticky that I ...
4
votes
2answers
1k views

Minimum amount of fat in Roux

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works. Does anybody know what the absolute ...
6
votes
2answers
8k views

How do I make my roux taste less like flour?

When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out of it?
14
votes
8answers
3k views

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I ...
9
votes
2answers
2k views

What kind of flour is needed for strudel/fillo dough?

In Hungary, they sell "r├ętesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to r├ętesliszt? ...
2
votes
1answer
290 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 ...
4
votes
1answer
1k views

Why does rice flour or cornstarch produce crispier crusts than wheat flour?

If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a ...
7
votes
3answers
6k views

What are the most effective wheat flour substitutes?

While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in some recipes, particularly ...
3
votes
4answers
11k views

What does flour smell like when it goes bad?

I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I noticed a "sour" smell from my flour. ...
6
votes
4answers
1k views

What Kinds of Recipes Should I Sift/Aerate The Flour?

We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...
3
votes
4answers
573 views

Is it possible to turn old tomatoes into flour?

I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?
12
votes
5answers
7k views

What is the purpose of sifting dry ingredients?

What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from ...
5
votes
8answers
4k views

What to do about beetle infestation of wheat products? How do we prevent reinfestation?

Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat based products were infested with these ...
3
votes
2answers
19k views

Can I substitute quinoa flour for bleached flour in a baking recipe?

I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
10
votes
2answers
21k 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".
12
votes
3answers
6k views

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
5
votes
1answer
1k views

Why does adding extra flour help with high altitude baking?

When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
8
votes
2answers
8k views

What are the differences in bleached/unbleached flour for baking?

I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?
11
votes
2answers
2k views

Does white whole wheat flour need to be refrigerated?

I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to. I have 5 ...
9
votes
3answers
2k views

Standard weight conversions for converting cups of flour to grams of flour?

I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of ...
13
votes
6answers
682 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. ...
6
votes
2answers
588 views

Do I really need pastry flour in my molasses cookie recipe?

I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if ...
22
votes
6answers
79k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
27
votes
7answers
6k 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 ...
15
votes
4answers
2k views

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?