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

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3k 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 ...
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2answers
187 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 ...
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1answer
368 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 ...
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1answer
4k 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?
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2answers
111 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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1answer
94 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 ...
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1answer
160 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 ...
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1answer
86 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 ...
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25 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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0answers
67 views

All my breads seem to taste and look the same

I have been working through a few different recipes from the bread bakers bible, and I can't seem to get the breads to differentiate. I am using the specified ingredients, and following the ...
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18 views

How is bread flour different than other flours? [duplicate]

I have recently taken to making bread. The first time I went to the store to buy some flour I was a bit confused with all the choices. Many of my recipes call for flour bread but I don't know what the ...
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1answer
5k 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 ...
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425 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 ...
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1answer
232 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?