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

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8
votes
5answers
628 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, ...
-1
votes
1answer
31 views

How much gluten flour do I need to add?

Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead,...
4
votes
2answers
179 views

How to butter and flour the chimney of a bundt form

I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it, or smearing butter with my fingertips) ...
7
votes
1answer
275 views

How to make stone ground flour?

Is there a way to make stone ground flour at home easily, preferably manually, from whole wheat/rye/kamut/spelt berries? Is that what a miller is used for, or is that only to make regular flour? Can ...
2
votes
1answer
104 views

Can you pasteurize flour at home?

As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough: Is it possible/how can I pasteurize raw flour, at home, to kill ...
9
votes
2answers
269 views

How risky is it to eat raw flour, as in uncooked dough?

Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or ...
2
votes
1answer
54 views

Flour protein and browning

I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise yeast 347 g water Mix in food ...
9
votes
7answers
168k views

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...
2
votes
1answer
123 views

Why is there malted barley flour in all purpose flour?

A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every ...
1
vote
3answers
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, ...
4
votes
3answers
30k 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 ...
3
votes
2answers
105 views

What should I do with my leftover bench flour?

I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
1
vote
2answers
88 views

How does amount of flour affect cookies?

What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?
4
votes
5answers
14k 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 ...
2
votes
2answers
2k 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 ...
7
votes
2answers
206 views

Bread from the machine always too soft, can't be buttered

My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The recipe: 1 tsp dry yeast 440gm baker's ...
5
votes
5answers
23k 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. It'...
1
vote
2answers
200 views

Does handling a lot of flour cause fingernails to break?

I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
1
vote
2answers
91 views

Are there ways in which you can overdo your thickening?

In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
-1
votes
1answer
72 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
7
votes
2answers
156 views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
7
votes
5answers
1k views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated,...
0
votes
2answers
50 views

Problem Frozen flour

Have kept flour in freezer all the time - last time we got out the 5 lb bag it had chunks of flour in it. Can only assume it is caused by moisture in the flour since it was kept in original bag - ...
5
votes
2answers
308 views

Homemade Corn Flour

I have a wondermill which I use for grinding wheat (I think it grinds it by blowing it through blades of something). Is there is some way for me to dry out frozen corn kernels so that I can send them ...
4
votes
1answer
680 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
6
votes
4answers
3k 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 ...
2
votes
2answers
119 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 ...
3
votes
3answers
15k views

What to do when too much liquid added to flour mixture?

I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in this case a pizza dough)? Any other ...
7
votes
3answers
2k views

How will less flour affect molten lava cakes?

I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
4
votes
6answers
11k 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 ...
0
votes
0answers
51 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 any!...
1
vote
2answers
146 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? ...
13
votes
3answers
38k views

Is it okay to keep flour in the freezer?

Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what ...
4
votes
1answer
277 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 ...
5
votes
2answers
392 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 ...
0
votes
1answer
142 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?
3
votes
3answers
7k 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
2
votes
2answers
233 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 ...
2
votes
3answers
396 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 ...
3
votes
4answers
8k 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 ...
0
votes
1answer
48 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 ...
24
votes
8answers
108k 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?
5
votes
1answer
349 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
117 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 ...
12
votes
6answers
12k 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 ...
6
votes
4answers
18k views

What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?

Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes. The only difference I noted was in rising. The cupcakes didn't rise much. ...
4
votes
4answers
256 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 ...
0
votes
1answer
135 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?
2
votes
1answer
376 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 ...
14
votes
6answers
116k 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 ...