Questions should be about flour (wheat or any other kind) uses, storage, etc.
19
votes
5answers
36k 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?
26
votes
7answers
3k 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 ...
11
votes
6answers
463 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.
...
8
votes
3answers
1k 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 ...
10
votes
4answers
2k 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
2answers
3k 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?
3
votes
2answers
705 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 ...
10
votes
3answers
3k 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 ...
7
votes
1answer
2k 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
3answers
18k 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 ...
6
votes
4answers
703 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 ...
5
votes
1answer
397 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?
4
votes
2answers
349 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 ...
3
votes
2answers
350 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 ...
12
votes
3answers
3k 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?
9
votes
2answers
1k 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 ...
4
votes
3answers
4k 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 ...
3
votes
2answers
5k 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.
...
2
votes
1answer
73 views
Flour in the roux
There are a great many questions here about roux. This is about the best ratio of
flour to butter (fat), and also whether the type of flour (protein content) affects this ratio.
Let me explain. Roux ...
2
votes
2answers
838 views
Any other flour which can be used to replace Maida flour for chewy cakes?
From: http://en.wikipedia.org/wiki/Maida_flour
Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes ...
2
votes
1answer
193 views
How to estimate amount of all purpose flour for roux?
I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get ...
1
vote
0answers
194 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 ...
