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

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28
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 ...
22
votes
6answers
82k 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?
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 ...
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'?
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 ...
13
votes
6answers
706 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. ...
13
votes
4answers
74k 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 ...
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 ...
12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
12
votes
4answers
17k 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 ...
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?
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 ...
11
votes
3answers
8k 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 ...
11
votes
2answers
10k 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? :)
10
votes
2answers
22k 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".
10
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 ...
10
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 ...
9
votes
3answers
29k 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 ...
9
votes
7answers
77k 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 ...
9
votes
2answers
2k views

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

In Hungary, they sell "rétesliszt", 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 rétesliszt? ...
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 ...
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?
8
votes
2answers
2k views

Can I change the flour type of my sourdough starter?

I started my sourdough starter with rye flour. But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before. Might it be due to the change in ...
8
votes
1answer
85 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
7
votes
3answers
463 views

What is the advantage of a roux over a raw flour slurry, in sauce?

My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with ...
7
votes
4answers
676 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 ...
7
votes
3answers
27k views

What is 00 flour and when should I use?

I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does it make a difference? Is one better then ...
7
votes
2answers
1k views

How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
7
votes
2answers
602 views

Why would a baking recipe call for both cake and bread flour?

I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is typically used for its low gluten content, ...
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 ...
7
votes
1answer
3k views

Flour alternatives for roux

I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
7
votes
3answers
907 views

What type of flour should I feed my starter with?

Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan ...
7
votes
2answers
967 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. ...
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 ...
6
votes
1answer
975 views

Can flour be used interchangeably with starch?

I don't know if the question I'm asking is suitable for this site, but can the word flour be used interchangeably with starch?
6
votes
6answers
2k views

Where can I buy American style bread flour in Europe

I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartweizenmehl), and that's about it. But ...
6
votes
2answers
574 views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
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?
6
votes
3answers
149 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, ...
6
votes
2answers
4k views

What is the 'best' flour to use for brownies?

Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
6
votes
2answers
633 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 ...
6
votes
2answers
597 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 ...
6
votes
3answers
669 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, ...
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 ...
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.
5
votes
2answers
9k views

How to store flour

Someone gave us two 25kg bags of flour. Which is kind, but we're not too sure how to store them in usable quantities. My other half went out a bought a load of plastic tupperware-type containers, ...
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 ...
5
votes
4answers
9k 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 ...
5
votes
1answer
243 views

Why did I have to coat my veggies with flour?

I made a corn chowder this evening containing corn, potatoes, onions, garlic, and some other good stuff. This particular recipe instructed me to add a little bit of flour once I softened the onions ...
5
votes
3answers
7k views

How much “alternative” flour can I substitute for white wheat flour?

Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, flaxseed, and buckwheat) into the recipes. ...