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That's a nice picture of a spinning blade type spice grinder you have there. The good ones will even do whole nutmegs. You can also use it to make limited quantities of powdered sugar, oat flour, wheat flour, buckwheat flour etc. About any non-oily seed may be turned into a powder with that grinder. Trying to make peanut butter is a mistake. It goos up the ...


Pizza is usually made with a higher protein flour than all purpose flour. Semolina flour is typically used in Italy.


I use 1 tsp wheat gluton per 1 cup of all purpose flour, for my white breads and sweet doughs. In whole wheat bread I use 2 tsp per cup of wheat or rye flour, Sure does make things raise nicely.


Just as with kneading, stirring develops the gluten in the flour. over-mixing batter is a culinary no-no (fr. non-non). Batters are frequently rested in the refrigerator so the gluten can relax. Foods fried in batter that has been overworked and deprived of adequate rest is like a chef exposed to the same conditions–tough and tired. Whole wheat flour has ...

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