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1

I can't say that this is the answer with 100% definitiveness, but I do have a theory that seems valid. Usually, flours are milled and ground with the endosperm, which contains most of the starch and protein. The germ contains proteins, fats, and vitamins and the bran is primarily fiber. The fats, vitamins, and fibers at a molecular level would contribute ...


-2

I second SAJ14SAJ but have my disagreement on oat flour vs all purpose. Oats do have gluten and in fact 14% gluten so unless you are using a gluten free oat flour you should use similar amounts as you would whole wheat flour because of similar percentages.


4

There has been quite a bit of confusion here concerning maida (which can be labeled all-purpose, especially in India). The top answer on the question that you linked to was actually incorrect. It has been fixed. Maida is actually a very low protein flour, much like what would be called cake flour in the US. I suspect and would appreciate if you can confirm ...


0

I believe that flour wouldn't go rancid nor spoiled for just two weeks. Spoiled flour smell like paint tho, and it taste quite bitter


0

I know this is a little late, but IMHO, you should never store any flour, pancake mix or corn meal in its original package. That's the easiest way for bugs to get in. Always store it in airtight containers (such as Tupperware or something like it). Someone once recommended using glass mason jars with a good lid. I always cut the date from the paper ...


1

The "spring back poke test" is a function of gluten content. Whole-wheat doughs have a hard time building gluten networks, because the sharp edges of the bran cut through the gluten strands as you knead. In general, you should never use more than 50% whole-wheat flour in a standard bread dough. Cook's Illustrated successfully increased that to 60% by soaking ...


0

Yes you can use only whole wheat flour and no, you don't need to rest it. I would suggest whole grain pastry flour since it is ground finer than standard flour and will be less grainy (I use Bobs Red Mill Organic Whole Wheat Pastry Flour) Regarding resting the dough, many chefs swear this is absolutely required, others don't bother. I recently conducted a ...


4

You can, although the vast majority of whole wheat pasta recipes also include flours that are not whole wheat. When I first answered this question I missed that you were looking to make pasta using only whole wheat flour. One way it can work to use all whole wheat is to make the dough, knead, and then rest it overnight recipe, but I'm a bit dubious that the ...


0

For pizza, tart, pie and even bread, if I don't want ot use flour for whatever reason I use instead semolina on the kitchen counter. The semolina give a crustier crust but tends not to interfere with the taste of what you're cooking and stays more on the outside of the mix. It doesn't mix in so much with the dough as would flour. For a few small pieces, ...



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