New answers tagged flour
1
The strenth of a flour is given by its W value. This value is the area under the curve measured in an Alveograph.
In this other link (check table IX, you can see typical flour uses depending on their strenth. Bread flour varies between W=160 and W=310. Your flour is probably in the 250-310 group (strong bread flour). This flour is intended for longer ...
1
If it calls for bread flour then they mean strong flour. The US for example doesn't use the word strong, bread flour is the term, and they both mean flour with enriched gluten content. The gluten content on flour varies, you can compare them by looking at protein content, as that is what gluten is, the higher the protein level the more gluten there is.
If ...
2
"Strong flour" and "Bread flour" generally mean the same thing -- lots of gluten, so the dough can stretch and incorporate lots of bubbles.
Not all bread demands high-gluten flour, but the traditional airy loaf of Western Europe and most of the USA does.
If what you're making is bread of that kind, "strong bread flour" is what you want.
If you're making a ...
3
Normally no problem. But check if there is flour worms in the flour. To do so, follow these steps:
Fill up a plain glass with flour.
Press together the flour, so you
get a flat / hard surface, slightly below the rim of the glass.
Let the jar stand in a bright and warm spot for about 1-2 hours.
If you have flour worms, some very small larvae (less than 1 ...
6
The main things that can go bad with flour, assuming it is properly stored are:
Rancidity
Insect infestation
If you don't see any insects, and it still smells good, you should feel free to use it. If it smells off or nasty—trust me, your nose will tell you—then you will want to discard it.
The actual date on the bag is only a guideline.
-1
I also get pantry moths and worms from time to time. The solution is to go to your local all purpose hardware/garden suppy and ask for the pantry pest moth traps. The traps work very well, and last for 3 months at which time I simply put in a fresh trap.
This is a good idea in addition to putting your flour in the freezer because the pests will simply ...
11
Yes, of course you can keep flour in the freezer. For whole wheat flour, which is susceptible to rancidity due to the fat from the whole grain being included, it is even recommended.
For white flour, according to the University of Nebraska Extension in Lancaster County (emphasis added):
For longer storage, keep white flours in the refrigerator in an
...
6
Short answer, yes provided you emphasize the airtightness of your storage container.
I often trust the wisdom espoused on the forums of King Arthur Flour's website, and specifically this topic on freezing flour. All commenters who report personal anecdotes with freezing flour report positive ones. The one note that should be made is that
self-rising ...
3
Robert Cartaino's answer hits a main point: sourdough cultures are adapted to what they are typically fed. When switching flours, it may take a while for the culture to adjust. The starter may seem a bit sluggish at first.
That said, I would NOT recommend trying to start a wheat culture if you already have a healthy starter that began with rye. There are ...
2
Different flours contain different varieties of naturally-occurring yeasts and bacteria. When you create a sourdough culture, these yeasts and bacteria compete and eventually stabilize to balance out into a favorable equilibrium. Natural selection. Unfortunately, when you changed the type of flour you fed to that culture, you dramatically changed the ...
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