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revised What cookbooks do you always come back to?
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Oct
26
comment Is it important to warm the flour before making bread?
I've heard or read about the practice of warming the flour as well. A quick search on Web reveals that it is not so uncommon: "...*Warm flour in a warmed bowl*..." I believe that -as nunu's answer implies- it is practiced mainly in industrial kitchens where flour is stored in cold places and batches are made in big quantities. For homes, I believe that room temperature is enough for flour as a starting point and I don't warm the flour at all. Further warming of the dough, the warmth of water etc. are something else, for sure.
Oct
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answered What cookbooks do you always come back to?
Oct
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answered Julia Child - Mastering the Art of French Cooking - OK for Kosher?
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answered What is the best oil to use when cooking in a wok?
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