Timeline for Flour in the roux
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Mar 24, 2013 at 10:15 | comment | added | BaffledCook | Great answer SAJ14SAJ, thanks. I'm making quite a lot of roux for croquettes (mostly) and I'm using bakers-flour. Now I can switch to all-purpose. | |
| Mar 24, 2013 at 10:12 | vote | accept | BaffledCook | ||
| Mar 23, 2013 at 23:19 | comment | added | SAJ14SAJ | Since flour is pretty much protein and starch, the more protein, the less starch. Starch is the active thickener in roux, so it will have slightly less thickening power. I would still use it if it is all that is on hand--the difference between low and high protein flour is a couple of percentage points. This is in the noise for most recipes, since we are not doing industrial quantities at home. | |
| Mar 23, 2013 at 23:09 | comment | added | sarge_smith | what about the use of high protein flour? does that make a difference? | |
| Mar 23, 2013 at 17:38 | history | answered | SAJ14SAJ | CC BY-SA 3.0 |