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Questions tagged [flour]

Questions should be about flour (wheat or any other kind) uses, storage, etc.

4
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2answers
105 views

How bakeries do a soft crust breads and making the same at home will result in a crisp crust?

A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe and resting time, the result was ...
3
votes
1answer
422 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
3
votes
1answer
48 views

Can I substitute bread flour for bread machine flour?

Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.
0
votes
1answer
56 views

Cold water and flour

Does flour and water of 45 degrees Fahrenheit rise? I thought that it has to be warmer, or they wont react at all. Will it rise just at a slower paace?
0
votes
0answers
47 views

Dough volume calculation

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml ...
5
votes
2answers
116 views

Why combine AP flour and bread flour?

I've seen some recipes that call for AP flour and bread flour. What's the point of that? Assume AP flour has 10.5% protein and bread flour has 11.5% protein. If a recipe calls for equal amounts of AP ...
0
votes
1answer
70 views

Shelf life of homemade self-rising flour?

I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together. This has always worked fine. In a few ...
2
votes
1answer
28 views

Plain flour or strong bread is there any difference when making a cake

Could you please tell me if it is possible to use strong bread making flour when baking a cake when the recipe calls for plain flour.
1
vote
2answers
129 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
1
vote
2answers
99 views

Are egg-less pasta typically made with durum flour?

When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the same types of flour from pasta recipes ...
-1
votes
2answers
92 views

Why some dough recipes needs more kneading and others not? [closed]

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
2
votes
3answers
371 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
0
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2answers
165 views

Plum cake recipe

After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up ...
0
votes
2answers
201 views

What else can I do with Caputo Blue Pizzeria Flour?

So I use Caputo Blue Flour to make pizza dough, but out of the 25kg bag I use I only use 24kg per batch. I tend to measure a kilo out of the bag and put it aside and then use the rest of the bag to ...
8
votes
1answer
2k views

I am cooking beef stew in the crockpot and accidentally put a little flour in the beginning not end

I am cooking a beef stew in the crockpot and instead of adding a little flour at the end I accidentally added it at the beginning. What do I do to fix this? Will it mess the stew up? There was extra ...
2
votes
1answer
73 views

How can I save flour from little insects? [duplicate]

Red and white little insects appeared in the flour.Are these harmful for flour? How can I save flour from those?
0
votes
1answer
100 views

How can I remove the little white insects from semolina and flour?

Sometimes I feel that little white insects seem in flour and semolina , specially in rainy season. The flour and semolina attacked these insects can be used ? If yes then how can I remove these ...
1
vote
1answer
182 views

Can I substitute…whole wheat for all-purpose flour for baked goods?

If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
0
votes
2answers
532 views

Using garbanzo flour instead of canned garbanzo beans

If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water? Here's ...
3
votes
1answer
117 views

What is the trick to create 4 layer Chapati?

More layers' chapati tastes delicious and looks soft. What is the trick to create 4 layers' chapati? What I have tried -- Before rolling the chapati, I have made 2 folds by putting few drops of oil ...
3
votes
2answers
211 views

American pancakes: Why not substitute some wheat flour for starch?

please bear with me: I've only eaten pancakes once (not even in the US), so I might not know how real American pancakes taste like. In pancake recipes the mantra seems to be not to over-mix the ...
9
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
2
votes
1answer
131 views

What type of flour is ideal for sourdough?

I have found a recipe for sourdough starter culture that calls for 50 grams of flour with 50 ml of water, but the recipe does not state what specific type of flour you should use. Can you use any type ...
4
votes
1answer
176 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
votes
1answer
193 views

Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by ...
2
votes
2answers
336 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
5
votes
1answer
355 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
1
vote
0answers
300 views

Why are my beignets hollow?

Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
4
votes
3answers
2k views

Pizza dough with a mixture of strong and plain flour turned out surprisingly well. Lucky? Better with lower gluten?

I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in the book with sugar and salt slightly ...
1
vote
2answers
168 views

Chappati flour (Indian store flour)

Can someone elaborate on chappati flour from an Indian grocery store. Is it considered a hard wheat or soft wheat? And is it really whole wheat because it looks more like white flour to me. Could I ...
0
votes
2answers
975 views

Why isn't my roti soft?

I have tried this recipe but i want roti more soft. Roti recipe 500 g Wheat flour 15 g Salt 50 g Oil 300 g Water or as required
5
votes
1answer
1k views

What is “fine ground cornmeal”?

I frequently run across recipes in books that require "fine-ground cornmeal", which isn't a classification that exists in the USA (particularly baffling when the cookbook was published in the USA). ...
0
votes
1answer
7k views

Flour is many years expired but still looks good

I have a bag of flour in my pantry that expired 3 years ago, but it looks and smells perfectly fine. Is it still safe to eat? EDIT: To clarify, today is July 3rd, 2018, and the flour best before date ...
1
vote
0answers
40 views

Reducing flour coating on flatbreads

Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough ...
8
votes
3answers
3k views

Can I make bread/pizza dough with only cricket flour and no wheat flour

I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with only cricket flour? Acceptable ...
1
vote
0answers
185 views

Can I heat-treat wheat bran or flour at home?

For instance, I can only buy unprocessed wheat bran near me, and it has a warning on it that says "not ready to eat, must be thoroughly cooked." I'd like to be able to toast it or something to be able ...
0
votes
2answers
2k views

What makes pizza flour different from normal flour?

The stores where I live do not sell pizza flour. How can I make stretchy pizza flour from raw or all purpose flour? You should be able to spin it.
2
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4answers
304 views

How do I get rid of excess flour on my dried pasta shapes?

I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flour around the shapes to prevent them ...
5
votes
1answer
358 views

How can one make dry fine hazelnut flour?

How can one make a hazelnut flour that is as dry and fine as coconut flour? What is sold as "ground hazelnut" or "hazelnut meal" is coarse and moist.
1
vote
3answers
87 views

Adding Instant Yeast to dry bread mix for later use

I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
0
votes
1answer
496 views

How long will glutinous rice flour keep unopened?

I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flour?
6
votes
1answer
437 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...
1
vote
2answers
326 views

Storing Whole Wheat and Unbleached Flour

Can whole wheat and unbleached flours be stored in the same container instead of storing them separately? I'd like to pre-mix my flours for all of my baking and store it that way. Since my diet ...
1
vote
1answer
139 views

Making homemade pasta

In making homemade pasta some recipes call for semolina flour. There are two types of semolina that I know of one is the course grind and one is the fine grind which they call durum flour. Both are ...
1
vote
2answers
368 views

Isn't moisture a problem when measuring flour by weight?

In this thread: Is it okay to measure flour by weight by converting from volume? The choice of measuring by volume and weight is discussed. I've always preferred weight, but have a lingering feeling ...
6
votes
2answers
268 views

How should I pick a flour volume to weight conversion for an arbitrary recipe?

There are a variety of weight-to-volume conversions online for flour, with considerable variation even among reputable sources: King Arthur Flour says 4.25oz/cup but in their measuring tips article ...
6
votes
1answer
204 views

Why does this chicken recipe result in a glutinous mess?

Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb ...
1
vote
4answers
1k views

Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake today. Buying baking soda just isn’t a ...
2
votes
2answers
6k views

Cooking with rancid flour

I baked some cookies and did not realize the flour might have been too old. It has been stored in my canister on the counter. Can rancid flour make anyone sick?
4
votes
1answer
575 views

Can I substitute bread flour with all purpose for hot water crusts?

Many recipe for a hot water crust I have seen calls for something like 15%-20% of the flour to be bread flour? Is going AP flour fine, or do I need to do more/something else to make the substitute?