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

4
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1answer
75 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
36 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
139 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?
3
votes
1answer
108 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
52 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
918 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
78 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
1answer
113 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
4
votes
1answer
147 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
1k 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
35 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
92 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 ...
1
vote
2answers
441 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.
1
vote
4answers
104 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
142 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
58 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
0answers
33 views

Glutinous rice flour

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? Thanks!
5
votes
1answer
230 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
178 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
101 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
239 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 ...
5
votes
2answers
188 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
189 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
686 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
3k 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
380 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?
6
votes
1answer
446 views

What needs to be added to quinoa flour make it “behave” like all-purpose flour?

I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate them into my diet in a healthy way. ...
1
vote
1answer
2k views

Substituting pancake mix for flour

Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate cake). Would I just leave out the ...
-1
votes
1answer
232 views

Rubbery Naan bread

i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water. ...
3
votes
1answer
324 views

Should beans for making flour be soaked?

I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just says to grind them into flour. Except ...
5
votes
1answer
188 views

Flour for sauce: In the broth or in the oil?

I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
3
votes
1answer
6k views

When kneading bread dough, how sticky is 'too sticky'?

I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, these two instructions combine to make me an ...
2
votes
1answer
494 views

Do I need to freeze my rye flour?

I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the counter said they actually have lots of rye ...
2
votes
1answer
376 views

I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much?

I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sugar, yeast, butter. By what proportions ...
1
vote
2answers
234 views

Any tips on how to cook gruel?

I like to cook rice gruel every now and then; however I usually encounter a basic problem. First off, my rough procedure: Mix (sticky) rice flour and water homogeneously Pour into cooking pot (...
4
votes
3answers
2k views

Why flour on bread?

My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the baking process). It looks something like ...
6
votes
1answer
539 views

Do you de-hull seeds when making pumpkin seed flour?

I was interested in finding ways to use leftover pumpkin seeds, so I thought I'd try to grind them up into flour. Although I found a few websites (e.g., here and here) that mention doing this, none ...
0
votes
1answer
2k views

Is 1 cup of rice powder equal to 1 cup of uncooked rice? [closed]

Is 1 cup of rice powder equal to 1 cup of uncooked rice? The recipe I am following states, "1 cup rice." I want to use rice flour. Does the density and volume differ?
2
votes
1answer
730 views

When and how much flour do I add when mixing dough?

I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
7
votes
1answer
326 views

What is the binding power of starches vs flour?

I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of flour to save calories. I have always ...
6
votes
1answer
362 views

Thickening with flour

I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies: Coating browned meat with flour and cooking the flour before ...
2
votes
1answer
200 views

Changing Protein Content of Flour

I heard from someone that you can use all purpose flour as cake flour by altering it's protein content by addition of sodium bicarbonate (baking soda). Is this really true? If yes, can someone ...
4
votes
3answers
1k views

A different name for Manitoba flour?

I'm currently in Greece, I'm trying to find some Manitoba flour but it seems nobody here have ever even heard the name. And I asked in bakeries and restaurants, too, just to be sure to find it. What ...
5
votes
1answer
729 views

Using maida + bread flour to create AP flour substitute

This is a follow-up to my earlier question about using bread flour instead of all-purpose flour in a banana bread recipe. The consensus was that using bread flour would yield a denser, chewier loaf, ...
5
votes
3answers
737 views

Why are chickpeas sprouted before grinding them into flour?

I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My question(s) therefore: Why do I have ...
5
votes
2answers
283 views

Can I use unbleached flour in quickbread?

I'm back with another question. I have been baking zucchini bread for a long time. I always used bleached flour. Now that I am trying my hand in yeast breads I use unbleached flour. Can I use ...
5
votes
3answers
4k views

breading/crumbing: mixing the eggs and flour?

i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
2
votes
2answers
413 views

Can I substitute gluten for eggs in coconut flour pancake recipes?

I'm looking to reduce carbs, but still have things like pancakes and waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs ...
3
votes
2answers
1k views

What is the purpose of resting non yeast flour dough?

When making something like flour tortillas, which don't call for yeast in the dough, it's called for to have the dough rest for about an hour before forming to a tortilla and cooking. What is the ...