Questions tagged [flour]

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

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0
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1answer
127 views

Is cake donut mix the same as all purpose flour?

Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn't find a definitive if this cake mix ...
3
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1answer
172 views

What is this Myanmar legume flour?

What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?
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1answer
106 views

How much oil can flour absorb?

I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
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1answer
27 views

Long term stability of okara flour

I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product. "Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that ...
12
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8answers
4k views

What is the best way to turn soup into stew without using flour?

I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot have wheat or corn or potatoes. I was ...
2
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2answers
79 views

How important are ingredient ratios in pasta-making (as compared to baking)?

It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. However, there are other situations where ...
2
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2answers
120 views

I made challah dough and it was still sticky after 9 cups of AP flour

I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right texture when baking? Here is the recipe: https:...
3
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2answers
2k views

What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
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3answers
184 views

Name of dish - eggs + flour + bread crumbs (+ baking powder)

When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense. Today I tried to make it from scratch and add ...
2
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1answer
212 views

Why not use cornstarch instead of flour for pastries?

If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happen if I tried to make a cake or pastry ...
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1answer
773 views

How to make your own Granary® flour from existing ingredients?

This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy. Does anyone have an approximation of the ingredients/substitutes and ...
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1answer
76 views

How to master homemade pasta? [closed]

I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the ...
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4answers
2k views

What would result from not adding fat to pastry dough?

I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?
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1answer
86 views

How to (cheaply) grind wheat berries for home bread making?

I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worried I would harm the blender. I use ...
2
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1answer
93 views

Reducing dried chestnuts to size of corn kernel

We had a great Chestnut crop this year and would like to make Chestnut flour. I dried about 4 Mason Jars of nuts in a dehydrator. Before I use our Nutrimill, we need to reduce (smash is more like it)...
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2answers
84 views

Choosing between semolina and non-semolina durum flour

I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I like fresh pasta and have experimented ...
8
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3answers
3k views

How do I substitute almond flour for all purpose flour?

I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes call for all purpose flour. In one of ...
0
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1answer
191 views

Does bread flour (vs AP flour) make a big difference in the density of the dough?

I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise overnight (or so), and then working it a ...
3
votes
1answer
122 views

Additional flour threshold: when and how to perform?

For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more ...
4
votes
1answer
155 views

Instant Hummus Pre-cooking without Dehydrating

I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scratch. Normally, chickpea flour has to be ...
2
votes
1answer
186 views

What's the right way to add extra gluten to dough?

I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I have all purpose flour with 10% protein ...
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2answers
164 views

Substitute spelt for white flour

I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe? What kind ...
-4
votes
3answers
330 views

How many of this mug would be 750 grams of flour

To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug as unit of measurement. I wonder how ...
5
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3answers
341 views

Bread is not rising

The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe below with good results, yielding nice 1–1/2 lb ...
3
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1answer
132 views

Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?

Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
2
votes
1answer
752 views

Can I mix all-purpose flour with high-gluten flour to make bread flour?

Basically of the opposite of this question. I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is entertaining themselves at home by making ...
2
votes
1answer
106 views

Can you fold dough during autolyse?

Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful to start the dough development early on, ...
7
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6answers
3k views

Should we start making dough with water or with flour?

We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consistency of the dough. Some say add water ...
1
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1answer
343 views

Can I use German flour Type 405 for a recipe that needs self-rising flour?

I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type 405 is equivalent to pastry flour. Pastry ...
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2answers
1k views

Using pastry flour for standard sourdough bread recipe?

I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are: 1) low protein content 2) stone ground 3)...
2
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0answers
58 views

White sauce with a deliberate raw-flour taste

A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a sprinkling of (Parmesan?) cheese, lightly ...
2
votes
2answers
684 views

Why does bread flour have lower protein content than all-purpose flour?

I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is out of breadflour and yeast, because of ...
1
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1answer
403 views

Flour types and their effects in levain

The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active ...
4
votes
2answers
500 views

red velvet cake - cake flour?

I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour recipes too since I don’t have cake flour. I’...
0
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1answer
213 views

Should I use self-rising flour or all purpose flour for two ingredient pizza dough?

I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this: (1) from Kinda Healthy Recipes which uses all ...
6
votes
1answer
1k views

replace ground almonds with flour?

I have this recipe https://www.whittakers.co.nz/en_NZ/recipes/soft-centred-chocolate-pudding/ which uses 50g ground almonds for the chocolate pudding. Would it be safe if I could replace that with ...
14
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1answer
905 views

Can I make cornbread without flour?

I am in the UK, but acquired a taste for cornbread from previous visits to the US (it is almost unknown here). I’ve successfully made cornbread in the past and have quite a lot of cornmeal in my ...
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2answers
120 views

Why was my bread mix really dry and take ages to knead properly?

I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent). Judging by the instructions on the ...
7
votes
1answer
847 views

How best to use gluten free all purpose flour?

In the grocery store mixup, I got a bunch of gluten free flour. I don't have additives like xanthan gum but would like to bake bread and other recipes so I don't need to go to the store for a few ...
3
votes
1answer
470 views

Does my “bagel flour” need malt powder added?

I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flour" in this "super bagel flour" in ...
1
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1answer
181 views

Making doughballs (dumplings) with strong brown flour and shredded suet

In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to cook doughballs, or dumplings in the mince ...
8
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2answers
487 views

How to find out flour protein content?

I went out to buy flour for making regular western bread (perhaps sourdough if I can make the starter) and the only flour I could find was a 5kg Chakki Atta (medium) from a generic brand in my local ...
1
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1answer
103 views

Can I blend high-protein (baking) flour and 00 flour to approximate plain (AP) flour?

The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and not its protein level, but I assume that there'...
4
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2answers
10k views

Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?

I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately ...
2
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0answers
125 views

Reconstitute all purpose wheat flour from starch and gluten

Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with ...
1
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2answers
468 views

Can you make a porridge from wheat flour?

I bake enough bread to buy flour in significant quantities; separately I buy oatmeal for quick low-effort breakfasts but don't generally use it for anything else. I would prefer to be buying just ...
1
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0answers
84 views

Mix AP and bread flour for bagels?

I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too light. Recipe calls for 4 cups bread flour ...
0
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1answer
161 views

How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
4
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3answers
2k views

Cooking pasta in water temperature range?

I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
1
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2answers
90 views

Help making multigrain bread for first time

Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe, which include 3 kinds of flour, are ...

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