Questions tagged [flour]

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

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Does bleaching or milling flour remove vitamins?

Does bleaching or milling flour remove vitamins? Is this why some flours are enriched, even non-bleached ones, with, e.g., "niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (...
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1 vote
1 answer
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Gluten free alternatives [closed]

I've been baking with gluten free flour by Doves Farm for years but recently got accidentally introduced to baking with ground almonds as an alternative. This has been something of a revelation as the ...
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1 answer
91 views

Can flour be made from breadcrumbs? [duplicate]

Can flour be made from breadcrumbs, or is flour → bread an irreversible chemical reaction? I'm wondering if new bread can be made from ground stale bread (i.e., breadcrumbs).
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256 views

Why can you eat raw oat flour but not raw wheat flour?

I see recipes that use raw oat flour. But I have read that eating raw wheat flour causes samonella. What is it about oats that allows you to eat them raw?
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1 answer
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3 day old sourdough starter splits after feeding

My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water. On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay ...
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6 votes
3 answers
972 views

What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?

What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
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1 vote
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78 views

Could oat flour be the cause of gritty texture in chic chip cookies?

I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
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3 votes
1 answer
593 views

What is the ratio of fat to flour in shortcrust pastry?

What is the ratio of fat to flour in shortcrust pastry? I cannot find anything on the matter, and it said somewhere that it was 4:1 but I've been told differently in the past, so I've come here to ask ...
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2 votes
2 answers
137 views

Trapped pockted of flour in dough

As you cann in this picture those little dot on the dough are pockets of flour. It only happenes when I pre shape and put in the fridge. 1.why does it happen? 2. How can I avoid it when proofing ...
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11 votes
4 answers
4k views

What is the best practice storage method for flour to avoid bugs?

I have recently decided that I'd rather have base ingredients that I am store in my pantry in order to make more meals from scratch as opposed to getting things premade. A friend of mine told me there'...
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2 votes
3 answers
909 views

Cake flour weight [duplicate]

I have three sources for what 1 cup cake flour weights. Americas Test Kitchen says 113 grams, Calculateme.com says 130 grams and JoyofBaking.com says it is 120 grams. Which is the correct conversion ...
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1 vote
2 answers
150 views

Xanthum gum alternative to flour and heavy cream rather than milk

For dried beef gravy I use 6 TBSP flour to 6 TBSP butter to 3-1/2 cups of milk. Due to my grandson's medical condition, I need use xanthum gum instead of the flour & heavy cream rather than milk. ...
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0 votes
0 answers
95 views

How can I find T150 wheat flour in the United States?

In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How can I find bread made of T150 wheat ...
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0 votes
3 answers
212 views

Does the addition of acid into flour inhibit gluten formation?

I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon juice/vinegar will inhibit gluten ...
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0 answers
51 views

What factors impact on pita pop [duplicate]

I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.
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1 vote
1 answer
65 views

What are the best timings of adding flour and soda into batter?

Some pancake family recipes require adding soda. I have read in some professional pancake recipes that it's better to leave the batter for a couple of hours, ideally overnight, to let flour infuse ...
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0 votes
1 answer
189 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 ...
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3 votes
1 answer
192 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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2 votes
1 answer
195 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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1 vote
1 answer
46 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 ...
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12 votes
8 answers
5k 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 ...
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2 votes
2 answers
80 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 ...
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2 votes
2 answers
160 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:...
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3 votes
2 answers
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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0 votes
3 answers
244 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 ...
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2 votes
1 answer
222 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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1 vote
1 answer
2k 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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0 votes
1 answer
80 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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9 votes
4 answers
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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1 vote
1 answer
94 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 ...
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2 votes
1 answer
99 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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1 vote
2 answers
121 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 ...
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8 votes
3 answers
4k 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 ...
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0 votes
1 answer
259 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 ...
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3 votes
1 answer
149 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 ...
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  • 345
4 votes
1 answer
238 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 ...
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2 votes
1 answer
298 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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1 vote
2 answers
209 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 ...
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-4 votes
3 answers
520 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 ...
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5 votes
3 answers
440 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 ...
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3 votes
1 answer
206 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 ...
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2 votes
1 answer
1k 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 ...
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2 votes
1 answer
131 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, ...
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7 votes
6 answers
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 ...
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1 vote
1 answer
1k 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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1 vote
2 answers
2k 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)...
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  • 111
2 votes
0 answers
76 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 ...
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2 votes
2 answers
830 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 ...
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1 vote
1 answer
516 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 ...
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4 votes
2 answers
659 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’...
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