Skip to main content

Questions tagged [flour]

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

Filter by
Sorted by
Tagged with
2 votes
1 answer
156 views

Interior Dried Flour or Mold After Storing Bread?

In the photo I've attached to this post, you can see the bread has a white substance at the surface of the interior. This whole wheat bread is cut, then stored in a plastic bread bag (seen in ...
Eric's user avatar
  • 23
10 votes
9 answers
5k views

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

I have recently started making bread, and I am using a fairly complex recipe. I believe that the primary source of the inconsistency in the bread is the repeatableness of my measurements of the DIAX ...
User65535's user avatar
  • 1,273
2 votes
2 answers
507 views

Is there a gluten-free substitute for self rising flour?

I recently found out I have a gluten allergy and I want to make my chicken and dumplings casserole, but it calls for self rising flour. As it bakes in the oven, it turns into biscuits on top. Is ...
Heather H.'s user avatar
3 votes
3 answers
224 views

What is it about Malthouse flours that makes them so "special"?

I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple ...
User65535's user avatar
  • 1,273
4 votes
1 answer
263 views

Is double milled flour the same as 00 type flour?

Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
Kermilli's user avatar
3 votes
1 answer
361 views

How do I make the dough for soup dumplings?

I recently tried to make soup dumplings in the style of the Din Tai Fung restaurant. Their dumplings are relatively small and have very soft and thin skin that is still strong enough to not leak out ...
pacoverflow's user avatar
0 votes
1 answer
181 views

Kneading apple strudel dough

My instructions for kneading strudel dough include slamming the dough against the floured board a few times during kneading. What is the purpose of slamming the dough?
Sandy's user avatar
  • 1
0 votes
1 answer
257 views

Wheat-based gluten-free pie crust?

I am trying to find a way to make a pie crust, with wheat flour, that's somehow gluten free. I only have one idea: reverse creaming, but with a pie crust. However, I know that gluten will still slowly ...
CATboardBETA's user avatar
1 vote
3 answers
1k views

Is there a meaningful difference between potato starch and potato flour?

Is there a difference between potato starch and potato flour? Corn starch is made from the endosperm of the corn kernel does this also apply to potato starch? I have tried both and I cannot really ...
Neil Meyer's user avatar
  • 4,894
12 votes
3 answers
3k views

Is flouring meat necessary in stews (specifically ossobuco)?

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
Ruben van Bergen's user avatar
3 votes
2 answers
807 views

Is toasted flour a good idea for bread?

Some time ago, I had the ridiculous idea of baking flour on it's own. I then found out that it turns yellowish and that the proteins inside might get destroyed. Can baked flour be used to make bread, ...
The Empty String Photographer's user avatar
3 votes
0 answers
67 views

Sponge cake: how the proportions of the ingredients change the result

The common recipe (at least in Italy) for sponge cake is: total weight of eggs (yolks + whites) = X sugar = flour = 2/3 X I'm aware that the ratio of the ingredients affect the final result. For ...
Mark's user avatar
  • 130
0 votes
1 answer
2k views

How much cake flour equals 1 1/2 cups all purpose flour? [duplicate]

Making instant pot lemon cake. Calls for 1 1/2 cups of all purpose flour ALL I have is cake flour.
Patricia's user avatar
3 votes
5 answers
1k views

What are the cheapest options for a thickening agent for making soups?

I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible. One problem that I have to solve is choosing the right thickening agent ...
caveman's user avatar
  • 159
18 votes
3 answers
7k views

Does flour have yeast?

This feels like it should be an easy question to find an answer to, but all I'm finding are unreliable sources saying both yes and no. I'm referring specifically to any kind of store-bought flour used ...
DukeSilver's user avatar
5 votes
1 answer
180 views

Can you make red bean paste from bean flour?

I was having a conversation with someone about making a dessert from red bean paste and they mentioned the process being arduous because they had to cook the beans for two hours, and then mash them. I ...
Gimmick's user avatar
  • 53
1 vote
1 answer
146 views

Which type and grain size of rice (flour) is best for which use case?

What type of rice and which grain-size as flour is best for which use case? I have got a grain mill and am going to do lots of gluten-free recipes with rice flour. From cake, via pudding, to mochi (...
Sebastian's user avatar
  • 181
3 votes
2 answers
320 views

Does this flour dish exist in other countries, and what is its name?

I found a very interesting old dish in Ukrainian cuisine. In this video a woman cooks it https://youtu.be/-eq9ggNSWjg It is a variation of pasta soup, for which the most salient feature is that the ...
LoverAuthenticFood's user avatar
-1 votes
1 answer
145 views

Is Finger millet flour boiled in water safe to consume [closed]

I boiled one tablespoon of Finger millet flour in one glass of water for two minutes and then added rock salt and drank it, it was ok, but is it the correct method to cook Finger millet four?
Vikram's user avatar
  • 143
1 vote
1 answer
144 views

Are there advantages to pre-chilling flour before mixing into pies and biscuits?

Whenever I make pies or biscuits, I'm obsessed with maintaining the solid, cool state of the butter. In all seriousness, I would do the entire mixing/shaping process (before baking) in a walk-in ...
nate's user avatar
  • 377
9 votes
5 answers
5k views

I need to judge whether my bread flour is ok or not. 50LB bag 11 months old

The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the ...
Brendan's user avatar
  • 91
4 votes
1 answer
3k views

What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
Greybeard's user avatar
  • 6,120
0 votes
1 answer
1k views

Can I save flour dredge used for raw chicken for a later batch? [duplicate]

What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken
Jeff's user avatar
  • 1
3 votes
1 answer
201 views

Is there any benefit in adding egg to a durum semolina pasta?

I'll be extruding pasta this weekend to use in a constructed food. I have good durum semolina but I'm wondering is whether adding egg will increase the overall strength of the macaroni and spaghetti. ...
bugmagnet's user avatar
  • 133
5 votes
1 answer
863 views

Can I replace matzo meal with flour in a popover recipe?

My favorite popover recipe includes matzo meal, which is easy to find during Passover. I run it through a blender to make it fine before mixing it with the other ingredients. Can I substitute regular ...
Ellen Spertus's user avatar
1 vote
1 answer
260 views

How to tell AP flour from self-rising flour? [duplicate]

I have a tupperware container of all-purpose flour, and another of self-rising flour. Sadly, I did not label them, and now I've forgotten which is which. Is there an easy way to tell them apart?
John Gordon's user avatar
2 votes
2 answers
665 views

How to add creaminess to cooked corn chowder; mine is too thick?

The first time I was making corn chowder, I used a recipe with a little olive oil, vegetable broth, milk, 20oz of frozen corn, Greek yogurt, red potatoes, onion, bell pepper, garlic, salt, pepper, a ...
connie thompson's user avatar
1 vote
2 answers
258 views

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 (...
Geremia's user avatar
  • 1,082
1 vote
1 answer
77 views

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 ...
Matt W's user avatar
  • 1,099
0 votes
1 answer
398 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).
Geremia's user avatar
  • 1,082
0 votes
0 answers
2k 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?
user avatar
0 votes
1 answer
975 views

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 ...
David's user avatar
  • 1
6 votes
3 answers
1k 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)?
Valerie's user avatar
  • 61
1 vote
0 answers
143 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....
Alison's user avatar
  • 11
3 votes
1 answer
2k 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 ...
Daisy's user avatar
  • 31
2 votes
2 answers
178 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 ...
Tnimni's user avatar
  • 21
11 votes
4 answers
6k 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'...
Flats's user avatar
  • 213
2 votes
3 answers
2k 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 ...
HTD's user avatar
  • 21
1 vote
2 answers
355 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. ...
Christine Bush's user avatar
0 votes
3 answers
1k 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 ...
soumyadip_poddar's user avatar
1 vote
1 answer
163 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 ...
Yulia V's user avatar
  • 717
0 votes
1 answer
471 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 ...
user9447's user avatar
  • 359
3 votes
1 answer
239 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?
puertoportopoio's user avatar
2 votes
1 answer
458 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?
user avatar
1 vote
1 answer
166 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 ...
F Chopin's user avatar
  • 153
12 votes
8 answers
6k 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 ...
Isabella Leonarda's user avatar
2 votes
2 answers
107 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 ...
Asker's user avatar
  • 423
2 votes
2 answers
429 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:...
Annie's user avatar
  • 21
3 votes
2 answers
3k 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 ...
user8714896's user avatar
0 votes
3 answers
592 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 ...
Maja Piechotka's user avatar

1
2 3 4 5
8