Questions tagged [flour]

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

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29
votes
8answers
160k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
13
votes
6answers
2k views

Cup measurements: shake or scrape?

When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. ...
33
votes
7answers
15k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
16
votes
9answers
322k views

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...
5
votes
2answers
3k views

Minimum amount of fat in Roux

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works. Does anybody know what the absolute ...
2
votes
2answers
331k views

Should flour be thrown out past its expiry date?

As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
25
votes
7answers
94k views

Is it okay to keep flour in the freezer?

Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what ...
12
votes
6answers
16k views

What is the purpose of sifting dry ingredients?

What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from ...
12
votes
2answers
4k views

Does white whole wheat flour need to be refrigerated?

I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to. I have 5 ...
6
votes
2answers
37k views

How do I make my roux taste less like flour?

When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out of it?
9
votes
10answers
34k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
10
votes
3answers
6k views

Standard weight conversions for converting cups of flour to grams of flour?

I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of ...
11
votes
3answers
154k views

What is the correct ratio to make self-rising flour?

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP flour ...
8
votes
5answers
2k views

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...
7
votes
3answers
21k views

How much “alternative” flour can I substitute for white wheat flour?

Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, flaxseed, and buckwheat) into the recipes. ...
16
votes
3answers
17k views

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
6
votes
2answers
3k views

Is there a technique for making larger batches of roux?

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
5
votes
1answer
576 views

How does ambient humidity of flour storage influence dough?

Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our site too. Is it really true? I don't ...
3
votes
2answers
15k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
3
votes
6answers
48k views

Is there an alternative to spreading flour when rolling the dough?

Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way ...
2
votes
2answers
8k views

Can you pasteurize flour at home?

As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough: Is it possible/how can I pasteurize raw flour, at home, to kill any ...
15
votes
6answers
14k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
8
votes
5answers
12k views

What are the most effective wheat flour substitutes?

While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in some recipes, particularly ...
6
votes
2answers
22k views

How to store flour

Someone gave us two 25kg bags of flour. Which is kind, but we're not too sure how to store them in usable quantities. My other half went out a bought a load of plastic tupperware-type containers, ...
16
votes
7answers
146k views

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
9
votes
2answers
8k views

Can I change the flour type of my sourdough starter?

I started my sourdough starter with rye flour. But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before. Might it be due to the change in ...
5
votes
2answers
67k views

Using Chakki Atta instead of whole wheat flour?

I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American style whole wheat flour, so I decided to ...
7
votes
3answers
5k views

What type of flour should I feed my starter with?

Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan ...
6
votes
6answers
14k views

What is the effect of adding alkaline or acidic substances to wheat flour?

What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
6
votes
5answers
20k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
6
votes
1answer
2k views

Improvised self-raising flour

Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?
6
votes
1answer
1k views

When does gluten start to develop in pie crust or biscuits?

To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around, the more the gluten develops. There's ...
6
votes
4answers
2k views

What Kinds of Recipes Should I Sift/Aerate The Flour?

We've talked about methods for sifting flour (How can I make sifting easier?), and the purposes of sifting (What is the purpose of sifting dry ingredients?). How can I tell whether a recipe specifies ...
4
votes
3answers
826 views

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

I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
2
votes
1answer
6k views

Flour in the roux

There are a great many questions here about roux. This is about the best ratio of flour to butter (fat), and also whether the type of flour (protein content) affects this ratio. Let me explain. Roux ...
14
votes
2answers
23k views

How risky is it to eat raw flour, as in uncooked dough?

Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or ...
14
votes
3answers
85k views

What is 00 flour and when should I use?

I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does it make a difference? Is one better then ...
12
votes
3answers
21k views

Flour alternatives for roux

I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
7
votes
5answers
29k views

How to mix a roux with stock?

My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not? The roux was very hot,but the stock ...
6
votes
8answers
8k views

What to do about beetle infestation of wheat products? How do we prevent reinfestation?

Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat based products were infested with these ...
6
votes
2answers
555 views

Can an all wheat flour be high in protein, yet low in gluten?

I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally ...
6
votes
2answers
1k views

If I have much lower than normal humidity, how should I change the amount of flour that dough needs?

I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the dough was much less sticky that I ...
5
votes
3answers
5k 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 ...
5
votes
2answers
4k views

Pastry flour for bread

I was looking through my Julia Child cookbook and noticed she said that the French use low protein flour for their plain French bread with a value of about eight percent. That is the value of protein ...
5
votes
2answers
309 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 ...
5
votes
1answer
1k 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
1answer
4k views

Is cornstarch and AP flour really a good substiture for cake flour?

I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with 2 Tbsp. Argo Corn Starch. Of course I ...
5
votes
4answers
54k views

What does flour smell like when it goes bad?

I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I noticed a "sour" smell from my flour. It'...
4
votes
3answers
3k views

Using whole wheat flour instead of all-purpose and semolina

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all-purpose and semolina flour. I know the taste will be a little different, but can I ...
4
votes
3answers
8k views

substituting white all purpose flour with whole wheat flour

I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ratio to substituting white all purpose ...