Questions tagged [flour]

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

Filter by
Sorted by
Tagged with
1
vote
2answers
62 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? Thanks in advance! The ...
3
votes
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 ...
5
votes
2answers
12k views

Why is there malted barley flour in all purpose flour?

A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every ...
1
vote
2answers
108 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
votes
1answer
181 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 ...
32
votes
9answers
181k 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?
1
vote
1answer
104 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 ...
1
vote
1answer
58 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)...
9
votes
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?
0
votes
1answer
64 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 ...
13
votes
12answers
64k 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 ...
6
votes
3answers
852 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 ...
1
vote
1answer
80 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
votes
1answer
123 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 ...
2
votes
2answers
77 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
votes
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 ...
2
votes
1answer
3k 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 ...
6
votes
3answers
47k 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?
2
votes
3answers
1k 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
1answer
133 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
93 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
130 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 ...
1
vote
2answers
135 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
1answer
218 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 ...
9
votes
3answers
20k views

What is the 'best' flour to use for brownies?

Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
-4
votes
3answers
220 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 ...
3
votes
1answer
80 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 ...
0
votes
0answers
30 views

Purpose of Semolina flour in malsouka for Briks

I am thinking of making some Tunisian briks (https://en.wikipedia.org/wiki/Brik), but I live in the United States and so I don't really want to pay the markup for buying the malsouka pastry online (...
2
votes
1answer
404 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 ...
1
vote
2answers
24k 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 ...
2
votes
1answer
91 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, ...
5
votes
5answers
2k 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 ...
5
votes
3answers
101k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
1
vote
1answer
126 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 ...
5
votes
4answers
11k 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 ...
1
vote
1answer
2k 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 ...
1
vote
2answers
641 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)...
0
votes
0answers
55 views

How do I lower the protein level of my flour?

I have a 14.5% wheat flour and 10% all-purpose flour. How do I combine these to make a 12.5 percent flour? I am trying to make tangzhong milk bread if that helps.
5
votes
1answer
428 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 ...
0
votes
0answers
67 views

Making Bread Flour

When you add about 1 teaspoon of gluten per cup of all purpose flour, do you remove the same amount of flour from the cup?
2
votes
2answers
486 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 ...
2
votes
0answers
48 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 ...
1
vote
1answer
288 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
384 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
votes
1answer
163 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
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
874 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 ...
15
votes
1answer
855 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 ...
6
votes
5answers
16k 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 ...
15
votes
6answers
16k 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 ...

1
2 3 4 5
7