Questions tagged [flour]
Questions should be about flour (wheat or any other kind) uses, storage, etc.
374
questions
3
votes
3
answers
173
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 ...
- 849
4
votes
1
answer
159
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 ?
- 43
3
votes
1
answer
206
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 ...
- 706
0
votes
1
answer
169
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?
- 1
0
votes
1
answer
217
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 ...
- 103
1
vote
3
answers
480
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 ...
- 4,644
13
votes
3
answers
2k
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 ...
- 377
3
votes
2
answers
403
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, ...
3
votes
0
answers
61
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 ...
- 130
0
votes
1
answer
1k
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.
- 1
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 ...
- 159
19
votes
3
answers
6k
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 ...
- 292
5
votes
1
answer
149
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 ...
- 53
1
vote
1
answer
106
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 (...
- 181
3
votes
2
answers
309
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 ...
-1
votes
1
answer
139
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?
- 143
1
vote
1
answer
118
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 ...
- 387
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 ...
- 91
4
votes
1
answer
2k
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 ...
- 5,627
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
- 1
3
votes
1
answer
190
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. ...
- 133
5
votes
1
answer
617
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 ...
- 249
1
vote
1
answer
219
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?
- 345
2
votes
2
answers
384
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 ...
1
vote
2
answers
236
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 (...
- 1,080
1
vote
1
answer
74
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 ...
- 1,119
0
votes
1
answer
284
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).
- 1,080
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?
user79088
0
votes
1
answer
421
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 ...
- 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)?
- 61
1
vote
0
answers
128
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....
- 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 ...
- 31
2
votes
2
answers
163
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 ...
- 21
11
votes
4
answers
5k
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'...
- 213
2
votes
3
answers
1k
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 ...
- 21
1
vote
2
answers
316
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. ...
0
votes
3
answers
885
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 ...
1
vote
1
answer
137
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 ...
- 693
0
votes
1
answer
394
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 ...
- 349
3
votes
1
answer
206
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?
2
votes
1
answer
408
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?
user79088
1
vote
1
answer
134
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 ...
- 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 ...
2
votes
2
answers
99
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 ...
- 433
2
votes
2
answers
372
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:...
- 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 ...
- 167
0
votes
3
answers
492
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 ...
- 499
2
votes
1
answer
285
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 ...
- 23
1
vote
1
answer
3k
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 ...
- 111
0
votes
1
answer
88
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 ...
- 187