Questions tagged [flour]
Questions should be about flour (wheat or any other kind) uses, storage, etc.
374
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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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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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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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2
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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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3
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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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1
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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
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1
answer
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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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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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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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2
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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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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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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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1
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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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1
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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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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, ...
user50726
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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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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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2
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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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0
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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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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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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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2
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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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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 ...
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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 ...
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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 ...
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Why was my bread mix really dry and take ages to knead properly?
I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent). Judging by the instructions on the ...
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How best to use gluten free all purpose flour?
In the grocery store mixup, I got a bunch of gluten free flour. I don't have additives like xanthan gum but would like to bake bread and other recipes so I don't need to go to the store for a few ...
3
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answer
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Does my "bagel flour" need malt powder added?
I purchased some "super bagel flour" that lists these ingredients:
Bleached Wheat Flour Enriched
Malted Barley Flour
Potassium Bromate
Is "malted barley flour" in this "super bagel flour" in ...
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Making doughballs (dumplings) with strong brown flour and shredded suet
In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to cook doughballs, or dumplings in the mince ...
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How to find out flour protein content?
I went out to buy flour for making regular western bread (perhaps sourdough if I can make the starter) and the only flour I could find was a 5kg Chakki Atta (medium) from a generic brand in my local ...
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Can I blend high-protein (baking) flour and 00 flour to approximate plain (AP) flour?
The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and not its protein level, but I assume that there'...
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Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately ...
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Reconstitute all purpose wheat flour from starch and gluten
Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with ...
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Can you make a porridge from wheat flour?
I bake enough bread to buy flour in significant quantities; separately I buy oatmeal for quick low-effort breakfasts but don't generally use it for anything else. I would prefer to be buying just ...
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Mix AP and bread flour for bagels?
I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too light. Recipe calls for 4 cups bread flour ...
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How to remove husk from grain?
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
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Cooking pasta in water temperature range?
I'd like to know what is the temperature range in which pasta can be cooked in water.
I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
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Help making multigrain bread for first time
Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe, which include 3 kinds of flour, are ...
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What type of flour is this?
I asked for "brown" flour at my bakery and they gave me this but I am not sure if it is whole wheat flour since it isn't white enough like I thought it would be. Is this whole wheat flour or something ...
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Why does my bread taste like flour?
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why?
My first attempt I tried this recipe by Tasty. I ...
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Why does homemade pasta using wholemeal flour break easily as compared to all purpose flour?
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
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Oat bran flour instead of oat flour
I bought Oat bran and ground it until flour consistency,
I was wondering, can I use it as flour for baking? (pancakes, bread etc.)
Same question for wheat bran flour as well.
Thanks.
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What is tortilla flour?
I've accidentally ordered tortilla flour for my kitchen instead of flour tortillas.
The meal was saved, but I don't know anything about this flour specifically. What type of flour is it closest to? ...
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bread flour: is it all just branding?
That I know of, there have been 3 recalls of all-purpose flour in recent months: by King Arthur, Aldi's, and General Mills (Gold Medal). All 3 cite e-coli contamination. The KA & Aldi's notices ...
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What does flushing mussels in water with flour do?
On Serious Eats, I read the following comment under a recipe:
Why not flush before cooking? The correct spelling and translation, meuniere, means mussels a le miller’s wife. Because they add a bit ...
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U.S. Equivalent of French T80 for Sourdough Pain de Campagne
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions:
- I have read T80 described as half whole wheat/half bread flour, and also as all ...
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Why can´t I make a goodlooking napolitan style pizza dough?
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this
It taste delicious but I ...
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Why is my Taiyaki (Cake that looks like a fish) too hard and dry?
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have:
2 cups cake flour
4 tablespoons sugar
6 teaspoons baking powder
1 cup of milk
1/3 cup water.
I use an ...
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Can you mix white and multigrain flours?
I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it ...
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How bakeries do a soft crust breads and making the same at home will result in a crisp crust?
A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread.
I tried at my home at same temperature with same recipe and resting time, the result was ...
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