Questions tagged [flour]

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

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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 ...
BaffledCook's user avatar
  • 13.1k
6 votes
3 answers

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?
MrsL61210's user avatar
16 votes
10 answers

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I ...
Tea Drinker's user avatar
  • 4,170
9 votes
3 answers

What kind of flour is needed for strudel/fillo dough?

In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? ...
Marti's user avatar
  • 4,985
2 votes
1 answer

Halva smells like play-dough? a common ingredient?

I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she makes Play-dough from flour it also has ...
Adam C's user avatar
  • 677
8 votes
3 answers

Why does rice flour or cornstarch produce crispier crusts than wheat flour?

If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a ...
Michael Natkin's user avatar
9 votes
7 answers

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 ...
Ionise's user avatar
  • 191
6 votes
4 answers

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'...
Michael Haren's user avatar
6 votes
4 answers

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 ...
KatieK's user avatar
  • 7,930
3 votes
4 answers

Is it possible to turn old tomatoes into flour?

I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?
AttilaNYC's user avatar
  • 7,536
13 votes
6 answers

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 ...
Dinah's user avatar
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6 votes
9 answers

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 ...
Doug T.'s user avatar
  • 1,200
4 votes
2 answers

Can I substitute quinoa flour for bleached flour in a baking recipe?

I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
AttilaNYC's user avatar
  • 7,536
11 votes
3 answers

How can you make "All Purpose Flour" using home ground wheat?

We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
user avatar
16 votes
3 answers

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?
Dennis Williamson's user avatar
5 votes
1 answer

Why does adding extra flour help with high altitude baking?

When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
Steve T's user avatar
  • 263
10 votes
2 answers

What are the differences in bleached/unbleached flour for baking?

I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?
home scratch can-am's user avatar
12 votes
2 answers

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 ...
apaderno's user avatar
  • 7,052
12 votes
3 answers

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 ...
Rick's user avatar
  • 528
13 votes
6 answers

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. ...
zachary's user avatar
  • 2,409
9 votes
2 answers

Do I really need pastry flour in my molasses cookie recipe?

I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if ...
JYelton's user avatar
  • 2,898
32 votes
9 answers

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?
lomaxx's user avatar
  • 5,518
34 votes
7 answers

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 ...
Covar's user avatar
  • 1,693
17 votes
5 answers

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
cgp's user avatar
  • 527

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