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21

I have never made these, but this is what I observe from comparing your recipe to the most readily found online ones: Your mix is dry. Other recipes tend to have up to twice as much liquid as yours, by proportion to the flour. Your mix has no egg. Every recipe I found included egg, in quantities ranging from 1 egg per 1 cup flour to 1 egg per 1/2 cup flour. ...


19

As far as I know, generally the problem with corn based doughs is cohesion. Cornmeal only mixes tend to be very crumbly and the resulting consistency weak, hence the addition of flour to increase gluten content and help improve agglutination. That being said, upon a little research there seem to be plenty of flourless recipes around, originating more ...


14

You don't need xanthan gum or other thickeners; they are already in the mix you bought. These mixes don't behave much like standard, gluten-containing flour. Don't bake bread with them on their own, the results are very disappointing. Also don't use it for standard cake recipes, or for most pastries or cookies. After all these don'ts, here are the things ...


11

Yes, it would be reading too much. ADM is a food processing company, and it operates a number of mills. King Arthur doesn't mill its own flour (and I assume neither does Aldi). The commodity wheat market in the U.S. tends to move huge amounts of wheat to centralized mills, where it is then packaged (and perhaps branded). That doesn't mean branding means ...


9

The best thing is to do as your recipe directs it, because there are several considerations that play together here. First, if you have a very exact recipe where you measure each ingredient and mix together in a mixer, it doesn't matter that much. Just dump it in the mixer and turn on, making sure to scrape or rest as needed until the texture is right. ...


8

The recipes I see online are slightly different from yours, and could help in solving your problem. In addition to most of your ingredients, they include baking soda and egg. While baking powder does most of the leavening when used in combination with baking soda, that addition, plus the leavening power of the egg will make a significant difference. By the ...


8

The recipe looks a like a gluten free chocolate lava cake. If that is the intended consistency you're looking for then yes by all means that substitution WILL work! Maybe play around with the amount of flour as well. The main worry is the texture; if you want a gooey pudding you'd get in a pudding cup or mousse (unlike their photo) you may end up with more ...


6

Flour is much more finely ground than oatmeal. You can make 'porridge' with it, but it'll just be a smooth whitish goo. You might have slightly better results with whole wheat flour... It'll be more of a slightly grainy tan goo. Mmmmm.


6

The lay person's procedure is: Take your flour and weigh a sample, then wash away the starch and weigh the sample. Here is a video showing a procedure that you can do at home. I would suggest doing this procedure with a control sample (a flour where you know the protein content to determine your accuracy) before doing with your target sample. https://www....


6

Cake flour is milled more finely than all purpose flour. It also has a lower protein content, so less gluten is produced in the final product. It is ideal for achieving the soft crumb of a cake. That said, plenty of cakes are made with all purpose flour. You would be able to perceive a difference in a side-by-side comparison. In your own kitchen, with ...


5

Cooking pasta (i assume dried pasta here) has two stages: hydration starch gelatinization The hydration can be done completely off the stove, earning you back come of the cooking time and energy. Just soak the pasta in water, it depends on the type of pasta and thickness, if your soaking time is more than 4 hours, i would refrigerate it to avoid food-...


5

In the UK self-raising flour doesn't have salt in it, SR flour is just fine plain flour with baking powder in it. In the UK to make a substitution you'd use 150g plain flour plus 2 tsp baking powder mixed in, 100g would be 1 1/3 tsp. In the US most SR flour has salt in it for some reason, so for completeness you would use all-purpose flour plus 2 tsp baking ...


4

Your photos each look like decent early attempts at bread making. I would encourage you to keep at it. While I think your process will improve (for example, you probably want to improve gluten development with further kneading or stretch and folds), nothing about your process would impact the flavor to the point of making it "unusual." I would make two ...


4

I'm not sure what you mean by "whole wheat" flour. If you truly mean wholemeal flour where all the germ and bran are left in, then it can definitely look this color and texture. The variety of wheat can also influence the color (e.g., harder wheats are sometimes darker). The term "brown flour" is ambiguous, but I know it can sometimes refer to a ~85% ...


4

I would just say that you are translating the terms too literally. In the USA, it is typicall to sell flour made from hard spring wheat under the name "bread flour", because people there traditionally enjoy bread made from it. In other countries, people have different expectations of their bread, and hard spring wheat was probably not even available prior to ...


4

In bread making, I doubt it matters much. Your initial step is to get the flour hydrated and begin the development of the gluten structure. You are going to be mixing and kneading (or stretching and folding), so dough will smooth out significantly after the initial mix anyway.


3

I've used essentially the same recipe as you found on Tasty for at least 15 years (I started with the Jim Lahey recipe). From the 4 c.:2 c. flour-water ratio, it's a standard “no-knead” recipe. It's a wet enough dough that the bubbling action during the rise develops the gluten. I mix mine with a spoon. After the first rise, I stir it again gently a couple ...


3

You would want to look for a high gluten bread flour, in the 14% protein area. I found this helpful for understanding different flours. In the Fresh Loaf Discussion Forum, a user suggests combining whole wheat and bread flour in a ratio of 80/20. Here in the US, you probably have access to King Arthur flours. Their whole wheat is 14%, white whole wheat ...


3

You need some oil. I see these are basically pancakes. You need some oil or butter to make a good pancake, or it is too dry, like your fish pancakes have been. Use an oil with no flavor or a flavor that will be good in the fish cakes. I have some sunflower oil in the refrigerator I use for making pancakes. Corn oil is good too. Or melted butter would ...


3

The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. In America, strong flours have higher protein. In Italy, the W stands for the English word "Work," which refers to the flour's ability to ...


3

I was delighted to find that gluten free flour (I've been using Doves Farm gluen free plain flour) works for roux.


3

Although you don't get a definitive, scientific answer this way I often compare brands when answering this type of question, looking at average and variation between them. If there is a great deal of variation the reliability of the average goes down. I looked at several brands of Chakki Atta online and they all had 12% protein, there was zero variation, ...


3

Malted syrup is a form of sugar (maltose). Malted barley flour is flour that has been partially germinated (sprouted) which increases your dough's ability to convert starch into sugar (maltose), making your bagel softer and more moist. Both will increase maltose levels in your bagels: one directly and one indirectly. I would probably try reducing some of the ...


2

My grandmother was born in 1909 in New Zealand. She moved to the UK and started her family. When we were young she was always busy in the kitchen, making bread, cake, lemon curd, fruit scones...… she would allow the mix to sit, somewhere cool before she cooked the scones. It made all the difference. I tried her recipe which the family recorded, my father's ...


2

Old post but in case someone still searching at Greece, I have found Manitoba flour at a store called "To Piperi" at Athens (url is https://www.topiperi.gr/). Call them for more information. I also found yellow flour at 5kgr packages but this isn't something rare anymore...


2

From the Code of Federal Regulations: (a) Flour, white flour, wheat flour, plain flour, is the food prepared by grinding and bolting cleaned wheat, other than durum wheat and red durum wheat. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may ...


2

Yes. In fact, most bread recipes that use these flours have a base of white flour to which they are added.


2

Flours/Meals Flaxseed (linseed) meal is a favorite flour of mine. While I prefer golden over brown, but they are both quite tasty. ¼ cup (28 g) has over 6 g of omega-3s and only 0.5 g of net carbs, as most of the carbs it contains are fiber. The coarser texture and nuttier flavor of flaxseed meal make it more suited to types of recipes that would be fitting ...


2

The only brand of cornmeal that I have found labeled a fine ground variety is Bob's Red Mill, which calls it 'fine grind.' Bob's Red Mill is an American company. I have not used the product and cannot comment on whether it is more like corn flour or a lighter version of medium ground cornmeal, though the sources below suggest that the two are if not the same,...


2

This is quite typical for anything made with wholemeal flour. It has all of the wheat berry ground in it, including the hard outer hull. These hull particles tend to cut up the gluten of the dough, resulting in brittle end products. The more "rustic" your wholemeal flour is (so larger hull particles), the more pronounced the effect gets. An organic store ...


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