New answers tagged flour
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 ...
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 ...
4
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 ...
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, ...
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....
1
First, in both the US and Australia, 00 flour has about the same protein content as AP flour, so you can use it instead, keeping in mind that it's more finely milled. To answer your broader question, yes, you can definitely combine flours together to approximate AP flour (keeping in mind that protein content in AP flour will range from brand to brand). In ...
0
In terms of thickening this should work, but keep in mind that you're adding salt and baking powder which will affect the flavor of the roux. You should do a side-by-side test with AP and self-rising flour and taste both, then finish your béchamel sauce and try both and post your results here.
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 ...
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