Whether you’ve just started baking or you’ve been baking for a while but never went past the all-purpose flour, then the various kinds of flour can be a little overwhelming.
We’ve chosen to break things down for you about the most popular flours used so that you can learn a bit more about the concept of baking, and how such flours could be added to various recipes to achieve better dough consistency.
All-purpose flour is a combination of high and low gluten protein flours, created to make a balanced baked product for multiple varieties of recipes. Though some flours are appropriate for specific recipes, all-purpose flour can generally be used when required in a recipe for other flours.
Bread flour is produced primarily from high protein wheat. When paired with a volatile element, such as yeast in simple bread, the added protein and gluten content offer a baked good more structure.
Cake flour is made of soft wheat and it has the lowest gluten level of any wheat flour. This enables the flour to become lighter, especially in combination with an excess sugar recipe. The lightness facilitates cakes to keep their texture smooth and stiff without breaking down.
The pastry flour is made of soft wheat. The gluten content of pastry flour lies between the cake flour and all-purpose flour. It is not easily available in shops, but a 2-1 ratio of all-purpose to cake flour can be used to mimic it. Pastry Flour ‘s best uses include pie crust, biscuits, brownies, cookies, and a loaf of bread. Pastry flour shouldn’t be used to make yeast bread.
Self-rising flour is usually all-purpose flour mixed with salt and baking powder. To prepare your own, add 1 1/2 tsp of baking powder and 1/2 tsp of salt for every single cup of flour. Stir with a spatula to ensure the distribution is even. Self-rising flour is most commonly used for biscuits and loaves of bread.
The whole wheat flour is prepared from the whole wheat kernel. It is typically higher than any other wheat flour in the fiber and nutrients value. The gluten amount of wheat flour is modest, meaning that it is typically mixed in baked items with other flours to provide consistency and texture.
Flour is best stored in freezers and in containers that are airtight. It can stay in close air containers for up to one year, and probably more in the freezer. The flour from the paper bag is advised to be taken out and moved to a new container after purchasing.
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