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Boron Elgar Boron Elgar is offline
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Default How any flours do you stock?

On Wed, 29 Dec 2010 13:51:25 -0500, Jim Elbrecht >
wrote:

>I managed fine on a bag of all purpose for years.
>
> Then someone talked me into using bread flour for my rolls and
>loaves. Yup-- even I could see the difference.
>
>I use whole wheat or oat flours as an additive sometimes.
>
>And now I have a bag of pastry flour that I bought for a recipe I
>can't find. [would that help a pie crust if I decide to give that
>adventure another go-round?]
>
>I had another [Melomakarona cookie] recipe that called for semolina. I
>couldn't find it, but read that farina could be substituted. When I
>got to the cupboard, I only had a cup of farina-- but there was a box
>of grits sitting there, so I used them. The recipe now reads; 1 cup
>semolina/farina, and 1 cup grits. [and I might change that to 2 cups
>grits next time I make these cookies-- everyone likes the texture
>surprise]
>
>I don't bake a cake every year, even- so I never bothered with cake
>flour. Does it improve a cake much?
>
>What special flours do the rest of you insist on using?
>
>Jim



Well, I am a lunatic bread baker, in addition to taking a run at
cookies, cakes and pastries with some frequency, so here goes:

King Arthur AP
Hecker's AP
KA Artisan
KA First Clear
KA Sir Galahad
KA Pastry Four
White Lily Self Rising
2 or 3 types of rye - medium to pumpernickel Bob's or Hodgeson's
2 kinds of whole wheat - regular & white Ka or some other organic
Several semolina flours
Spelt
Barley
Corn meal - fine and coarse

Oh, there must be more, I am sure. I store almost all of it in the
upright freezer.

And then there are all the grains for mixing in or grinding.

Boron