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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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How any flours do you stock?
sf wrote:
>Ranee wrote: > >>I prefer white wheat to red wheat. > >I bought a bag of white whole wheat recently. Pimple brains. |
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How any flours do you stock?
On 2010-12-29, Jim Elbrecht > wrote:
> What special flours do the rest of you insist on using? I'm not a baker, not by a longshot. But, did some buying in anticipation of learning to bake bread, last Winter. Before I could get too serious, it began warming up and I lost interest, somewhat. Now that it's cold again, I'm back to baking, but have been lured astray by the prospect of lovely delicious pies. Looking at my stash, I have: bleached AP flour unbleached AP flour bread flour Whole wheat flour rye flour gluten additive flour high altitude AP flour I want to get some White Lily, which is soft wheat flour. I think I've got pretty much everything else, including instant tapioca which I bought last week, along with some fresh baking powder. I plan on doing some breads, but am still hot on the trail of a good pie. Jes bought a qt of fresh blueberries. See my new thread. nb |
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How any flours do you stock?
On 1/9/2011 12:17 PM, notbob wrote:
> On 2010-12-29, Jim > wrote: > >> What special flours do the rest of you insist on using? > > I'm not a baker, not by a longshot. But, did some buying in > anticipation of learning to bake bread, last Winter. Before I could > get too serious, it began warming up and I lost interest, somewhat. > Now that it's cold again, I'm back to baking, but have been lured > astray by the prospect of lovely delicious pies. > > Looking at my stash, I have: > bleached AP flour > unbleached AP flour > bread flour > Whole wheat flour > rye flour > gluten additive flour > high altitude AP flour > > > I want to get some White Lily, which is soft wheat flour. I think > I've got pretty much everything else, including instant tapioca which > I bought last week, along with some fresh baking powder. I plan on > doing some breads, but am still hot on the trail of a good pie. Jes > bought a qt of fresh blueberries. See my new thread. > > nb I always buy unbleached AP flour. And I usually have bread flour around and self-rising flour for biscuits. The self-rising I'm using these days is Hudson Cream since the White Lily prices went through the roof (I have to buy it mail-order as no one stocks it here in Pgh.) I know the Hudson Cream is not soft wheat flour but I like it pretty well. My biscuits are about the same as with the White Lily. That's about it. I only buy whole wheat on rare occasions for a special purpose. Hate rye. And don't see the need for any of those special flours. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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