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How any flours do you stock?
On 12/29/2010 1:51 PM, 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 I have, right now, bread flour, all purpose flour and whole wheat flour. I have cornmeal and diastatic malt powder, though those don't count. -- Currently Reading: Falling Free by Lois McMaster Bujold |
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