Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
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 |
Posted to rec.food.cooking
|
|||
|
|||
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 |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Jim Elbrecht" > wrote in message ... >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 For current needs, all purpose, Wondra (sp?), and some fine ground corn meal. A little arrowroot now and again for thickening. It all depends. If you are baking, there are lots and lots of different types. And even if you only bake a little, one could easily have half a dozen for the properly supplied kitchen. Steve |
Posted to rec.food.cooking
|
|||
|
|||
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 |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Dec 29, 12:51*pm, Jim Elbrecht > wrote:
> I managed fine on a bag of all purpose for years. * Cheap all purpose. King Arthur Whole Wheat. Swan's Down. > > *Then someone talked me into using bread flour for my rolls and > loaves. * * Yup-- even I could see the difference. > No bread flour at the present time. > > I don't bake a cake every year, even- so I never bothered with cake > flour. * *Does it improve a cake much? Yes. > > Jim --Bryan |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
King Arthur white for bread.
El Cheapo all purpose white for other stuff. KA Whole Wheat Rye Whole wheat pastry Also always have on hand diastatic malt powder, yeast and gluten. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Dec 29, 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 usually have on hand: all-purpose, whole-wheat and cake flours. Sometimes have bread flour. Kris |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Dec 29, 2:11*pm, Bryan > wrote:
> On Dec 29, 12:51*pm, Jim Elbrecht > wrote: > > > I managed fine on a bag of all purpose for years. * > > Cheap all purpose. *King Arthur Whole Wheat. *Swan's Down. > > > *Then someone talked me into using bread flour for my rolls and > > loaves. * * Yup-- even I could see the difference. > > No bread flour at the present time. > > > > > I don't bake a cake every year, even- so I never bothered with cake > > flour. * *Does it improve a cake much? > > Yes. I make my own bread flour - 1 C KA white to 1 T. gluten. I have never costed it out, but it saves on storage space and one less thing to watch for depletion. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Dec 29, 1:41*pm, Kalmia > wrote:
> On Dec 29, 2:11*pm, Bryan > wrote: > > > > > > > > > > > On Dec 29, 12:51*pm, Jim Elbrecht > wrote: > > > > I managed fine on a bag of all purpose for years. * > > > Cheap all purpose. *King Arthur Whole Wheat. *Swan's Down. > > > > *Then someone talked me into using bread flour for my rolls and > > > loaves. * * Yup-- even I could see the difference. > > > No bread flour at the present time. > > > > I don't bake a cake every year, even- so I never bothered with cake > > > flour. * *Does it improve a cake much? > > > Yes. > > I make my own bread flour - 1 C KA white to 1 T. gluten. *I have never > costed it out, but it saves on storage space and one less thing to > watch for depletion. That way you can even add more gluten for things like bagels or pizza crust. --Bryan |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
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 AP unbleached Bread flour Whole wheat Rye corn (the last three are used together for Boston Brown Bread) |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Wed, 29 Dec 2010 13:57:11 -0500, ravenlynne
> wrote: Dear, now you gone to meddlin'. OK: AP, Semolina, Bread Flour, Rye, W/W. W/W blend ( soon outa' here) With these I can do what ever I want to do, for now. Alex |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Dec 29, 10:51*am, Jim Elbrecht > wrote:
> > What special flours do the rest of you insist on using? * Bread Flour Oat Flour Whole Wheat Flour White Whole Wheat Flour Semolina Flour Corn flour VWG prolly something else but I can't think of it right now.* * |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
In article >,
Jim Elbrecht > wrote: > What special flours do the rest of you insist on using? > > Jim I keep cake flour on hand for my brownies and I keep bread flour on hand for bread. Sometimes I have whole wheat flour, sometimes I don't. When I bake bread, I use either all-purpose flour or a mixture of bread flour and a-p flour. FWIW. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." Pepparkakor particulars posted 11-29-2010; http://web.me.com/barbschaller |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
Jim Elbrecht wrote:
> > What special flours do the rest of you insist on using? Being wheat intolerant but not gluten intolerant my list has a lot that does not overlap. Always white corn meal, yellow corn meal. Usually rice flour. Sometimes rye flour or quinoa flour or soy flour. Rarely almond flour or other nut flour. I've only purchased barley flour once. Might or might not be considered flours - Corn starch, arrowroot. Sometimes rice starch or potato starch. There was a comedy movie (Tax Man?) with Will Ferrel. A tax auditor falls in love with a baker. One day he brings in 20+ pounds of bags. "I brought you flours". Each bag was marked with a different grain or grind. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
In article >,
Jim Elbrecht > wrote: > What special flours do the rest of you insist on using? Well if I didn't "insist" I'd either be spending a fortune on pre-made stuff or getting really, really sick. So I keep stocks of: Red sorghum Brown rice White rice Chickpea Potato Tapioca Millet Cornstarch Fine cornmeal And we keep a bag of white wheat flour around the place for the wheat-eaters. Miche -- Electricians do it in three phases |
Posted to rec.food.cooking
|
|||
|
|||
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? I'm so not a master chef. I just have all purpose flour. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On 29/12/2010 1:51 PM, Jim Elbrecht wrote:
> 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? > I have unbleached all purpose, whole wheat, corn flour, potato flour (great thickener), semolina. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Jim Elbrecht" > wrote in message
> What special flours do the rest of you insist on using? Which question to answer, the one in the subject or the one in the text? I'll go with the question in the subject line: I have 7 flours (at least 7 - didn't bother to look in the bottom of the bread flour bin - just skimmed the top layer). Plain ('all pupose' in USian) flour, Self Raising flour, Wholemeal S/R flour and at lest 4 differnet types of bread flour - Dura, grain and plain bread flour and a wholemeal. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
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 We keep: unbleached white, wholemeal/wholewheat, buckwheat, semolina and rice flours around. Occasionally pastry flour. Finely-ground cornmeal frequently. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Jim Elbrecht" > wrote in message
... >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 As many as think we'll need in the next 6 months before the critters hatch. Dimitri |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On 30/12/2010 2:51 AM, Jim Elbrecht wrote:
> snipped > > What special flours do the rest of you insist on using? > > Jim I have Plain, Self-raising, Wholemeal, Semolina, Atta, Strong Pasta flour and Besan. I use the Besan for a middle-eastern pancake recipe, although I probably could find other uses for it. I also have a Mediterranean and a Pizza but these are just tricked-up with extras in them that I bought from the breadmaking flour shop. I also buy some packets of flours for quick/lazy bread making, like Ancient Grains (2 packs in a box). I made a wholemeal loaf yesterday but it collapsed. Supposedly tastes ok but it sure doesn't look like it. Made crusty white batards on Tuesday and took them around to a friend's pizza oven - best bread we ever had, and we like to make it when we all get together for drinks/snacks around their oven. Nothing left of the bread nor the Cuervo. No set pattern but I like to have a wide range hanging around in case I get an idea. Hoges in WA |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Jim Elbrecht" > wrote in message ... >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? Due to daughter's allergy I can no longer have wheat flour in the house. When she was first diagnosed, I bought every gluten free cookbook I could find and then bought every flour I saw listed in the recipes. Then about a year later, I threw away two grocery sacks full of expired flour. These alternate flours often do not keep for very long. Because of our other allergies, I discovered that many of the recipes were unsuitable for us or just didn't work when I tried them. So I have since scaled waaaay back on the types of flours I buy. I have sweet rice flour. I use this for coating chicken, making flour, thickening sauces, etc. I have brown rice flour. I use this for some recipes. Some others call for white rice flour. I would have gotten that too but the store didn't have it. I have Bette Hagman's four flour blend. I know it contains rice flour and some kind of bean flour but am unsure of what the other two are. For general purpose baking of gluten free items you need a mix of about four different flours. I have some chickpea flour that I used to make cookies. Daughter liked them. I have coconut flour that I have used in meatballs. As for the cake flour, this is something I didn't buy often. I only bought it if the recipe I was using called for cake flour. Most of the cakes I made too all purpose flour. I can't remember the particulars on the cake flour. I also bought something called Wonda (I think) after seeing it recommended on some cooking show for making gravy. I personally think the sweet rice flour works just as well. It is very fine and never gives you that gritty texture that you sometimes get with regular rice flour (brown or white) and it doesn't break down on reheating like cornstarch will do. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
Jim Elbrecht > wrote:
-snip- >What special flours do the rest of you insist on using? Wow! I'm blown away by the passion and variety. On the one hand- I don't feel like I'm being silly because I am accumulating a few flours. OTOH- I feel like a slacker for not having tried all the flours a lot of you folks use. My New Year's resolution [haven't made one of those in decades] is to try a new flour every month & see what I've been missing. So many ideas here-- rice flours for gravy-- pumpernickel-- potato- corn. . . diastatic malt? It looks like I should drop in on Boron or Wayne and get schooled. They seem to have the widest selection. Interesting that they [and several other folks] listed a self-rising flour, which I always thought to be a redundancy in a kitchen with flour, salt, and baking powder. There must be more to it than just the time saved. I see a few other folks use it too. What does it add to the 'mix'? Thanks all- Jim |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
Jim wrote on Thu, 30 Dec 2010 09:45:17 -0500:
>> What special flours do the rest of you insist on using? > Wow! I'm blown away by the passion and variety. On the > one hand- I don't feel like I'm being silly because I am > accumulating a few flours. > OTOH- I feel like a slacker for not having tried all the > flours a lot of you folks use. > My New Year's resolution [haven't made one of those in > decades] is to try a new flour every month & see what I've > been missing. > So many ideas here-- rice flours for gravy-- pumpernickel-- > potato- corn. . . diastatic malt? > It looks like I should drop in on Boron or Wayne and get > schooled. They seem to have the widest selection. > Interesting that they [and several other folks] listed a > self-rising flour, which I always thought to be a redundancy > in a kitchen with flour, salt, and baking powder. > There must be more to it than just the time saved. I see a > few other folks use it too. What does it add to the > 'mix'? I do a fair amount of cooking but I seldom bake breads or cakes and I get along quite well with two types of flour, all-purpose flour and Indian Gram flour. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"James Silverton" > wrote:
> Jim wrote on Thu, 30 Dec 2010 09:45:17 -0500: > >>> What special flours do the rest of you insist on using? > >> Wow! I'm blown away by the passion and variety. On the >> one hand- I don't feel like I'm being silly because I am >> accumulating a few flours. > >> OTOH- I feel like a slacker for not having tried all the >> flours a lot of you folks use. > >> My New Year's resolution [haven't made one of those in >> decades] is to try a new flour every month & see what I've >> been missing. > >> So many ideas here-- rice flours for gravy-- pumpernickel-- >> potato- corn. . . diastatic malt? > >> It looks like I should drop in on Boron or Wayne and get >> schooled. They seem to have the widest selection. > >> Interesting that they [and several other folks] listed a >> self-rising flour, which I always thought to be a redundancy >> in a kitchen with flour, salt, and baking powder. >> There must be more to it than just the time saved. I see a >> few other folks use it too. What does it add to the >> 'mix'? > > I do a fair amount of cooking but I seldom bake breads or cakes and I get > along quite well with two types of flour, all-purpose flour and Indian Gram flour. I just have the basics: Ten kinds of flour. Five pound bags of - Unbleached whole wheat, Unbleached white, Unbleached Cake Flour, All Purpose and Masa. Smaller bags of - Self Rising flour, Self rising corn meal (Yellow and White), Yellow Corn meal and Rice flour. I make my own, breads, rolls, buns, cakes, muffins, biscuits, pancakes, tortillas, pizzas, donuts, cookies... The reason for self rising, I tend to follow recipes that ask for it instead of making it. It is redundancy, that is why I have the smaller bags. New years resolution... Again... Lose weight -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
AP flour
whole wheat flour cake flour rice flour tapioca flour potato flour corn meal masa harina flaxseed almond flour cornstarch To make GF crackers I use ground flaxseed, whole flaxseed and almond flour. To make GF bread, I use rice, tapioca, potato and cornstarch. I make tamales with masa harina, I also use a couple of tablespoons in chili, to give it flavor and make it thick. Becca On 12/29/2010 4:17 PM, l, not -l wrote: > All-purpose > bread > rye > whole wheat > semolina |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
In article >,
Jim Elbrecht > wrote: > Interesting that they [and several other folks] listed a self-rising > flour, which I always thought to be a redundancy in a kitchen with > flour, salt, and baking powder. There must be more to it than > just the time saved. I see a few other folks use it too. What > does it add to the 'mix'? I'm a very limited baker, so I have three kinds of flour. Bread flour for pizza dough, self-rising for deep frying and AP for everything else. This may only be a notion, but I think that self-rising flour makes a superior crust for deep frying. Coat the item in seasoned self-rising flour, then buttermilk dip and dredge in the flour again. Deep fry. I use bread flour for pizza dough, because that was what was suggested the first time I found a recipe. It works fine. leo |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Leonard Blaisdell" > wrote in message ... > In article >, > Jim Elbrecht > wrote: > >> Interesting that they [and several other folks] listed a self-rising >> flour, which I always thought to be a redundancy in a kitchen with >> flour, salt, and baking powder. There must be more to it than >> just the time saved. I see a few other folks use it too. What >> does it add to the 'mix'? > > I'm a very limited baker, so I have three kinds of flour. Bread flour > for pizza dough, self-rising for deep frying and AP for everything else. > This may only be a notion, but I think that self-rising flour makes a > superior crust for deep frying. Coat the item in seasoned self-rising > flour, then buttermilk dip and dredge in the flour again. Deep fry. > I use bread flour for pizza dough, because that was what was suggested > the first time I found a recipe. It works fine. > > leo I have one kind of flour. All-purpose. I don't bake bread so special bread flour is a no-brainer. But even when I did bake bread I didn't buy special flour. Neither did my grandmother. She wasn't thinking about gluten content during the great depression. She just baked bread to feed her family, not to impress anyone. Plain all-purpose flour with salt and baking powder. That's really all you need to bake a loaf of bread. Or even pizza dough. Jill |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"jmcquown" > wrote:
> "Leonard Blaisdell" > wrote in message > ... >> In article >, >> Jim Elbrecht > wrote: >> >>> Interesting that they [and several other folks] listed a self-rising >>> flour, which I always thought to be a redundancy in a kitchen with >>> flour, salt, and baking powder. There must be more to it than >>> just the time saved. I see a few other folks use it too. What >>> does it add to the 'mix'? >> >> I'm a very limited baker, so I have three kinds of flour. Bread flour >> for pizza dough, self-rising for deep frying and AP for everything else. >> This may only be a notion, but I think that self-rising flour makes a >> superior crust for deep frying. Coat the item in seasoned self-rising >> flour, then buttermilk dip and dredge in the flour again. Deep fry. >> I use bread flour for pizza dough, because that was what was suggested >> the first time I found a recipe. It works fine. >> >> leo > > I have one kind of flour. All-purpose. I don't bake bread so special > bread flour is a no-brainer. But even when I did bake bread I didn't buy > special flour. Neither did my grandmother. She wasn't thinking about > gluten content during the great depression. She just baked bread to feed > her family, not to impress anyone. Plain all-purpose flour with salt and > baking powder. That's really all you need to bake a loaf of bread. Or even pizza dough. > > Jill True, for almost every baking NEED All-purpose does the job with good flavor and texture. I do make my own bread, cakes, pancakes, pizzas, cookies... A five pound bag of AP won't last long. So for that extra tasty taste and textures, those extra flours can go from its Ok, to Oh! That's Good! -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Thu, 30 Dec 2010 19:08:14 -0800, Leonard Blaisdell
> wrote: >In article >, > Jim Elbrecht > wrote: > >> Interesting that they [and several other folks] listed a self-rising >> flour, which I always thought to be a redundancy in a kitchen with >> flour, salt, and baking powder. There must be more to it than >> just the time saved. I see a few other folks use it too. What >> does it add to the 'mix'? > >I'm a very limited baker, so I have three kinds of flour. Bread flour >for pizza dough, self-rising for deep frying and AP for everything else. >This may only be a notion, but I think that self-rising flour makes a >superior crust for deep frying. Coat the item in seasoned self-rising >flour, then buttermilk dip and dredge in the flour again. Deep fry. >I use bread flour for pizza dough, because that was what was suggested >the first time I found a recipe. It works fine. > >leo FWIW: The best pizza dounh I have found uses a mix of bread flour and stone ground whole wheat. Found in the NittyGritty Publications book, the Bread Machine Book (paperback) Also has a good recipe for W/W bread, a high-rising loaf that toasts up nicely and is a killer when toasted, slathered in butter or schmaltz, and topped with thin slices of mild onion. I'll have to try your deep-fry technique. I normally use my own bread crumbs, or panko. (Is panko considered a flour? Probably not...) Alex |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Sun, 2 Jan 2011 08:19:18 -0500, "jmcquown" >
wrote: > >I have one kind of flour. All-purpose. I don't bake bread so special bread >flour is a no-brainer. But even when I did bake bread I didn't buy special >flour. Neither did my grandmother. She wasn't thinking about gluten >content during the great depression. She just baked bread to feed her >family, not to impress anyone. Plain all-purpose flour with salt and baking >powder. That's really all you need to bake a loaf of bread. Or even pizza >dough. I bake. My recipes for pain a l'ancienne, french loaves and baguettes call for A/P flour rather than bread flour. They start with a poolish (semi liquid starter) and have great flavor and texture. That said, I find that my bread machine turns out a better crumb with bread flour rather than A/P, but the resulting loaves are not the equal of the hand-made A/P flour loaf. I think the B/M just over-kneads the dough and proper lightness is lost in the process. Alex |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
Chemiker > wrote:
>I bake. My recipes for pain a l'ancienne, french loaves and baguettes >call for A/P flour rather than bread flour. They start with a poolish >(semi liquid starter) and have great flavor and texture. That said, I >find that my bread machine turns out a better crumb with bread flour >rather than A/P, but the resulting loaves are not the equal of the >hand-made A/P flour loaf. I think the B/M just over-kneads the dough >and proper lightness is lost in the process. This is tricky business since A/P flour varies by region. I suspect you are not in an area where A/P flour is particularly soft if you are getting these results. Steve |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"jmcquown" > ha scritto nel messaggio > I have one kind of flour. All-purpose. I don't bake bread so special > bread flour is a no-brainer. But even when I did bake bread I didn't buy > special flour. Neither did my grandmother. She wasn't thinking about > gluten content during the great depression. She just baked bread to feed > her family, not to impress anyone. Plain all-purpose flour with salt and > baking powder. That's really all you need to bake a loaf of bread. Or > even pizza dough. Baking powder? Biscuits maybe, but not bread and certainly not pizza. |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
In article >,
"Giusi" > wrote: > "jmcquown" > ha scritto nel messaggio > > > I have one kind of flour. All-purpose. I don't bake bread so special > > bread flour is a no-brainer. But even when I did bake bread I didn't buy > > special flour. Neither did my grandmother. She wasn't thinking about > > gluten content during the great depression. She just baked bread to feed > > her family, not to impress anyone. Plain all-purpose flour with salt and > > baking powder. That's really all you need to bake a loaf of bread. Or > > even pizza dough. > > Baking powder? Biscuits maybe, but not bread and certainly not pizza. Fine for quick breads, but yeast-raised breads have a different (and to me superior) taste and texture. Miche -- Electricians do it in three phases |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
|
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Mon, 3 Jan 2011 09:41:06 +0100, "Giusi" > wrote:
> >"jmcquown" > ha scritto nel messaggio > >> I have one kind of flour. All-purpose. I don't bake bread so special >> bread flour is a no-brainer. But even when I did bake bread I didn't buy >> special flour. Neither did my grandmother. She wasn't thinking about >> gluten content during the great depression. She just baked bread to feed >> her family, not to impress anyone. Plain all-purpose flour with salt and >> baking powder. That's really all you need to bake a loaf of bread. Or >> even pizza dough. > >Baking powder? Biscuits maybe, but not bread and certainly not pizza. > I put a pinch (!) of double-acting in my haluski dough. The dumplings come up more tender when boiled. Haven't done it with napkin dumplings, tho. Alex |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Mon, 03 Jan 2011 10:53:39 -0600, Chemiker
> wrote: >On Sun, 2 Jan 2011 21:02:14 +0000 (UTC), (Steve >Pope) wrote: >>This is tricky business since A/P flour varies by region. I suspect >>you are not in an area where A/P flour is particularly soft if >>you are getting these results. >> >>Steve Duh (slapping forehead!)... I forgot to mention that I buy only King Arthur flour for my A/P and Bread Flour. W/W is variable. I sometimes use |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Mon, 03 Jan 2011 11:06:38 -0600, Chemiker
> wrote: >On Mon, 03 Jan 2011 10:53:39 -0600, Chemiker > wrote: > >>On Sun, 2 Jan 2011 21:02:14 +0000 (UTC), (Steve >>Pope) wrote: > >>>This is tricky business since A/P flour varies by region. I suspect >>>you are not in an area where A/P flour is particularly soft if >>>you are getting these results. >>> >>>Steve > >Duh (slapping forehead!)... > > I forgot to mention that I buy only King Arthur flour for my A/P and >Bread Flour. W/W is variable. I sometimes use KAF, sometimes Bob's Red Mill, and sometimes Hodgson's Mill stone ground. They all give me good results. Haven't used Pillsbury or Gold Medal in some years, so no opinion there. Alex |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
"Wayne Boatwright" schrieb :
<snip> > I keep self-rising flour on hand primarily because many non-US > recipes call for it, as well as some US recipes. > Recipes from which countries ? "Self-rising flour" seems to be an AngloSaxon thing. > > Have fun, and Happy New Year! > A Happy New Year, too ! Cheers, Michael Kuettner |
Posted to rec.food.cooking
|
|||
|
|||
How any flours do you stock?
On Mon, 03 Jan 2011 21:16:56 -0800, Ranee at Arabian Knits
> wrote: > I prefer white wheat to red wheat. I don't know if it is storage > time or simply the property of the wheat, but I think the red has a more > bitter after taste. I bought a bag of white whole wheat recently. Unfortunately, I was in a hurry when I was making my rolls and didn't notice I wasn't using unbleached all purpose... they were tasty, but they should have been lighter. -- Never trust a dog to watch your food. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
King Arthur Flours - Special Bread Flour vs. All-Purpose | Baking | |||
Pizza flours | General Cooking | |||
Premium flours? ? ? | Sourdough | |||
choice of flours to thicken after cooking | General Cooking | |||
Gluten-free flours | Baking |