Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types
I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different
I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole whe
When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then
I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing w
I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refr
I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is thi
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is
We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat base
What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somew
I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?
We've talked about methods for sifting flour (How can I make sifting easier?), and the purposes of sifting (What is the purpose of sifting dry ingredients?). H
I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I not
While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've fo
If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The V
I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she