I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, thes
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try se
I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate
I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate t
Many recipe for a hot water crust I have seen calls for something like 15%-20% of the flour to be bread flour? Is going AP flour fine, or do I need to do more/s
I baked some cookies and did not realize the flour might have been too old. It has been stored in my canister on the counter. Can rancid flour make anyone sic
Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake to
Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), an
There are a variety of weight-to-volume conversions online for flour, with considerable variation even among reputable sources: King Arthur Flour says 4.25oz/c
In this thread: Is it okay to measure flour by weight by converting from volume? The choice of measuring by volume and weight is discussed. I've always prefer
In making homemade pasta some recipes call for semolina flour. There are two types of semolina that I know of one is the course grind and one is the fine grind
Can whole wheat and unbleached flours be stored in the same container instead of storing them separately? I'd like to pre-mix my flours for all of my baking a
Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carb
I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flo
I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via p
How can one make a hazelnut flour that is as dry and fine as coconut flour? What is sold as "ground hazelnut" or "hazelnut meal" is coarse and moist.
I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flo
The stores where I live do not sell pizza flour. How can I make stretchy pizza flour from raw or all purpose flour? You should be able to spin it.