On Serious Eats, I read the following comment under a recipe: Why not flush before cooking? The correct spelling and translation, meuniere, means mussels a
That I know of, there have been 3 recalls of all-purpose flour in recent months: by King Arthur, Aldi's, and General Mills (Gold Medal). All 3 cite e-coli conta
I've accidentally ordered tortilla flour for my kitchen instead of flour tortillas. The meal was saved, but I don't know anything about this flour specifically
I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why? My first attemp
I asked for "brown" flour at my bakery and they gave me this but I am not sure if it is whole wheat flour since it isn't white enough like I thought it would be
Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe,
I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too li
I bake enough bread to buy flour in significant quantities; separately I buy oatmeal for quick low-effort breakfasts but don't generally use it for anything els
Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the s
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominant
The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and n
I went out to buy flour for making regular western bread (perhaps sourdough if I can make the starter) and the only flour I could find was a 5kg Chakki Atta (me
In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to co
I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flou
In the grocery store mixup, I got a bunch of gluten free flour. I don't have additives like xanthan gum but would like to bake bread and other recipes so I don'
I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent