I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than w
I have been told that you cannot home grind white flour for white bread. Is this true, or is it just harder to find white wheat berries to grind?
I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my imp
I was just reading another topic about grinding flour where someone suggested that their flour supply would go off within two weeks if not kept in the freezer.
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the fl
I usually make cornbread with white corn meal and no sugar. I like the no sugar part, but I want to experiment with the batter a bit. What are the following cha
I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known
I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ra
My father is a flour miller. He wants to know how he can make wheat, or flour more specifically, whiter during the milling process. Is there anything that can b
I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these panca
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for
I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartw
Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient
I have not used "instant flour" before as it is not available in my home country, and I have never seen it on my travels I have seen a few references to it in
I have just started my journey of testing and experimenting with a recipe for a Flourless Chocolate Torte. I really want to surprise my wife with a version of t
I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measur
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my
I have Atta, and also Maida. Which one of them qualifies as all purpose flour? If this all purpose flour has got some special name, please enlighten me.