I am looking for a simple and fast gluten level tester (electronic is fine) There are the testers available for people with Coeliac's which require making a so
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps t
Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answ
Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, fla
Possible Duplicate:What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour.
Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a t
My wife asked me to buy "buckwheat" and I did, but she meant buckwheat flour (for making bread) and I got toasted buckwheat instead. I don't want to throw it o
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flou
If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flo
What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some wat
I want to convert my grandmothers pie crust recipe. The whole recipe is: 3 cups flour 1/2 tsp salt 3/2 cups Crisco (butter flavor) 1 egg 1 tsp vinegar 5 Tbsp c
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can sim
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final re
I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was ver
I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces w
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right
I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does
Someone gave us two 25kg bags of flour. Which is kind, but we're not too sure how to store them in usable quantities. My other half went out a bought a load o
From: http://en.wikipedia.org/wiki/Maida_flour Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on