I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What
I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3
I encountered this statement elsewhere: The wheat in the US has been genetically modified to be much higher in gluten. People who live in other countries
http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fill
I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, m
When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if
I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown c
I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon
I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add
https://cooking.stackexchange.com/a/33892/6168 For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flo
I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite
Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the
I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all-purpose and semolina flour. I know the tast
I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high prote
Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love i
I don't know if the question I'm asking is suitable for this site, but can the word flour be used interchangeably with starch?
I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when
For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsi
I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't
Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?