From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and whe
There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of
I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expen
Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tr
1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black),
I want to buy a flour mill for bread and pizza flour. I read that stone grinding wheels are better for grinding fine flour (tipo 00) than metal burrs. The mill
When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be rein
To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around,
I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconu
I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from
I've got some bread flour that has been in the refrigerator that has a best use date of Sept. 2015, and it's now Nov. 2015, is it okay to stil
After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none
I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a do
I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one anoth
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 have a wondermill which I use for grinding wheat (I think it grinds it by blowing it through blades of something). Is there is some way for me to dry out froz
Have kept flour in freezer all the time - last time we got out the 5 lb bag it had chunks of flour in it. Can only assume it is caused by moisture in the flour
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine
Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good qualit