Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by combining both of them.

Usually farina is used on making cakes, cookies etc etc and while is used, instead of general-puproce flour, yeast in not used because it has the tedency to expand by itself.

So in my case that I want to cook them, by combining them to both to my bread mixture, should I avoid using yeast or baking powder?

edit 1

By farina I mean a self-expanding flour used in cakes. Because of misunderstadning that "farina" word brings here is an image of it as sold in Greece and seen in Greek Supermarkets.

Best Answer

As you've clarified that farina is self-raising flour, you can use it in quick breads (soda breads). You can probably find a recipe that uses just this flour with no other leavening agents.

The plain flour would need something to make it rise. This should either be yeast or the chemical leaveners in the other flour, however if you just mix the two you won't have enough for much rise. So either add baking powder for a quick bread, add yeast for a traditional bread, or use it to make flatbread.

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Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour - Female hands kneading fresh dough on wooden chopping board with flour in kitchen

Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour - Person Holding Dough With White Powder

Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour - Fresh bread in basket placed on wooden surface

Can you mix bread and cake flour to make all-purpose?

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour\u2014on their own or mixed together\u2014can substitute for all-purpose. Just take note that each flour is best used in specific types of recipes.

Is Farina flour good for bread?

Farina di Manitoba Because of its unusual characteristics, it is often categorized as a \u201cspecial\u201d flour. It is often used in the fine grind of 0 and is great for breads that require long-leavening periods, such as French Baguettes, pizza, and breads that use natural yeast or madre lievito.

What happens if you use cake flour in yeast bread?

If cake flour is used in a recipe for bread, the bread will likely not rise. The dough will be difficult to knead by hand, and the finished bread will be dense and flat.

How do I convert all-purpose flour to bread flour?

Essentially, this product is the same protein you find in bread flour but isolated. Add 1 to 2 tablespoons of vital wheat gluten per cup of all-purpose flour to re-create the texture of standard bread flour. You can evenly swap all-purpose flour for bread flour recipes, but, the texture of your bread may be less chewy.

I TRIED MAKING BREAD WITH CAKE FLOUR AND THE RESULT WAS AMAZINGLY........❤️❤️❤️❤️😳👌😂

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Images: Mariana Kurnyk, Katerina Holmes, Djordje Vezilic, Piotr Arnoldes