Which type of flour would be better to use in this case?
I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? Note that the shops are closed now, that's why I need to use one of flour types I have at home.
Best Answer
As you will be using whole wheat flour as opposed to the flour called for in the recipe, you won't need to choose based on preserving the original texture. I would recommend the barley flour as being most compatible with wheat flour.
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How do you decide on which flour is best to use?
Every type of flour is milled to have a specific protein content \u2014 the higher the protein, the \u201cstronger\u201d the flour. It's important to use the right flour with the proper protein content for your recipe and also to choose a brand that adheres closely to that number.What is the best flour to use for baking?
Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.What type of flour is best for bread?
Wheat flours are milled from hard wheat, soft wheat or a combo: Hard wheat has a higher protein content for strong gluten bonds, ideal for making pasta and loaves of bread; soft wheat has a lower protein content that turns out light and tender baked goods, like biscuits and cakes.What are the 3 types of flour?
In the domestic field, you have 3 main choices when it comes to flours: All-purpose, bread, and pastry.Understanding Different Flours and When to Use Them- Kitchen Conundrums with Thomas Joseph
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Answer 2
I second the barley flour since it has more protein content than the corn, and bread flours tend to favor higher protein flours.
Your WWW flour is going to be 90% of the flour content so the small 10% won't affect much overall.
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