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Post by benshelpmeet on Feb 12, 2009 18:02:52 GMT -5
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Post by George on Feb 12, 2009 19:07:49 GMT -5
Thank you for posting that link Sister Darlene. I found it very interesting. I had heard of most of those types of flour before but had no idea what they all are.
In Christ, George
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Post by benshelpmeet on Feb 13, 2009 9:43:33 GMT -5
I'm glad you enjoyed it Bro George. I thought this was a very helpful site too. This is something I've always wondered about...What is bread flour? We grind our own wheat...Hard Red and Hard White, we also bake alot around here, I wonder about the different types of flour and how to make them myself. BREAD FLOUR: Bread flour is a high-gluten flour usually milled from hard wheat (also referred to as "strong"), so it contains a high percentage of protein which forms gluten when moistened. Bread flour is used in bread recipes because it creates a gluten network strong enough to trap the gases from the yeast,
but not good in quick breads, biscuits, cookies and cakes, which need a lesser one.
If you're baking sourdough bread, bread flour's high gluten content is a big help in getting the dough to rise well. very helpful!It's best to only substitute a small portion of bread flour with grains other than wheat, such as rye, are used, instead. Those grains don't contain any gluten of their own. It can be substituted 1 for 1 with all-purpose, but proceed with caution because there may be a difference in the end result.Substitute Cake Flour : 1 cup cake flour equals 1 cup all-purpose flour minus 2 tablespoons, and then add in 2 tablespoons cornstarch. Combine. NOTE: It doesn't always work in all recipes. CAKE FLOUR: This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Cakes with a lot of sugar and fat are referred to as "high-ratio" and are high-rising with a fine-grained texture.) Milled from soft white flour, cake flour has a lower gluten content than whole wheat pastry flour. It is used where a delicate and tender texture is desired. Almost all cake flour is bleached. to lighten its pale beige color. We also have one 6 gallon pain of Soft White Wheat.In delicate cakes, it imparts some acidity to a batter yielding a cake with a crumb that's whiter, finer and sweeter in flavor. Bleached cake flour also toughens the protein molecules, enabling the flour to carry more than its weight in sugar and fat. This is good to know how to do... CAKE FLOUR, SELF-RISING: 1 CUP self-rising cake flour is equal to 1 CUP cake flour with 1-1/4 teaspoons baking powder and a pinch of salt. There is also self-rising all-purpose flour. This is also helpful and Healthful too.Add more fiber to baked goods: With the flour, I blend in an additional 1/3 - 1/2 cup raw bran flakes to my quick-bread, pancake, muffin and other recipes. Unprocessed bran has 24 grams of fiber per cup while whole wheat flour has 12 grams of fiber per cup. WHEAT GERM or BRAN, UNPROCESSED BRAN: Though not a flour, wheat germ, either untoasted or toasted, can be used in place of up to 1/3 of the flour in a recipe or just added for flavor and fiber. It's perfect in pancakes and other baked goods as well as meat or vegetable loaves. We sometimes sift our bran out of our Hard Red Wheat when we are baking a cake or cookies, We can add this bran to other things we bake to add healthful properties to our food....good to know. We usually add the bran to our Homemade Granola. Yummy, it's good with our without milk, and good sprinkled on oatmeal, ice cream, or yogurt.I use Miller's Bran (unprocessed bran flakes), a natural source of dietary fiber, found in grocery and natural foods stores. It is less coarse than wheat germ and gives a better (lighter) texture to baked goods. Humm... I've never heard of Millers Bran around here ,but I have bought boxed bran in the past for muffins. Wheat germ is an excellent source of Vitamin E from the vitamin and mineral-rich outer layer of the wheat berry. Purchase it from a grocery or health food store; but beware, it goes rancid quickly, so try and get the freshest possible and refrigerate or freeze it. I prefer to use the freezer; no need to thaw before using. I try to educate myself on these topics, I'm glad I found this helpful web site!
Have a great day Bro George.
I'm praying for you, ~ Darlene ~
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Post by prv31wife on Mar 8, 2009 23:35:48 GMT -5
Thanks Sister Darlene! It's good to know the difference between all the different flours. I used to have a wheat grinder but I gave it away because I never ever used it. Now I wish I had it back
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