Kari It has an even lower protein content that all-purpose flour because it’s made using a soft wheat flour rather than the hard wheat flour that makes up all-purpose flour. Learn how to make a Two Crust Pie Pastry with our recipe using Gold Medal Flour! [King Arthur Flour makes a white whole wheat flour that is available in most grocery stores in the U.S. and online.]. Great list! Substitutions: All-purpose flour or cake flour, used alone or in combination. Einkorn is high in lutein and other nutrients. Thanks for all of your wonderful recipes!! Substitutions: Look for recipes that specifically call for whole wheat flour. King Arthur Flour’s Complete Guide: White Whole Wheat Flour. Product still comes out great, nobody can taste the difference, and you get the benefit of have some whole grains in your sweet treat! Hi Michelle, It all depends… I don’t use bread flour for all yeast recipes – if the particular recipe is meant to be denser and chewy, then yes. That being said, unless someone is a professional baker (or taste tester! Good to have as a reference. Description: Self-rising flour has long been a Southern U.S. staple, as it is made from the low-protein wheat that is grown in the south. Make This: Biscuits, muffins, pancakes, cakes, Not That: Breads, recipes calling for whole wheat flour, Substitutions: 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt. I have one more question: currently I am passing through a custard cookies phase. Hi Evelyn, Bleached flour uses bleaching agents to speed up the flour’s aging process. [the bleaching agent actually just speeds up what is a natural process – if the unbleached flour is stored for a lengthy period, its colour will lighten]. It is more shelf-stable than whole wheat flour, but as a result, has a milder flavor. The softer, lower-protein flour creates tender biscuits, muffins and other baked goods. . . Just another note – You want to use unbleached flour if making any bread, especially sourdough. I can only try, but get all the extraneous information that is on the web page along with the article. **Don't over flour your recipe. You did not include Semolina or flours called double or triple zero. Hi Jim, According a download on the King Arthur Flour website, their all-purpose flour has a protein content of 11.7% and they claim that “competitor’s all-purpose flour” has a protein content of 9.6% (I assume they would be talking about popular grocery store brands). If you’re new to whole wheat baking, using white whole wheat flour would be a great place to start, as the resulting baked goods are milder in flavor and less dense than those made with traditional whole wheat flour. I’ve had so many failures lately with changing up flours that I’m just a little leary of wasting time and ingredients, so I appreciate your candid thoughts and experience in baking. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. 2019. To thicken the custard I guess. Description: Traditional whole wheat flour is milled from a red wheat berry, while white whole wheat flour is milled from a white wheat berry. Interesting! Make This: Almost anything you would use all-purpose flour for. Thanks so much, Michelle!! Although they are delicious I make them reluctantly because sometimes they turn out OK, and sometimes the custard filling is kind of watery. How long do you keep flour? In fact, unbleached flour is a relatively new product, unless you milled your wheat yourself. I’m thinking my flour might not be fresh anymore. Make This: Just about anything! Hi Rosaline, Ideally you would do this by weight, so if a recipe calls for x ounces or grams of all-purpose flour, use that same weight of cake flour. KAF bread flour has a protein content of 12.7%, Sir Lancelot has 14%. All rights reserved. http://www.sweetteasweetie.com. Make This: Biscuits, pancakes, pastries, pie crust, cookies, muffins, brownies, pound and sheet cakes. Today we’re tackling all of the most common flours – what makes them different, the best things to make with them, as well as substitutions for each. Thanks so much! Can you tell me what the substitution for using cake flour instead of all purpose flour is? Substitutions: You can substitute this on a 1:1 basis for any recipe calling for whole wheat flour. Hi Kate, Are you talking about using flour in making actual custard? A few other mixing and baking tips: **When mixing, cream butter and sugar together until fluffy. Don't over mix your flour - it will result in a tougher cookie. Any advice would be greatly appreciated!! Thanks. If you want to bake with your little one then follow these top tips on how best to bake... © General Mills. It is absolutely Not True that bleaching agents in flour will destroy your yeast. If you can't hang with the flour then you can substitute water or use cut-up fruits for bait!!!!! White flour has been stripped of the bran and germ, leaving behind the fine, pale endosperm. Description: Bread flour is the strongest of all flours, providing the most structural support, especially with yeasted doughs. So, if you were baking a loaf of bread, I would suggest using bread flour. I’m going to try the recipe with cake flour! Your email address will not be published. The filling in ready to eat pasteis de nata is supposed to be soft and dense in the same time. Commercial bakers likely use only bread flour for their bread. Wholemeal Flour (extraction rate: 100%) leaves 1.5% - 2% ash or 2g per 100g dry flour. ), you would likely never be able to tell the difference, as the differing results are very slight. Don’t want to have to buy several different kinds of flour. It’s the only ingredient that was the same in both recipes. Therefore the lower the ash content the whiter or purer the flour. Thanks for all the information. Can I use all all purpose flour or is there a conversion of some sort. I have another Baking Basics post for you, and I think it’s one that many of you will find extremely helpful! [I formerly worked for a flour company.]. Do you have a printable version of your articles and recipes? Home > Tutorials > Baking Basics: Flour 101. What is called for in the recipe you’re using? Substitutions: 1 cup all-purpose flour, remove 2 tablespoons of the flour and replace with 2 tablespoons of cornstarch. Does KAF all purpose have higher protein than typical grocery brands? Make This: Tender cakes, like sponge cakes. Packaging does not always say, though sometimes the company website does, or their customer service line should be able to tell you. When baking cakes I like the texture of cake flour better but a lot of recipes call for all purpose flour. Hi Tracy, No, I didn’t, as I don’t consider these to be pantry staples for everyday baking. THANK YOU for this post! Round 2 begins . The white wheat berry is sweeter in flavor and milder that the red wheat berry. This is a staple in my kitchen. uses all-purpose flour because it’s a very soft and fluffy bread. And yes, you can print any recipe by using the print recipe button. I had to reply to this statement. I dump mine in my glass canister and toss the packaging so I never know how long I’ve had it, but I was baking this weekend and I had chocolate chip cookies and biscuits both turn out terribly and they were recipes that I’ve done a million times. Michelle, Thank you for this “all in one place” information!! Substitutions: All-purpose flour can most times be substituted for bread flour. Whole wheat flour is more absorbent than all-purpose flour, which means that recipes using whole wheat flour will require more liquid. 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