culinary:flour
types:
- All-Purpose - 9-12% protein. mixture between soft and hard wheat.
- Cake - lowest protein content at 5-8%. from soft winter wheat. (or, make it from all-purpose + corn starch)
- Pastry - soft wheat, 8-9% protein
- Bread - 12-14% protein. higher percentage of hard red winter or hard red spring.
- self-rising - baking powder and salt added during milling. Usually to pastry flour
- whole-wheat - more of the wheat. Higher protein but doesn't form as much gluten. makes denser stuff.
- Gluten-free - usually based on rice flour blended with tapioca, potato starch, xanthan gum
- 00 - in the states we classify flour by protein content. In italy they classify it by how fine the grind is. 00 is the finest possible. Mostly used for pizza.
culinary/flour.txt · Last modified: 2023/02/14 06:07 by 127.0.0.1