Because of its low cold water solubility, it crystalizes and forms a sediment during the wine making process. I use cake flour or a combination of cake and all purpose for biscuits to lower the protein count which produces a lighter, better biscuit.Potassium acid tartrate occurs naturally in grapes. It is difficult to find outside of the south. In the south, they have a flour, White Lilly, which is a soft flour that I am told, makes the best biscuits in the world. Because it is stronger than other bread flours, it will support more expansion leading to higher loaves of bread. King Arthur flours are stronger which is why some people swear by the King Arthur Bread Flour.
Pillsbury and Gold Medal are now made by the same company and the flours are virtually identical. There is not a problem with the taste or performance, just an off-putting color. If using unbleached flour, the pastry dough becomes gray. Although I use unbleached flours, there is a problem if I am going to leave pastry dough in the refrigerator for a couple of days before using it.
I use it for breads, yeasted doughs and some cookies to provide chewiness.īleaching flour can occur naturally if the flour is aged long enough or the flour can be chemically bleached. I use pastry flour for pie crusts and laminated doughs such as puff pastry.īread flour is made from hard wheat. We don’t get much pastry flour in our area so we make our own. Pastry flour falls between all purpose and cake flours. It is used for cakes and, in combination with all purpose flour, makes pastry flour. government requires iron, and four B vitamins (thiamin, niacin, riboflavin and folic acid) to be added to the flour to equal or exceed those found in whole wheat flour that is milled without stripping the vitamins.Ĭake flour is milled from soft wheat and is always bleached. Because the kernel and bran are stripped from the wheat when milled, the U.S. It is used for breads, quick breads, cakes and cookies.
Whisk together completely and use the amount called for.Īll purpose flour is a mixture of hard and soft wheat and comes bleached and unbleached. It can easily be made by combining 1 cup all purpose flour, 1 ½ teaspoon baking powder and ¼ teaspoon salt for 1 cup. The main reason is I can’t control the amount of baking powder and salt in it. I don’t stock it in my kitchen and I bake a lot. To Make Self Rising Flour: Sometimes a recipe calls for self rising flour. To Make Pastry Flour: Combine ⅔ cup all purpose flour and ⅓ cup cake flour to make 1 cup of pastry flour. This will lower the gluten content and make a softer flour. To Make Cake Flour: Per one cup of all purpose flour, remove two tablespoons and replace with 2 tablespoons of cornstarch. Pastry Flour 8 to 10 125 grams or 4 ⅓ oz 140 grams or 5 oz.Ĭake Flour 5 to 8 100 grams or 3 ½ oz 125 grams or 4 ⅓ oz. 140 grams or 5 oz.Īll purpose flour 10 to 12 125 grams or 4 ⅓ oz 140 grams or 5 oz. Type of flour Protein per cup Cup, sifted Cup, unsiftedīread Flour 12 to 15 125 grams or 4 ⅓ oz. It is best to stir it in the container, then measure. Protein Counts for Flour : Most flour is unsifted as used in current recipes. On the other end of the spectrum is cake flour, which is very low in protein and has virtually none of the elasticity found in all purpose and bread flour. While bread can be made with all purpose flour, bread flour will almost always result in a higher rising, lighter loaf with a better texture. You will see by the chart below, that bread flour is the strongest which makes it ideal for yeast breads that call for a strong flour to support the expansion provided by the yeast. The higher the protein count, the stronger the flour. What differentiates them is the protein count in each of them. While bread baking can employ myriad other flours, these four are the basis of cakes and pastry. While flour can be made from various edible grains, for the purposes of this discussion I am going to stick with four types of wheat flour all purpose, cake, bread and pastry flour. It is important to use the right flour for the desired outcome. Flour is usually the key ingredient in baking and much of pastry.
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