baking - Create my own high-gluten flour by mixing vital wheat …
WEBJun 13, 2015 · You can assume I'm using King Arthur bread flour and King Arthur vital wheat gluten (or analogously King Arthur AP flour and vital wheat gluten), and that I'll be baking bread with the flours. Note: this related question (When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
How do I substitute almond flour for all purpose flour?
WEBOct 21, 2020 · Most of the cookie recipes call for all purpose flour. In one of the recipes which specifically knead the dough with butter and no moisture (so as not to form gluten) I substituted almond flour 1:1 but haven't had great results (the dough is crumbly, cant be rolled, etc). Even 1.5:1 and still was the same. I added a pinch of xanthan gum and was ...
Difference between Maida and All purpose flour
WEBMay 15, 2011 at 16:50. "it gets finished off quickly" is exactly what I mean. OTOH with a strong flour like maida, breads taste better than with barley flour but do go stale quickly, which is why the French and Italians make a point of buying their bread on a daily basis. In those countries, they buy wholemeal bread (pain entiere, pane ...
Can I substitute bread flour for AP flour in banana bread recipe?
WEBFeb 15, 2017 at 10:15. Add a comment. With some precautions in your mixing method, you could substitute Bread Flour for AP Flour in Banana Bread. Mind you, it may make a stronger, more dense, more chewy banana bread than people expect--but it would still be pallatable, some may even prefer it. As discussion here points out: the main concern in ...
baking - Why combine AP flour and bread flour? - Seasoned Advice
WEBMar 24, 2019 · If you look at this table of popular US flour brands, you'll see that AP flour ranges from 10% to 11.7%, and that bread flour ranges from 12% to 13%, which means that a half-and-half mixture could be anywhere from 11% to 12.3%. For the particular recipe you're using, your best bet is to see if the author recommends any particular brand of flour ...
Mix AP and bread flour for bagels? - Seasoned Advice
WEBFeb 13, 2020 · 1. I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too light. Recipe calls for 4 cups bread flour a cup and a half of water.
How much difference is there between brands of flour?
WEBAug 4, 2019 · 18. There is a difference beyond just the price. All-Purpose flours are not the same: Southerners tend to make more quick breads, pies, cakes, etc. where tenderness is the primary quality factor. Southern brands of all-purpose flour such as White Lily, Martha White, Red Band, Adluh and others are typically milled from wheat that naturally has a ...
Why is there malted barley flour in all purpose flour?
WEBJun 30, 2016 · Generally less than 1/10 %. Flour millers have the equipment and knowledge to adjust enzyme levels. Blindly adding more malted barley can cause the crumb to come out doughy and appear uncooked. Leave enzyme levels to the professionals. Sorry for not connecting the dots. Malted barley flour is rich in enzymes.
baking - Does bread flour (vs AP flour) make a big difference in …
WEBAug 14, 2020 · I've followed his recipe and substituted the bread flour with AP flour, which all indications suggest wouldn't make a lot of difference. My first batch was very wet, and upon inspection, his recipe is nearly 80% hydration (400g flour for 1+1/3 cup of water, which according to my conversion is about 315g water).
baking - What is the correct ratio to make self-rising flour ...
WEBApr 20, 2017 · In metric this is 45g of baking powder. 8.3 multiplied by 0.25 is 2.075, so let's round it to 2 (2 teaspoons), (8.3*0.25=2.075). In metric this is 10g if salt. So for 1kg of flour you will need 45g baking powder (4 tablespoons) of baking powder and 10g (2 teaspoons) of salt. +1 for metric.