Have you ever been in the middle of baking and wondered, what are the functions of flour in baking?. Why does this recipe call for flour? And is it calling for whole wheat flour, or all-purpose flour, or bread flour? And why wheat flour all the time?” The last question is easy to answer. Wheat …
Have you ever been in the middle of baking and wondered, what are the functions of flour in baking?. Why does this recipe call for flour? And is it calling for whole wheat flour, or all-purpose flour, or bread flour? And why wheat flour all the time?”
Hard wheat is harvested in spring and is high in gluten. It has a high mineral content and is just the thing for making bread. Soft wheat has a lower amount of gluten and is used for making cakes and pastries. The mix of hard and soft wheats are why all-purpose flour is ideal for most recipes that need flour. You’ve also seen those packages of self-rising flour when you go shopping. This type of flour has salt and baking powder, but it doesn’t store as long as all-purpose flour.
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