In order not to scramble your mind with flour on what to use on your baking recipe, we collated everything from lots of cookbooks and videos online. Here is the basic summary of the basics of Flour 101.
When we are in the point of experimentation, we basically use All-Purpose flour (APF) since nothing of our recipe didn’t go wrong using this kind of flour.
There are specific flours that are not available in our local grocery store, what I did is to perfect the kind of dessert I wanted to make before buying a specific type of flour since, some of the specialty flours are expensive compared to our preferred APF.
FLOUR 101
TYPE: % of GLUTEN/PROTEIN
ALL-PURPOSE FLOUR (APF) 10% - 12%
CAKE FLOUR (CF) 5 - 8 - 9%
- Usually used for Muffins, Cakes, Biscuits
- Usually finer and softer crumbs compared to APF
- Airy that melts in your mouth
- 1 cup AFP= 1 cup of CF + 2 tbsp CF
BREAD FLOUR (BF) 12% - 14%
- It will give strength and structure to your breads
- Bread will be crusty on the outside and chewy on the inside
- 1 cup of APF= 1 cup of BF
WHOLE WHEAT FLOUR (WWF) 14%
- Usually has a difference in color and more denser
- More red wheat (brownish in color) so it has more Fibre
- If you want more Fibre **1 cup = ½ cup APF + ½WWF **
WHITE WHOLE WHEAT FLOUR (WWWF)
- Usually made of white hard wheat
- More whitish color
SELF-RAISING FLOUR (SRF)
- Usually used for biscuits
- Added with Leavener
- Too much Leavening
- 1 cup SRF = 1 ½ tsp of baking powder and ½ tsp of salt
PASTRY FLOUR (PF) 8 - 9.2%
- Usually used for pie shells
- More gluten to hold its strength
- Used to holds its shape and retain its tenderness
- PF= Bleached APF + ⅓ weight of CF/ WWF
- PF= 2 Parts Bleached APF to 1 Part CF
Kinds of Flour Picture:
EGG Quote of the day:
“The key to everything is patience. You get the chicken by hatching the egg, not smashing it.”
- Arnold Glasow
Indeed, the key to every recipe is Patience. The drive to just make every other recipe you feel like doing is endless.
With pleasure,
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