Flour - AP, Bread, and Cake
bbstx
4 years ago
last modified: 4 years ago
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bbstx
4 years agoRelated Discussions
cake flour vs unbleached ap flour
Comments (4)AustinÂs Coffee Cake Austin has made this coffee cake as his baking entry at the Martinsville Fair, with Blue Ribbon results! Yeah, Austin!! Austin always uses real butter, and he also uses the cardamom called for in the Streusel, but it can be omitted.. HereÂs the recipe: Streusel:  1 ½ cups graham cracker crumbs  ¾ cup finely chopped walnuts  ¾ cup firmly packed brown sugar  1 tsp. cinnamon  ¼ tsp. ground cardamom  ½ cup melted butter (1 stick) To make the Streusel topping:: Combine crumbs, nuts, cinnamon, brown sugar, cardamom, and melted butter, and set aside. Cake:  2 cups cake flour  1 cup sugar  2 ½ tsp. baking powder  ½ tsp. salt  ½ cup butter, room temperature (1 stick)  2 eggs  1 ½ tsp. vanilla  1 cup milk Cake: Combine dry ingredients, add butter, eggs, vanilla and milk. Beat 2 minutes. Pour half the batter into a greased and floured 9"springform pan. Layer half the streusel, then add the remaining batter and repeat the streusel layer. Bake in a 350 degree oven, for 50 minutes. This cake can be served warm or cold. Peanut Butter Lovers Cake 2 cups flour 1 tsp. baking soda ½ tsp. salt ¾ cup butter, softened 2 cups sugar 5 eggs, separated 1 cup creamy peanut butter 1 cup buttermilk 1 tsp. vanilla extract Combine the flour, baking soda, and salt in a bowl, set aside. Beat the butter in a mixer bowl at medium speed until light and fluffy. Add the sugar gradually, beating constantly until blended. Add the egg yolks, one at a time, mixing well after each addition. Beat in the peanut butter. Add the dry ingredients alternately with the buttermilk. Stir in the vanilla. Beat the egg whites in a small mixer bowl at high speed until stiff peaks form. Fold into the batter. Pour into 3 greased and floured, 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Frost with Peanut Butter Frosting, sprinkle with peanuts. (or coarsely chopped peanut butter cups, or chocolate) Peanut Butter Frosting ¾ cup butter, softened 1 cup creamy peanut butter 4 ½ cups powdered sugar 1/3 cup milk 1 tsp. vanilla Beat the butter in a mixer bowl at medium speed until light and fluffy. Beat in peanut butter. Add the powdered sugar, gradually, beating constantly until well blended. Add the milk and vanilla, mix well. Add additional milk 1 Tblsp. at a time until of the desired consistency. Note: this is definitely too much batter for a 9 X 13" pan....See MoreCheap AP Flour
Comments (31)soonergrandmom, I agree, the WM flour smells odd, I don't like it. I have used other store brands, including the local Spartan brand, and it's been fine. I did get one "off brand" that seemed a different texture, heavier, if that makes sense, but not lumpy. Gold Medal is on sale here for $1.98 for 5 lbs, and that's not much more than any of the store brands are. I didn't buy any because I got 2 bags of King Arthur all purpose yesterday on sale for $2.79 each. As Grainlady mentioned, you can weigh, measure, sift, whatever when you are making bread, and each time it will be different. The hydration level depends on so many factors so what works today probably won't work tomorrow. I always check the dough in my bread machine because it is seldom "right" when I go by the measurements in recipes. I never sift. (shrug) And I just dip the measuring cup into the canister of flour and make sure it's kind of even. I'm more careful with things like leavening, but my cooking and baking has always been based on the way the batter or dough looks or feels. It works for me and like Teresa, I seldom have a failure (as long as I pay attention and don't overproof the bread, LOL). Like cynic, I tend to add more of some things, less of others, depending on the way I like things to taste or the texture I'm trying to achieve. And like others I tend to mix dry ingredients with a whisk to be sure they are evenly distributed. Nothing quite like getting a bite of baking soda in your muffin.... Annie...See MoreBread Flour
Comments (4)What are you going to use it in? In general, it's not a good choice because of the high amount of gluten in the flour. I'd certainly avoid using it in anything where you don't want a lot of gluten-development to begin with - cookies, quick breads, pastry, biscuits... Cookies will be harder, dryer, as well as tough - so choose a cookie that is already crispy, not soft. It will be easy to over-develop gluten in quick breads during mixing, and they will be more tough-than-tender and you may end up with tunnels running through your muffins and quick breads. Pancakes will be tough. If you do use it (emergency use), keep mixing to a bare minimum. Adjustments you can make: -Use 1-2 tablespoon LESS per cup. -Additional fat will help if you use it for biscuits or pastry, where the fat is mixed into the flour. The fat coats the gluten in the flour. Where the gluten is coated with fat, the liquid will only allow the gluten to form in short strands. -Use a mixture - 10% low-gluten flour - rye flour or blend oatmeal into a flour in a blender or food processor and use it as 10% of the flour mixture. All-purpose flour is a blend of hard wheat and soft wheat while bread flour is milled from hard wheat. Soft wheat really makes a huge amount of difference in the blend of all-purpose flour to add tenderness to baked goods, while hard wheat gives enough strong flour to raise a loaf of yeast bread. Hence the term "all-purpose" flour. It was developed for all purposes. The problem is that it's NOT optimum for anything. -Grainlady...See MorePie- out of AP flour, but have cake flour and bread flour
Comments (7)If you decide to use bread flour, one of the tips for using high-protein flour is to add a little more fat - above the amount called for in the recipe. Where the additional fat coats the flour, it blocks the water from being absorbed, so it also reduces the amount of gluten that is developed. Be sure to keep mixing to a bare minimum. You could also use a blend of bread and cake flour and use the regular amount of fat in the recipe. I disagree with Linda about the protein content being "miniscule". There are more baking "mistakes" made by using the incorrect flour. High-protein flour gives you tough pastry, cookies, and cakes..... Hydration will be completely incorrect - as the chart below will show. Information from "CookWise" by Shirley O. Chorriher: Cake flour - 8 g. of protein per cup National Brand (Gold Medal, Pillsbury) Bleached All-Purpose - 9-10 g. of protein/cup National Brand Unbleached All-Purpose - 12+ g. protein per cup Northern Unbleached All-Purpose (King Arthur) - 13 g. protein per cup Bread Flour - 13-14 g. protein per cup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The water absorption capacity of white flours for 1-cup of water to form a sticky dough ball in a food processor: 14 g. protein Bread Flour - 2-cups (packed) + 1 T. 13 g. protein Unbleached Flour - 2-cups (packed) + 2 T. water 12 g. protein All-purpose Flour - 2-1/4 c. 11 g. protein All-purpose Flour - 2-1/3 c. + 1 T. 10 g. protein All-purpose Flour - 2-1/2 c. 9 g. protein Southern All-purpose - 2-1/2 c. + 2 T. 8 g. cake flour - 2-3/4 c. -Grainlady...See Morebbstx
4 years agolast modified: 4 years agobbstx
4 years agobbstx
4 years agobbstx
4 years ago
sleevendog (5a NY 6aNYC NL CA)
4 years agolast modified: 4 years agobbstx thanked sleevendog (5a NY 6aNYC NL CA)
foodonastump
4 years agoHope you don’t mind me tacking on a flour question. I’ve been making pizza regularly while in quarantine, happy with the results but figure there’s always room for improvement. Remembered this thread:
https://www.gardenweb.com/discussions/2494510/best-pizza-dough-ever#n=34
which reminded me of 2 kilos of semolina flour I ordered a while back and never opened. Nov ‘19 date. Think it’s ok? What should I be looking for, rancid taste/smell?
bbstx thanked foodonastumpbbstx
4 years ago
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