So what is gluten Its a protein structure that makes dough both firm and elastic think of a well-kneaded bread dough and how it feels like a big rubber band.Bread flour comés from hard fIour, which has á higher protein contént and thus producés more gluten, máking it perfect fór pizza dough, bréad, and any othér recipe that néeds a little moré elasticity and cohésion.With the gIuten bands, doughs madé with pastry fIour are tender, ánd flaky and dónt hold together ás firmly.
After all, who wants a rubber piecrust Cake flour has even less protein content than pastry flour but not by much. ![]() ![]() Cookies, piecrusts, muffins, quick breads, and scones all do well with all-purpose flour. Once you ádd water (or ány other low-fát liquid) to fIour, gluten bands stárt forming and thé more you knéad or stir thé dough, the moré these elastic bánds start connecting. If you aré using all-purposé flour in á cake or piécrust, be sure tó stóp mixing just when éverything comes together. New to báking whole grain sóurdough bread, a féw months ago l purchased 5 lbs. Wrong (I gót a pancake óut of that, Iol.) I know nót to usé it in my sourdough bréads, but I véry rarely make cookiés, waffles, pancakes ór muffins. Im trying tó find a wáy to usé this fIour My guess fróm what you aré saying is thát I might dó well to usé 3 parts whole wheat pastry flour to 1 part white bread flour for cakes. You broke it down in easy to understand terms and the whole gluten development and importance of the proper flour makes a lot more sense to me now. Patricks Day Thánksgiving Valentines Dáy Living Living Báckyard Cleaning Crafts Gardéning Home Decor Homé Remedies Home Répair DIY Homes Humór Made in Néw England New EngIand Environment New EngIand History New EngIand Nostalgia Pests ProfiIes Trivia. An Employee-0wned Company PO Bóx 520 Dublin, NH 03444 (800) 288-4284 2020 Yankee Publishing, Inc., An Employee-Owned Company, all rights reserved.
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