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tag: flour

  • Why Flour a Cake Pan?
    Why Flour a Cake Pan?

    Many cake recipes instruct you to butter a cake pan and then flour it. We all know the butter stops the cake from sticking, but what does the flour do?

  • Saucy Lumps, and How to Avoid Them
    Saucy Lumps, and How to Avoid Them

    Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a better comparison at holiday meals.

  • Gluten-Free Flour from The French Laundry
    Gluten-Free Flour from The French Laundry

    C4C flour is a gluten-free blend that includes rice and tapioca flours, potato starch, and cornstarch.

  • Baking by the Numbers

    There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how they work.

  • Melted Butter in Baked Goods

    Many cookie recipes call for creaming sugar into soft butter, but one blogger found melted butter worked better.

  • Weighing Ingredients

    Some recipes give flour by weight, and some by volume. Why the difference, and what is better?

  • Annie Laurie's Famous Cold Oven Pound Cake

    BEST pound cake you ever want to eat!

  • The Flour Weevil

    The Red Flour Beetle, or the Confused Flour Beetle, are commonly called Flour Weevils. How do they get in, why, and what do we do about it?

  • A Thicker Bechamel

    Sometimes a standard recipe isn't quite what you need. Usually we make changes to recipes for flavor, but what do you do if you want a white sauce to be thicker than it normally is?

  • The Second Rise

    When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second rise" do for the bread?

  • The Purpose of Sifting

    The whys of sifting, and a better way to accomplish sifting without using a sifter.

  • The Best Chocolate Chip Cookie

    The Best Chocolate Chip Cookie recipe I've ever had.

  • Biscuits with Sausage Gravy

    One of my favorite Sunday breakfasts: Biscuits with Sausage Gravy

  • Sunken Sourdough Sadness

    Is there a special touch needed to make sourdough bread rise? Is there perhaps some special music or proper colored light that will convince the yeast to make their magic? Probably not, but there are ways to encourage bread to rise properly.

  • Which Flour Is Best for Pasta?

    Conflicting advice can lead you to doubt your favorite recipes, even for something as simple as fresh pasta. Do you listen to your heart, or listen to what others tell you?

  • How to measure flour

    Use a scale or a spoon for best results

  • all-purpose flour

    True to its name, all-purpose flour is a good choice for all kinds of baking because it has a middle-of-the-road protein content (between 9 and 13%). Cakes made with cake flour might be more tender, and loaves made with bread flour might rise higher, but the differences are subtle. All-purpose flour is also a good choice for other cooking jobs tackled by flour, such as thickening sauces and coating foods.

  • cake flour

    Cake flour contains less protein than all-purpose flour and forms weaker gluten, which means it will produce a more tender product.

  • unbleached bread flour

    Bread flour, which ranges in protein from 12 to 15% is specially formulated to enhance gluten elasticity making it ideal for yeast-raised breads. The strong gluten gives the heavy dough structure and the finished product a pleasantly chewy texture.

  • whole-wheat flour

    Flour ground from the entire wheat kernel, including the germ and bran, has more fiber and nutrients than all-purpose white flour.

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