Question about flour
At the store there are 2.... one is bleached with adds other is no bleach/ nothing added. what are they asking for. both say A/P Flour??? |
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| they both are all purpose flour. the other flours are cake and pastry. depending on what you are making you still might want to use cake flour if it calls for all purpose. One has more gluten.
http://www.bigoven.com/whatis.aspx?id=All-Purpose%20Flour |
| Uh oh, if that confuses you, how about this?:
Bleached AP flour has been chemically whitened, unbleached AP hasn't, both are about 12% protein. They can be used interchangebly. They can be made from either hard red, hard white, or soft white wheat. The southern US gets mainly the soft white wheat flours used in their AP flour which is why their buscuits are delightful. The national brands are usually hard red and maybe hard white wheat flours. Self rising flour already has the levening in it. Fine if you use flour quickly since baking powder goes stale fairly quickly. Cake flour, pastry flours have less protein, thus less chewy. Pasta flour is made from semolina wheat. You'll also find Durham wheat used in pizza or similar flours. Unless you do a lot of baking, you don't need to be keeping many different type flours. An AP either bleached or unbleached is fine. Watch out for recipes that specify "self rising flour" as that is a special purchase or you have to add the baking powder and salt yourself. |
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