Time to LEARN everybody!!
Become a bit more intelligent in the kitchen!! 🙂
This past week we started off by discussing the…
2 classifications of Wheat
1. Soft – because of the kernal
– Lower in protein/glutens
-Cake and Pastry Flour are made of soft wheat
-MUST typically sift these flours! 🙂
2. Hard – because of the kernal
– Higher in Protein/Gluten
-Bread and High Gluten Flour
-Do not have to sift
**All Purpose Flour = Combo of both soft and hard wheat!
= Gives us Patent Flours
=Patent flours = highest grade flours
|Low to High %||Flour Type||Protein %|
|Medium||All Purpose Flour||10-11%|
|High||High Gluten Flour||14%|
*Lower protein = higher starch –> flour has a silkier texture
ATTENTION ALL PURPOSE FLOUR USERS!!!
Bleached Vs. Unbleached
Bleached = Chlorinated
= Chemically bleached
Unbleached = More expensive
= Naturally bleaches over time
***There is no difference in your end product***
Few! That was alot but I hope you learned just as much as I did!!
I shall return … saturday with all my recipes and results from my baking for the week! 🙂
Tomorrow is Friiday Fridday! 🙂
Did you learn anything from my post? Do you find these posts helpful to you in your baking?