Saturday, April 19, 2008

Flour Power

I want to share with you a very educational post about flour. It seems I thought I just had to pay attention to whether I was using all-purpose or self-rising flour. I've seen pastry flour in stores, and even noticed terms like durum wheat, hard wheat, soft wheat, etc., but now I feel so much more knowledgeable having read the Nourishing Gourmet's following post. It's great to know what type of flour to use in certain recipes so your food does not fall apart (too little gluten) or be too tough & heavy (too much gluten).

1 comment:

Donna said...

Very interesting! I've tried lots of different flours in the past couple of years and my favorite is the King Arthur unbleached all purpose. But when I make a very special cake, I use Swans Down Cake flour.