Baking is not a secret art that only a few lucky people get to try. With time and practice, anyone can learn to bake well at bakery. Aside from having good tools, the most important thing is to have good ingredients. Also, it’s important to know what role each of your ingredients plays.
If you bake something, there’s a good chance that it has flour in it. Flour is the base for anything you want to make. It gives shape to your product. What kind of flour you use depends on what you are making and what you want the end result to be. Some flour will make bread that is more fluffy and light. Others will get a thick, heavy one.
As the name suggests, all-purpose flour can be used for a lot of different things. It can be bleached or left natural, and it works well in almost any recipe. It’s also the most affordable. It can be bought at the grocery store in 5 and 10-pound bags. All-purpose flour is used in most simple recipes, like those for scones, chocolate chip cookies, and biscuits.
In addition to all-purpose flour, there are many kinds of flour that are used for different things. These include cake flour, self-rising flour, bread flour, whole wheat flour, rye flour, oat flour, and soy flour. How your product turns out will depend on which one you choose.
Cake flour, as the name suggests, is used to make cakes and other sweet treats. It has a low protein content, usually about 7%, and it can hold a lot of fat and sugar, which makes the crumb soft. The endosperm, which is the soft part of wheat, is used to make cake flour. It’s no surprise that this part of the wheat is the softest. It is then heavily milled to make it extra fine and fluffy.
Self-rising flour isn’t used as much as it used to be, but it is still used in some recipes. It’s just all-purpose flour with salt and a chemical that makes it rise added to it. If your recipe calls for it, you can buy it or make it yourself.
Bread flour is a type of flour that has a lot of protein and is used to make bread. There is a lot of gluten in it. In a pinch, it can be used in place of regular all-purpose flour, but it won’t make the soft crumb that you want in pastries and desserts.
Whole wheat flour, rye flour, oat flour, and soy flour are all different in their own ways. They are definitely “specialty flours” and shouldn’t be used in recipes that don’t call for them without care.