All purpose flour has a medium gluten content of about 12%. This makes it suitable for a wide range of baking, including breads, cookies, pastries and cakes. However, most professional bakers don’t use all-purpose flour; instead, they use cake flour, pastry flour or bread flour, depending...
Featuring 70 percent new material and favorite entries from her website, What's the Difference? covers more than 100 culinary topics, including: All-purpose flour vs. bread flour vs. pastry flour; Bacon vs. Pancetta vs. Speck vs. Pork Belly; Creme Fraiche vs. Sour Cream; Jams vs. Jelly...
Not all white flour is the same. Learn about two specialty wheat flours and when to use each in baking.
Self-rising flour contains flour, salt, and baking powder. Self-rising flour substitutes the all-purpose flour in a recipe one for one. How Long Does Baking Soda Last? Baking soda has an infinite shelf life, which means that it’s always safe to eat. However, baking soda loses its ...
egg whites to stiff peaks, blending smooth batters, or cutting butter into flour for flaky pastry, having the right tools can make all the difference in your baking endeavors. So, don't underestimate the power of investing in quality appliances and tools for a truly exceptional baking ...
While a strainer is used to separate liquids from solids, such as straining pasta from water, a sieve is used to separate smaller particles from larger particles, like when you sift flour to break up large chunks. Sieves can also be used to squish soft solids and turn them into purees or...
Whether a beginner or a pastry pro, you probably use baking powder and baking soda frequently. That's because they are some of the most common leavening agents in baking, which create the rise and expansion of batters and doughs. Both white powders are chemical leaveners, meaning they interact...
What is the difference between Wheat and Gluten? Definition of Wheat and Gluten Wheat:a cereal grain which is the most important kind grown in temperate countries, used to make flour for bread, pasta, pastry, etc. Gluten:a protein present in cereal grains, especially wheat, which is responsib...
Multiple (e.g., all-purpose, cake) Typically one standard form 15 Nutritional Content Varies; can be high in fiber Often enriched with vitamins 11 Compare with Definitions Flour A mainstay in baking for creating structure and texture. Flour is essential for the structure of bread. 12 Farina ...
Barley is generally grown in cooler climates and is more tolerant to drought conditions. 9 Lastly, the processing and end-uses of wheat and barley differ. Wheat is usually refined into various types of flour, from all-purpose to whole grain. Barley is often available as hulled, pearled, or...