Welcome

I am a 31 year old working mom. I have two children ages 6 & 8. I am newly remarried (two years and counting) and enjoy spending time with the hubs! Even though life is busy I try to take a little time to show what is going on in my world. This blog is mainly for daily happenings, finances and such. I have created a whole new blog at Butcher, Baker and Candlestick Maker to chronicle my creative sides. You will find recipes, cooking adventures, crafts and a whole lot of digital scrapbook layouts.

ENJOY!

Tuesday, December 11, 2007

Kitchen Tip Tuesday's w/Tammy


The ABCs of Flour


What makes a certain flour good for one recipe and bad for another? Gluten! When flour is moistened and mixed for dough or batter, gluten forms from the protein in the flour. Some flours have more protein, some less, forming more or less gluten, which is key to making breads expand and cakes stick together. For the best baking results, learn about these three basic types of flour:



  • All-purpose flour is a blend of hard and soft wheat. The balance of gluten from these creates the texture you want for quick breads, pie crust, cookies and most everyday uses.

  • Bread flour has a higher gluten-forming protein content, creating dough that is nice and elastic. This makes it ideal for making kneaded breads.

  • Cake flour is made with soft wheat, producing less gluten, so your cake will have that perfect delicate and slightly crumbly texture. Note that self-rising cake flour is different.

This tip comes from Whole Foods Market for more tips from bloggers just like you go here.

1 comments:

Jane said...

I love baking at home and using a variety of flours. My son is actually on a gluten free diet - so he has his own flours too.

Thanks for the info.

Blessings,
~Jane