Wednesday, June 10, 2009

" Cooking and Baking Tips Thursday "

Tips when using White Flours

Bread flour is sold in most grocery stores. ( Gold medal package it as " Better for Bread" flour. ) It has a higher gluten content than all-purpose flour. Gluten gives your bread structure and height. Therefore bread flour will produce a higher loaf of bread with a coarser texture and should be used in recipes when indicated.

All-purpose flour ( bleached or unbleached ) is for most rolls, sweet rolls, and specialty breads, as well as for loaves that rise too high with bread flour. Bleached and unbleached all-purpose white flour are refined. Bleached flour has been whited with chlorine. There is no difference in texture or flavor whether you choose bleached or unbleached flour.


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