I'm so glad I watched this lesson on flours! I wish I would have had time to watch it before I made my cakey cinnamon rolls. Now I know the problem was the wrong kind of flour. I had no clue about "soft winter wheat" and protein/gluten content. The flour I love for light buttermilk biscuits is NOT the right flour for chewy cinnamon rolls! I am in love with your cooking school!!!
Thank you very much Baker Bettie I downloaded all your Baking school video lessons and I will tell you, I'm 60% a better baker by just listening to them. Thank you very much for the enlightenment ❤
I am new to baking but I have to say that this science requires a lot of chemistry knowledge as I had spent a lot of money in trying to cook crispy cookies or at least decent consistency cookies with all-purpose flour in Malaysia (very humid environment). I have added emulsifiers but the taste changes so please, please help me to get the correct flour and emulsifier for cookies that will keep its texture after one hour if kept in an airtight container. Thank you in advance for all your help and advise.
Why not do a video where you make muffins with the correct amount of flour, then one with 50% more, and one with 50% less, and show the differences between them?
Hello TY for your Explanations on flour it’s great Have you ever used Wheat Montana white Unbleached flour? They were out of white Lily this all they had - I’ll like make pies
I bought the Gold Medal whole wheat flour thinking it would be fine white. But its not ideal for my Indian chapati making process because the dough hardens pretty quickly and turns brown. What would you suggest I do with it ?
U seems to be a good instructor likes to answer questions, here for u If whole wheat flour has more nutrition and healthier than all purpose then why is whole wheat flour isn't easy to find as all purpose flour ? Thanks in advance...
Hi Bettie, can I make sourdough with bleached all purpose flour as that’s what mostly easily available in India. Unbleached is expensive and not easily available.
Hi, I wouldn't use bread flour in a cake recipe. All-purpose or cake flour will give you a lighter crumb. Bread flour will create more of a chewy bread like consistency.
Just a quick Question: The only reason for a choice of Flour is how much protein content it contains to decide the strength of the Gluten Structure after the flour is hydrated. How can we tell by ourselves the Protein content of any flour?
Hi Bettie, may i know that the gold medal brand whole wheat flour that you mentioned is from which type of hard wheat plant? the red or bred hard spring ? thank you
Hi there! Whole grain flour is going to contain the most nutrients. However, it can be heavy and will weigh baked goods down. I tend to not look for my nutrition in my baked goods, rather I try to get it from my every day eating. However, whole wheat flour will have the most nutrition if that is what you are looking for.
@@BakerBettie Starting a new career in baking and absolutely love it. You’re bringing me up to speed quick. Thanks for such well thought out lessons. I plan on doing the course once I’m through with he rest of the playlist. 🚀 Thanks again
You can but you need to make some changes to the recipe. Self rising flour contains flour, baking powder, and salt so it's not the same as all-purpose flour which only contains flour. For every cup of all-purpose flour you are substituting with self-rising flour, reduce the amount of baking powder in the recipe by 1 1/2 tsp, and reduce the amount of salt in the recipe by 1/4 tsp. If your recipe does not call for baking powder but does call for baking soda, reduce the amount of baking soda by 1/2 tsp per cup of self-rising flour you are using. This article can help --> bakerbettie.com/self-rising-flour/
I never used Cake flour because I thought of access and affordable. But I have officially changed. Cake even tastes professional and much better. I won’t use all purpose for making cake.
Hi Susan! Yes you can, but it really depends on the recipe. There are some kinds of cakes that are very delicate, but others are suitable for stacking. What kind of cake are you looking to make?
Hi good afternoon. I need some help from you fellow bakers.i have some questions on petit fours and types of flour for red velvet cakes.can anyone help me?
Hi Betty! Hope you and your family are doing well! So came across this video on flours, i purchase bread flour, ( something I've never used, couldn't find regular flour i figure its better than no flour, what desserts can i make with it other than regular bread?
Hi there! Bread flour works well for chewy cookies- sometimes I use it in my chocolate chip cookies. You could also use it in. It would also be okay in brownies or other bars. Just be extra careful not to mix too much!
Bleached flour will NOT hurt or harm you. All it is, is a food grade peroxide. I've been baking bread {yes, even sour dough}, cakes, cookies etc. for years with bleached flour before unbleached flour and those hideously overhyped flours, {cough} {King Arthur and Red Mill} were commonly available. And guess what? I'm still here to tell the tale. BTW, all the baked goods turned out wonderfully. So yes, feel free to enjoy bleached flour.
Hi there! I make no health claims about bleached flour in this video. Merely stating what it is. I use it all the time as well. The only time I don't recommend it is when making bread because the bleaching process weakens the proteins and it is more difficult to build a strong gluten structure. It will still work. I just don't prefer it due to that. It has nothing to do with the fact that it is bleached.
Can we bake sourdough boule from a whole wheat flour? Can i make a sandwich soft bread using whole wheat flour? What if i mix all purpose flour with whole whear flour , what can i achieve woth that?
Hi there! All purpose flour will work for most recipes. I prefer to keep unbleached all purpose flour on hand because it is more versatile than bleached ap flour (the bleaching weakens the gluten structure). Beyond that, if you want to get serious about making really good cake and bread I would also keep cake flour and bread flour on hand. But if you are just starting out, ap flour will be fine!
I wish you had included cookies or muffins with more flour, and some with less flour, to really illustrate the role flour has in baked goods. Like you did with your sugar video. The title of this video is the function of flour in baking but sadly I come away knowing about the differences between types of flour but not much at all about flour's function in baking.
A J I’m really sorry to hear that you are disappointed with this free lesson I spent a lot of time and effort to create. The first few minutes of the video are spent explaining the function of flour in baking- it is the structure. And the differences in the flours provide different texture as I explained with their differences. High protein (bread flour) functions to create a stronger structure for things like breads. Low protein (cake flour) functions to create a lighter and fluffier structure for things like cakes. Etc... you might check out my accompanying written article where I go into even more depth about flour: bakerbettie.com/varieties-flour/Hope that helps!
Some brands of whole wheat flour do have part of the germ removed (only up to 5% of it) to help them from not going rancid too fast. But all whole wheat flour does contain both bran and germ, and many contain all of the germ. But they do go rancid much faster than white flour due to this. I always suggest storing wheat flour in the freezer if you don't go through it quickly.
Baker Bettie I (obviously) never knew this. Thanks for the info! I typically grind my own grain in to flour....so I was assuming, because it so easily goes rancid, that the commercial flours removed it. Thanks!
Hi Mitsu, if you are really serious about making pizza many people use a type of flour called "00 flour". It is ground more fine than other flours. However, for everyday pizza making, I use all purpose flour!
Have you baked with every variety of flour? Today's lesson will describe the differences between all of them and how they function differently in baking!
Caught your live on Instagram brrr, Chicago, will send you some of this South Beach sunshine and warmth. I have used a few of these flours and I have made rice flour in my Blendtec, Thank you for a great class.
