I love Thomas Joseph's style of teaching. I feel as if I'm in a culinary school with an excellent, highly-knowledgeable teacher who is able to convey technical information in a non-intimidating way.
Great comment. You said it best. I absolutely love how Joseph talks, and teaches. He is so professional, smart, and knowledgeable. He makes learning fun, and insightful I have learned so much from him.He is great, and charming, as well. ❤️🌟✨🙂
This was one of the best explanations I've watched so far on types of flour. Great Video and excellent job detailing the different types of flours and wheats.
It’s cool that you included White Lily... It truly is in a category all it’s own. A real Southern flour...treasured for making those great Southern biscuits we all love.
I just got some White Lily. Had never heard of it here in the West, but it was the only kind I could find right now. After reading about it, I'm eager to see how it bakes. Sounds good!
Thank you Sir! You have no idea the clarity you have shedded because there’s so much on the market nowadays! And I truly believe when you make biscuits and cakes there is a difference depending on what is used so I appreciate the knowledge you have shared!! God Bless❤️
A clear, intelligent, understandable, enlightening and necessary presentation. Thank you very much for this. I’ve just started baking my own bread and I find your information very useful. 👍🏻
This really is such an informative and useful channel. Not to mention fun to look at! Love all of the different people featured on here and the variety of videos. Thank you!!!
I absolutely love these informative videos that tell us the science behind why we use what we use to get different results. Keep up the spectacular work! Teşekkürler
Please make a video like this explaining gluten / grain free flours, like almond, coconut, chickpea, cassava, tapioca, rice, glutinous rice, amaranth [grain], oat [grain], and things like xanthan gum.
I really enjoyed this! Flours can make you crazy till you learn this information that you laid out so well! I have used White Lily forever and it works so well with anything I bake. Thanks so much for sharing your knowledge!
Let me guess that you live in the southern USA, because it's a brand that for mysterious reasons isn't marketed north of there. Pretty sure the grain is grown in south-central Oregon, which makes it doubly-frustrating.
I was using bread flour for making sour dough bread, the crumb, however, is very dense! In the early days of my working with this I used White Lily and now I think I will try it again. Thanks for the analysis of these flours.
I done ran out of buckets for the different type of flours and now I see eight I only hand like four thank you I learn some new every time I view RU-vid I'm back into baking and making my own everything..
👏🙌👌😁thank you so very much Thomas!!!!! This is a question I’ve asked along with sugars and both answered. You rock! I’m glad you really read the comments and hear us!
Southern gal...my Mom, Grandma & Great Grandma made their biscuits with White Lily flour. Delicious! Thankful to have learned how to make their biscuit recipe.
I love ancient wheats. Kamut is my favorite- it is a big, golden wheat kernel- but is not available ground for my area, so I grind it myself. The protein/gluten is different than red wheat - it rises faster and is delicious. Spelt and Red Fife are two other ancient wheats that bake up beautifully in breads and other baked goods. I usually use about half whole flour in my baked goods - except cakes!
Red Fife isn't actually an ancient grain - it's just a variety of common wheat. It used to be the most-used variety in BC - all of Canada? - but fell out of favour in the second half of the 20th century. It's coming back in fashion a little bit. But it's several times the price.
Great video, still stands out as more informative than most made on this topic since you posted this… and let me tell ya!!! Lots of videos out there on this topic that don’t make the grade!
Mr Joseph; May I be impertinent, and ask where may I purchase your apron please? I find your tutorials rather satisfying. The subject matter comes without a condescending manner, and thus immensely rewarding.
Thank you for explaining, this is very useful! Could you please make another video about other grains, like rye, teff , buckwheat etc, and compare them to the main ones in this video, so we can get a wider idea? Many thanx!
It would be wonderful to know more of plant based flours and how to bake with them such as coconut flour, chickpea flour etc. just a thought. This video was very helpful! Thank you!!!
Man i love you for the way you explain things and teach ...and the way your videos are...like your videos are veryyy helpful and informative....these questions arise while baking , and then you are like how am i supposed to fix the thing and what might have been the reason for it to turn out the way it did hahaha...and there are your videos answering all those questions..
I love you for this like others explain to much you explain perfectly I get confused a lot and i didn’t get confused at all by this thank you I need this I’m a teen chef and I want to be a great chef
I have always understood that all purpose flour is (from the internet) "Milled from high quality hard red spring wheat and soft wheat, our All Purpose Flour's protein content lies in between our Best for Bread and Best for Cake & Pastry flours". Bread = hard wheat, Pastry = soft wheat and "all" purpose mixes both together and tries to be "all things" wheat. Another general rule is the further north you live the high % protein (more hard) and South the lower % protein (more soft).
You should do a video on home milling different wheat berries? I just started milling with a Mockmill and I'm always looking for videos on different wheat grains and there uses.
That was excellent! Snip-its of info about different wheat flours drop into my lap from time to time but this is concise, clear and organized. Thank you! Can you do something similar about non-wheat flours? Chickpea flour, barley flour, oat flour, rye flour etc. There are so many flours out there, they look intriguing, and it would be very helpful to have the characteristics and qualities summarized like the wheat flours.
I thought this was SO helpful. I should like something similar on rye, light rye, spelt, khorasan and differences between organic and stoneground flours. I am from the UK - so I hope the flour descriptions I have given are meaningful.
ooohhh i got so excited and clicked as fast as i can , as i have been needing this explanations since 3 weeks ago.. yippie! ok i am gonna watch now.. lol comment first before watching.. i love love love mr thomas :)
You emphasized on the soft wheat when referring to the lily flour, but so is 00 flour. That's what I use to make pizza dough & rustic italian bread (with a 50/50 mix of bread flour for the Italian bread). The fine ground soft wheat flour with yet a slighlty high protein profile makes it the absolute best Neapolitan style pizza, which is baked at temps of 700F+ & fast baking. Great break down, I now have to try the lily flour for making pie crust! 😁
Thank you for your interesting tutorial. I've never thought that there are so many types of wheat. In Europe, flour is indicated with numbers, from finely grinded to whole wheat. For some time, the market has offered a lot of flours which don't contain gluten. The question is how these flours have to be treated in comparison to wheat. Examples of alternative flours offered on the European market are: flour from rice, almond, chick pea, rhy, buckwheat, potatoe, teff, chestnut and maybe others. Do you have experience in dealing with these flours?
Very informative. I learned about white lily many years ago from a southern chef...Sarah Garde. She made the best buttermilk biscuits. I still use it. Many thanks! Sal
Very useful. A small but important addition: Because of the extra oil, whole wheat flour can go rancid. Best to use before six months. It will put an odd undesirable taste in your bread. I bake bread and a lot of other things but I have only used AP and whole wheat flour. AP really is all purpose but cakes and muffins turn out better with cake flour. I am down to my last couple of pounds of AP. I going to get ten kilos of bread flour and see what difference it makes. I skip recipes that call for self rising flour because I never buy the stuff. Ten kilos will last about three weeks. Enough time to see if it is to be preferred. I am not big on the idea of having to buy so many different styles. The bread flour will have to make a real noticeable difference.
kooldadrich that is true but ten and twenty kilo flour bags do not fit the fridge. 😂 I go through it too fast to worry about even the whole wheat flour going bad on me.
_"I skip recipes that call for self rising flour because I never buy the stuff."_ You can make it yourself, if you want. It's just flour with some baking powder and salt premixed. Or just increase the amount of leavening you're adding when you go to bake something. www.kingarthurflour.com/recipes/homemade-self-rising-flour-recipe
Bill Woods Yeah, I do a lot of baking, bread and pastries. Have no problem adding a leavening agent or salt. The very idea of self rising flour seems silly.
Excellent 👌🏼! I love all your tips and advices. Can you do a video about differences of gluten free flours, like almond flour, coconut flour, rice flour , etc. And how use it in different desserts 🍨 ? Thanks 😄
My baking and cooking has become more varied. I had a general sense of the types of flours and their properties, but was confused by White Lily flour. I couldn’t understand why it was so different, thanks to this video I have a better understanding and can use it more purposefully
Very good information! Thank you for the fine explanation it really helps me to understand why some of the baked goods I make do not come out the way I see in some recipes.
