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Jul 30, 2023 · Unbolted flour, also known as whole wheat flour or wholemeal flour, is flour that has not gone through the process of bolting. Bolting is a process of sifting flour and removing the bran and germ of the wheat kernel, leaving only the endosperm.
Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance...
Mar 8, 2014 · In short (which will be elucidated further in a moment), commercially-milled high-extraction flour behaves halfway between a white flour and a whole grain, but bolted flour behaves like a whole grain flour with wings. 100% Bolted Einkorn Michette.
Oct 24, 2024 · Muffins. You can easily make your own self-raising flour by whisking together 150g of plain flour with 1 ½ teaspoons baking powder and ½ teaspoon of salt. Remember, raising agents will lose their potency over time, so don't store your self-raising flour for longer than six months. 3. Bread Flour aka Bakers Flour.
- Flours Made from Common Wheat
- Flours Made from Ancient Wheat
- Non-Wheat Flours
All-Purpose Flour
All-purpose flour is your standard white flour that is arguably the most versatile of all types of flour. It is milled from either hard or soft wheat and has a moderate protein content of 10-12% after being sifted to remove the bran and germ. This type of flour can be used for everything from pies and pastries to bread and biscuits. All-purpose flour comes bleached or unbleached, with the bleached version being finer and having a slightly higher protein content.
Bolted Flour / Sifted Flour / Extracted Flour
Bolted flour is flour that has been sifted to remove the bran and germ, leaving only the endosperm. This type of flour is also known as extracted or sifted flour. The protein content of bolted flour is lower than that of all-purpose or whole wheat flour, making it better suited for delicate baked goods such as cakes, biscuits, and pastries.
Bread Flour
Bread flour is a type of wheat flour that has a higher protein content than all-purpose or unbleached flour. It is milled from hard wheat and has a gluten content of 12-14%. The high protein and gluten content makes bread flour ideal for, you guessed it, bread! This type of flour will give your bread a chewy texture with a slightly crisp crust. The main difference between whole wheat flour and all-purpose flour is the coarseness of the grind. All-purpose flour is a medium grind that lies in b...
Durum
Durum flour is used for making pasta because of its high gluten content. It’s also sometimes used in breadmaking, although it doesn’t have as much gluten as bread flour and can result in a loaf that’s more crumbly than usual. Durum is commonly found in the form of semolina, best used as an accent flour rather than a main component.
Einkorn / Farro Piccolo
Einkorn flour is a type of whole wheat flour that is milled from an ancient variety of wheat known as Einkorn. This wheat has a lower gluten content than modern wheat, making it more suitable for people with gluten sensitivities. Additionally, Einkorn flour contains higher levels of some vitamins and minerals than regular whole wheat flour. Einkorn flour can be used in most recipes that call for whole wheat or all-purpose flour. It can be substituted one-for-one in baking recipes, or used to...
Emmer / Farro
Spelt flour is a type of wheat flour that has a nutty, slightly sweet flavor. It’s often used in baking breads, rolls, and muffins. Spelt flour can be used as a substitute for other types of wheat flour in most recipes. When substituting spelt flour for all-purpose or whole wheat flour, you may need to add a little more liquid to your recipe. Spelt flour is also available in whole grain form, which contains the bran and germ from the wheat kernels. This makes it more nutritious than refined s...
Amaranth
Amaranth flour is made from the tiny, grain-like seeds of the amaranth plant. The plant is a native of South America, but it’s now grown all over the world. Amaranth flour is high in protein, fiber, vitamins and minerals. It can be used to make bread, tortillas, pancakes, and other baked goods. It can also be used as a thickener for soups and sauces. It also contains lysine, an amino acid that is not found in most other grains. This makes amaranth a good choice for people who follow a gluten-...
Barley
Barley flour is a type of whole grain flour that is made from ground barley. It is generally used in baking because of its high nutritional value and its ability to produce a dense, moist texture in baked goods. Barley flour is also high in fiber, which can help to regulate digestion, and it is a good source of vitamins and minerals, including folate, magnesium, and selenium.
Buckwheat
Buckwheat flour is a great way to add nutritional value and flavor to breads. It is high in protein, fiber, and minerals, and has a slightly nutty flavor that goes well with many other flavors. Some people find buckwheat flour to be a bit gritty if used too heavily, so it is often mixed with other flours such as wheat flour or all-purpose flour. However, it can also be used on its own in recipes that call for a smaller amount of flour.
Mar 28, 2017 · While unbleached refined pastry flour (aka. germ and bran is removed) is available and contains even less protein (roughly 9%) , whole wheat pastry flour (8% – 11% protein) is my go-to whole grain flour for baking.
Feb 10, 2023 · Unbleached: Unbleached flour is similar in composition to all-purpose flour but has not been chemically bleached. Unbleached flour can be used successfully in as many recipes as all-purpose flour. Unbleached flour is a good choice for those who are concerned with flavor purity or exposure to chemicals.
