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what is the difference in all purpose and bread flour. Is it ok to switch them in a recipe? Do you use the same amount if you can switch them? Is pastry flour only used in pie crust?
Bread flour has a higher gluten content than all-purpose flour. I have used all both kinds when I make yeast bread and I have to say I vastly prefer bread flour. I hear you can use them in bread interchangeably, but I have to tell you-my yeast breads-both loaves and cinnamon rolls-come out SO much better when I use bread flour...and I always use less bread flour than the recipe calls for when it calls for all-purpose. I don't use a bread machine or my KitchenAid dough hook to knead bread....I do the kneading by hand so I can "feel" when the dough has enough flour and I usually use at least 1 cup less bread flour than all-purpose flour.
I've never used pastry flour so I can't help you there. When I make pie crust, I always use all-purpose flour. I did see whole wheat pastry flour at the grocery store last week but don't know that I have any recipes here I'd use it in.
Hope this helps you out!
Here you go Petey! Are you from Ohio? I am!
flour is formulated to have a medium gluten content of around 12
percent or so. This makes it a good middle-of-the-road flour that can
be used for a whole range of baking, from crusty breads to fine cakes
and pastries. Even so, most professional bakers don't use all-purpose
flour but instead use either bread flour, cake flour or pastry flour,
depending on what they are baking.
One cup of all purpose flour will weigh around 4 ounces
flour is a peculiar bird. It's basically ordinary all-purpose flour
that has baking powder and salt added to it. Intended as a convenience,
it's really anything but — the main problem being that there's no way
to control how much baking powder it contains. Also, when stored in
humid climates, the baking powder in the flour will quickly lose its
effectiveness, making things even more unpredictable. Unless you have
no other options, this type of flour is probably best avoided.
Shannon's Notes - You can make your own self rising flour in smaller batches so the baking powder doesn't lose its potency from sitting on the shelf. BP does expire. But if you're going to use Self Rising flour for a yeast bread...make your own but omit the salt.
I have a very difficult time deciphering the line between boredom and hunger.
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