17
Nov
Daisy Flours
There is a difference in flours, just as there is a difference in types of milk, yogurt, apples, cheese, spices, and all ingredients. All too often, consumers think flours are the same or too similar to notice a difference but the reality is quite different. An all-purpose flour generally works well in most recipes but there are two factors about flour that are important to remember: (1) high-quality, unbleached and less processed flours taste better in recipes; and (2) flours vary greatly in protein content so the flour chosen should be based on the recipe: a low protein flour for pastry, a medium protein flour for cakes, cookies, pancakes, and most baked goods, and a high protein flour for breadsthat need to rise. Read more 
Paddock Post 