Skip to content

Posts tagged ‘Daisy Flours’

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 »

15
Nov

Crystallized Ginger

Crystallized ginger is an ingredient most bakers are very familiar with because the flavor and texture can add so much to a recipe, especially cakes and muffins.  When people speak or write of ginger, they are usually referring to the ginger root – a spicy hot and fragrant spice used predominantly in Indian and Asian cuisine. The younger roots -“baby ginger” – are milder and juicer and are often used to make crystallized ginger or candied baby ginger by simply cooking the root in sugar until it becomes soft and chewy. The sugar forms a protective coating around the ginger root thus acting as a natural preservative. Read more »