7847169 How to Bake a Complete Reference Guide Volume 1

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Photographs by Debbie

Photographs by Debbie Frantzen and TFrantzen and The Prepared Pantry.he Prepared Pantry. The material herein is published by The P

The material herein is published by The P repared Pantry for the private use of repared Pantry for the private use of individuals and may not beindividuals and may not be used for commercial purposes without t

used for commercial purposes without the express consent of the publihe express consent of the publisher. sher. The information containedThe information contained herein is believed accurate but the publisher makes

herein is believed accurate but the publisher makes no warranties, express or implied, and no warranties, express or implied, and the recipient isthe recipient is using this information at his or her own

using this information at his or her own risk.risk. For permission to use any material

For permission to use any material from any part of this book from any part of this book including subsequent chapters for commercialincluding subsequent chapters for commercial purposes, contact the publisher at:

purposes, contact the publisher at: The Prepared Pantry

The Prepared Pantry

www.preparedpantry.com www.preparedpantry.com 3847 E 38 N 3847 E 38 N Rigby, ID 83442 Rigby, ID 83442 1-208-745-7892 1-208-745-7892

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Preface

Over 50,000 people downloaded the first edition of

Over 50,000 people downloaded the first edition of How to Bake How to Bake . . Thousands Thousands wrotewrote telling us how

telling us how valuable thvaluable the information we information wrote. rote. We were oveWe were overwhelmed—anrwhelmed—and grateful thatd grateful that we were able to produce something

we were able to produce something that helped people bake. that helped people bake. Baking is a family affairBaking is a family affair that makes home a little

that makes home a little more inviting and builds memories that children carry throughmore inviting and builds memories that children carry through their lives.

their lives. It seemed It seemed like we like we were making a were making a difference.difference. Then we asked, “What can we do to make

Then we asked, “What can we do to make How to Bake How to Bake better?” better?” That led That led to to this edition,this edition, or rather—series.

or rather—series. We concluded that We concluded that standalone volumes were more valuable standalone volumes were more valuable and lessand less cumbersome than

cumbersome than one giant one giant book. book. SoSo How to Bake How to Bake is now an eight-volume series.is now an eight-volume series. This new edition has not only

This new edition has not only been made into a sbeen made into a series, it has been updated. eries, it has been updated. TheThe

information is more current and reflects our continued learning about the wonderful world information is more current and reflects our continued learning about the wonderful world of baking.

of baking. New New material has been addedmaterial has been added. . We think We think you will you will find this edition find this edition more user-more user-friendly and more valuable.

friendly and more valuable.

We hope that you enjoy this volume and subsequent volumes and that they become We hope that you enjoy this volume and subsequent volumes and that they become valuable references in your baking.

valuable references in your baking. This book is intended

This book is intended to be printed to be printed on your computer at on your computer at home. home. Bind the pages Bind the pages in ain a three-rin

three-ring binder or other cover g binder or other cover and keep this book and keep this book as a reference in your kitchen. as a reference in your kitchen. WeWe think you will us

think you will use it often. e it often. Feel free to prinFeel free to print extra copies t extra copies for family and friendfor family and friends. s. WhileWhile this is copyright protected material, you may use it for personal, private use and not for this is copyright protected material, you may use it for personal, private use and not for commercial

commercial purposepurposes.s. We invite you to

We invite you to obtain all eight volumes. obtain all eight volumes. You can receive them at You can receive them at no cost atno cost at http://www.preparedpantry/how-to-bake-volumes-2-thru-8.htm

http://www.preparedpantry/how-to-bake-volumes-2-thru-8.htm We also invite you to useWe also invite you to use our free library at

our free library at http://www.PreparedPantry.comhttp://www.PreparedPantry.com where you will find where you will find more informationmore information like this, recipes, and more free

like this, recipes, and more free downloads. downloads. Keep in touch Keep in touch with us with with us with our freeour free newsletters and

newsletters and online magazines. online magazines. We really We really want to want to help you help you bake.bake. We wish you the very best

We wish you the very best

Rigby, Idaho Rigby, Idaho

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Introduction

My mother gave me a

My mother gave me a cookbook for my eighth birthday. cookbook for my eighth birthday. Maybe it was an Maybe it was an unusualunusual present for a boy

present for a boy that helped hthat helped hisis dad in the gadad in the garage and milkrage and milked cows. ed cows. But it starteBut it started ad a love affair with cooking.

love affair with cooking. I spent many an hou

I spent many an hour in our old country kitchen. r in our old country kitchen. Some of it was just talSome of it was just talking with myking with my mother.

mother. Much oMuch of f it was it was trying to trying to cook cook something. something. Sometimes it Sometimes it was was helping her. helping her. II suspect that much of my philosophy of life was formed in a big square kitchen with a suspect that much of my philosophy of life was formed in a big square kitchen with a green vinyl floor.

green vinyl floor. My mother wasn’t far

My mother wasn’t far removed from her pioneer stock. removed from her pioneer stock. She had She had an innovative, make-doan innovative, make-do attitude.

attitude. She was She was basic in her basic in her cooking. cooking. She had She had a lot to a lot to do and do and a family to a family to feed andfeed and wasn’t likely to

wasn’t likely to get too get too fancy. fancy. It carried over into It carried over into my cooking. my cooking. We ate We ate foods in foods in seasonseason and put food by

and put food by for winter. for winter. On many an On many an afternoon, the counters were lined with peachesafternoon, the counters were lined with peaches or pears in Mason jars, cooling, waiting to be stacked in high brown cabinets the in the or pears in Mason jars, cooling, waiting to be stacked in high brown cabinets the in the closed porch on the back o

closed porch on the back of the house that doubled f the house that doubled as a pantry. as a pantry. My mother was neat,My mother was neat, orderly, and ambitious.

orderly, and ambitious. I hope I hope some of some of my habits my habits mirror hers.mirror hers. I grew up, went

I grew up, went to college, and found my way to college, and found my way to Alaska. to Alaska. I worked in a I worked in a kitchen on thekitchen on the North Slope, an assistant baker, feeding construction hands and roughnecks working in North Slope, an assistant baker, feeding construction hands and roughnecks working in the oil

the oil field. field. Food was Food was king there, king there, the major diversion in the major diversion in a bleak a bleak landscape. landscape. I baked,I baked, washed

washed dishes, and dishes, and fed steaks fed steaks to the to the night crewnight crew. . I learned pI learned professionrofessionalal tricks,tricks, techniques that I didn’t learn in my mother’s square kitchen.

techniques that I didn’t learn in my mother’s square kitchen. I drifted away to the corporate world.

I drifted away to the corporate world. I was fortunate to meet MI was fortunate to meet Merri Ann, we married, anderri Ann, we married, and had kids.

had kids. I drifted I drifted again, this time to again, this time to Minnesota and Minnesota and grad school. grad school. In Minnesota In Minnesota I foundI found wonderful restaurants and the bakeries of

wonderful restaurants and the bakeries of the big cities. the big cities. I fell in I fell in love with the love with the little ethniclittle ethnic shops off the West Bank where you could get fried bananas and chicken mole`, where shops off the West Bank where you could get fried bananas and chicken mole`, where you didn’t understand the

you didn’t understand the hurried conversations between the owner hurried conversations between the owner and his staff. and his staff. LifeLife was expanding as was my exposure to foods that I would never see in my little home was expanding as was my exposure to foods that I would never see in my little home town.

town.

I was cooking for pleasure, often for relief, and

I was cooking for pleasure, often for relief, and slugging out a career in the city. slugging out a career in the city. But IBut I was working long hours in corporate America and not spending enough time with my was working long hours in corporate America and not spending enough time with my family.

family. It wasn’t the life that we It wasn’t the life that we wanted and we wanted and we revolted to the country, to Idaho and revolted to the country, to Idaho and aa town of 3,000.

town of 3,000.

We started The Prepared Pantry—Merri Ann and I and a good, wonderful friend from We started The Prepared Pantry—Merri Ann and I and a good, wonderful friend from Minnesota,

Minnesota, Cy LauCy Laurent. rent. Debbie Debbie Frantzen, Frantzen, our marrieour marriedd daughterdaughter, soon , soon joined us. joined us. HerHer boundless energy,

boundless energy, technical abilities, and artistic technical abilities, and artistic talents proved invaluable. talents proved invaluable. She’s stillShe’s still our webmaster and photographer and she seems to be able to fill in almost anywhere. our webmaster and photographer and she seems to be able to fill in almost anywhere. No one should underestimate the time and

No one should underestimate the time and the toil of a the toil of a business start-up. business start-up. But we wereBut we were where we wanted to be

where we wanted to be and working with food, baking with passion. and working with food, baking with passion. We spent the firstWe spent the first year developing products—baking mixes—baking the same thing over and over and year developing products—baking mixes—baking the same thing over and over and over again until we could do

over again until we could do no better. no better. Then we would send them aThen we would send them around the countryround the country from sea level to 8,700 feet

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ready to sell them. ready to sell them. Sales always come

Sales always come slowly at first. slowly at first. We advertised and We advertised and that only helped that only helped a little. a little. Then weThen we started a new

started a newsletter. sletter. WeWe discovered a sea discovered a sea of kindred spiritof kindred spirits hungry to leas hungry to learn aboutrn about baking.

baking. We loved our newWe loved our newsletters and judging from the sletters and judging from the tide of subscribers, had found tide of subscribers, had found aa vein of people that loved to

vein of people that loved to bake and wanted to bake and wanted to learn more. learn more. We kept working at ourWe kept working at our newsletters and got better.

newsletters and got better. The business finally gained momentum and The business finally gained momentum and grew rapidly.grew rapidly. A strange thing happened along the way; we discovered that we loved to help people A strange thing happened along the way; we discovered that we loved to help people bake.

bake. We were no We were no longer in longer in the baking the baking business; we business; we were in were in the people buthe people business. siness. WeWe were now

were now passionate about helping people to passionate about helping people to bake. bake. We wrote baking guides We wrote baking guides andand watched thousands download

watched thousands download them. them. It didn’t matter iIt didn’t matter if they f they bought. bought. If we If we helped enoughhelped enough people, they w

people, they would buy, would buy, we believed. e believed. We weren’t wrong.We weren’t wrong.

Now we get a flood of inquires and emails, sometimes someone with a discovery and we Now we get a flood of inquires and emails, sometimes someone with a discovery and we get to share their excitement, sometimes just to say “hi”.

get to share their excitement, sometimes just to say “hi”. We struggle to keep up butWe struggle to keep up but that’s okay.

that’s okay. No matter how big No matter how big we get, we never want we get, we never want to forget—we’re in the peopleto forget—we’re in the people business.

business.

Dennis Weaver Dennis Weaver

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H

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Other volumes available from The Prepared Pantry

Vo

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1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods

Flour—the Basic Ingredient and How to Use it for the Best Baked Goods

Volume 2

The Wonderful World of Eggs

Vo

Volu

lume

me 3

3 How to Make Bread and Pastries with Yeast

How to Make Bread and Pastries with Yeast

Vo

Volu

lume

me 4

4 The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda

The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda

Vo

Volu

lume

me 5

5 Fresh from the Dairy—Dairy Products and How to Use Them

Fresh from the Dairy—Dairy Products and How to Use Them

Vo

Volu

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6 Rich Baked Goods--Butter, Shortening, and Oil in your Kitchen

Rich Baked Goods--Butter, Shortening, and Oil in your Kitchen

Volume 7

How Sweet it is—How to Use the Family of Sweeteners

Vo

Volu

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8 Chocolate!

Chocolate! How to

How to Make the

Make the Best Desserts

Best Desserts

These books are

These books are available at no

available at no cost from The

cost from The Prepared Pantry.

Prepared Pantry. Visit

Visit

http://www.preparedpantry/how-to-bake-volumes-2-thru-8.htm

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How t

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Flour—the Basic Ingredient and How to Use it for the Best Baked Goods

Types

Types of of WheatWheat ...4...4

Componen Components of the ts of the Wheat KeWheat Kernelrnel ...5 ...5

Flour Types... Flour Types...55 The Role of Gluten... The Role of Gluten...66 The White Flours...6

The White Flours...6

Bleached or Bleached or UnbleachUnbleached?...ed?...6...6

Bromated Bromated or Unbor Unbromated?romated? ...7...7

Bread, All-Purpos Bread, All-Purpose, Self-Risine, Self-Rising, Pastry, or Cake Flour?g, Pastry, or Cake Flour? ...7...7

So what flour should I buy?...8

Whole Whole Wheat Wheat FlourFlour ...8 ...8

Other Other FloursFlours ...9 ...9

Rye flour...9 Rye flour...9 Oats...10 Oats...10 Buckwheat flour...10 Buckwheat flour...10 Potato Potato flourflour ...10...10

Chewy or Tende Chewy or Tender—How do we Cor—How do we Control the Texntrol the Textureture ...10 ...10

How Much Does That Flou How Much Does That Flour Weigh?...r Weigh?...1111 Flour Blends...11

Flour Blends...11

Other Blend Additives...12

Conditioners Conditioners ...12...12

Potato Flour...12

The Rising Price of Flour...12

Storing Your Flour...13

Recipes: Applying What You Learned...14

Sweet Buttermilk Cornbread...14

Texas C Texas Chili Corn hili Corn BreadBread ...16 ...16

Make Your Own Corn Bread Mix...18

Hints and Tips for Better Cornb Hints and Tips for Better Cornbreadread...19 ...19

European Soft Peasan European Soft Peasant Bread...t Bread... 2121 Easy S Easy Sourdough ourdough BreadBread ...23 ...23

100% Whole 100% Whole Wheat Bread ReWheat Bread Recipecipe ...26 ...26

Tip: How to Convert a White Bread Recipe to a Whole Wheat Bread Recipe... Tip: How to Convert a White Bread Recipe to a Whole Wheat Bread Recipe... 28 28 California G California Golden Raiolden Raisin Muffinssin Muffins ...29 ...29

Cranberry Nut Cranberry Nut Orange MuffOrange Muffin Recipein Recipe ...31...31

American R American Rye Bread ye Bread RecipeRecipe ...33 ...33

Deli Rye Bread Recipe...35

The material herein is published by The P repared Pantry for the private use of repared Pantry for the private use of individuals and may not beindividuals and may not be used for commercial purposes without t

used for commercial purposes without the express consent of the publihe express consent of the publisher. sher. The information containedThe information contained herein is believed accurate but the publisher makes

herein is believed accurate but the publisher makes no warranties, express or implied, and no warranties, express or implied, and the recipient isthe recipient is using this information at his or her own

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T y p

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To understand baking, you must To understand baking, you must understand flour.

understand flour. It helps to It helps to know a know a littlelittle about wheat, so we’ll begin this volume about wheat, so we’ll begin this volume there.

there.

Wheat has three characteristics by Wheat has three characteristics by which it is classified: its hardness—hard which it is classified: its hardness—hard or soft, its color—red or white, and its or soft, its color—red or white, and its growing season—winter or spring. growing season—winter or spring. These characteristics determine the These characteristics determine the properties of the wheat and the flour properties of the wheat and the flour from which it is

from which it is derived.derived.

Hardness refers to the protein content of Hardness refers to the protein content of the kernel.

the kernel. A hard wheat A hard wheat has a high protein content has a high protein content and the proteins are what and the proteins are what forms theforms the gluten in bread

gluten in bread dough. dough. In turn, In turn, gluten gives bread its gluten gives bread its chewiness. chewiness. A flour made A flour made fromfrom hard wheat is referred to as a

hard wheat is referred to as a strong wheat. strong wheat. Flours made from hard wheat are ideal Flours made from hard wheat are ideal forfor bread makin

bread making. g. Soft flours--made Soft flours--made from soft wheafrom soft wheat--are more suitable t--are more suitable for cakes, coofor cakes, cookies,kies, and muffins whe

and muffins where tenderness,re tenderness, not chewinenot chewiness, is important.ss, is important. Wheat reflects the climate in which it is grown.

Wheat reflects the climate in which it is grown. The best hard wheats come from ruggedThe best hard wheats come from rugged climates, places like the windswept plains of the Dakotas, the mountain benches of the climates, places like the windswept plains of the Dakotas, the mountain benches of the Rockies, and

Rockies, and semi-arid plains osemi-arid plains of f western Washington. western Washington. Soft wheat Soft wheat usually comes usually comes fromfrom mills in warmer climates.

mills in warmer climates. The South The South is famous for is famous for its soft wheat the its soft wheat the makes tendermakes tender biscuits and cakes.

biscuits and cakes. We use the

We use the best bread flours that we can best bread flours that we can find. find. Most come from a mill in Montana ownedMost come from a mill in Montana owned by General Mills.

by General Mills. It’s interestinIt’s interesting that General Mills publisheg that General Mills publishes two catalogs fors two catalogs for commercial flours: Western Flours and

commercial flours: Western Flours and Eastern Flours. Eastern Flours. Our friends in Our friends in the Eastthe East sometimes have a

sometimes have a difficuldifficult time buying t time buying really good bread flour. really good bread flour. Conversely, in the Conversely, in the West,West, our sel

our selectiection ofon of soft wsoft whitehite flouflours is limiters is limited.d. Red wheat has a

Red wheat has a red pigment in the coat of red pigment in the coat of the kernels. the kernels. This red pigment has a slightThis red pigment has a slight bitter taste but red wheat usually is high in protein and makes a wonderfully structured bitter taste but red wheat usually is high in protein and makes a wonderfully structured bread.

bread. White wheat tends White wheat tends to be to be sweeter, less bitter, sweeter, less bitter, but with but with less protein. less protein. White wheatWhite wheat has a higher mineral content (which is noted in the flour specification as the ash

has a higher mineral content (which is noted in the flour specification as the ash content).

content). Though it has Though it has a lower protein content, a lower protein content, white wheat is used white wheat is used for bread making,for bread making, especially for artisan and European-type breads.

especially for artisan and European-type breads. Wheat is grown either in the

Wheat is grown either in the winter or spring. winter or spring. Winter wheat is planted in the fall, itWinter wheat is planted in the fall, it

sprouts, grows for a short period, and then becomes dormant through the winter months. sprouts, grows for a short period, and then becomes dormant through the winter months. In the

In the spring, it begins spring, it begins growing again. growing again. Spring wheat Spring wheat is planted in is planted in the spring. the spring. SpringSpring wheat is usuall

wheat is usually highery higher in protein thain protein than winter whean winter wheat.t. In the United States, there are

In the United States, there are five primary types of wheat grown: five primary types of wheat grown: hard red winter wheat,hard red winter wheat, hard red spring wheat, soft red winter wheat, hard white wheat, and soft white wheat. hard red spring wheat, soft red winter wheat, hard white wheat, and soft white wheat.

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Flour mills produce flour to

Flour mills produce flour to certain specificationcertain specifications s with designated tolerances. with designated tolerances. They areThey are reliant on the av

reliant on the availabiliailability of wheat ty of wheat types for stock. types for stock. The larger producers do a The larger producers do a marvelousmarvelous job of producing flours that meet particular specifications reflecting their access to wheat job of producing flours that meet particular specifications reflecting their access to wheat

stocks.

stocks. Consistency of specification is essential Consistency of specification is essential for the for the commerciacommercial bakery l bakery and shouldand should be important to the home baker.

be important to the home baker.

I grew up in the rural West where hard red winter wheat was common and of pioneer, I grew up in the rural West where hard red winter wheat was common and of pioneer, farmer stock.

farmer stock. Home made bread Home made bread was the was the norm. norm. Whole wheat bread Whole wheat bread tended to tended to be full,be full, hearty loaves but slightly bitter.

hearty loaves but slightly bitter. We masked that bitterness with lots We masked that bitterness with lots of butter and of butter and honeyhoney or jam.

or jam. It was not It was not until I understood wheat and flour that I understood until I understood wheat and flour that I understood where thatwhere that bitterness came from.

bitterness came from. Today, I temper thaToday, I temper that with a t with a flour blend made with flour blend made with some whitesome white wheat and a higher

wheat and a higher ash content. ash content. Later in this chapter, we’ll tell you how to Later in this chapter, we’ll tell you how to remove someremove some of that bitterness by soaking the wheat flour.

of that bitterness by soaking the wheat flour.

Components of the Wheat Kernel

There are three major components to the wheat kernel: the bran, the endosperm, and There are three major components to the wheat kernel: the bran, the endosperm, and the germ.

the germ. The bran The bran consists of the consists of the protective outer covering, the protective outer covering, the hull of the hull of the kernel. kernel. MostMost of the fiber is in the

of the fiber is in the bran. bran. The germ is the embryonic portion of The germ is the embryonic portion of the kernel and is high inthe kernel and is high in protein, minerals

protein, minerals, and , and sugars. sugars. The endosperm is The endosperm is the starchy inner portion that providesthe starchy inner portion that provides the food for the growing germ much as an egg white does in an egg.

the food for the growing germ much as an egg white does in an egg. In the milling process, the

In the milling process, the kernels are ground into powkernels are ground into powder. der. To make white To make white flour, theflour, the powder is sifted to

powder is sifted to remove most of the remove most of the bran particles. bran particles. Whole wheat flour contains bran.Whole wheat flour contains bran. (In many operations, the bran is removed and then added back for whole wheat flour.) (In many operations, the bran is removed and then added back for whole wheat flour.) With the removal of the bran,

With the removal of the bran, some flavor and nutritional content is lost. some flavor and nutritional content is lost. By law, in theBy law, in the United States, white flours must be enriched with vitamins and minerals to approximate United States, white flours must be enriched with vitamins and minerals to approximate the nutritional value of whole wheat flour.

the nutritional value of whole wheat flour.

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How many different kinds of flour are How many different kinds of flour are there?

there? We We just just opened opened a a commercialcommercial flour catalog

flour catalog and and counted 28. counted 28. TheseThese were f

were flourslours that wthat were avere availabailable fromle from oneone mill fo

mill for the r the Western Western United United States. States. AtAt last count, we had 16 on hand for our last count, we had 16 on hand for our test kitchen.

test kitchen.

Matching the flour to the product that Matching the flour to the product that you are baking is one of the keys to you are baking is one of the keys to successful ba

successful baking. king. While While thethe

commercial baker has access to dozens commercial baker has access to dozens of specialized flours, we can do quite of specialized flours, we can do quite well with just a few in

well with just a few in our kitchens.our kitchens.

With those few, you can match the flour to the product you are baking and create your With those few, you can match the flour to the product you are baking and create your own blends for the effect that you want.

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The Role of Gluten

Before we begin

Before we begin to examine types of to examine types of flour, let’s understand gluten. flour, let’s understand gluten. Gluten is made Gluten is made ofof the proteins found in wheat flou

the proteins found in wheat flour andr and gives bread its structure, strenggives bread its structure, strength, and texture.th, and texture. Without the

Without these marvelous littse marvelous little proteins, ble proteins, bread would read would not be breadnot be bread.. It also explaIt also explains why itins why it is so hard to make bread from

is so hard to make bread from rice, potatorice, potato, rye, or oat flour and why wheat flou, rye, or oat flour and why wheat flour has tor has to be adde

be added to thd to theseese to make to make bread—bread—only whonly wheat has eat has enough enough protein protein to make to make bread.bread. TheThe gluten makes the bread.

gluten makes the bread.

Gluten is developed in the dough when the proteins absorb water and are pulled and Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the

stretched in the kneading prokneading process.cess. When water is mixed wWhen water is mixed with flour, the proteith flour, the protein in thein in the flour absorbs moisture.

flour absorbs moisture. When dough When dough is worked by is worked by mixing or kneading, two types mixing or kneading, two types ofof protein come to

protein come together into gether into strands—tiny ropes of strands—tiny ropes of gluten. gluten. As the As the yeast produces yeast produces gasesgases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands.

expands. When we put thWhen we put the bread in the ove bread in the oven, the gluten sen, the gluten strands coagutrands coagulate or solidilate or solidifyfy much as the protein in eggs solidifies as the egg cooks.

much as the protein in eggs solidifies as the egg cooks. A high protein

A high protein content is necessary for great bread and a low protein contecontent is necessary for great bread and a low protein content is requirednt is required for the tender crumb we love

for the tender crumb we love in cakes. in cakes. During baking, this protein coagulates just as theDuring baking, this protein coagulates just as the proteins in an egg coagulate in

proteins in an egg coagulate in the heat of a the heat of a frying pan. frying pan. It’s this coagulated protein thatIt’s this coagulated protein that gives bread its chewiness.

gives bread its chewiness. In a cake, we don’t In a cake, we don’t want chewiness so we use want chewiness so we use a low proteina low protein content flour.

content flour. Furthermore, we Furthermore, we use a use a shortening (commercial shortening, butter,shortening (commercial shortening, butter, margarine, or oil) to lubricate and shorten

margarine, or oil) to lubricate and shorten the gluten strands. the gluten strands. (Hence the descriptive(Hence the descriptive name “shortening”.)

name “shortening”.) You can see

You can see how much how much protein is in protein is in flour by comparing ingredient labels. flour by comparing ingredient labels. Bread floursBread flours will have as much as 14%

will have as much as 14% protein. protein. All-purposAll-purpose flour is usually in the e flour is usually in the eight to ten percenteight to ten percent range and cake flour is less than that.

range and cake flour is less than that.

A typical bread flour (this one happens to be a General Mills flour) has 12% protein, 75% A typical bread flour (this one happens to be a General Mills flour) has 12% protein, 75% carbohydrates

carbohydrates, one , one percent fat, less than percent fat, less than one percent ash, one percent ash, and 14% and 14% moisture. moisture. (If(If exposed to air, the moisture content will change and affect the baker’s formulation.) exposed to air, the moisture content will change and affect the baker’s formulation.)

The White Flours

By far, the western world consumes more white flour than any

By far, the western world consumes more white flour than any other. other. We can buyWe can buy bleached or unbleached,

bleached or unbleached, bread, all-purpose, self-rising, cake, and pastry. bread, all-purpose, self-rising, cake, and pastry. We can We can buybuy flour made with soft

flour made with soft Southern wheat or Southern wheat or hard winter wheat. hard winter wheat. They are all They are all different, eachdifferent, each with an

with an intended intended purpopurpose. se. The choice The choice of flour of flour will make will make a profoua profound dind difference fference inin mostmost baked goods.

baked goods.

Bleached or Unbleached?

Should you use

Should you use bleached or unbleached flour? bleached or unbleached flour? Chlorine is the common bleaching Chlorine is the common bleaching agentagent used to whi

used to whiten flourten flour (though s(though some millers use beome millers use benzoyl peronzoyl peroxide). xide). Many stoMany store breadsre breads use bleached flour to obtain the whiteness that we associate with commercial white use bleached flour to obtain the whiteness that we associate with commercial white bread.

bread. While the FDA While the FDA has approved has approved the use the use of chlorine in of chlorine in flour, you may flour, you may prefer to avoidprefer to avoid the

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Chlorine tends to damage the proteins in flour and therefore weaken the gluten structure Chlorine tends to damage the proteins in flour and therefore weaken the gluten structure in bread.

in bread.

The natural ton

The natural tone of unblee of unbleached wached wheat flour is creaheat flour is cream-colored. m-colored. IfIf you don’t minyou don’t mind the ivoryd the ivory or cream color of products made with unbleached flour, by

or cream color of products made with unbleached flour, by all means use that. all means use that. The onlyThe only bleached flour that we use is bleached cake flour when we want to obtain the pure white bleached flour that we use is bleached cake flour when we want to obtain the pure white texture we prefer in

texture we prefer in white cakes. white cakes. In yellow cakes or In yellow cakes or chocolate cakes, we chocolate cakes, we useuse unbleached pastry flour.

unbleached pastry flour. If you switch If you switch from bleached to unbleached from bleached to unbleached flour in your breadflour in your bread recipes, be aware that the two flours may exhibit different performance characteristics recipes, be aware that the two flours may exhibit different performance characteristics and you may need to make minor changes in the recipe.

and you may need to make minor changes in the recipe.

Bromated or Unbromated?

In your grocery store, you may

In your grocery store, you may find either bromated flour or flour that find either bromated flour or flour that has not beenhas not been bromated.

bromated. Bread flours havBread flours have to e to age or age or oxidize before they oxidize before they perform well. perform well. The time andThe time and expense of natural oxidation is not practical in commercial operations and the results are expense of natural oxidation is not practical in commercial operations and the results are not often un

not often uniform. iform. So the induSo the industry has explostry has explored meansred means of speediof speeding the process ng the process alongalong and using bromates is one o

and using bromates is one of them. f them. The FDA has The FDA has ruled bromates to be safe ruled bromates to be safe and legaland legal (though California outlawed bromates in 1991 as a possible carcinogen and most of (though California outlawed bromates in 1991 as a possible carcinogen and most of Europe will not allow bromates).

Europe will not allow bromates). If you If you are not comfortable with bromates, look are not comfortable with bromates, look for flourfor flour that has been treated with ascorbic acid (Vitamin C) or other chemicals instead of

that has been treated with ascorbic acid (Vitamin C) or other chemicals instead of bromates.

bromates.

Bread, All-Purpose, Self-Rising, Pastry, or Cake Flour?

Dominant on grocery store shelves are bread flours, all-purpose flours, and cake and Dominant on grocery store shelves are bread flours, all-purpose flours, and cake and pastry flours. Bread flours have a high protein content--10% to 14%--necessary to give pastry flours. Bread flours have a high protein content--10% to 14%--necessary to give bread the chewy texture and open “crumb” appearance that we cherish in our breads. bread the chewy texture and open “crumb” appearance that we cherish in our breads. (We’ll talk about how protein works in just a moment.)

(We’ll talk about how protein works in just a moment.) Cake and pastry flours have aCake and pastry flours have a low protein content to create the soft, crumbly, melt-in-your-mouth texture that we prefer low protein content to create the soft, crumbly, melt-in-your-mouth texture that we prefer in our desserts.

in our desserts.

All-purpose flour is a compromise between the protein content in bread flours and the All-purpose flour is a compromise between the protein content in bread flours and the protein in pastry

protein in pastry flours. flours. All-purpose flours make acceptable bAll-purpose flours make acceptable bread and read and pastries but morepastries but more specializ

specialized ed products are more products are more reliable performerreliable performers in s in either spectrum. either spectrum. That’s why That’s why youyou will rarely see all-purpose flour in

will rarely see all-purpose flour in a commercial bakery.a commercial bakery. Self-ris

Self-rising flours have ing flours have salt and leaveners added. salt and leaveners added. Because we cannot Because we cannot control the amountcontrol the amount or type of leavener used or the amount of salt in the flour, we rarely use self-rising flour. or type of leavener used or the amount of salt in the flour, we rarely use self-rising flour. Some bakers use self-rising flour for their favorite biscuits.

Some bakers use self-rising flour for their favorite biscuits. Cake flour is

Cake flour is almost always bleached; almost always bleached; pastry flours are pastry flours are usually unbleached. usually unbleached. Don’tDon’t hesitate

hesitate to use to use unbleachunbleacheded pastry pastry flour for flour for cakes. cakes. UnbleaUnbleached pached pastry stry flours makeflours make wonderful cakes but white cakes

wonderful cakes but white cakes will be ivory, rather than whwill be ivory, rather than white, in color. ite, in color. Of course, withOf course, with a yellow or chocolate cake, it will not make a difference.

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So what flour should I buy?

Buy flours for their intended Buy flours for their intended uses—bread flour for breads and uses—bread flour for breads and pastry flours for pastries plus pastry flours for pastries plus all-purpose flours for gravies and purpose flours for gravies and other general

other general uses. uses. Keep in Keep in mindmind that most recipes—except bread that most recipes—except bread recipes--were developed with recipes--were developed with all-purpose flour since that is what is purpose flour since that is what is common in nearly all kitchens. common in nearly all kitchens. You may wish to use all-purpose You may wish to use all-purpose flour for a new recipe and then flour for a new recipe and then switch to a specialty flour after switch to a specialty flour after you become familiar with the you become familiar with the recipe.

recipe.

We recommend that you try different brands—there is a surprising difference in We recommend that you try different brands—there is a surprising difference in performance between brands--and then stick with what

performance between brands--and then stick with what works for you. works for you. In ourIn our experience, name brands tend to consistently hold to a specification where less experience, name brands tend to consistently hold to a specification where less expensive brands tend to vary from season

expensive brands tend to vary from season to season and sometimes, even lot to loto season and sometimes, even lot to lot. t. IfIf you really want to broaden your selection, make friends with a baker since he or she has you really want to broaden your selection, make friends with a baker since he or she has available a vast array of flours each with its own

available a vast array of flours each with its own specificspecification. ation. Buy a Buy a bag or two of bag or two of flourflour from your baker and try it.

from your baker and try it. Flour is inexpensive and your baker will be Flour is inexpensive and your baker will be able to supply youable to supply you with a detailed specification so that you can see what you are getting.

with a detailed specification so that you can see what you are getting.

Whole Wheat Flour

The wheat kernel is composed of three parts: the bran which forms the hard outer The wheat kernel is composed of three parts: the bran which forms the hard outer coating of the kernel, the smaller germ which is the embryonic portion of the kernel as coating of the kernel, the smaller germ which is the embryonic portion of the kernel as the yolk is to an

the yolk is to an egg, and the egg, and the starchy endosperm. starchy endosperm. In the milling of white flour, the bran isIn the milling of white flour, the bran is cracked from the kernel and discarded and most of the germ is removed leaving the cracked from the kernel and discarded and most of the germ is removed leaving the endosperm.

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In whole wheat flour, both the bran

In whole wheat flour, both the bran and the germ are and the germ are left with the flour. left with the flour. Since the germSince the germ has a high fat content and fat can go rancid, whole wheat flours are much more likely to has a high fat content and fat can go rancid, whole wheat flours are much more likely to spoil.

spoil. Also, since the flour Also, since the flour is composed of is composed of the entire wheat the entire wheat kernel, whole wheat flour iskernel, whole wheat flour is not enriched with

not enriched with vitamin additives as white vitamin additives as white flour is. flour is. (The federal government (The federal government specifiesspecifies the addition of

the addition of vitamins to white flour. vitamins to white flour. See the nutritional comparison of See the nutritional comparison of enriched whiteenriched white flour to whole wheat flour in this lesson.)

flour to whole wheat flour in this lesson.) Whole wheat flour can be Whole wheat flour can be purchased in either apurchased in either a fine ground or coarse ground texture.

fine ground or coarse ground texture.

Most but not all of the “brown” breads produced commercially are made from a blend of Most but not all of the “brown” breads produced commercially are made from a blend of white bread flour and fine ground whole wheat with about 40% of the flour content being white bread flour and fine ground whole wheat with about 40% of the flour content being whole wheat.

whole wheat. The white flour tempers the The white flour tempers the whole wheat whole wheat providing a slightly milder tasteproviding a slightly milder taste without the bitterness that

without the bitterness that whole wheat whole wheat sometimes carriessometimes carries. . The white The white flour also createsflour also creates a stronger gluten structure since bread flour typically has a higher protein content than a stronger gluten structure since bread flour typically has a higher protein content than whole wheat alone.

whole wheat alone. Additionally, the bran in whole Additionally, the bran in whole wheat has sharp edwheat has sharp edges that cutges that cut gluten strands as it is kneaded.

gluten strands as it is kneaded.

Graham flour

is whole wis whole wheat flour. heat flour. One day One day in the oin the office we haffice we had a stirringd a stirring debate asdebate as to just what graham flour was—a whole wheat flour with extra bran, whole wheat flour to just what graham flour was—a whole wheat flour with extra bran, whole wheat flour from

from soft soft whewheat,at, or a or a more more coarcoarsely sely grougroundnd wholwholee wheawheat. t. We conWe contacttacteded TechTechnicanicall Services

Services at Gat General eneral Mills. Mills. They They quotedquoted chapter chapter and and verse. verse. FDA’s FDA’s Code Code of of FederalFederal Regulations allows any whole wheat

Regulations allows any whole wheat flour to be flour to be called graham flour. called graham flour. So it depends So it depends onon the miller; read the package carefully to see just what you are getting.

the miller; read the package carefully to see just what you are getting.

Other Flours

Cornmeal

, like wheat flour, can be, like wheat flour, can be purchased with or without the germ and purchased with or without the germ and in a

in a fine or a fine or a coarse ground form. coarse ground form. ForFor cornmeal with the germ removed, look for cornmeal with the germ removed, look for the term “degerminated” on the label. the term “degerminated” on the label. Degerminated cornmeal keeps Degerminated cornmeal keeps longer--since the fatty germ is

since the fatty germ is removedremoved--but is--but is not as nutritionally complete as cornmeal not as nutritionally complete as cornmeal with the germ.

with the germ.

The word “meal” refers to products that The word “meal” refers to products that are not

are not as finely as finely ground as ground as flour. flour. BothBoth cornmeal and corn flour are available. cornmeal and corn flour are available. Polenta is usually coarsely ground. Polenta is usually coarsely ground.

Rye flour

is used extensively in pumpernickel and rye breads. It can be purchased inis used extensively in pumpernickel and rye breads. It can be purchased in light rye, medium rye, and dark rye flours. White rye is especially prized by the bakers of light rye, medium rye, and dark rye flours. White rye is especially prized by the bakers of artisan loaves and creates a mild, uniquely-flavored bread with a taste that is described artisan loaves and creates a mild, uniquely-flavored bread with a taste that is described as being sourdough-like.

as being sourdough-like.

Because rye proteins do not form the gluten strands necessary to create structure, bread Because rye proteins do not form the gluten strands necessary to create structure, bread made with rye flour alone is heavy and dense. Accordingly, when making breads with made with rye flour alone is heavy and dense. Accordingly, when making breads with rye flour, add two to three times as much high protein content bread flour as rye flour. rye flour, add two to three times as much high protein content bread flour as rye flour. Often extra wheat gluten is added.

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The flavor most of us associate with rye bread comes from the caraway seeds in the The flavor most of us associate with rye bread comes from the caraway seeds in the bread.

bread. If your family says If your family says they don’t like rye they don’t like rye bread, make it wibread, make it without the caraway seeds.thout the caraway seeds. They will probably find this bread very good. At the end of this lesson, you will find a They will probably find this bread very good. At the end of this lesson, you will find a recipe calling for rye flour and no caraway seeds.

recipe calling for rye flour and no caraway seeds.

Oats

are used are used in baking in in baking in various forms: rolled, quick, steel cut, and flour. various forms: rolled, quick, steel cut, and flour. (Steel cut(Steel cut oats are

oats are quick oats quick oats that are nothat are not flattened.) t flattened.) Oat bran Oat bran can also can also be purchased. be purchased. OatOat products are most generally used with chemically leavened products like scones and products are most generally used with chemically leavened products like scones and muffins.

muffins. Rolled oats added Rolled oats added to yeasted bread to yeasted bread make for a make for a wonderful chewy texture andwonderful chewy texture and moistness.

moistness.

Buckwheat flour

is often used in is often used in pancakes and pancakes and sometimes in breads. sometimes in breads. Buckwheat isBuckwheat is not really a grain but a

not really a grain but a seed. seed. Because there are no proteins to Because there are no proteins to form gluten, buckwheatform gluten, buckwheat adds little structure to the baked product.

adds little structure to the baked product. It is most commonly used in It is most commonly used in pancakes but ispancakes but is sometimes added to breads.

sometimes added to breads.

Potato flour

is an important component is an important component in the baker’s arsenal. in the baker’s arsenal. Unlike wheat flour, it isUnlike wheat flour, it is hygroscopic—that is, it attracts water instead of dries out—so that the staling process in hygroscopic—that is, it attracts water instead of dries out—so that the staling process in breads is retarded or slowed.

breads is retarded or slowed. One tablespoon of potato flour to two One tablespoon of potato flour to two cups of wheat flourcups of wheat flour will extend the life of your bread and

will extend the life of your bread and keep it moist. keep it moist. We use potato We use potato flours extensiflours extensively invely in our breads.

our breads.

Chewy or Ten

der—

How do we

Control the Tex

ture

How is it that we can use flour to make both a tender cake and firm chewy French How is it that we can use flour to make both a tender cake and firm chewy French brea

bread?d? The gluThe gluten maten makes the dkes the differifferenceence.. In a cakIn a cake, we wae, we want littlnt little glutee gluten devn developelopmentment.. In a chewy b

In a chewy bread, we want a higread, we want a high percentah percentage of well-dege of well-developed gveloped gluten.luten. We can controWe can controll this texture in our baked goods by changing four conditions:

this texture in our baked goods by changing four conditions: 1.

1. SeSelelectctioion of n of flflouoursrs:: Cake flours are “weak” or “soft” and have a low proteinCake flours are “weak” or “soft” and have a low protein content, p

content, probably robably around 8%.around 8%. Bread Bread flours and higflours and high-gluten h-gluten flours are “stroflours are “strong”ng” and usually have a protein content of 12 to 14%.

and usually have a protein content of 12 to 14%. 2.

2. AmAmouount ont of shof shortrtenenining:g: Any fat is referred to as a shortening because itAny fat is referred to as a shortening because it shortens the glu

shortens the gluten stranten strands.ds. It does so by luIt does so by lubricating the fibebricating the fibers so they canrs so they cannotnot stick togeth

stick together.er. The more shoThe more shortening rtening in the douin the dough, the mogh, the more tendere tender and lesr and lesss chewy the product will be.

chewy the product will be. 3.

3. AAmomoununt of lt of liqiquiuid:d: Gluten musGluten must have t have liquid to liquid to absorb absorb and expand expand.and. If doughIf dough does not have enough liquid, the gluten will not fully form and the product will not does not have enough liquid, the gluten will not fully form and the product will not be tender.

be tender. That's why That's why we put a minwe put a minimal amount imal amount of water in of water in pie crusts.pie crusts. 4.

4. MiMixixing mng metethohodsds:: GeneraGenerally, the more a batter orlly, the more a batter or dough is mixed, the more tdough is mixed, the more thehe gluten dev

gluten develops.elops. Tender muffTender muffins use loins use low-protein fw-protein flour and are lour and are mixed onmixed only untilly until the moisture is absorbed while breads are kneaded for a relatively long time. the moisture is absorbed while breads are kneaded for a relatively long time.

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How Much Does That Flour Weigh?

For consistent results, we always

For consistent results, we always weig

weigh floh flour.ur. It's It's very very diffidifficult cult toto get consistent weights using a get consistent weights using a meas

measurinuring cug cup.p. (We'(We've tve tried ried byby measuring series of ten cups and measuring series of ten cups and weig

weighing hing eacheach.. As cAs close lose as was wee can get is plus or minus ten can get is plus or minus ten percent.)

percent.) So, So, we we convert convert thethe flour called for in a recipe to flour called for in a recipe to ounces before beginning. ounces before beginning.

The following table can be used The following table can be used

for converting cups of flour to ounces of flour so that you can weigh it with your scale. for converting cups of flour to ounces of flour so that you can weigh it with your scale. Different flours have different weights for the same volume.

Different flours have different weights for the same volume. Once you find a flour that wo

Once you find a flour that works well forrks well for you (and a conversioyou (and a conversion ratio that works), stickn ratio that works), stick with it.

with it. While there is soWhile there is some variation in floume variation in flour from season to r from season to season (and fseason (and from batch torom batch to batch), there is less variation than between brands.

batch), there is less variation than between brands.

Flour Blends

A common way

A common way of controlling texture is by blending flours. of controlling texture is by blending flours. A baker may A baker may wish a wish a littlelittle softer flour for a hearth bread or pizza crust and choose to obtain that result by mixing softer flour for a hearth bread or pizza crust and choose to obtain that result by mixing two different flours.

two different flours. Or a Or a baker may baker may choose to choose to make a make a bread more bread more rustic or with rustic or with moremore fiber by adding a whole grain flour to a white flour.

fiber by adding a whole grain flour to a white flour. Here are some common blends:

Here are some common blends:



 Whole wheat breads are commonly made with 40% to 60% whole wheat flourWhole wheat breads are commonly made with 40% to 60% whole wheat flour

with the remaining flour being

with the remaining flour being high protein bread flour. high protein bread flour. Because whole wheatBecause whole wheat flour is often lower in

flour is often lower in protein than higprotein than high protein breah protein bread flours and because thd flours and because the brane bran in whole wheat flour can damage proteins, many bakers add wheat gluten to the in whole wheat flour can damage proteins, many bakers add wheat gluten to the blend to make it more comparable to their favorite bread flours.

blend to make it more comparable to their favorite bread flours.



 Rye breads are made with a combination of wheat and rye flours and oftenRye breads are made with a combination of wheat and rye flours and often

gluten is added.

gluten is added. The rye content should not exceed The rye content should not exceed 40% of the to40% of the total.tal.



 Hearth breads are oHearth breads are often made with a combinaften made with a combination of hightion of high protein breaprotein bread floursd flours

and

and all-purpose all-purpose flour. flour. ThoughThough designatedesignated d with with a a numericalnumerical systemsystem not not used used inin the US, most Europea

the US, most European floursn flours are softer than our high proare softer than our high protein bread flours atein bread flours and and a flour blend often approximates these European flours.

flour blend often approximates these European flours.



 Pizzas and calzones are often made with a softer flour to make a more tenderPizzas and calzones are often made with a softer flour to make a more tender

crust than those made with bread flour alone.

crust than those made with bread flour alone. You can create a You can create a softer crust bysofter crust by adding all-purpose flour, whole wheat flour, or

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flour in our pizza dough.

flour in our pizza dough. A dark rye makes a A dark rye makes a more rustic crust while a white ryemore rustic crust while a white rye makes a more

makes a more refined crust.refined crust.



 Peasant breads are usually made with blends, blends of high protein bread flourPeasant breads are usually made with blends, blends of high protein bread flour

and whole grain flours, either whole grain rye or wheat. and whole grain flours, either whole grain rye or wheat.



 Cornmeal is commonly added Cornmeal is commonly added to wheat to wheat flour for cornbreads. flour for cornbreads. OccasionallyOccasionally

cornmeal is added to flours for peasant breads or Sally Lunn bread. cornmeal is added to flours for peasant breads or Sally Lunn bread.

Other Blend Additives

Conditioners

Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. Use a good,

Use a good, commercial grade conditiocommercial grade conditioner for all of your yeast baking--pastries andner for all of your yeast baking--pastries and breads.

breads. It creates an enIt creates an enhanced environment for the hanced environment for the growth of yeast helping growth of yeast helping to maketo make your breads and pas

your breads and pastries more uniform and lighter. tries more uniform and lighter. It also strengthens the It also strengthens the glutengluten structure in the do

structure in the dough to creaugh to create a bettete a better crumb to your crumb to your loaves. r loaves. SomeSome dough conddough conditionersitioners also retard staling and help your bread stay fresher longer.

also retard staling and help your bread stay fresher longer. Experiment to find the

Experiment to find the dough conditioner that works besdough conditioner that works best with your bat with your baking. king. Start withStart with one that is concentrated so that you

one that is concentrated so that you are adding as little as possible to are adding as little as possible to your recipe. your recipe. AA good dough conditioner will call for as little as one-half teaspoon per loaf.

good dough conditioner will call for as little as one-half teaspoon per loaf.

Potato Flour

Potato flour is used by professional Potato flour is used by professional bakers to improve breads and pastries bakers to improve breads and pastries by making them moister and retarding by making them moister and retarding staling.

staling. Potato Potato flour is flour is hygroscopic, thathygroscopic, that is, it attracts moisture rather than drying is, it attracts moisture rather than drying out and keeps your breads moister out and keeps your breads moister longer.

longer. Add Add it it to to your your flour flour whenwhen mixing, about one tablespoon per loaf. mixing, about one tablespoon per loaf. More can be added for flavor if you More can be added for flavor if you prefer.

prefer. Though you Though you won’t taste won’t taste it init in small amounts, potato flour has a slight, small amounts, potato flour has a slight, almost sourdough-like flavor in greater almost sourdough-like flavor in greater concentrations.

concentrations.

The Rising Price of Flour

At the time of this writing (March, 2008), the price of flour at the wholesale level had At the time of this writing (March, 2008), the price of flour at the wholesale level had risen three fold

risen three fold in fourteen monin fourteen months. ths. There are There are a number a number of causes. of causes. The demand The demand forfor corn for biofuels is a primary cause.

corn for biofuels is a primary cause. As the demand for corn increased, so As the demand for corn increased, so did the price.did the price. Farmers could make more money pl

Farmers could make more money planting corn than anting corn than wheat and wheat and switched. switched. With aWith a shortage of wheat, the price skyrocketed.

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Biofuel is not the only cause.

Biofuel is not the only cause. The falling value of the dollar and droughts in The falling value of the dollar and droughts in Asia haveAsia have contributed.

contributed.

Skyrocketing wheat prices have forced food producers from cereal to bread to pizza to Skyrocketing wheat prices have forced food producers from cereal to bread to pizza to raise their prices.

raise their prices. It takes time for price increase to trickle throIt takes time for price increase to trickle through from the producugh from the producer toer to the end user.

the end user. We believe that prices for We believe that prices for wheat and wheat and flour will remain high until mid-yearflour will remain high until mid-year and then begin

and then begin to abate. to abate. We also believe that wWe also believe that we will never e will never again see flour priced as again see flour priced as itit was fourteen months ago

was fourteen months ago

.

Storing Your Flour

Keep you flour tightly covered so that it neither dries out nor absorbs moisture and store Keep you flour tightly covered so that it neither dries out nor absorbs moisture and store it in a

it in a cool location. cool location. Some millers state that if Some millers state that if tightly covered and in tightly covered and in a cool location,a cool location, white flours will last indefinitely.

white flours will last indefinitely. We prefer to We prefer to use all wuse all white flours within two years.hite flours within two years. Because whole wheat

Because whole wheat still has the fatty germ still has the fatty germ included, it will not store as included, it will not store as well. well. As withAs with all fats, storage temperature and

all fats, storage temperature and oxygen greatly affect shelf life. oxygen greatly affect shelf life. In an In an airtight containerairtight container at a

at a cool temperature, whole wheat cool temperature, whole wheat flours will last a year. flours will last a year. UnfortunatelUnfortunately, when y, when buyingbuying whole wheat flours at the store, we don’t know how long those flours have been on the whole wheat flours at the store, we don’t know how long those flours have been on the shelf or

shelf or in a win a warehousearehouse unless we unless we can find can find a milling da milling date. ate. Buy from Buy from a repua reputable, higtable, high- h-volume grocer.

volume grocer. Consider asking the manager Consider asking the manager how old how old his or her his or her whole wheat flours maywhole wheat flours may be.

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R e c i

p e s :

A p p l y

i

n g

W

h

a t Y

o u

L e

a r n

e d

The following recip

The following recipes were chosen to give yoes were chosen to give you the opportunityu the opportunity to make some very goodto make some very good baked goods while

baked goods while working with different types of working with different types of flour. flour. You’ll work with different wheatYou’ll work with different wheat flours, rye flour, blends, and

flours, rye flour, blends, and cornmeal. cornmeal. These are some These are some of our of our favorite recipes and thinkfavorite recipes and think they will become yours also.

they will become yours also.

Sweet Buttermilk Cornbread

II love colove cornbread—rnbread—all kinall kinds ofds of

cornbread.

cornbread. I’m I’m always always looking forlooking for more cornbread ideas and Debbie more cornbread ideas and Debbie and Merri Ann are always

and Merri Ann are always

proclaiming, “No more cornbread proclaiming, “No more cornbread recipes.”

recipes.” Still you Still you ought to ought to visit ourvisit our website and check out our

website and check out our cornbread recipes.

cornbread recipes. This

This recipe recipe calls focalls for cor cornmealrnmeal soaked overnight in buttermilk and soaked overnight in buttermilk and is an excellent opportunity to

is an excellent opportunity to experiment with different grinds of experiment with different grinds of cornmeal.

cornmeal. This is This is YankeeYankee

cornbread, sweetened with honey cornbread, sweetened with honey and brown sugar. We think you will and brown sugar. We think you will love it.

love it.

We classify cornbreads as

We classify cornbreads as two types: Rich cornbreads made withtwo types: Rich cornbreads made without flour that use eggsout flour that use eggs to bind the bread and temper the cornmeal and more bread-like cornbreads with a high to bind the bread and temper the cornmeal and more bread-like cornbreads with a high flour content. Most of the latter cornbreads have about equal amounts of cornmeal and flour content. Most of the latter cornbreads have about equal amounts of cornmeal and flour. This recipe belongs in that group. What makes this

flour. This recipe belongs in that group. What makes this skillet cornbread recipeskillet cornbread recipe different is the overnight soaking of cornmeal to plump the grains of corn.

different is the overnight soaking of cornmeal to plump the grains of corn.

We invite you to try different grinds of cornmeal in this recipe. We like it with a coarser We invite you to try different grinds of cornmeal in this recipe. We like it with a coarser grind. If you can find some cornmeal with the germ in it, by all means try that.

grind. If you can find some cornmeal with the germ in it, by all means try that.

Sweet Buttermilk Cornbread Recipe

Ingredients Ingredients 1 1/2 cups cornmeal 1 1/2 cups cornmeal 2 cups buttermilk 2 cups buttermilk

1 1/2 cups all-purpose flour 1 1/2 cups all-purpose flour 1 teaspoon salt

1 teaspoon salt

1/2 teaspoon baking soda 1/2 teaspoon baking soda 1 tablespoon baking powder 1 tablespoon baking powder

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3 large eggs 3 large eggs

1/2 cup brown sugar 1/2 cup brown sugar 2 tablespoons honey 2 tablespoons honey

3 tablespoons melted butter 3 tablespoons melted butter

1 16-ounce whole kernel corn, drained 1 16-ounce whole kernel corn, drained Directions

Directions 1.

1. The night The night before, before, mix the cmix the cornmeal ornmeal and butand buttermilk togtermilk together in ether in a meda medium boium bowl. Letwl. Let it sit

it sit overnight at room temperature.overnight at room temperature. 2.

2. Preheat Preheat the ovthe oven to 3en to 350 degre50 degrees. In es. In another another bowl, mix bowl, mix the flour, the flour, salt, bakinsalt, bakingg soda, and baking powder together.

soda, and baking powder together. 3.

3. In a thIn a third bowird bowl, whisk the l, whisk the eggs and eggs and then adthen add the d the sugar. Stir sugar. Stir until countil combined mbined andand syrupy. Add the honey, melted butter, and corn and mix well.

syrupy. Add the honey, melted butter, and corn and mix well. 4.

4. Add thAdd the wee wet mixture t mixture to the to the cornmeal cornmeal and buand buttermilk ttermilk mixture. Amixture. Add dd the drythe dry ingredients one-third at a time and mix until moistened. The batter should be ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because different grinds of cornmeal absorb pourable like a cake batter. Because different grinds of cornmeal absorb

moisture differently and because the drained corn may carry different moisture moisture differently and because the drained corn may carry different moisture levels, you may need to adjust the batter slightly with additional milk or flour. levels, you may need to adjust the batter slightly with additional milk or flour. 5.

5. On the On the stovetop, stovetop, melt two melt two tablespoontablespoons of s of vegetable vegetable shortening shortening in an oin an oven-prooven-prooff 11 to 12-inch skillet until ve

11 to 12-inch skillet until very hot. Pour the batter into the pary hot. Pour the batter into the pan. Place then. Place the pan inpan in the oven and bake for 35 minutes or until the top is browned and firm and

the oven and bake for 35 minutes or until the top is browned and firm and springy. (This is a moist cornbread and needs to be well-cooked.) Cool in the springy. (This is a moist cornbread and needs to be well-cooked.) Cool in the pan.