Flour confusion (what's new?)
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Flour confusion (what's new?)
| Mon, 05-29-2006 - 3:39am |
Sorry I've been MIA lately.
So, I bought another cookbook on Friday. I couldn't resist!! It has (over) 365 bread recipes. Some are specifically for bread machines!
I've always wanted to make bread, but I just don't know much about breads..and I'm not willing to experiment too much with it yet.
This cookbook has tons of yummy looking recipes. All (that I've skimmed over so far) are quite easy to follow and look easy to make. But I don't understand some of the flour types. The biggest confuser at the moment is: strong plain white flour. Is that just regular flour? There are other types of flour too, but I think I understand them. If not, quess where I'll be posting? :)
Also, how is "easy blend dried yeast" any different than.. "yeast"?
So, I bought another cookbook on Friday. I couldn't resist!! It has (over) 365 bread recipes. Some are specifically for bread machines!
I've always wanted to make bread, but I just don't know much about breads..and I'm not willing to experiment too much with it yet.
This cookbook has tons of yummy looking recipes. All (that I've skimmed over so far) are quite easy to follow and look easy to make. But I don't understand some of the flour types. The biggest confuser at the moment is: strong plain white flour. Is that just regular flour? There are other types of flour too, but I think I understand them. If not, quess where I'll be posting? :)
Also, how is "easy blend dried yeast" any different than.. "yeast"?








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Yes, the book is in English! I'm happy about that! I have enough in Finnish!
We have fresh yeast here too.. I was just wondering if there are different types of dry yeast..because to me yeast is yeast. Well, unless it is brewer's yeast.. I know it is different..but not fully sure how. :)
I have the same problem when it comes to flour right now, I'm using a old book and
I can only venture a guess..strong flour sounds like what we call in the US "hard wheat flour."
I don't like quick yeast, the bread need to be risen for at least
I never use self rising, I always make my own!
I'd love help with that!
There is an age-old formula for using plain flour in recipes that require self-rising.
Thanks Karen!
I'm writing that one down!
I don't have a specific recipe in mind this instant..but I might this evening. LOL. I'm gonna look at the bread book and attempt another one after work!
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