baking questions
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BadGirl
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All Purpose Flour
This type of flour contains an average protein content and is versatile enough to prepare everything from breads to cakes. This is why this type is also known as the multi-tasker of the flour world or jack of all trades. The medium amount of protein present, makes it appropriate for most baking breads and pizza bases. Cakes baked with all purpose flour are slightly tougher than those made with cake flour. However, this difference does not bother the casual baker. All purpose flour can be stored in an air tight container for up to 1 year.
Self Rising Flour
Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour. This flour is great for preparing scones, biscuits, muffins, etc. The only catch about using self rising flour is that one has to accurately measure it while adding it into the recipe. Tiny screw ups such as dusting the pastry board with this flour can prove expensive. Since self rising flour already has leavening chemicals, dusting the board will it, will only add to the added self rising flour, thereby screwing up the ratio. The end product will not be as you want it.
Cake Flour and Bleached Flour
This flour is ideal for baking cakes and is a high starch and low-protein flour. To help cakes set faster and evenly distribute the fat, this flour is chlorinated, so as to make it slightly acidic. Cakes prepared with this flour helps the cake set and rise better. Moreover, the cake is less vulnerable to collapse. Bleached flour is flour which has been chlorinated, so as to mature and whiten the flour.
Self Rising Flour Vs All Purpose Flour
Is all purpose flour the same as self raising flour? Well, as we have already seen above, self rising flour is just the regular flour that has some baking powder and salt added to it. When you purchase self raising flour from the store, the amount of baking powder and salt will vary from one manufacturer to another. However, on an average, 1-1/2 tsp of baking soda and not over 1/2 tsp of salt will be added to one cup of flour. Apart from this difference between all purpose flour and self rising flour, the protein content in the two are also different. Since self rising flour is used mostly to prepare cakes and cookies, it has a slightly lower protein content than all purpose flour.
All purpose flour can be used as a substitute to self rising flour. All one has to do is add 1 tsp of baking powder and 1/4 tsp of salt for every one cup of flour. Often people wonder if they can use self rising flour as substitute to plain flour. However, using self rising flour in substitution to plain flour is not such as good idea. Baking strictly demands precision and messing with accuracy only leaves you with cookies or cake that don't taste very great. You could try out some permutations and combinations, however, the end result cannot be guaranteed.
All Purpose Flour
This type of flour contains an average protein content and is versatile enough to prepare everything from breads to cakes. This is why this type is also known as the multi-tasker of the flour world or jack of all trades. The medium amount of protein present, makes it appropriate for most baking breads and pizza bases. Cakes baked with all purpose flour are slightly tougher than those made with cake flour. However, this difference does not bother the casual baker. All purpose flour can be stored in an air tight container for up to 1 year.
Self Rising Flour
Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour. This flour is great for preparing scones, biscuits, muffins, etc. The only catch about using self rising flour is that one has to accurately measure it while adding it into the recipe. Tiny screw ups such as dusting the pastry board with this flour can prove expensive. Since self rising flour already has leavening chemicals, dusting the board will it, will only add to the added self rising flour, thereby screwing up the ratio. The end product will not be as you want it.
Cake Flour and Bleached Flour
This flour is ideal for baking cakes and is a high starch and low-protein flour. To help cakes set faster and evenly distribute the fat, this flour is chlorinated, so as to make it slightly acidic. Cakes prepared with this flour helps the cake set and rise better. Moreover, the cake is less vulnerable to collapse. Bleached flour is flour which has been chlorinated, so as to mature and whiten the flour.
Self Rising Flour Vs All Purpose Flour
Is all purpose flour the same as self raising flour? Well, as we have already seen above, self rising flour is just the regular flour that has some baking powder and salt added to it. When you purchase self raising flour from the store, the amount of baking powder and salt will vary from one manufacturer to another. However, on an average, 1-1/2 tsp of baking soda and not over 1/2 tsp of salt will be added to one cup of flour. Apart from this difference between all purpose flour and self rising flour, the protein content in the two are also different. Since self rising flour is used mostly to prepare cakes and cookies, it has a slightly lower protein content than all purpose flour.
All purpose flour can be used as a substitute to self rising flour. All one has to do is add 1 tsp of baking powder and 1/4 tsp of salt for every one cup of flour. Often people wonder if they can use self rising flour as substitute to plain flour. However, using self rising flour in substitution to plain flour is not such as good idea. Baking strictly demands precision and messing with accuracy only leaves you with cookies or cake that don't taste very great. You could try out some permutations and combinations, however, the end result cannot be guaranteed.
Aerogal
USMC 1983-1995
I prefer 'Unbleached White All Purpose' over 'Self Rising' (most of my cookbooks are very old and don't take into account self rising flour), and I use unsalted butter to be sure not add additional salt to the recipe.
I experimented and added 1lb of rice flour to 3 lbs of wheat to cut down on the gluten. So far so good on the turnout.
I experimented and added 1lb of rice flour to 3 lbs of wheat to cut down on the gluten. So far so good on the turnout.
lovinmaryland
Well-Known Member
Self rising flour has salt and baking powder already added. If you decide to use it instead of all purpose, omit the salt and baking powder that the recipes calls for.
If a flour is not designated, just go 'head and use all-purpose.
I use self rising flour when making biscuits, but not much of anything else.