| T O P I C R E V I E W |
| wooliespinner |
Posted - Jun 07 2011 : 08:46:24 AM
I finally bought some soft white wheat and made a pound cake. I have been grinding and using hard white wheat for 30 years but never thought to try soft white wheat. I made a pound cake and it turned out wonderful. I could not believe how good it was. I will never use unbleached white flour again. I am sold on it. I bought a cheepo sifter at Walmart to sift the flour boy did that thing clog up. I had to keep banging it on the counter to knock the stuff out. But I did manage to get 4 cups sifted.
I was wanting to make noodles and was wondering which type of wheat would work best for the noodles. The soft or the hard wheat? Anyway I am going to try to wait for the pastry cloth I ordered before I make the noodles or I may try rolling them out on the counter. I need to find a good noodle recipe.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| 1 L A T E S T R E P L I E S (Newest First) |
| Okie Farm Girl |
Posted - Jun 07 2011 : 10:04:31 AM
Linda, the soft, white wheat is good for noodles if you REALLY, REALLY sift it. If you can get semolina wheat berries, that flour is great.
Regarding the sifter; I know exactly what sifter you got because I got one too, a number of years ago, and found out that it is worthless on home ground wheat. I threw mine away. I carry the old-fashioned handled ones at my website - the ones that you turn. That's the only kind that will work well with our kind of flours. You might look on the website to see what I am talking about and see if you can find one closer to you. If not, I love the 8 cup one at the site over the 4 cup just because I bake so much. It sifts an amazing amount of flour quickly.
Oh. And your pastry cloth is on its way! :-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
|
|
