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Farm Kitchen:  Storing flour  |
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Whimsy_girl
True Blue Farmgirl
576 Posts
USA
576 Posts |
 Posted - Nov 16 2005 : 1:53:20 PM
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Is it ok to mix non bleached all purpose flour and non bleached bread flour together? I have a little of each left. Are they so different that they don't bake the same? I have 1 container to store them instead of leaving them in leaky bags, and thought I would mix them to save space but I wasn't sure if it would hurt my baking results if I did so. The only difference is that the bread flour has absorbic acid added to it, otherwise they are exactly the same.
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. |
Edited by - Whimsy_girl on Nov 16 2005 2:14:53 PM |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Nov 16 2005 : 2:17:23 PM
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| I'd mix them and use them in breads or maybe quick breads. The bread flour would have more gluten in it, right? Maybe some more experienced bread bakers will also reply. |
Edited by - katie-ell on Nov 17 2005 03:55:05 AM |
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Whimsy_girl
True Blue Farmgirl
576 Posts
USA
576 Posts |
Posted - Nov 16 2005 : 11:09:17 PM
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When I looked at the ingrediants the only difference was that they added absorbic acid to the bread flour, I think thats to help it rise, but I could be mistaken. My grandma didn't think I should mix them just to be on the safe side, but if it doesn't make a difference it would be nice to consolidate.
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Nov 17 2005 : 03:58:21 AM
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OK, here's some info I found doing a Google search:
"Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour."
Seems, then, that you can combine the two flours and use them in yeast breads, pizza crust, and such. But don't use in cakes and other baked goods that should be light and not chewy/heavy.
Hope this helps!
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Whimsy_girl
True Blue Farmgirl
576 Posts
USA
576 Posts |
Posted - Nov 17 2005 : 1:04:25 PM
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Oh thank you very much! I guess I won't combine them then, that way I can still have fluffy cake and chewy bread.
I appriciate your research!
Bobbi
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. |
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Farm Kitchen: Storing flour |
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Storing flour
