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BAKING GUIDE

OH' BEAUTIFUL FLOUR HOW I LOVE THEE - WHY YOU SHOULD ALWAYS HAVE MORE THAN 1 TYPE OF FLOUR IN YOUR PANTRY

OH' BEAUTIFUL FLOUR HOW I LOVE THEE - WHY YOU SHOULD ALWAYS HAVE MORE THAN 1 TYPE OF FLOUR IN YOUR PANTRY

by Liesel Schmidt

3 months ago


Ever wondered what 00 or AP or bread flour means? or why your baked goods aren't quite like the ones you get in your favourite bakery? One reason might be the flour you are using. Creating the best baked goods starts with using the right ingredients. I've tried to make this a simple guide, a baking cheat sheet for all your go to baked goodies. 

Flour is made up of three main parts, germ, bran & endosperm. Why is this important to me? Because baking realise on the protein quality in the flour and its ability to develop gluten. If you are baking bread for example you want a high protein flour to help you develop all those elastic gluten strands to help the dough rise. Whereas if you are baking a sponge cake you would want a low protein flour to make sure it's light and soft as you can make it.

BEST FOR COOKIES

 All purpose flour is a versatile flour that comes from the endosperm making it more shelf stable and easier to use. If you are after 1 flour to keep in your pantry this is probably it. The main con with this is it lacks the nutrients of other flours as it doesn't contain as much fibre or ptotein.

BREAD or PIZZA DOUGH

Make sure its high in protein, usually about 12-14%. If you want that beautiful rise, that chewy texture and flavour then make sure its jam packed with all the protein goodness. 

BEST FOR PASTRY & CAKES

Keep it low. Low protein helps give you that light crumbly texture. The low protein keeps the gluten low and your cakes light.

BEST FOR PASTA

00 flour is ground to extreme fineness made from soft wheat so that it's easy to roll really really thin like your favourite pasta.

A FEW INTERESTING FACTS

Why we only use unbleached flour? Benzoyl peroxide, potassium bromate, and chlorine... AKA Acne cream, human carcinagon linked to an increase in cancer, yellow/green gas. These are some of the common chemicals used to bleach white flour. They speed up the ageing process and give the flour a whiter appearance. It is important to us that we are transparent with everything that goes into our products even the things that you don't see.