Cookistry

AP Flour (All Purpose Flour) - While I usually use bread flour in my breads, all purpose flour can be substituted in many recipes. AP has less gluten than bread flour. Gluten is the protein that forms the webby network that traps the gas bubbles that allow the bread to rise. AP flour might require a little more kneading before it's elastic enough.... If you making a bread with a lot of other flours with little or no gluten, I recommend using bread flour or adding gluten to the recipe. Bread Flour - A higher gluten flour. As far as brands, I use different ones, depending on availability and price. Semolina - Often used in pastas, I like adding semolina to my white bread recipes. I like the depth of flavor it adds. You can find a coarser-ground flour and a finder-ground that's often labeled durum flour. White whole wheat - a lighter colored wheat than standard red wheat, it gives baked goods a lighter color and a less bitter flavor than red wheat. Protein Content in flour sold in the US varies by manufacturer, and sometimes by region. In general, cake flour has 6-8% protein; pastry flour has 8-10%; all purpose flour has 10-12%, bread flour has 12-14%, and first clear flour has about 15%. I use kosher or sea salt for just about everything. Use whatever salt you prefer. I suggest that you don't eliminate the salt from the recipe. Saltless bread tastes dull and flat, but it also helps to regulate the yeast. For most of the breads I bake, there's very little sugar, so you can generally substitute whatever you choose. Obviously, you'll get a little bit of flavor, and maybe some color, if you use anything other than white sugar. But unless there's a lot of the sweetener, it's not going to be a dealbreaker to use something other than what I ask for. Honey - Honey is a great sweetener for bread, with one small warning. Honey has antisceptic properites, and some honeys can kill yeast. The first time you use a fresh jar of honey, make sure you test it with your yeast. If it proofs, then you shouldn't need to worry about the ...Read More