Cooking with Flour - Healthy Eating with Flour Recipes

Dueep J. Singh · John Davidson

2015年1月 · Mendon Cottage Books

關於本電子書

 Cooking with Flour - Healthy Eating with Flour Recipes 
Table of Contents 
Introduction 
Self-Raising White Flour 
All-Purpose Flour 
How to Make Your Own Baking Powder 
Knowing More about Graham Flour 
Rye Flour 
Cornmeal and Maize Flour 
Pea flour 
Knowing More about Kneading and Sifting 
Enriched Flour 
Corn Flour – Cornstarch 
Cake Flours 
Introducing Gluten 
How to Differentiate between a Good and Bad Batch of Bread 
Whole meal Flours 
Mixing of the Fat and Liquid 
Making Dough Wrappings 
Filled Wontons 
Fried Wontons 
Baps 
Appendix 
Perfect Bread Tips 
Kneading Bread 19 
How Do You Get the Right Flour Consistency? 
Shaping the Dough 
Important Ingredients in Baking 
Understanding Pastry Quantities 
Making Pastry 
Chilling the Dough – Yes or No; That Is the Question 
Rolling out Pastry 
Ready-Made Mix for Pancakes, Waffles, or Biscuits 
Perfect Pies 
Ingredient Replacements 
Conclusion 
Author Bio 

Introduction 

A couple of months ago I wrote a natural health series book on cooking with wheat berries. Here is an introduction to one of the basic natural ingredients which is used extensively in cooking, but we overlook it so often, because we are so used to it. 

Just imagine a life without bread, pastries, cakes, doughnuts, waffles, muffins, griddle cakes and other such delicious items. If we enjoy baking, the first ingredient which we are going to collect in our recipe list is going to be flour. 

Nobody knows when cereals and grasses began to be used as flour, by mankind. Until then, he used to make his bread by making up a pounded paste of roots, bark and seeds, flattening it, and then cooking it on hot stones. As his tastes began to grow more and more sophisticated he found out that it was very easy to grow and then harvest cereals, and then grind them into a powder. This is the powder, which we hold so precious and, which we call Flour. 

Many of the ingredients that we see now in baking recipes call for all-purpose flour. This is made from hard spring wheat. It is high in protein and it is normally used to replace highly refined pastry flour 

Pastry flour is made from soft wheat and it gives a lighter texture to fragile baked products like small cakes, biscuits and pastries. 

A Baker normally chooses the all-purpose flour for yeast dough, sauce thickening and strudels. In the same manner, cake flour is also a different type of flour. It is a soft wheat flour and is of very fine grain. It is velvety soft, when you handle it. It is perfectly white. However its protein value is very low. 

But millenniums ago, people did not know much about all-purpose flours. They just knew that they could use buckwheat, rice, soybean, rye, potato, split peas, lentils, maize and cornmeal as the basis of a large number of flours. So, depending on the place where you live, you are going to get either refined white flour or whole wheat flour.

關於作者

 John Davidson

Born and raised in Wyoming and Canada on Ranches. Studied at Utah State University and taught drafting at Bridgerland Applied Technology College for 20 years. Own and run several businesses, an architectural design business, a web design business and a Sawmill business. Married to Karla for over 30 years and have 4 great kids, living in Mendon, Utah.