All-Purpose flour vs. other specific flours
So, hey...
I do quite a bit of baking these days, thanks to an addiction I developed when I first started visiting this site about a year ago.
I usually only buy white (unbleached) all-purpose flour, because it's cheaper than any of the others--even whole wheat AP flour is nearly twice as much of the cost of the white stuff. ??? ...but, I'd really like to know if I'm jeopardizing the quality of my product, and my potential for becoming a seriously kick-ass baker, if I keep using this crap when recipes call for "specialty" flours.
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What IS the difference between, say, bread or pastry flour and the regular stuff?
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Also, I'm wondering if anyone knows about taste/texture/function differences between rice flour, wheat flour, barley, etc. etc....and if anyone successfully substitutes between these when the need arises to change a recipe...
I realize I could just do lots of test trials myself, to understand the delicate differences these flours may produce for the same recipe and what not, but I'd rather learn first from someone who actually KNOWS what's up with flour, so I can avoid wasting ingredients and money that I don't really have.
anyone?
Well, quality of baking aside you are jepordizing your health.
Perhaps not jepordizing... but well, here..
AP flour is flour that has the bran and germ removed by processing. That part is where all the fiber and nutrients are. Fiber is what fills you up and keeps you full. Nutrients... well I'm sure you know what those are for! ;) AP flour is highly refined and as part of a healthy diet should be used sparingly.
I'd say if you're making bread attempt a recipe for a whole grain bread and try a whole wheat flour. I use AP flour too but I try to sub whole wheat whenever I can. Even if I can only sub half WW.
But back to your original question:
Yes, different flours serve different purposes.
If you're using a good quality AP flour you can get by using it if the recipe calls for bread or cake flour. You just need to add some baking soda and stuff....
Here it is all broken down: http://www.joyofbaking.com/flour.html
and the whys and stuff. :) Hope that helps.
I use unbleached all purpose flour for everything to. I don't like whole wheat flour that much.
i was wondering the same thing, but i dont bake that much, i would just like to bake more. that website looks really helpful jenniferhughes, thanks!
i use organic whole wheat flour in practically everything, you really cant tell the difference
its worth a try :)
whoo! this is all very helpful.....thanks, everyone!