Understanding Different Flours and When to Use Them- Kitchen Conundrums with Thomas Joseph

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  • เผยแพร่เมื่อ 25 ม.ค. 2025

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  • @lizq3713
    @lizq3713 7 ปีที่แล้ว +368

    I love Thomas Joseph's style of teaching. I feel as if I'm in a culinary school with an excellent, highly-knowledgeable teacher who is able to convey technical information in a non-intimidating way.

    • @user-ub8er9pe2h
      @user-ub8er9pe2h 2 ปีที่แล้ว +1

      Great comment. You said it best. I absolutely love how Joseph talks, and teaches. He is so professional, smart, and knowledgeable. He makes learning fun, and insightful I have learned so much from him.He is great, and charming, as well. ❤️🌟✨🙂

  • @redangrybird7564
    @redangrybird7564 4 ปีที่แล้ว +191

    I just wanted to bake a cake and now I have a PhD in wheatology. ✌😵

    • @BusterKitten
      @BusterKitten 3 ปีที่แล้ว +7

      same here, just wanted to make a loaf of bread. Now my head hurts

    • @corilou5273
      @corilou5273 3 ปีที่แล้ว +2

      🤣🤣

    • @corilou5273
      @corilou5273 3 ปีที่แล้ว +3

      I just wanted to make pizza dough

    • @CeeGeeZ
      @CeeGeeZ 3 ปีที่แล้ว +1

      😁👌⁉

    • @kaitkait5783
      @kaitkait5783 2 ปีที่แล้ว +1

      Same

  • @MikeC19100
    @MikeC19100 3 ปีที่แล้ว +20

    This was one of the best explanations I've watched so far on types of flour. Great Video and excellent job detailing the different types of flours and wheats.

  • @sandygrogg1203
    @sandygrogg1203 4 ปีที่แล้ว +6

    It’s cool that you included White Lily... It truly is in a category all it’s own. A real Southern flour...treasured for making those great Southern biscuits we all love.

    • @hollyr.1139
      @hollyr.1139 4 ปีที่แล้ว +1

      I just got some White Lily. Had never heard of it here in the West, but it was the only kind I could find right now. After reading about it, I'm eager to see how it bakes. Sounds good!

  • @veronicawilliams2612
    @veronicawilliams2612 4 ปีที่แล้ว +1

    I done ran out of buckets for the different type of flours and now I see eight I only hand like four thank you I learn some new every time I view TH-cam I'm back into baking and making my own everything..

  • @lemons2lemonade884
    @lemons2lemonade884 5 ปีที่แล้ว +9

    Thank you Sir! You have no idea the clarity you have shedded because there’s so much on the market nowadays! And I truly believe when you make biscuits and cakes there is a difference depending on what is used so I appreciate the knowledge you have shared!! God Bless❤️

  • @nathaliecabral2145
    @nathaliecabral2145 7 ปีที่แล้ว +3

    This really is such an informative and useful channel. Not to mention fun to look at! Love all of the different people featured on here and the variety of videos. Thank you!!!

  • @higherandhigher5848
    @higherandhigher5848 6 ปีที่แล้ว +10

    A clear, intelligent, understandable, enlightening and necessary presentation. Thank you very much for this. I’ve just started baking my own bread and I find your information very useful. 👍🏻

  • @Lisa-lr9ks
    @Lisa-lr9ks 5 ปีที่แล้ว +6

    I absolutely love these informative videos that tell us the science behind why we use what we use to get different results. Keep up the spectacular work! Teşekkürler

  • @silver-phoenix
    @silver-phoenix 3 ปีที่แล้ว

    Southern gal...my Mom, Grandma & Great Grandma made their biscuits with White Lily flour.
    Delicious!
    Thankful to have learned how to make their biscuit recipe.

  • @xuangster
    @xuangster 4 ปีที่แล้ว +34

    Finally, the differences explained. Thx!

    • @cyborgzulu2011
      @cyborgzulu2011 4 ปีที่แล้ว +2

      Preach. Lol I've been so lost

  • @JVGouveia1
    @JVGouveia1 4 ปีที่แล้ว

    Fantastic!! Excellent explanation. Your English pronunciation is very good as well.

  • @melodycapehartmedina2264
    @melodycapehartmedina2264 6 ปีที่แล้ว +6

    I really enjoyed this! Flours can make you crazy till you learn this information that you laid out so well! I have used White Lily forever and it works so well with anything I bake. Thanks so much for sharing your knowledge!

    • @SMorrisRose
      @SMorrisRose 4 ปีที่แล้ว +1

      Let me guess that you live in the southern USA, because it's a brand that for mysterious reasons isn't marketed north of there. Pretty sure the grain is grown in south-central Oregon, which makes it doubly-frustrating.

  • @Cladman3001
    @Cladman3001 6 ปีที่แล้ว +1

    I was using bread flour for making sour dough bread, the crumb, however, is very dense! In the early days of my working with this I used White Lily and now I think I will try it again. Thanks for the analysis of these flours.

  • @timbot87
    @timbot87 4 ปีที่แล้ว +48

    Finally the chemical difference, so hard to just have some explain the science behind some cooking recipes. Thank you so much.

  • @TrinityGal9
    @TrinityGal9 6 ปีที่แล้ว +317

    Please make a video like this explaining gluten / grain free flours, like almond, coconut, chickpea, cassava, tapioca, rice, glutinous rice, amaranth [grain], oat [grain], and things like xanthan gum.

    • @eveny119
      @eveny119 6 ปีที่แล้ว +19

      That would be good, also corn, barley, quinoa, etc basically everything other than wheat.

    • @godlyvibez369
      @godlyvibez369 6 ปีที่แล้ว

      Any link?

    • @T4Cification
      @T4Cification 6 ปีที่แล้ว +12

      Probably just lump all those under specialist flours...for the fussy and pretentious lol.

    • @jeanclaudevindiesel207
      @jeanclaudevindiesel207 6 ปีที่แล้ว +25

      @@T4Cification fussy and pretentious? These are common ingredients in a lot of eastern/asian cooking. How is that pretentious?

    • @adfkbjanaklfjbqer1645
      @adfkbjanaklfjbqer1645 6 ปีที่แล้ว +21

      @@T4Cification Also gluten is a VERY common ALLERGEN. Not everyone is doing it just for health.

  • @marrienmejia
    @marrienmejia 4 ปีที่แล้ว

    Your videos are so helpful for someone like me who is new in baking and still learning tips.

  • @PaulSmith-pf2uq
    @PaulSmith-pf2uq 4 ปีที่แล้ว +1

    Thank you for explaining, this is very useful!
    Could you please make another video about other grains, like rye, teff , buckwheat etc,
    and compare them to the main ones in this video,
    so we can get a wider idea? Many thanx!

  • @TerrilianReya
    @TerrilianReya 7 ปีที่แล้ว +2

    Excellent video, Joseph. Thank you for such an in-depth description regarding the varieties available.

  • @MendeMaria-ej8bf
    @MendeMaria-ej8bf 10 หลายเดือนก่อน +1

    Thank you for your interesting tutorial. I've never thought that there are so many types of wheat. In Europe, flour is indicated with numbers, from finely grinded to whole wheat. For some time, the market has offered a lot of flours which don't contain gluten. The question is how these flours have to be treated in comparison to wheat. Examples of alternative flours offered on the European market are: flour from rice, almond, chick pea, rhy, buckwheat, potatoe, teff, chestnut and maybe others. Do you have experience in dealing with these flours?

  • @victortorres9207
    @victortorres9207 4 ปีที่แล้ว +2

    Nice video production and very informative but I’m still waiting for someone to put a video about flour types and their specific uses. What about bleached vs unbleached ???? If I’m a novice and I come across bleached then unbleached .. is it a big difference ? What do the pros use? Etc....

  • @michelletracy5883
    @michelletracy5883 ปีที่แล้ว

    Loved this and would have additionally liked more examples of use of each. For cookies vs biscuits which flour and cakes vs cookies?

  • @madaameldingerherroyalmaje1498
    @madaameldingerherroyalmaje1498 4 ปีที่แล้ว +1

    I love this man and his videos. They are inexplicably helpful

  • @RecepieReviews
    @RecepieReviews 4 ปีที่แล้ว

    Man i love you for the way you explain things and teach ...and the way your videos are...like your videos are veryyy helpful and informative....these questions arise while baking , and then you are like how am i supposed to fix the thing and what might have been the reason for it to turn out the way it did hahaha...and there are your videos answering all those questions..

  • @weeannie7337
    @weeannie7337 5 ปีที่แล้ว

    Thk u Thomas for sharing , its so important to know in detail the different types of flour especially we are keen in making cakes.

  • @danbev8542
    @danbev8542 6 ปีที่แล้ว +3

    I love ancient wheats. Kamut is my favorite- it is a big, golden wheat kernel- but is not available ground for my area, so I grind it myself. The protein/gluten is different than red wheat - it rises faster and is delicious. Spelt and Red Fife are two other ancient wheats that bake up beautifully in breads and other baked goods. I usually use about half whole flour in my baked goods - except cakes!

    • @SMorrisRose
      @SMorrisRose 4 ปีที่แล้ว

      Red Fife isn't actually an ancient grain - it's just a variety of common wheat. It used to be the most-used variety in BC - all of Canada? - but fell out of favour in the second half of the 20th century. It's coming back in fashion a little bit. But it's several times the price.

  • @user-ub8er9pe2h
    @user-ub8er9pe2h 2 ปีที่แล้ว +1

    When are new videos coming out ? Thomas Joseph is amazing. His videos are super fun, and educational. I love his knowledge, and culinary skills. ❤️✨🌟🙂

  • @MC-gt6yp
    @MC-gt6yp 6 ปีที่แล้ว

    Pure genius. The only good thing from Everyday Food.

  • @sp1nnas
    @sp1nnas 4 ปีที่แล้ว +3

    Extremely informative for a newbie at baking, thank you for the break down!

  • @ashleyperez4657
    @ashleyperez4657 2 ปีที่แล้ว +1

    It would be wonderful to know more of plant based flours and how to bake with them such as coconut flour, chickpea flour etc. just a thought. This video was very helpful! Thank you!!!

  • @k.v.6885
    @k.v.6885 4 ปีที่แล้ว +1

    Thank you. Can you post a video about coconut and almond flour (gluten free flours in general)?

  • @michelletracy5883
    @michelletracy5883 4 ปีที่แล้ว +1

    Love to hear same explanation for onions thank you

  • @bassocantante51
    @bassocantante51 11 หลายเดือนก่อน

    Great video, still stands out as more informative than most made on this topic since you posted this… and let me tell ya!!! Lots of videos out there on this topic that don’t make the grade!

  • @michaelnoeldner3279
    @michaelnoeldner3279 4 ปีที่แล้ว

    You should do a video on home milling different wheat berries? I just started milling with a Mockmill and I'm always looking for videos on different wheat grains and there uses.

  • @melanieskeen4351
    @melanieskeen4351 4 ปีที่แล้ว

    Here in Southwest Virginia and Northeast Tennessee, you would be hard pressed to find a pantry with anything but White Lily flour. My grandmother and her mother only use it. My homemade biscuits will not “turn out” right with anything else! Great vid! Thanks

  • @blacquesjacques7239
    @blacquesjacques7239 7 ปีที่แล้ว +18

    Thanks , man . I also wonder about specialty flours not made from wheat ( Buckwheat , Casaba , Garbanzo , Oat etc)

  • @zzukiyaki7521
    @zzukiyaki7521 7 ปีที่แล้ว +2

    ooohhh i got so excited and clicked as fast as i can , as i have been needing this explanations since 3 weeks ago.. yippie! ok i am gonna watch now.. lol comment first before watching.. i love love love mr thomas :)

  • @maryamjones749
    @maryamjones749 2 ปีที่แล้ว

    Would you explain why my croissant rise well but after baking it claps like pancake
    I love your videos-and have learned a lot from them.

  • @qualicumwilson5168
    @qualicumwilson5168 4 ปีที่แล้ว +2

    I have always understood that all purpose flour is (from the internet) "Milled from high quality hard red spring wheat and soft wheat, our All Purpose Flour's protein content lies in between our Best for Bread and Best for Cake & Pastry flours". Bread = hard wheat, Pastry = soft wheat and "all" purpose mixes both together and tries to be "all things" wheat. Another general rule is the further north you live the high % protein (more hard) and South the lower % protein (more soft).

  • @johnroekoek12345
    @johnroekoek12345 4 ปีที่แล้ว

    Just baked a white bread with AP Flower. Can't tell the difference. Delicious bread.

  • @clementchinsterer
    @clementchinsterer 5 ปีที่แล้ว

    Hi there, thanks alot for your educational tube. Now I understand flour better.

  • @honestman3387
    @honestman3387 5 ปีที่แล้ว

    Very good video. It was concise, professional, friendly,classy, clean, with no blatant innuendo. Keep on keeping it classy. May God bless you(?).

  • @eleanorhunt273
    @eleanorhunt273 6 ปีที่แล้ว +4

    Mr Joseph;
    May I be impertinent, and ask where may I purchase your apron please?
    I find your tutorials rather satisfying. The subject matter comes without a condescending manner, and thus immensely rewarding.

  • @ginng3911
    @ginng3911 4 ปีที่แล้ว

    Could you make a video about different types of potato and their uses too? Thanks.

  • @MrMikkyn
    @MrMikkyn 2 ปีที่แล้ว

    I know bits and pieces from Italian pasta making. 00 is very fine for some pastas and pizzas, Semolina is courser is good for eggless pasta, Bread Flour has higher protein content - not sure why it’s necessary though. I use semolina for Orecchiette, but for ravioli or lasagna shape I use egg pasta dough. This is definitely going to educate me more on flours for bread.
    Also glutinous rice flour, used for making mochi.
    My god, there are so many.

  • @johnd5574
    @johnd5574 7 ปีที่แล้ว +53

    Great info as always, thanks Thomas!

  • @judyrose387
    @judyrose387 4 ปีที่แล้ว

    Excellent presentation and very informative.....

  • @rcbustanut2057
    @rcbustanut2057 5 ปีที่แล้ว +1

    You emphasized on the soft wheat when referring to the lily flour, but so is 00 flour. That's what I use to make pizza dough & rustic italian bread (with a 50/50 mix of bread flour for the Italian bread). The fine ground soft wheat flour with yet a slighlty high protein profile makes it the absolute best Neapolitan style pizza, which is baked at temps of 700F+ & fast baking. Great break down, I now have to try the lily flour for making pie crust! 😁

  • @ymb6987
    @ymb6987 7 ปีที่แล้ว +2

    Thomas you are a godsend and this video a recipe-saver! Super informative as always!

  • @copisetic1104
    @copisetic1104 4 ปีที่แล้ว

    I grow hard white wheat in southeast idaho, I grind half on the course side and half fine and mix together for wonderful breads and rolls and sourdough. It has a lighter texture and taste than hard red wheat. 3000 acres last year, was a great year for size, protein, and moisture.

  • @carolinefan1001
    @carolinefan1001 4 ปีที่แล้ว

    Thank you so much for your detail teaching. I am new to make pancake at home due to home bound for 2 months already and no more outside breakfast as usual. I have bought also a pack of bread flour and a pack of cake flour at the time when I just wanna bought my pancake flour. Now I finished my pack of pancake flour today and just wanna sort out the other two pack, here you are! Thanks! A great help to me!

  • @DianeHasHopeInChrist
    @DianeHasHopeInChrist 4 ปีที่แล้ว

    Thank you! You just said everything I just told several channels, as SO many use the wrong flour...no lie. And their commenters are wondering why their dough is a wrong texture & density for example: Ciabatta bread & the dough won't rise well, texture is bad, no lacing in the crumb, etc. It truly is not rocket science.

  • @therapeuticcalm8517
    @therapeuticcalm8517 7 ปีที่แล้ว +1

    👏🙌👌😁thank you so very much Thomas!!!!! This is a question I’ve asked along with sugars and both answered. You rock! I’m glad you really read the comments and hear us!

  • @corineusa1454
    @corineusa1454 4 ปีที่แล้ว +1

    Thank you. I just started getting into baking my own bread & I was wondering about bread flour vs all purpose. You answered it and more.👍

  • @JFRobinsonJr
    @JFRobinsonJr 6 ปีที่แล้ว

    At age 52 I am just now getting into baking, so this overview was spot-on what I needed! Thank you! One follow-up question though... you mentioned the protein ranges but didn't say which direction is better. For example, you said the "cake flour" was 5%-8% protein. Is higher better... or is lower better? I'm a details guy and find that the more I understand about the underlying chemistry the easier it is for me to improve and improvise.

    • @allisons9677
      @allisons9677 5 ปีที่แล้ว

      It depends on what you are baking, bread needs more structure which a higher protein flour will provide. Bisquits, cakes, pizza use lower protein flours. I imagine somewhere on the internet you can find more specific information for types of flours and their uses.

  • @aimee1177
    @aimee1177 7 ปีที่แล้ว

    So glad you included White Lily.

  • @loopdad3381
    @loopdad3381 4 ปีที่แล้ว

    I love you for this like others explain to much you explain perfectly I get confused a lot and i didn’t get confused at all by this thank you I need this I’m a teen chef and I want to be a great chef

  • @corinnegrealish6651
    @corinnegrealish6651 6 ปีที่แล้ว +3

    Thomas Joseph, you are awesome at these explanations. Love this series!!!

  • @emmc9437
    @emmc9437 7 ปีที่แล้ว +76

    That was excellent! Snip-its of info about different wheat flours drop into my lap from time to time but this is concise, clear and organized. Thank you! Can you do something similar about non-wheat flours? Chickpea flour, barley flour, oat flour, rye flour etc. There are so many flours out there, they look intriguing, and it would be very helpful to have the characteristics and qualities summarized like the wheat flours.

    • @eveny119
      @eveny119 6 ปีที่แล้ว

      Ditto

    • @dippster357
      @dippster357 6 ปีที่แล้ว

      @@eveny119 Double ditto! And i move and take your knight!

    • @rguzman6418
      @rguzman6418 5 ปีที่แล้ว

      Same...

    • @angeladiamond1041
      @angeladiamond1041 4 ปีที่แล้ว

      I thought this was SO helpful. I should like something similar on rye, light rye, spelt, khorasan and differences between organic and stoneground flours. I am from the UK - so I hope the flour descriptions I have given are meaningful.

    • @anthonyfootball80
      @anthonyfootball80 4 ปีที่แล้ว

      Your riggt so manny flours

  • @bksaun
    @bksaun ปีที่แล้ว

    Outstanding descriptions!
    Thanks Thomas!

  • @doloresgutierrez8050
    @doloresgutierrez8050 2 ปีที่แล้ว

    thank you so much for making us easier to recognise the different kinds of flours 🥰

  • @domytik
    @domytik 6 ปีที่แล้ว +1

    Excellent! The only think you forgot to mention is that Farina 00 is made from soft wheat, and not hard wheat, therefore it is similar to White Lily flour.

  • @josephahmad5960
    @josephahmad5960 4 ปีที่แล้ว

    Thank you for explanation..which is the best flour to use for tortillas wraps..that would make it like rubbery so when I roll it it won't break...please..

  • @carambaskydiver
    @carambaskydiver 4 ปีที่แล้ว

    Excellent explanation but witch is better for a pound cake?

  • @architectinth
    @architectinth 4 ปีที่แล้ว

    Great video. Informative and straight to the point with no, fluff.

  • @macnutz4206
    @macnutz4206 7 ปีที่แล้ว +26

    Very useful. A small but important addition: Because of the extra oil, whole wheat flour can go rancid. Best to use before six months. It will put an odd undesirable taste in your bread.
    I bake bread and a lot of other things but I have only used AP and whole wheat flour. AP really is all purpose but cakes and muffins turn out better with cake flour. I am down to my last couple of pounds of AP. I going to get ten kilos of bread flour and see what difference it makes. I skip recipes that call for self rising flour because I never buy the stuff.
    Ten kilos will last about three weeks. Enough time to see if it is to be preferred.
    I am not big on the idea of having to buy so many different styles. The bread flour will have to make a real noticeable difference.

    • @kooldadrich
      @kooldadrich 6 ปีที่แล้ว +1

      Best to keep bread flour tightly sealed and refrigerated to make it last.

    • @macnutz4206
      @macnutz4206 6 ปีที่แล้ว +2

      kooldadrich that is true but ten and twenty kilo flour bags do not fit the fridge. 😂
      I go through it too fast to worry about even the whole wheat flour going bad on me.

    • @wwoods66
      @wwoods66 6 ปีที่แล้ว +8

      _"I skip recipes that call for self rising flour because I never buy the stuff."_
      You can make it yourself, if you want. It's just flour with some baking powder and salt premixed. Or just increase the amount of leavening you're adding when you go to bake something.
      www.kingarthurflour.com/recipes/homemade-self-rising-flour-recipe

    • @macnutz4206
      @macnutz4206 6 ปีที่แล้ว +6

      Bill Woods Yeah, I do a lot of baking, bread and pastries. Have no problem adding a leavening agent or salt. The very idea of self rising flour seems silly.

    • @kellysoo
      @kellysoo 6 ปีที่แล้ว

      Macnutz420 totally

  • @solamano7239
    @solamano7239 4 ปีที่แล้ว

    First side by side comparison of flours that I've ever seen. Many thanks. Could you possibly make a video once about how long one can keep flour past its official expiry date and which ones such as AP, with no oils, that don't go rancid?

  • @RubyTwilite
    @RubyTwilite 4 ปีที่แล้ว +1

    This is excellent! Thanks so much! Question: would White Lily flour be best for making doughnuts? I've been using 00.

  • @karinamatos4253
    @karinamatos4253 4 ปีที่แล้ว +3

    Basically, “you have to be careful when substituting one flour for the other” right. What I needed to hear.

    • @chrisalister2297
      @chrisalister2297 4 ปีที่แล้ว

      All flours all have their unique characteristics.

  • @debiduttabiswal3267
    @debiduttabiswal3267 7 ปีที่แล้ว

    Thank you, Thomas, for answering the doubt I have. Can you please demonstrate the difference.

  • @turiddudegaetano8725
    @turiddudegaetano8725 6 ปีที่แล้ว

    Very informative. I learned about white lily many years ago from a southern chef...Sarah Garde. She made the best buttermilk biscuits. I still use it.
    Many thanks! Sal

  • @jamesamorimaraujo2939
    @jamesamorimaraujo2939 7 ปีที่แล้ว

    Thanks Thomas! Very useful guide of flours.

  • @theiconicfood7141
    @theiconicfood7141 6 ปีที่แล้ว +2

    I really love the way you teach
    Thank you Thomas

  • @carmenhernandez9345
    @carmenhernandez9345 ปีที่แล้ว

    Hi, I have celiac disease. Also, I have a gluten allergy not sure if they are both the same but which flower it will be working best for me. I love to bake, and do bread in the bread maker.

  • @marieboustany6846
    @marieboustany6846 6 ปีที่แล้ว +4

    A visual schematic diagram representation of the wheat endosperm , germ and bran is helpful ! Very informative ☺😊

  • @KevDesign32D
    @KevDesign32D 4 ปีที่แล้ว

    with all the flours on the market these days, its pretty easy to get lost ... yet I had to do more investigation in order to understand the backing world. it was very helpful. thanks a million!*~

  • @rayraygoodandlow1070
    @rayraygoodandlow1070 2 ปีที่แล้ว +1

    Good job Mann!!!! I learned a lot.

  • @joannemulvey7955
    @joannemulvey7955 3 ปีที่แล้ว

    What about Bleached and Unbleached flour? We would appreciate info on those two flours. Thanks.

  • @naydanjay
    @naydanjay 6 ปีที่แล้ว +1

    Thank you for your video. I am going to try different flours now for my biscuits to see which one I like best. Great information. Love your teaching style. You make it easy to understand.

  • @dianebrady3659
    @dianebrady3659 3 ปีที่แล้ว

    Hi sorry complete White lily kind flour used but they were out so I bought The Montana unbleach kind can bake pies or biscuit TY

  • @bethbilous4720
    @bethbilous4720 3 ปีที่แล้ว

    Wonderful clarification of flours. Thanks but i will say like Anna 00 does not say the protein content same with other italian 00 flours. How can we know what the protein of these is?

  • @tracygarner5912
    @tracygarner5912 3 ปีที่แล้ว

    There have been many people baking a comparison of all purpose vs bread flour. Since bread flour is basically AP with baking powder you can add that to AP. When baked they bread comes out nearly the same. Since the bread dough cost so much I will stick with AP and add my risers. I get the protein is diff but it isn't enough to change the value of the end product and cost.

  • @fablan3308
    @fablan3308 5 ปีที่แล้ว +3

    Wow super helpful so you're telling me just do what it says on the packet I would never thought that

  • @jeffforbess6802
    @jeffforbess6802 4 ปีที่แล้ว

    Is Pioneer considered white Lilly? It’s my favorite pancake batter.

  • @rumahalaie
    @rumahalaie 5 ปีที่แล้ว

    Hi Thomas. Thank you for the informative video. But can you explain and give more detail about the bread flour.

  • @johnclarke6647
    @johnclarke6647 4 ปีที่แล้ว

    I was making a pound cake recipe and I accidentally used some White Lilly self rising instead of cake flour which I cannot find these days. I could have and should have used some of the AP I keep for mot things but I did not. When I whipped in the butter and eggs it turned into a sloppy mess. I quickly added more flour and brought it back up to a reasonable dough. I finished forming it and put it into a loaf pan for baking. Since I had added baking powder to the dry ingredients I was afraid it was going to overflow my pan and make a mess in the stove but it did not. It cooked in the normal time and is quite tasty. Maybe a little dry on the top but the center is great.
    My question is why did the dough turn into a sloppy mess with White Lilly? It actually took me over two cups(2.5) of White Lilly flour for the recipe that called for 1.25C of cake flour.

  • @kentvun
    @kentvun ปีที่แล้ว

    Which one should I use for crispy skin for fry chicken?

  • @henryyap4978
    @henryyap4978 4 ปีที่แล้ว

    Thanks Thomas, what about semolina flour?

  • @nomad90125
    @nomad90125 4 ปีที่แล้ว

    So which flour is best suited for making best puff pastry.

  • @make7966
    @make7966 4 ปีที่แล้ว

    Very good information! Thank you for the fine explanation it really helps me to understand why some of the baked goods I make do not come out the way I see in some recipes.

  • @Kievlar
    @Kievlar 6 ปีที่แล้ว

    Hope self rising flour was explained more. What kind of leavener was added?

  • @edwardwright886
    @edwardwright886 6 ปีที่แล้ว

    Great video. But how about regular ground flour and not changing the ratio?

  • @mariamatarrelli5781
    @mariamatarrelli5781 4 ปีที่แล้ว

    In Italy we only have type 2, 1, 0 and 00 . I Need to substitute cake flour and all purpose flour and my research confused me even more. Any idea? Thanks

  • @al4513
    @al4513 7 ปีที่แล้ว

    Can you possibly show different dessert plating tips/essentials?

  • @Jennifer-oz8ec
    @Jennifer-oz8ec 4 ปีที่แล้ว

    Great information. Thanks. When I see bread flour and wholewheat recipes, I replace the bread flour with spelt. So far it has worked well. I used to bake breads in a bread machine.

  • @Cvs-om3hd
    @Cvs-om3hd 3 ปีที่แล้ว

    Can you tell me how long do the flowers last off the shelf or in the refrigerator or in the freezer please. I had to throw away all my flower because they was way out of date

  • @shuilong52
    @shuilong52 ปีที่แล้ว

    I have been trying to make the Vietnam Bread called Banhmi which is extra light and airy. However, i usually get it like a normal baguette but failed to get it light and airy. Can you advise any recipe. thanks

  • @nhamty599
    @nhamty599 6 ปีที่แล้ว

    Informative and concise. Another excellent video. Thank you.

  • @aveno66
    @aveno66 4 ปีที่แล้ว

    I was always avoiding the Lilly Flour thinking that was a no good for some reason, But now I learned something good. No wonder you always learn something new everyday.

  • @523morena
    @523morena 5 ปีที่แล้ว

    Thank you for the easy to follow directions and information. you are fantastic