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.
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. ❤️🌟✨🙂
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.
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.
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!
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❤️
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 UA-cam I'm back into baking and making my own everything..
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. 👍🏻
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
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.
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!!!
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.
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!
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.
👏🙌👌😁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!
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!
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.
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!
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!
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..
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.
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!
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 :)
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).
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?
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!!!
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
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 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.
_"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
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.
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
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?
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.
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.
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.
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.
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.
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.
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.
My baking and cooking has become more varied. I had a general sense of the types of flours and their properties, but was confused by White Lily flour. I couldn’t understand why it was so different, thanks to this video I have a better understanding and can use it more purposefully
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! 😁
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....
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!*~
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..
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.
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.
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.
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.
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.
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.
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. ❤️🌟✨🙂
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.
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.
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!
I just wanted to bake a cake and now I have a PhD in wheatology. ✌😵
same here, just wanted to make a loaf of bread. Now my head hurts
🤣🤣
I just wanted to make pizza dough
😁👌⁉
Same
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❤️
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 UA-cam I'm back into baking and making my own everything..
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. 👍🏻
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
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.
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!!!
Finally, the differences explained. Thx!
Preach. Lol I've been so lost
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.
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!
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.
Your videos are so helpful for someone like me who is new in baking and still learning tips.
Thk u Thomas for sharing , its so important to know in detail the different types of flour especially we are keen in making cakes.
👏🙌👌😁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!
Excellent video, Joseph. Thank you for such an in-depth description regarding the varieties available.
Fantastic!! Excellent explanation. Your English pronunciation is very good as well.
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!
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.
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!
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!
Finally the chemical difference, so hard to just have some explain the science behind some cooking recipes. Thank you so much.
Love to hear same explanation for onions thank you
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..
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.👍
Extremely informative for a newbie at baking, thank you for the break down!
Pure genius. The only good thing from Everyday Food.
I love this man and his videos. They are inexplicably helpful
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.
thank you so much for making us easier to recognise the different kinds of flours 🥰
Hi there, thanks alot for your educational tube. Now I understand flour better.
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!
Outstanding descriptions!
Thanks Thomas!
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 :)
Great info as always, thanks Thomas!
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).
Excellent presentation and very informative.....
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?
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!!!
When are new videos coming out ? Thomas Joseph is amazing. His videos are super fun, and educational. I love his knowledge, and culinary skills. ❤️✨🌟🙂
Thanks Thomas! Very useful guide of flours.
A visual schematic diagram representation of the wheat endosperm , germ and bran is helpful ! Very informative ☺😊
Thomas you are a godsend and this video a recipe-saver! Super informative as always!
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
Loved this and would have additionally liked more examples of use of each. For cookies vs biscuits which flour and cakes vs cookies?
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.
Best to keep bread flour tightly sealed and refrigerated to make it last.
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.
_"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
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.
Macnutz420 totally
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
Very useful and informative. Brilliant and Thank you
Very good video. It was concise, professional, friendly,classy, clean, with no blatant innuendo. Keep on keeping it classy. May God bless you(?).
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?
Great video. Informative and straight to the point with no, fluff.
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.
Thanks so much, Mr. Thomas
I really love the way you teach
Thank you Thomas
Thomas Joseph, you are awesome at these explanations. Love this series!!!
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.
That would be good, also corn, barley, quinoa, etc basically everything other than wheat.
Any link?
Probably just lump all those under specialist flours...for the fussy and pretentious lol.
@@T4Cification fussy and pretentious? These are common ingredients in a lot of eastern/asian cooking. How is that pretentious?
@@T4Cification Also gluten is a VERY common ALLERGEN. Not everyone is doing it just for health.
Thank you. Can you post a video about coconut and almond flour (gluten free flours in general)?
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.
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.
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.
Thomas, you are the best 👌
So glad you included White Lily.
Good job Mann!!!! I learned a lot.
Awesome info thank you Thomas😋😉
Thank you for the great information on the different flours out there , you rock Thomas as always in all your videos 🥖👍👏🏼👨🏻🍳❤️
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.
Wow super helpful so you're telling me just do what it says on the packet I would never thought that
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.
My baking and cooking has become more varied. I had a general sense of the types of flours and their properties, but was confused by White Lily flour. I couldn’t understand why it was so different, thanks to this video I have a better understanding and can use it more purposefully
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! 😁
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....
Most excellent inform and presentation!
Thanks! Really helpful information 👏
Thank you for the easy to follow directions and information. you are fantastic
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!*~
Informative and concise. Another excellent video. Thank you.
This is excellent! Thanks so much! Question: would White Lily flour be best for making doughnuts? I've been using 00.
Thanks for clarifying in a nut shell
Great information that I could not find anywhere else!
Thanks , man . I also wonder about specialty flours not made from wheat ( Buckwheat , Casaba , Garbanzo , Oat etc)
Basically, “you have to be careful when substituting one flour for the other” right. What I needed to hear.
All flours all have their unique characteristics.
Thank you so much for explaining nicely. I luv to watch ur channel n the passion you teach.
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..
Very educational. Thanks for this quick video!
Great video. I learned a lot about flours listening to what you had to say.
Nice topic! And nicely explained! Thanks!
Thanks Joseph. Great information.
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.
Thankyou for all the informations
Thomas you are a star. thanks a lot
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.
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.
Thanks - Very informative. I’m sure I will be referring to this again in the future!
Very informative! Thank you!
Thank you! As I have worked to become a better cook, this has been one of the most confusing aspects of my kitchen. Well done!! I love your channel!
Thanks Thomas!
Just baked a white bread with AP Flower. Can't tell the difference. Delicious bread.
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.
Ditto
@@eveny119 Double ditto! And i move and take your knight!
Same...
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.
Your riggt so manny flours
Thank you for your sharing!
Good job! Im using the right bread flour for my sourdough bread.
I wanted this video.. and boom !! It came as my suggestion!! Thanks