about 3 months ago - No comments
Q. Which type of flour has the most gluten?
A. This is sort of a mis-question as no flour actually contains gluten. They all contain various amounts of protein which when mixed with liquid and agitated, can develop into gluten. Bread flour contains the most protein (roughly 9-10%) all-purpose is next with approx 8-7%, [...]
about 3 months ago - No comments
Q. What type of flour to use for pies?
A. This is a tough one. It depends on the type of dough you’re making and how flaky you want your crust to turn out.
For regular pie dough, all purpose works perfectly well, since you’re cutting the fat into the flour the strands are fully coated [...]
