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- All-purpose flour is one the most versatile staples around; a pantry shapeshifter that can become bread, pasta, pizza, tortillas, dumplings, pastry, muffins, crackers, cake, cookies, and the list goes on. But beyond all-purpose flour is a whole host of other types that a recipe may call for. So whether you’re looking for a suitable substitute or you have leftover specialty flour you want to use up, here’s what to do. - Source: Internet
- There are a lot of flours made from ancient grains, but spelt flour is my favorite. It comes from an ancient strain of wheat and is high in protein, up to 17 percent. It has a more interesting flavor than plain flour, but it’s not stodgy like red whole-wheat can sometimes be. I find that it imparts a very desirable velvety texture. It is great for muffins, pancakes, scones, and my favorite, homemade flour tortillas, where I use a 75:25 mix of spelt flour and all-purpose. - Source: Internet
- Unlike most all-purpose flours, White Lily is bleached with chlorine, a process that not only whitens the flour but weakens the proteins. Chlorination alters the starch particles to make batters more viscous, and thus less likely to fall. It loosens the strict balance of starch, liquid, fat and sugar that baking requires to allow for higher proportions of sugar thus, sweeter cakes. - Source: Internet
- “At the turn of the century, the question was, how pure and white can you get it?” said Fran Churchill, a former White Lily plant operations manager. “For economy, millers have pushed closer and closer to the bran,” she said. “Everyone in the industry is getting as much flour out of that kernel right now as they can.” - Source: Internet
- SWAPS: Food Network notes that you can make your own pastry flour by mixing together 1 1/3 cups all-purpose flour with 2/3 cup cake flour. McGee writes that “it’s not really possible to turn all-purpose flour into pastry flour, and vice versa,” because the protein quality is different. That said, he explains that you can dilute the gluten proteins by adding cornstarch: He recommends making a workable pastry flour by adding one part cornstarch (by weight) to two parts all-purpose flour. Likewise, to make a workable all-purpose flour out of pastry flour, add one part (by weight) vital gluten (which has a protein content of 70+ percent) to two parts pastry flour. - Source: Internet
- This is like baby flour, highly milled, low in protein (around 8 percent), and super mellow. It makes for a very easy dough to work with, one that’s smooth and easy to shape. I use it for focaccia, it is also exceptional for pizza, crackers, and flatbreads because it bakes into a light and airy structure with a crispy crust. - Source: Internet
- : Across most of the United States, all-purpose flour will ring in at 11 to 12 percent protein. Southern brands: Most southern brands are much softer than their northern neighbors, with protein content ranging from 7.5 to 9.5 percent – which is generally cited as the reason why southern biscuits are unique from anything one can find north of the Mason-Dixon line. The classic White Lily flour, for example, is made of 100 percent soft red winter wheat and has a protein content of 8 percent, which makes it perfect for light and fluffy baked goods. - Source: Internet
- Outraged bakers have been blaming the J.M. Smucker Co., the Orrville jam and jelly maker that bought the White Lily brand two years ago. Convinced that an Ohio company couldn’t possibly appreciate a flour that touts itself as “a Southern tradition since 1883,” they have trash-talked Smucker and threatened to boycott its products on their blogs. - Source: Internet
- North American wheats are also identified by their growth habit and kernel color. Spring wheats are planted in the springs and harvested in the fall; winter wheats are sown in the fall and harvested in the summer. Red wheats are the most common variety; but white wheats are becoming more popular because whole wheat flour made from these are milder in flavor than their red whole wheat counterparts. - Source: Internet
- White Lily “is considered an institution as far as Southerners are concerned, and is the only flour that Southerners use for biscuits,” Robert Carter, executive chef of the Peninsula Grill in Charleston, S.C. “Some Southerners do not even know other flours exist.” - Source: Internet
- “If you’ve ever had the misfortune of eating a biscuit outside of the South, you start might ask yourself why other regions of the country fall short on the road to biscuit goodness,” writes chef Jeffrey Gardner n his blog for Southern Kitchen. Part of this, he said, had to do with the fact that biscuit-making is a craft that goes back generations. The other part of that equation is White Lily flour, which calls itself a “Southern pantry staple.” - Source: Internet
- Carolyn Durst, 62, a sweepstakes winner in the pie competition at the Kentucky State Fair, said, “I give pie crust demonstrations to my friends, and I tell them, No. 1, you’ve got to have White Lily flour.” - Source: Internet
- SWAPS: Try mixing in 25 to 50 percent of spelt flour into baked goods, and increase from there if you like. For yeast breads, don’t go higher than 50 percent. For items that don’t rely on a lot of structure, like pie crust or crackers, you can even go up to 100 percent spelt. - Source: Internet
- McGee gives the range of protein content for cake flour as 7 to 8 percent; I’ve seen them go as low as 5 percent, and also as high as 10 percent. But the bottom line is that cake flour is generally very low in protein content. It is also usually processed with chlorine dioxide or chlorine gas, which brings about certain characteristics for making tender, moist, and velvety cakes, as well as biscuits, muffins, and scones. However, King Arthur makes an unbleached version that has 10 percent protein content and makes the loveliest cakes. - Source: Internet
- Whole-wheat flour is generally made from hard red wheat; after milling, germ and bran are added back into the flour, making it the complex carbohydrate with more nutrients that we should be striving for. It’s high in protein, King Arthur for example, rings in at 14 percent. As the Food Network points out, whole-wheat flour’s gluten-forming ability is compromised by the bran and germ, which is one of the reasons whole-wheat flour tends to produce heavier, denser baked goods. - Source: Internet
- Then there is the matter of what part of the grain is used. Underneath the husk of a wheat kernel, a layer of bran encloses the germ and a white substance called endosperm. White Lily is a patent flour, meaning it uses only the heart of the endosperm, the purest part. With wheat prices more than double what they were last spring, some fans fear that selectivity may be compromised. - Source: Internet
- Bread flour is amongst the strongest of flours, with a protein content of 12 to 14 percent – which lends its products good structure and support. Bread flour is great for yeast baking for everything from bread and rolls to pizza. It is also a great thing to add to dense whole grain baked goods to add a little lightness. - Source: Internet
- When flour is milled, it has a yellowish hue that naturally fades when all-purpose flour is left to age. But some companies choose to hasten the process with chemicals (usually benzoyl peroxide) – those are “bleached” flours. I always prefer unbleached since is has less chemical alteration. On the same note, I always opt for adding as much whole-grain flour as I can to a recipe. - Source: Internet
- White Lily All Purpose Flour. Bleached, 8% protein and soft wheat. When you note that KA AP protein hovers around 11.7% you’ll therefore see why I consider this flour to act more like pastry flour. IMHO to call this flour AP is a misleading. - Source: Internet
- SWAPS: You can generally use unbleached all-purpose flour for bread flour. Likewise, you can swap in bread flour for all-purpose if you are out, just don’t overmix in batters because the extra protein may lead to a tough or springy outcome. Also, as King Arthur notes, “When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour in order to produce the proper consistency of dough.” - Source: Internet
- Flour is a catch-all term to describe anything—grains, seeds, nuts, beans, roots—that’s been ground into a powder. Here, we’re referring specifically to cereal flour, which is milled from the edible grains of cereal grasses (like wheat). Each grain is comprised of an endosperm (the inside tissue), germ (the embryo) and bran (the hard outer layers). - Source: Internet
- “White Lily is like the Cadillac of flours,” she said, patting the top of a 5-pound bag. “The first time I tried a cake that had been made with it, it was so light it almost floated off the plate.” - Source: Internet
- King Arthur makes an unbleached whole-wheat flour with a twist: they use hard white spring wheat. Using the lighter wheat makes for a pale whole-wheat flour that doesn’t have the heavier, sweeter flavor of regular whole-wheat flour. This one has 13 percent protein content, making it a pretty strong flour. This is easily my favorite whole-wheat flour. - Source: Internet
- SWAPS: If you have an all-purpose flour like White Lily and want to use it in place of normal all-purpose flour, you just need to use more. As the company explains, “because White Lily Flour has a lighter texture, more flour must be used. For every cup of flour in a recipe, use 1 cup and 2 tablespoons of White Lily Flour.” - Source: Internet
- It’s all in the name here, all-purpose is easily the most versatile – even if it’s not necessarily the best flour for “all” purposes. Generally a mix of soft and hard wheats, all-purpose is the most commonly used flour and the one called for in most recipes. That said, protein content varies from brand to brand, and especially between regions. - Source: Internet
- Lately, some customers have been buying five and six bags at a time, hoarding it out of fears that the specialty flour is changing. The recent closing of the original White Lily mill in Knoxville, Tenn., has them wringing their flour-dusted hands over the idea that White Lily is now being milled exclusively by Yankees in northwest Ohio. - Source: Internet
- : 13 to 16.5 percent protein, used for bread flours Hard red winter wheat : 10 to 13.5 percent protein, used for all-purpose flours - Source: Internet
- Semolina flour has a high protein content, like up to 15 percent. Unlike most of the other basic flours, this one is made from durum wheat – which gives it a slightly sweet and nutty tinge. It is also notable for its pale golden color. Its most famous use if for pasta, where the high gluten helps the pasta keep its shape and texture. It’s also used frequently in pizza dough and is a great flour to use for dinner rolls. - Source: Internet
- Now that Smucker owns White Lily, “I feel really good about my supply of flour. I think the flour’s going to be better.” - Source: Internet
- You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options. What’s the difference between pastry flour and cake flour? Do you need bread flour, or is all-purpose fine? What the heck is spelt? - Source: Internet
- Unless you’re from the South, White Lily could well be the most famous brand of flour you’ve never heard of. Southern bakers who learnt the art of making biscuits from their grandparents swear that White Lily is the reason why biscuits in the Northern part of the United States have never been able to achieve the lift and the lightness of their counterparts in the south. As award-winning baker Cheryl Day put it, “Biscuits are the croissants of the South. They’re more complicated than you think, and they keep me busy every day” (via NPR). - Source: Internet
- Contrary to the myths circulating on the Web, the 111-year-old J.M. Smucker Co. – a fourth-generation, family-run business that knows a bit about tradition – hasn’t tinkered with the flour’s formula. - Source: Internet
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