Flour

Three different types of flour are used in the recipes on this website: all-purpose bleached, all-purpose unbleached and cake flour.

It is important to measure flour as accurately as possible. I have found a set of nested aluminium or stainless steel measuring cups is best for the task. The following system is used throughout this website:

1. In recipes calling for “sifted flour,” place the correct size cup on a piece of wax paper or foil and sift the flour into it until it overflows. With the back of a straight knife, sweep off the excess flour, levelling it. Do not tap or shake the cup.

2. In recipes simply stating “flour” merely fill the correct size cup with flour until it overflows, sweeping off the excess to level it.

Sifted and unsifted flour give different measurements. While flour for yeast dough or rich tart pastry does not need sifting, other more sensitive batters requiring aeration must have sifted flour.

All purpose Bleached Flour. This flour is a blend of hard and soft wheats. Hard wheat is high in protein, which forms the gluten to give the elastic quality desirable in yeast doughs or simple cakes. Its high gluten factor makes it unsuitable for very light and delicate cakes.

All-purpose Unbleached Flour. Unbleached flour is even higher in gluten, and I prefer this flour for making yeast doughs, rich tart pastry, or strudel dough. It looks somewhat yellowish in colour, chiefly because of carotenoid pigments, and it has not been chemically treated. If you cannot find this flour, you may substitute the bleached variety.

Cake Flour. Prepared from soft wheat, this flour has a high starch content and is low in gluten. It is finely milled, feels soft and satiny to the touch, and is an ideal flour for delicate, fine-textured cakes and tortes. If only all-purpose flour is available, substitute cornstarch for one-third of the flour in all the recipes calling for cake flour.

Cornstarch. Sometimes cornstarch is mixed with flour to weaken the gluten content, or used in custards where it acts as a thickener.

Farina. This high-protein cereal made from hard wheat is occasionally called for in German baking. If possible, do not use the “instant” kind.