A New Baker’s Guide to Choosing the Right Kind of Flour

Flour is one of those seemingly simple ingredients that, upon closer inspection, can be downright mystifying. This harmless looking powder has much more going on that you would think, and even though it’s in almost every recipe, it can be hard to know which variety to buy for the best pastries, breads, and cakes. Let’s examine this veritable bouquet, starting with the basics.

Source: A New Baker’s Guide to Choosing the Right Kind of Flour

Things absolutely worth noting to new bakers as well:

  • Make sure your oven is level
  • Get a probe thermometer in there for accurate temperatures. 328 isn’t the same as 325.
  • Get some good pans, and stock up on parchment paper. Nice light pans = nice, light cookies. Crisped up on the bottom, they’ll actually look golden instead of… cajun?
  • Anything will continue to cook in the pan that it’s in when you take it out of the oven.
  • Don’t leave it on the stove top after you take it out. Some ranges have the heat from the oven blowing out there. Put it on a cooling rack in a different room if you can.
  • Wilton and Michael’s are your best friends. Regular 40% off single item coupons. First thing I bought? Icing spatula. Changed my life and made smoothing chocolate for peppermint bark so much simpler.

Make Your Own Self-Rising Flour with Stuff You Already Have in Your Kitchen

All-purpose flour is a pantry essential. You’re reliant on it for chocolate chip cookies and your favorite Sunday morning pancakes. But every once in awhile you may come across a baking recipe that calls for cake flour or self-rising flour. Rather than pick up a bag, make these varieties at home with what you already have on hand. Yup, we just saved you a trip to the grocery store

Source: Flour Hacks: Make Your Own Cake or Self-Rising Flour

Don’t forget to sift!