SparkPeople advertisers help keep the site free! Learn more
 

team8601forum


  Team Forum
Love To Bake

A Guide to Posting in Your SparkTeam Forum

  FORUM:   General Team Discussion Forum
TOPIC:   Flour 


Search
Reply Create A New Topic Subscribe to this Discussion
SparkPeople advertisers help keep the site free! Learn more
Author: Message: Sorting Last Post on Top


SCHATZY25
SCHATZY25's Photo Posts: 1,057
 11/7/10 11:04 A

SCHATZY25's SparkPage
Reply
I buy my "specialty" flour online or have my Mom ship it from Germany. The flour there is different in taste and also in the heaviness. I can't really explain but it makes my cakes and pastries more airy and it rises better.

I use also All purpose, whole wheat, and cake flour, bread flour.

Sometimes you just have to smile, pretend everything is okay, hold back the tears and just walk away.

The democracy will cease to exist when you take away from those who are willing to work and give to those who would not.
Thomas Jefferson



KITTYLADY1259
KITTYLADY1259's Photo SparkPoints: (30,081)
Fitness Minutes: (16,189)
 Posts: 2,220
 4/16/10 3:10 P

KITTYLADY1259's SparkPage
Send Private Message
Reply
You might try a 7 or 9-grain cereal. Either grind it fine (like in a blender) or soak in water overnight and drain and add to the recipe. I grind wheat, rye, and buckwheat for my breads. I have also purchased the 9-grain cereal and added it in. I have a regular mill that I grind with. But I believe a small amount could be ground finer in a blender. Anyway I like the flavor of multi-grains. Sometimes they result in a heavier, more moist product. But still good!! Hope this helps.

Glenna
(Kittylady1259)
A Scarlet Starlet ready to shine!!!



 Pounds lost: 1.2 
 
0
2.75
5.5
8.25
11


LACHSTASIA
LACHSTASIA's Photo Posts: 2,635
 4/16/10 2:46 P

LACHSTASIA's SparkPage
Send Private Message
Reply
I am looking for a flour to mix in my muffins that works well as far as binding but has a nutty or sweet subtle flavor.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=41813


Two more blogs of mine:

unorganizedchef.blogspot.com/

lbofflesh.wordpress.com/


 current weight: 205.0 
 
298
254.75
211.5
168.25
125


SARAHW5484
SARAHW5484's Photo Posts: 450
 4/16/10 2:42 P

SARAHW5484's SparkPage
Send Private Message
Reply
i use bread flour as well and occasionally rice flour


 Pounds lost: 0.0 
 
0
12.75
25.5
38.25
51


SISSYFEB48
SISSYFEB48's Photo Posts: 4,560
 4/16/10 1:47 P

SISSYFEB48's SparkPage
Send Private Message
Reply
whole wheat pastry, semolina (added to white flour for bread), rye, multi-grain flour

West Coast Time- PST

The law of gravity must apply...what goes up, must come down. My new motto for 2013.


 current weight: 180.2 
 
190
175
160
145
130


LACHSTASIA
LACHSTASIA's Photo Posts: 2,635
 4/16/10 10:05 A

LACHSTASIA's SparkPage
Send Private Message
Reply
Other than pastry, wheat, or all-purpose, what types of flour do you use.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=41813


Two more blogs of mine:

unorganizedchef.blogspot.com/

lbofflesh.wordpress.com/


 current weight: 205.0 
 
298
254.75
211.5
168.25
125


 
Page: 1 of (1)  
   
Report Innappropriate Post

Other Love To Bake General Team Discussion Forum Posts


Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x8601x33478861

Review our Community Guidelines