Sentences with phrase «purpose flours seemed»

The all - purpose flours seemed better at making plain white breads, giving a generally superior taste, with very good texture.

Not exact matches

I've been baking yeast breads on and off for several years, and have what may seem like a stupid question: what is the effect of subbing bread flour for all purpose in a recipe?

The Hungarian High Altitude Unbleached All Purpose flour's taste didn't get in the way of the rye tastes, but instead seemed to accentuate the overall taste.

I can't seem to locate Durum Flour — is this like All Purpose, or a Bread Flour or closer to Semolina?

i could obviously be wrong but it seems like 2 cups flour would work better, however, judging by the previous comments i must have done something wrong as i always triple recipes for my purposes.

The tricky part of using this flour is that it seems to lack some of the elasticity of all - purpose flour.

I used gluten free all - purpose flour, and the dough seems quite runny.

Here are the changes I made, to muffinize: used regular all purpose flour, and swapped in 1 c whole wheat & 3 T ground flaxmeal (got ta get those omega3's, and this seemed a great place to hide them!).

It can seem overwhelming, but the all - purpose flour you buy in the grocery store is actually a blend of different kinds of wheat with varying protein levels to produce a product that can be used in most applications.

I use gf all purpose flour simply because it seems to work out just as good as regular flour and it's easy to use.

The only difference in ingredients seems to be that we use all purpose flour, which is bleached, while you used unbleached flour.

• 1 and 3/4 cups (220g) all - purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • 1/4 teaspoon ground nutmeg * • 1/4 teaspoon ground cloves * • 3/4 teaspoon salt (this seems like SO much!