A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Jingle bells, jingle bells, it's time to show off your TREE!  Show off your flocking and garland with us this year.
Total Members: 314,823
Currently Running With Scissors:
214 Guests and 3 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Types of flour...  (Read 943 times)
Tags for this thread:  Add new tag
Share the love... Pin it Submit to reddit
Offline Offline

Posts: 276
Joined: 17-Jul-2007

off-kilter crafter. anthropologist. milspouse.

View Profile WWW
« on: January 04, 2008 10:28:13 AM »

I got the Hello Kitty waffle maker for Christmas (WOOT!) and I was looking at the recipe info and it calls for "weak" and "strong" flour...I have no idea what this means.  I'm assuming it's an alternate name for one of the dozens of types of flour I already know, but I don't have a clue what it is.  Help! Huh

Smart cannibals don't eat brains.
« Reply #1 on: January 04, 2008 10:47:01 AM »

I've never heard anyone refer to flour as weak or strong before. Strange. I'm guessing the "weak" flour is a low gluten flour like cake flour and "strong" flour is a high gluten flour like bread flour. Gluten is the stuff in flour that gives bread a nice chewy crust. If it asks for a mix or "medium" flour use all-purpose flour. Most waffle recipes use all-purpose flour, but cake flour can make a nice waffle too.
« Reply #2 on: January 04, 2008 11:31:12 AM »

gigiallin is on the right track.
i typed 'weak flour' into google and this is what i came up with.

Plain white flour
Milled from the endosperm of the wheat berry only; it has the bran, embryo and germ removed. It is graded as to its strength depending on its gluten content: weak, medium and strong.

    * Weak flour (also known as soft flour or hi-ratio flour) has a low gluten content of approx. 8% and is therefore ideal for delicate cake and sponge production
    * Medium flour (also known as all purpose flour) is produced so that it is suitable for products that have to be chemically aerated. It is weak enough to stop toughening but strong enough to stand the pressures of the gases resulting from the use of baking powders etc. It is also a good all round flour for bread-crumbing, batters, scones etc
    * Strong flour has a high gluten content, that makes it ideal for yeast products, breads and puff pastry
    * Durum wheat flour (also known as Durum flour and semolina flour) this is specially produced for the production of pastas.

The strength of a flour maybe tested by squeezing the flour in the hand;

    * a weak flour will cling together when the hand is open
    * a strong flour will crumble to flour again

- Crochet: Baby Blanket
- Scrapbooking: Ongoing scrapbook
- Body: Creating a baby!!

http://beautythroughthelens.wordpress.com [my photoblog]
Offline Offline

Posts: 276
Joined: 17-Jul-2007

off-kilter crafter. anthropologist. milspouse.

View Profile WWW
« Reply #3 on: January 09, 2008 09:42:10 AM »

Thanks for the responses! I am going to experiment with this...Mwahaha! (That's my evil genius laugh, if you couldn't tell) Grin

Smart cannibals don't eat brains.
Strange Grounds
Offline Offline

Posts: 1007
Joined: 15-May-2006

Strange Grounds Coffee, 1417 S Broadway, Denver CO

View Profile available for personal swaps
« Reply #4 on: January 09, 2008 09:48:35 AM »

i got one of those hello kitty waffle makers in 2005, and i LOVE that thing.  it works like a dream.  i always just went ahead and used regular all purpose flour.

Strange Grounds Coffee
1417 South Broadway
Denver, CO 80210
« Reply #5 on: January 10, 2008 11:03:55 AM »

Here in NZ we have Plain flour and High Grade flour.

Plain is weaker, and thus used for cakes, muffins, pastries etc, and High Grade is stronger and recommended for bread and doughs.  And it is based on the amount of gluten in the flour.

A failure is not always a mistake, it may simply be the best one can do under the circumstances. The real mistake is to stop trying.
~ B. F. Skinner
Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
Tute Tuesday: Holiday Lantern
Handmade Holiday Gift Guide 2017: Danish Heart Basket
O, Christmas Tree

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.