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@@noahottin4015 I'm paying 3X as much for non-enriched flour in the states to make my own products, just wondering if the brands pinned are enriched or not. But thank you.
This has to be one of the most informative videos I’ve seen. I’ve never seen anybody do an explanation of the different types of flours with a demonstration like this. Thank you so much! Definitely do more videos on the different types of flours and what they can be used for.
Thank you so much for this informative flour video. I've been a Grain Inspector for 47 years and have graded all varieties of wheat across the United States. I've done all kinds of testing mostly for Quality and assign grades according to U.S. Grain standards. I've also graded and learned the Canadian standards for some grains. When I was younger I was a cook and cooked for 5 years. I love to cook and have never mastered bread. You would think being a grain inspector I would have a good knowledge of flour. As a grain inspector its all about just the crop and condition of the grain. We were never taught ant thing about the milling process. So I would like to thank you again for such a great lesson in the correct flour and the hydration. from watching you videos now have a better understanding and have had success following your instructions.
In Poland we categorize flour quite differently - so we have 450 flour (for sponge cakes), 500 (short pastries), 550 (yeasty doughs), 750 (bread). Higher numbers are used for wholegrain flours. These days 00 and semolina are also available here.
Here in France it's similar, but shorter, starting with T45, very fine. Upto T150 T45,T55,T65 andT80 are mainly ready to use out of the bag... T110,T130 and T150 you mix with a finer grade, a T65 usually. In the UK it was either self raising flour or not😊
@@maylinde986 00 kann man bei uns auch kaufen, es ist noch feiner als das 405er - finde ich. Ich nutze 405er, wenn in US-Rezepten von All Purpose Flour die Rede ist und 550er statt Bread Flour.
As someone who's been a pizza maker for over 20 years and worked at over 50 pizza places including being a trainer at Tony's Pizza Neoplitana (the most famous pizza place in the world) they all have different properties the flours not made from a type of wheat have extremely high protein but Do Not rise so typically with flour the higher the protein content the more it rises but the longer it takes to rise but the flours like corn flour and nut flours are not made from wheat they do add flavor to breads but don't rise Buckwheat is a super high protein flour also but doesn't work well for bread by itself it's got an interesting flavor and it's very dense it can be used as a good sourdough starter (though the rule of thumb is that you should use the Same type of flour for your bread that you use for a starter some starters even use some buckwheat but mostly other flours typically bread flour just to add flavor) buckwheat has extremely low rise and usually makes a Harder bread because I'm assuming you're a novice I'll break a few things down about breads jic you want this knowledge if you're proofing dough under proofed dough will not cook all the way over proofed dough will cook to thoroughly and become cracker E is the way it's described essentially hard throughout you can tell when you're proofing dough by the amount of rise the moment your dough stops growing and starts shrinking and losing shape it's losing its gluten strands and now it's breaking down and becoming harder best of luck
My Italian American Grandmother, her mother and all my great aunts (notice only mention them), she would get a mad face trying to explain all this. They knew. They are gone. Now I have to talk to my sister, mom and brother in law about some of these nuances. Thank you so much. You both are so cool.
As a Canadian I'm rather confused about the American flag imagery on Caputo's Manitoba flour. Why on earth would they not put Canadian maple Leaf on the packaging????
I recently ordered Italian 00 flour. I’ve been attempting pizza dough for years, and always had dough that tore. Tried using it and loved the way it felt. But I’d read that it wouldn’t brown. So I had this tasty but anemic looking result. I researched some more and found recipes that combined flours. So I tried 75% 00 and 25% bread flour. It was very easy to handle, and I baked the pizzas on a flat griddle that could be used stovetop or oven. The finished pizzas were a lovely golden, even underneath, and I got the familiar bubbles from my New York childhood. The slices folded beautifully, and they were delicious!
Pizza man for over 20 years here and former trainer on stretching dough at the most famous pizzeria in the world 00 flour is more dense and also more finely ground then other flours so it ferments much much faster then other flours typically with less protein the dough has 1 less rise and 2 rises faster then high protein flours (except odd flours like Almond Flour or Whole Wheat flour which barely rise but like higher protein flours take a longer time to rise) also double O flour because it's more dense doesn't brown well it's heat resistant and why it's virtually the only flour used in any woodfire recipes (except my local pizza places that haven't even googled how pizza is made) in these woodfire ovens typically 900° fahrenheit the pizza is only brown because the temperature of the oven has lightly burned the outside where as bread flour will rise so high and has such a low density it will just burn all the way through
If you're not using a woodfire oven for pizza I would highly recommend bread flour unless you want a Chicago deep dish or a tavern style pizza or a Greek style pizza then you want AP flour
Fermentation adds natural sugars to the dough the sugars are what Brown any and all breads and pizzas 00 ferments to quickly and is to dense to without a 900° oven allow almost and browning to occur on your crust id just not use 00 ever for a pizza at home unless you're at least cooking over 700° in which it's still quite hard to get any browning
In Ethiopia they have an indigenous flower without gluten called Teff, they make soft crêpes with it which is their every day bread, super delicious and very healthy!
@@eleanor9004 True, it's available and expensive... curiously, it's not a kind of flour, but a real cereal, so fine that it resembles a very coarse version of semolina flour, the name "Teff" means "lost", and it refers to how easily you lose those fine seeds when harvesting.
+1000 Respect for not just claiming something - "The right flour matters" but actually backing that right up with a practical example. THAT is how everyone should do RUclips videos.
O wow, this is so interesting. I grew up in Russia (very long time ago) and I bake traditional Easter cake called Kulich (pronounced kouleech with the stress on the second syllable). This cake is very similar to Panettone, but denser in texture. From now on I will try to make it with higher protein containing flour because it does have to rise several times, uses yeast and tons of eggs, butter, plus raisins and even pieces of nuts sometimes. Thank you for this lecture - I loved it!
I bake a lot of bread. Challah mostly, and you absolutely can tell. I use King Arthur Bread Flour for all the bread I make. I wish you had looked at some other American flours, because most of them are even less protein than King Arthur. We also have "self rising" flour that has baking powder added I think. Bottom line is that if you have to use American made flours you can find in the grocery store, King Arthur, in my opinion, is much better than the rest. It is also employee owned.
Yep. King Arthur and Bob's Red Mill are probably the most consistent out there in terms of how the flour performs (that the average Joe has access to).
I got tipped off about the flour from a video by Souped up Recipes when I was trying to make Chinese dumplings....she remarked American AP flours don't work well. I went to a Nepali store and got their AP flour....what a difference! The same with things like pulled noodles, etc. I'm Polish and use it now for my pierogi dough also. SO MUCH EASIER to handle the dough and better texture in the finished products. For bread flours I buy a specialty mill flour...and much better bread. I have come to the conclusion that the only thing American AP is good for is like typical holiday cookies, brownies...general baking. Nor do I like the King arthur/Pillsbury bread flours. I'm looking for a good rye flour...I get an organic rye but haven't been happy with it. I'm glad you posted this video because I've been wanting to start making Italian pastas and only haven't because I knew their would be a difference in flours and was curious about the differences. Thank you for posting! So helpful!
I'm half Italian and have traveled to Italy a couple times. What amazes me is how serious Italians are about food! I've always had wonderful meals in Italy. Not so much in other countries or the US.
I would start with any standard pizza dough recipe and use 1/2 ground wheat. It needs more hydration so I usually add a little extra water and a 1/2 teaspoon of olive oil.
Freshly ground wheat berries and added to a bread recipe makes a fantastic flavored whole wheat bread! I prefer the white whole wheat berries and flour. White wheat has a lighter texture and milder flavor (less “whole wheaty”) than red wheat, but with all the same nutritional benefits. But there’s nothing like the nutty flavor of freshly ground wheat in bread!😍
Here in Germany there is nothing comparable to “all purpose flour”. In normal German supermarkets there are primarily the flour types 405 (supposedly comparable to Italian tipo 00 in terms of the degree of grinding, with approx. 9% protein content) and 550 (comparable to Italian tipo 0 with approx. 11% protein content). Tipo 00, with approx. 9% protein content) and 550 (comparable to Italian Tipo 0 with approx. 11% protein content) as well as 1050 (comparable to Italian Tipo 2). Wholemeal flour is of course also available. In better-stocked stores that have geared their range of flours towards home and pizza bakers, you can also find German flour type 812 (comparable to Italian Tipo 1 in terms of the degree of grinding) and so-called pizza flours, which generally have a protein content of between 10 and 12%. You can make pizza with these, but in my experience, it is worth visiting an Italian delicatessen and specialty store. You can usually buy Caputo flours there. The Manitoba flour from Caputo has a protein content of 14.5%, which is ideal for long dough ripening. However, depending on the store or online store, it costs between €3 and €5 per kilo. After a lot of research, I found a mill where I can get Tipo 0 with 15% protein content for €1.70. I use it to bake pizza, but also breads that have a nice open texture. Of course, I also use Semolina flours in various degrees of fineness (especially for fresh pasta and for shaping pizzas). My neighbor, who owns an Italian delicatessen and is often in Italy, brought me two old Sicilian flours: Timilia (a durum wheat flour with a pronounced cinnamon note) and Perciasacchi (also an old Sicilian variety of soft wheat wholemeal flour).
in Poland for wheat (an in some cases onther grains included) the type of flour is determined by the ash content, which indicates the amount of minerals. The amount of ash is determined by the degree of milling of the flour. The more refined it is, the lower its mineral content, and therefore its type. The most commonly used flour is of a type close 450, 500 and 550. This means that 100 kg of flour contains about 500 g of ash. For comparison, wholemeal flours have a type close to 2000, or 2250 which indicates a 2%/2,5% ash content. the most common types in Poland that I can remmeber: type 450 - tortowa: semi-shortcrust pastries and sponge cakes, type 500 - krupczatka: pasta, shortcrust pastry and babka, type 500 - poznańska: pierogi, pasta, baked goods, pizzas, roux and dumplings, type 500 - wrocławska: yeast pastries, pancakes, sauces, pasta, type 550 - luxury: recommended for yeast pastries, roux and cooked dishes, type 650 - so-called roll flour for baking rolls, challah, but also yeast cakes, thickening sauces, type 750, 850 - baking bread, type 1400 - sieve flour - for baking bread, type 1850 - graham flour - wholemeal, rich in fiber and bran, for baking bread, type 2000 - wholemeal flour - mainly for baking wholemeal bread.
I live in the UAE and there is so much out there in terms of flour. Currently in my cupboard is all purpose or no 1 fine milled flour, coconut flour, almond flourand chapati flour (whole wheat flour also called atta flour used to make chapati aka Indian flatbreads). Gram flour (chickpea flour) is also used quite a bit. There is also self raising flour which has 12% protein and added raising agents. There are loads of Indian flour mill shops that sell whatever flour you can think of such as rice flours, semolina etc
Australia: - All purpose flour & Plain flour are interchangeable names. - Self-raising flour is 'all purpose flour +baking powder +salt' - Quality flour/mixes/high protein/GF free is mostly bought from boutique flour producers here in larger quantities. - Flour in bulk is hard to come by in our two main supermarket chains (coles / woolworths) - Flour alternatives (corn semolina arrowroot/tapioca etc) are available but in small quantities at supermarkets. - Some international (ie italian 00) flours come here too.
In New Zealand we have Plain or Standard flour (lower protien) High Grade (higher protien) Wholemeal Self Raising Gluten free plain Gluten free wholemeal Maize cornflour (gluten free) Wheaten cornflour (has gluten) Semolina Cornmeal You can also get special mixes ... White bread Mixed grain bread Scone mix Muffin mix Plus non wheat flours Almond Coconut Buckwheat Tapioca Spelt Chickpea Rice And that's without going to specialty shops have flour imported from Italy or asian flours etc
I've always wondered what the differences were between the 00 and other flours and had no idea you still have to be careful between brands like King Arthurs. Yes, please do another video of specialized flours, especially low carb, gluten free flours. Not only do you need higher protein but the gluten itself makes a big difference. Great video.
Hi, The Netherlands here. A bit dependant on where you soiurce your flour, you'll be able to get nearly what ever your hearts wishes for. All purpose (in Dutch often referred to as Patent bloem) for the run of the mill things (cookies, cakes), 'OO', tipo 0, German 1050, French T65 or semolina (griesmeel). The convenience stores tend to have all purpose (Patent bloem) and whole wheat. For the more specific stuff you'll need to to a baking store, a local miller or get it online.
Ans there are local millers all over the Netherlands. Just look for the windmills in the less watery parts of town. There are actually two near me, between Utrecht and Arnhem.
You really did a good summary, the topic of flour is so vast that it is really difficult to say everything. A couple of pieces of information from me too. The protein content is not always reliable to understand the extensibility of the flour, the best way to understand it is to use the W index which however is not always indicated on the package (it is actually really rare in Italy too), for this reason protein it is often used as a good approximation. Having said that, a white flour will usually have a greater extensibility than a more wholemeal one with the same protein content even if the wholemeal one will tend to absorb more water. A similar thing also applies to durum wheat flour (semolina), it is a flour with a lot of proteins that absorbs a lot of water but has a very weak gluten structure, for this reason the pasta is made with very low hydration (at home in general people tend to make it with a hydration of 50%, but if you can manage to get closer to 30% like at an industrial level (like 40% for example), even if it will be much more tiring to make the dough, it will be much easier to roll it out without it sticking even if you do not use dusting flour and the final pasta will keep it's shape a lot better). 00 flour has another problem that surprised even me, in fact it can be either a strong flour (therefore full of proteins (like 12-14%) with a high W) which is usually used for pizza, or a weak flour (usually about 9%) which is usually more similar to a cake flour and which is the same one that is also used for egg fresh pasta. It is also very important to know that the more egg yolks you use, the less sticky the final dough will be if you are making egg fresh pasta (Piedmontese tajarin which are made only with egg yolks are in fact extremely expensive for this reason and, if you try to make them you will see that you do not even need dusting flour). At an industrial level, egg fresh pasta is usually made with a mix of 00 flour and semolina precisely to reduce hydration without using too many egg yolks to keep cost lower, but still obtain a less sticky result that maintains its shape. On 100% semolina bread, precisely for the reason mentioned above, that is, even though it absorbs a lot of water the gluten structure is not strong, it is important not to overhydrate the dough, staying at 60-65%, otherwise the loaf risks collapsing (in my experience even a good quality semolina like la molisana will start to collapse at 67%). The good thing in italy is that you can actually watch the nutritional values since they are usually on 100g (not on 30g like in the video) and I think that's true for basically most of the world that use the metric system.
00 used to indicate fineness, now it's more like the French system where it indicates ash content - 00 is 0.50% ash content or lower. Also worth noting, American flour tends to have some malted barley flour mixed in for its enzyme content - amylase breaks down starch into sugar which gives yeast food and makes it brown more easily. 00 flour almost never is. This matters a *lot* if you're running a high temp pizza oven, malted flours will burn at those kinds of temps where unmalted will leopard nicely.
Hi guys, love the channel, we live in Vermont not to far from King Arthurs facility and store, its a magical place, they sell a high protein flour at 14.2 % which we use a lot in our kitchen. After seeing this we are going to have to check out some of the other flours. thanks for the demonstration.
In the United States if we are baking bread whether it's hand made or bread machine we have to use better for bread flour otherwise it won't turn out well.
King Arthur makes all purpose, bread, artisan blend, cake, pastry, 00, Italian style, pizza, pasta flour blend, semolina, oat, potato, high gluten, gluten free, as well as rye, pumpernickel and several more. Basically you can order the flour you specifically need for your recipe and the bags aren’t huge so you don’t end up with ten different bags of flour that you’re not going to use in the near future. Their flour generally has more protein than other brands and is consistent in quality. I’ve been using it for years. 😊
As to being able to use only "in the near future" , all flours should be stored in closed containers in the freezer. This extends their 'shelf' life almost indefinitely.
Thanks. I suffered many failures learning how to use different flours on my own. I wish I had seen this video ten years ago...but glad I found it today.
Grazie!!! Now I fully understand why my taccozze (from Molise) failed miserably the first time I made them… with 00 flour! I repeated with semola and… perfetto! Eva you are now my replacement nonna even though you are younger than me 😂❤
I absolutely loved this episode. “Recipe of the week” is fine and fun, but learning these fundamentals is interesting, and helps us understand why something works or doesn’t quite. One question: can flours of the same grain be combined to average out to the protein % we want?
I worked for Gentiles Bakery for 7 years as a kid making Italian bread and rolls. Our doughs were 300 pounds each mix. I’ll give you the ingredients for that and you can do the math to make smaller dough at home. 100 lbs of Kyrol Flour high gluten 100 lbs of All Trump Flour high gluten. 100 lbs of water 5 pounds of yeast. Salt thrown in by hand at your discretion. I’ll leave the links to the products we used, our Italian bread was the best when we used these products. The bottom of all our bread was cornmeal for non stick, we didn’t use flour, that’s French bread.
We call it all-purpose flour in Canada too. In the UK it’s plain flour. I do think our Canadian AP is higher in protein than British plain flour though. A lot of recipes I made over there with plain flour come out a tougher than when I make them in Canada. Love the deep dive! 🥖🥨🍞
Yeah, we have all purpose flower in the UK. I’d never heard of zero zero flour before watching u guys. I’m a carer to an older Italian guy and been replicating these dishes for him ( and for me too). He approves. So far 😂
No, we do not. We have plain or self raising flour. With all the rest of bread flours, and all the rest of the flours, not all purpose flour, which is very American.
@@catherinequinn9712absolutely, plus we have self raising flour that they do not use in USA. I live in uk too but did live in Italy for quite a few years, I have no problem obtaining 00 flour
Just a note on other protein terminology: High protein flours are sometimes referred to as “strong”, e.g. I’ve seen bakers refer to flours like your Manitoba as “strong Canadian” flour. Low protein flours are often referred to as “cake” flours made from soft wheat as they are preferable for making soft pastries and cakes. Commonly found in Asian baking.
This was such an informative video on flour. I feel so much more educated on this subject now and I owe you a debt of gratitude. You explained it so simply and I just feel I have a much better understanding overall. Thank you so very much. I would love to hear you explain about the other flours. Just love you guys and your channel.
Thank you for this video, Eva and Harper; I learned a lot! I made foccacia for the first time, and the recipe said "all purpose flour". Gee, why didn't this rise so well? Now I know! Since I can't get Caputo Manitoba flour here in Austin, TX, I will try adding a bit of wheat gluten to King Arthur Bread Flour and will report back the results. The bit about using semolina instead of white flour on the pizza peel will save me when I next make pizza; what a great tip! Thanks again for (yet another!) informative RUclips video!
my husband stopped reading Jack London just to listen to Ava speak out that list of pastas. I think I might be getting your cookbook for my birthday. lol. Oh & yes a show on special flour please
I've been researching flours due to my diabetes impacting and limiting my options of enjoying food without raising my glucose to ridiculous levels. My choice currently is an organic Khorasan or Kamut. It's a grain that's been unaffected by GMO and is the same grain as it was thousands of years ago. The flavor is incredible. I just made a delicious chicken pot pie using Kamut, a blend of lard and butter . It turned out gorgeous and is a very structural but yet flaky and nutty. The nutritional benefits are far greater than most other wheat flours. I notice virtually no inflammation, gut disturbances, or feeling of bloat. It's very beneficial for the gut and development of gut flora and microbiome. So people with wheat sensitivity should try Kamut. It takes a little bit if adjustment as it hydrates differently than standard refined flours. So do your research on how to bake with it. I use unsifted flour, so it contains the bran and germ as well as the endosperm . If a recipe calls for a smoother, u can always sift it. Check it out. Will be trying Einkorn flour next. good info in the vlog ❤❤
This was an awesome video. Thank you. 😊 I know about several types of flour but I really hadn’t learned about the protein content. That’s great information. I use a soft wheat flour to make my buttermilk biscuits and I know that many people don’t think there is a difference until they try them. They are so light and they melt in your mouth. I tried making biscuits when I was young but I had no idea about different flours. I used regular all purpose flour🤷♀️. They were so dense. I threw them away. When I learned about soft red wheat that they use in the south of the United States, it made all the difference. I use White Lilly self-rising for my biscuits and they are drool worthy 😁. I am so happy to have learned about all the different flours. To see visually the difference was very helpful. Thank you for teaching us all so much. ❤
In France, where I live, all purpose = "Tout Usage" translated means all usage. And, comes closest to american all purpose. But because flour behaves differently in France, some people mix T45 with T55 Farine de blé complet: Whole wheat flour Farine blanche: White flour Farine panifiable: Bread flour Farine de sarrasin: Buckwheat flour T45: A white flour with less than 0.50% ash per 5g, often used for pastries and cakes T55: A hard-wheat white flour with 0.50-0.60% ash per 5g, often used for breadmaking T65: A high-gluten flour with 0.62-0.65% ash per 5g, often used for baguettes T80: A light whole wheat flour that is not white or wholemeal T110: A whole wheat flour that is also spelt flour T150: A dark wholemeal flour that is ideal for rustic bread
So I wonder, cake flower is very fine and made with soft wheat. White Lily brand flower is also made from soft winter wheat, and their AP is much finer than anyone else's.
Now I know the reason why my Nonna Emilia and Giuseppina were looking down on me while I was making pizza with bread flour (King Arthur lol). I couldn't figure out why it was always so hard to stretch out. they must have been biting their fingers and yelling at me. Thank you for the knowledge! ❤
I have searched RUclips without success again and again trying to find someone that really helps me understand flour. I am so excited to go on adventures with you learning to make breads and pizza! Watching you stretch the dough was a perfect demonstration! It was only recently that I started to eat pasta that can be cooked al dente and I have been delighted!!! The spaghetti and elbow macaroni I grew up on has two stages hard or mushy! I learned about how to pick great pasta from one of your other videos. Yummy!
For those of us disinterested in making our own pasta, might I suggest a video on the different common brands of pasta on American super market shelves. Which to buy when pasta is on the Thursday night menu and the family is hungry.
That was great! I used to work in a small, artisan bakery where we used seven different types of flour for various things and I cannot stress enough how correct y'all are in this video. The choice of flour will make or break your recipe.
We actually discussed it while shooting but it ended up on the cutting room floor as the video was getting really long 😅 It definitely works, there are a lot of calculators you can find online to figure out how much to add in order to reach the right protein content. A friend of ours bought a huge quantity of Costco AP flour and just uses vital wheat gluten to make excellent pizza
@@PastaGrammar Thanks for the reply. I subbed the first minute of the first video I saw of yours. Eva reminds me of my cousins on my mom's side who are all full Italian. So, vital wheat gluten is pricey but you really don't need a lot of it to strengthen a dough so I find it's worth it. I live in Wisconsin & we just don't see flour with the protein content printed on the bag around here, and Manitoba flour is also scarce to really nonexistent. The tip on how they round the numbers on the side of the bag was a revelation. Thanks for another informative video. I love your channel. You keep makin' 'em...I'll keep watchin' 'em.
@@PastaGrammar Costco has an organic flour, called all purpose but it has a relatively high protein. It comes in a white and green bags, two ten pounders for $17.00. It is very good for bread particularly if you have a spiral mixer (thank you Vito). For pizzas it has to be Caputo 00 in my wood oven! Regular US Flour is not good. It is processed with Bromate (outlawed in the rest of the world) and is contaminated with Round Up weedkiller (thank you Monsanto GMO) do not buy it unless it says organic and non GMO. Thanks for all of your videos, I am learning so much. I made cauliflower with anchovies last night, yum.
Great advice and video! When I started making sourdough bread I always had terrible results at the end (starter was fine etc) until I got some flour from a local mill as I heard about this protein content thing. Presto! That was the issue. :) And yes, please do another one on other types!
Thank God you made this episode. There have been many times I’ve run into questions and issues regarding using the correct flour for the desired outcome. The available information on the internet, RUclips, and AI has not always been comprehensive or reliable. Knowing this video exists will bring me peace of mind because I can refer back to it when I need to. Thank you!
Wow...this explanation really opened my eyes.. my grandmother and mom taught me the process of making the pastas, but we never spoke of the flour...I can't wait to utilize this information.. THANK YOU. I'm going to make a make an information sheet about each type.. I absolutely see this solving several issues I've had..
In a normal German supermarket you get a variety of wheat, rye and spelt flours but I usually buy my flour at a local mill. As others have written, the German types indicate the residue after burning, thus the more integral the higher the number. Right now I have in my pantry wheat 405 ("all purpose", fine baking), 550 (bread flour), whole grain (omitting from the row the 1050, quite dark and rustic), two different spelt varieties (lighter and darker) and a light wheat flour which is more coarsely ground (Weizendunst or doppelgriffiges Mehl) for pasta, spätzle or to dust your workplace which absorbs the liquid more slowly. I make everything from cookies, cakes, pizza crust, béchamel sauce, light and rustic breads with these flours.
Excellent review of flours. Have you tried adding vital wheat gluten flour to a lower protein flour to bump it up? Are the results similar to starting with a dedicated high gluten flour?
When I make pizza I use King Arthur bread flour and then add a teaspoon or two to the flour to increase the workability. I get gluten flour online. Works for me.
Wow. I learned so much from you two. In the US, I always thought King Arthur was the best flour. I’ve even purchased and used their pizza flour. I now live part time in Spain and starting to cook locally. I’ve been making bread, focaccia and cookies using harina. I’ve also made pizza dough using store bought pizza flour. Learning from you I will now examine more closely the contents of the flour from the store. Thank you both for the education. Great job. Will be looking for more from you two.
Love this kind of content! Teaching others what kinds of flour are good for different dishes. I myself always keep vital wheat gluten flour on hand. It's 70%-80% protein. I use vital wheat when all I have is king Arthur all purpose flour when making pizza dough. There's alot of protein calculators helping you to make proper corrections to dough. You should talk about vital gluten for people that can not find let's say 15% protein flour. Thanks again for all you do!!!
This explains it! I made pita yesterday and I figured I would try using bread flour rather than all-purpose. It was soooo elastic!! I had a terrible time getting it to roll out! I figured it was because of the flour, but thus confirms it. You guys are the BEST!!!!! ❤❤❤
Something that would be good information to have is what happens when you try bake at altitude, heard that because of the oxygen difference things do cook a different times. Awesome content guys 🎉
I just want you both to know that Roy and I learned so much about flour in this video, especially as it pertains to making Italian pastas, pizzas and just regular baked goods. I now understand the different types of flours and especially their names. I literally wrote 4 pages of notes in my steno book so I can reference the info in my next pasta or pizza making project. You two are amazing. Grazie molto, Christine ❤❤
loved this segment. so informative. I live in Australia and we say plain flour or self raising flour. for cakes and biscuits(cookies). I do make a lot of bread and mill grains on demand for baking. I do buy specific flours for pizza though. Thanks so much.
Thanks for this flour. I'd love to see a video on other types of flours. The Italian traditions in my family were broken when my grandmother refused to let my mother in the kitchen as a child. So the chemistry of different flours is something that was never passed on for me to pick up. I am definitely one of those people raised using all-purpose flour for everything.
King Arthur All Purpose has the most protein of the AP flours in US grocers. That AP pizza dough looked like it hadn't had enough kneading. You can also get vital wheat gluten and add it to flour to increase it's protein content. Also, higher protein flours are available in rather large sizes for restaurants that have higher protein contents in the 14% range such as KA Sir Lancelot, General Mills All Trumps, a couple Pillsbury types, and a couple ADM types that go to 14.7% protein which is 28.99 for a 50 pound bag.
I'm over here taking notes on my phone lol I definitely think you should do a more on depth video on all kinds of flour. Make a tier chart maybe of which flour is best for what and what flour that maybe financially frugal but is still good.
Awesome explanations. I mill my own duram wheat to make pasta in my Phillips pasta machine, but we like adding an egg with the water. I’m glad to know 00 flour is soft wheat. I have soft wheat berries and am eager to give it try, and see how it compares to the imported 00 flour I order for Pappardelle pasta.
Love your videos. Wish I’d seen this one before we bought a house in Southern Italy! It took me forever to bake without flopping the recipe. Thank you!
This is fantastic! I really appreciate getting to learn more deeply about an ingredient or kind of ingredient, or technique, or equipment, or what have you. I'm not usually a big fan of pasta (gasp!), so I don't usually make the recipes in these videos and mostly use them to learn about Italian food. This flour video is particularly useful, though, and maybe it will motivate me to actually make some pasta!
Geez! Based on your glowing skin and insanely awesome hair health...you two are eating properly. I will listen to every tip you have to offer. It's working 4 u!
This is so incredibly valuable, thank you! I learned a few years ago that my digestion prefers wheat not grown in North America, so I started making a few things with Caputo chef’s 00 flour here and there. After 6 months or so of trying to decide if a recipe was worth pulling out the prized Caputo, I decided to go all in, and I buy it by the case and just use it as my AP flour for everything. It works SO WELL, and it has a markedly better flavor than KAF. Especially sourdough - I am one of the pandemic-born sourdough kids, and my loaves all got such a huge boost when I decided to leave American flour behind. I even use it in enriched doughs, but because it’s not such a high protein content as Manitoba, it definitely takes a stress-inducingly longer time to rise. So far, that’s been its only drawback. I’ve been hesitant to buy Manitoba because I’m guessing the wheat still comes from Canada, but on my next Italy trip, in April, I’ll definitely be looking around for some high protein options! (I’ve also got Molini del Ponte semola on my shopping list and seeing it on your counter makes me think I’m on the right track!)
So educational! Thanks for taking the time to explain, even though you were just able to cover two types of wheat flour. I would LOVE to learn more about different grain flours.
Wood fired pizza cook here: yup, semolina is absolutely the best bench flour for high-heat ovens and for dusting the board with. Traditional wheat flour always just burned super fast on the bottom and added a really weird tangy taste
I would appreciate the video on other types of flours personally because I've been very curious about this exact issue lately because I've been wanting to get into baking from scratch and this has been very informative for me.
Since 2000 I have used ONLY flour from Italy and France. It used to be much more expensive, but it is worth it!! I use 00 Flour and T55 flour most often. I also bought a grain mill, and bought imported “organic” soft and hard wheat berries from those two countries, also grano dura berries. 😊
Aussie here and we have have 'plain flour' which is the equivalent of all purpose flour. It's very easy to find 00 flour at the supermarket, and more and more are stocking other specialty flours too.
UK here. We have plain and self raising flour as “normal flours”. We also have strong flour (for bread) and 00 flour easily available with multiple brands. Then there’s “specialty” flours, wholewheat, spelt,durum, rye etc. those you have to look for.
I am a native Argentinian, and we have the same types of flour than in Italy: 0, 00, 000, we don't have all purpose flour. When I make pasta I use Semolina as well, it makes such a difference.
Thank you Harper and Eva for explaining the cause of disappointments when using flour in the kitchen. I had no idea, but explains why my baba was a boo boo. All-purpose does NOT mean use for any purpose. ::Slapping forehead after properly being schooled on the correct flour to use:: THANK YOU ❤ (Yes, please, more on different kinds of flour!)
We made the Farinata with the chickpea flour and it was delicious. We love to hear about other flours and other things we can use chickpea flour for. We did try using chickpea flour as a thickener for a beef tip sauce and it seemed to work fine with no unusual flavors.
Grazie mille for this fabulously informative vid on a choice that affects the basics of cooking. So glad you're doing these videos Harper. & Eva prepared to share all the fantastic, traditional Italian dishes e recipes. Love your work! 👏😋💐 And love your hair Eva. Planning to buy property in bella Italia. Tutto il meglio 😊
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Thank you to Holzkern for sponsoring this video! Click on our link www.holzkern.com/PG and use our code PASTA15 at checkout to save 15% on your valentines day purchases site-wide for a limited time only!
Of the flours you have pinned; are they all NON-enriched? I have viewed them, and the labels do not specifically say.
If you've ever had Japanese soba noodles: they use buckwheat flower.
@@noahottin4015 I'm paying 3X as much for non-enriched flour in the states to make my own products, just wondering if the brands pinned are enriched or not. But thank you.
16:50 how does this work so? Some of your bread recipes eg Ciabatta use the lower protein All purpose flour?
What is the best flour for ravioli? I know you can't use egg. It breaks.
This has to be one of the most informative videos I’ve seen. I’ve never seen anybody do an explanation of the different types of flours with a demonstration like this. Thank you so much! Definitely do more videos on the different types of flours and what they can be used for.
You have never watched America's Test Kitchen.
Thank you so much for all this information. You explain this information so well.
Thank you so much for this informative flour video. I've been a Grain Inspector for 47 years and have graded all varieties of wheat across the United States. I've done all kinds of testing mostly for Quality and assign grades according to U.S. Grain standards. I've also graded and learned the Canadian standards for some grains. When I was younger I was a cook and cooked for 5 years. I love to cook and have never mastered bread. You would think being a grain inspector I would have a good knowledge of flour. As a grain inspector its all about just the crop and condition of the grain. We were never taught ant thing about the milling process. So I would like to thank you again for such a great lesson in the correct flour and the hydration. from watching you videos now have a better understanding and have had success following your instructions.
Donald’s tariffs will increase the American prices now. Too bad
@@chasinggeckos8843 Canadian flour ya. But USA flour... are you American? Canadian, Mexican & Chinese tarrifs will NOT affect Italian flour
Thank you for sharing. 🎉
@@chasinggeckos8843. Only for a while. All the other countries charge the USA tariff, we need to do the same.😊
@@chasinggeckos8843 wonder how many down votes are suppressed here since they are not shown lol. think about it.
In Poland we categorize flour quite differently - so we have 450 flour (for sponge cakes), 500 (short pastries), 550 (yeasty doughs), 750 (bread). Higher numbers are used for wholegrain flours. These days 00 and semolina are also available here.
Thank you for sharing! I had no idea! ❤
Here in France it's similar, but shorter, starting with
T45, very fine. Upto T150
T45,T55,T65 andT80 are mainly ready to use out of the bag...
T110,T130 and T150 you mix with a finer grade, a T65 usually.
In the UK it was either self raising flour or not😊
Exactly the same in Germany! The higher the number, the higher the Fiber content.
@@karen_kocht_heute405 bei uns, aber welches ist in D das 00er?
@@maylinde986 00 kann man bei uns auch kaufen, es ist noch feiner als das 405er - finde ich. Ich nutze 405er, wenn in US-Rezepten von All Purpose Flour die Rede ist und 550er statt Bread Flour.
Yes, I would very much like information on other flours...almond, corn, walnut, oat, buckwheat, chick pea, etc. etc. etc. Thank you!
As someone who's been a pizza maker for over 20 years and worked at over 50 pizza places including being a trainer at Tony's Pizza Neoplitana (the most famous pizza place in the world) they all have different properties the flours not made from a type of wheat have extremely high protein but Do Not rise so typically with flour the higher the protein content the more it rises but the longer it takes to rise but the flours like corn flour and nut flours are not made from wheat they do add flavor to breads but don't rise Buckwheat is a super high protein flour also but doesn't work well for bread by itself it's got an interesting flavor and it's very dense it can be used as a good sourdough starter (though the rule of thumb is that you should use the Same type of flour for your bread that you use for a starter some starters even use some buckwheat but mostly other flours typically bread flour just to add flavor) buckwheat has extremely low rise and usually makes a Harder bread because I'm assuming you're a novice I'll break a few things down about breads jic you want this knowledge if you're proofing dough under proofed dough will not cook all the way over proofed dough will cook to thoroughly and become cracker E is the way it's described essentially hard throughout you can tell when you're proofing dough by the amount of rise the moment your dough stops growing and starts shrinking and losing shape it's losing its gluten strands and now it's breaking down and becoming harder best of luck
My Italian American Grandmother, her mother and all my great aunts (notice only mention them), she would get a mad face trying to explain all this. They knew. They are gone. Now I have to talk to my sister, mom and brother in law about some of these nuances. Thank you so much. You both are so cool.
This is an AWESOME response. Make sure you pass the knowledge on to our youth.
Amazing to hear about Manitoba flour! Coming from Manitoba it surprised me that Italy loves our flour! I'm proud to be a Canadian from Manitoba!!
Some of the best flour comes from Manitoba Canada 🇨🇦:)
As a Canadian I'm rather confused about the American flag imagery on Caputo's Manitoba flour. Why on earth would they not put Canadian maple Leaf on the packaging????
Sweden has 10% protein all purpose flour that’s branded as just wheat flour. And 12-13% bread flour branded as ”special”
Greetings from winnipeg
You guys should enter the world hair championships.
Yeah, it's actually insane.
😂
Best video on the subject of flour I've seen. And Eva's hair is glorious!
💯
It's just too much together with food handling. 😩
I recently ordered Italian 00 flour. I’ve been attempting pizza dough for years, and always had dough that tore. Tried using it and loved the way it felt. But I’d read that it wouldn’t brown. So I had this tasty but anemic looking result. I researched some more and found recipes that combined flours. So I tried 75% 00 and 25% bread flour. It was very easy to handle, and I baked the pizzas on a flat griddle that could be used stovetop or oven. The finished pizzas were a lovely golden, even underneath, and I got the familiar bubbles from my New York childhood. The slices folded beautifully, and they were delicious!
There is an Americano flour from Caputo with a bit of malt in it for browning.
@ thank you !
Pizza man for over 20 years here and former trainer on stretching dough at the most famous pizzeria in the world 00 flour is more dense and also more finely ground then other flours so it ferments much much faster then other flours typically with less protein the dough has 1 less rise and 2 rises faster then high protein flours (except odd flours like Almond Flour or Whole Wheat flour which barely rise but like higher protein flours take a longer time to rise) also double O flour because it's more dense doesn't brown well it's heat resistant and why it's virtually the only flour used in any woodfire recipes (except my local pizza places that haven't even googled how pizza is made) in these woodfire ovens typically 900° fahrenheit the pizza is only brown because the temperature of the oven has lightly burned the outside where as bread flour will rise so high and has such a low density it will just burn all the way through
If you're not using a woodfire oven for pizza I would highly recommend bread flour unless you want a Chicago deep dish or a tavern style pizza or a Greek style pizza then you want AP flour
Fermentation adds natural sugars to the dough the sugars are what Brown any and all breads and pizzas 00 ferments to quickly and is to dense to without a 900° oven allow almost and browning to occur on your crust id just not use 00 ever for a pizza at home unless you're at least cooking over 700° in which it's still quite hard to get any browning
In Ethiopia they have an indigenous flower without gluten called Teff, they make soft crêpes with it which is their every day bread, super delicious and very healthy!
You can find it also in Italy but it's very expensive 😅
@@eleanor9004 True, it's available and expensive... curiously, it's not a kind of flour, but a real cereal, so fine that it resembles a very coarse version of semolina flour, the name "Teff" means "lost", and it refers to how easily you lose those fine seeds when harvesting.
+1000 Respect for not just claiming something - "The right flour matters" but actually backing that right up with a practical example. THAT is how everyone should do RUclips videos.
O wow, this is so interesting. I grew up in Russia (very long time ago) and I bake traditional Easter cake called Kulich (pronounced kouleech with the stress on the second syllable). This cake is very similar to Panettone, but denser in texture. From now on I will try to make it with higher protein containing flour because it does have to rise several times, uses yeast and tons of eggs, butter, plus raisins and even pieces of nuts sometimes. Thank you for this lecture - I loved it!
I bake a lot of bread. Challah mostly, and you absolutely can tell. I use King Arthur Bread Flour for all the bread I make. I wish you had looked at some other American flours, because most of them are even less protein than King Arthur. We also have "self rising" flour that has baking powder added I think. Bottom line is that if you have to use American made flours you can find in the grocery store, King Arthur, in my opinion, is much better than the rest. It is also employee owned.
Yep. King Arthur and Bob's Red Mill are probably the most consistent out there in terms of how the flour performs (that the average Joe has access to).
Best flour is Caputo
Thank you for all this information. Wow! Grazia
Self rising has baking Powder & salt. ❤
I also use King Arthur Bread flour so delicious!
I got tipped off about the flour from a video by Souped up Recipes when I was trying to make Chinese dumplings....she remarked American AP flours don't work well. I went to a Nepali store and got their AP flour....what a difference! The same with things like pulled noodles, etc. I'm Polish and use it now for my pierogi dough also. SO MUCH EASIER to handle the dough and better texture in the finished products. For bread flours I buy a specialty mill flour...and much better bread. I have come to the conclusion that the only thing American AP is good for is like typical holiday cookies, brownies...general baking. Nor do I like the King arthur/Pillsbury bread flours. I'm looking for a good rye flour...I get an organic rye but haven't been happy with it. I'm glad you posted this video because I've been wanting to start making Italian pastas and only haven't because I knew their would be a difference in flours and was curious about the differences. Thank you for posting! So helpful!
So is your Nepali flour high gluten?
You don’t say.
The best flours don’t come in the US as there are to many additives and bleaching processes. Also the genetic modifications and Glyphosate spraying.
I'm half Italian and have traveled to Italy a couple times. What amazes me is how serious Italians are about food! I've always had wonderful meals in Italy. Not so much in other countries or the US.
You are not American 😢
I started grinding my own wheat a few years ago. It’s amazing what a difference texture and the kind of wheat berries make.
@@mbuonato I use my vitamix dry grains to make some specialty flours, but haven’t done wheat yet. Will you share your notes?
Ooh, very cool!
I would start with any standard pizza dough recipe and use 1/2 ground wheat. It needs more hydration so I usually add a little extra water and a 1/2 teaspoon of olive oil.
@@chrismazz75 Breadtopia has some good info and they sell Durum. Khorasan, Emmer etc grain.
Freshly ground wheat berries and added to a bread recipe makes a fantastic flavored whole wheat bread! I prefer the white whole wheat berries and flour. White wheat has a lighter texture and milder flavor (less “whole wheaty”) than red wheat, but with all the same nutritional benefits. But there’s nothing like the nutty flavor of freshly ground wheat in bread!😍
Here in Germany there is nothing comparable to “all purpose flour”. In normal German supermarkets there are primarily the flour types 405 (supposedly comparable to Italian tipo 00 in terms of the degree of grinding, with approx. 9% protein content) and 550 (comparable to Italian tipo 0 with approx. 11% protein content). Tipo 00, with approx. 9% protein content) and 550 (comparable to Italian Tipo 0 with approx. 11% protein content) as well as 1050 (comparable to Italian Tipo 2). Wholemeal flour is of course also available.
In better-stocked stores that have geared their range of flours towards home and pizza bakers, you can also find German flour type 812 (comparable to Italian Tipo 1 in terms of the degree of grinding) and so-called pizza flours, which generally have a protein content of between 10 and 12%. You can make pizza with these, but in my experience, it is worth visiting an Italian delicatessen and specialty store. You can usually buy Caputo flours there. The Manitoba flour from Caputo has a protein content of 14.5%, which is ideal for long dough ripening. However, depending on the store or online store, it costs between €3 and €5 per kilo.
After a lot of research, I found a mill where I can get Tipo 0 with 15% protein content for €1.70. I use it to bake pizza, but also breads that have a nice open texture.
Of course, I also use Semolina flours in various degrees of fineness (especially for fresh pasta and for shaping pizzas).
My neighbor, who owns an Italian delicatessen and is often in Italy, brought me two old Sicilian flours: Timilia (a durum wheat flour with a pronounced cinnamon note) and Perciasacchi (also an old Sicilian variety of soft wheat wholemeal flour).
in Poland for wheat (an in some cases onther grains included) the type of flour is determined by the ash content, which indicates the amount of minerals. The amount of ash is determined by the degree of milling of the flour. The more refined it is, the lower its mineral content, and therefore its type. The most commonly used flour is of a type close 450, 500 and 550. This means that 100 kg of flour contains about 500 g of ash. For comparison, wholemeal flours have a type close to 2000, or 2250 which indicates a 2%/2,5% ash content.
the most common types in Poland that I can remmeber:
type 450 - tortowa: semi-shortcrust pastries and sponge cakes,
type 500 - krupczatka: pasta, shortcrust pastry and babka,
type 500 - poznańska: pierogi, pasta, baked goods, pizzas, roux and dumplings,
type 500 - wrocławska: yeast pastries, pancakes, sauces, pasta,
type 550 - luxury: recommended for yeast pastries, roux and cooked dishes,
type 650 - so-called roll flour for baking rolls, challah, but also yeast cakes, thickening sauces,
type 750, 850 - baking bread,
type 1400 - sieve flour - for baking bread,
type 1850 - graham flour - wholemeal, rich in fiber and bran, for baking bread,
type 2000 - wholemeal flour - mainly for baking wholemeal bread.
Thanks! More flour varieties, please. ❤❤
I live in the UAE and there is so much out there in terms of flour. Currently in my cupboard is all purpose or no 1 fine milled flour, coconut flour, almond flourand chapati flour (whole wheat flour also called atta flour used to make chapati aka Indian flatbreads). Gram flour (chickpea flour) is also used quite a bit. There is also self raising flour which has 12% protein and added raising agents. There are loads of Indian flour mill shops that sell whatever flour you can think of such as rice flours, semolina etc
Australia:
- All purpose flour & Plain flour are interchangeable names.
- Self-raising flour is 'all purpose flour +baking powder +salt'
- Quality flour/mixes/high protein/GF free is mostly bought from boutique flour producers here in larger quantities.
- Flour in bulk is hard to come by in our two main supermarket chains (coles / woolworths)
- Flour alternatives (corn semolina arrowroot/tapioca etc) are available but in small quantities at supermarkets.
- Some international (ie italian 00) flours come here too.
In New Zealand we have
Plain or Standard flour (lower protien)
High Grade (higher protien)
Wholemeal
Self Raising
Gluten free plain
Gluten free wholemeal
Maize cornflour (gluten free)
Wheaten cornflour (has gluten)
Semolina
Cornmeal
You can also get special mixes ...
White bread
Mixed grain bread
Scone mix
Muffin mix
Plus non wheat flours
Almond
Coconut
Buckwheat
Tapioca
Spelt
Chickpea
Rice
And that's without going to specialty shops have flour imported from Italy or asian flours etc
I've always wondered what the differences were between the 00 and other flours and had no idea you still have to be careful between brands like King Arthurs. Yes, please do another video of specialized flours, especially low carb, gluten free flours. Not only do you need higher protein but the gluten itself makes a big difference. Great video.
Hi, The Netherlands here.
A bit dependant on where you soiurce your flour, you'll be able to get nearly what ever your hearts wishes for. All purpose (in Dutch often referred to as Patent bloem) for the run of the mill things (cookies, cakes), 'OO', tipo 0, German 1050, French T65 or semolina (griesmeel). The convenience stores tend to have all purpose (Patent bloem) and whole wheat. For the more specific stuff you'll need to to a baking store, a local miller or get it online.
Ans there are local millers all over the Netherlands. Just look for the windmills in the less watery parts of town. There are actually two near me, between Utrecht and Arnhem.
I have never made pasta, but I make a lot of bread and everything you say about the different kinds of flour making a difference is very true.
I haven't commented in a while, but I learned so much from this lesson. Thank you, Harper and Eva!
You really did a good summary, the topic of flour is so vast that it is really difficult to say everything.
A couple of pieces of information from me too.
The protein content is not always reliable to understand the extensibility of the flour, the best way to understand it is to use the W index which however is not always indicated on the package (it is actually really rare in Italy too), for this reason protein it is often used as a good approximation. Having said that, a white flour will usually have a greater extensibility than a more wholemeal one with the same protein content even if the wholemeal one will tend to absorb more water.
A similar thing also applies to durum wheat flour (semolina), it is a flour with a lot of proteins that absorbs a lot of water but has a very weak gluten structure, for this reason the pasta is made with very low hydration (at home in general people tend to make it with a hydration of 50%, but if you can manage to get closer to 30% like at an industrial level (like 40% for example), even if it will be much more tiring to make the dough, it will be much easier to roll it out without it sticking even if you do not use dusting flour and the final pasta will keep it's shape a lot better).
00 flour has another problem that surprised even me, in fact it can be either a strong flour (therefore full of proteins (like 12-14%) with a high W) which is usually used for pizza, or a weak flour (usually about 9%) which is usually more similar to a cake flour and which is the same one that is also used for egg fresh pasta.
It is also very important to know that the more egg yolks you use, the less sticky the final dough will be if you are making egg fresh pasta (Piedmontese tajarin which are made only with egg yolks are in fact extremely expensive for this reason and, if you try to make them you will see that you do not even need dusting flour). At an industrial level, egg fresh pasta is usually made with a mix of 00 flour and semolina precisely to reduce hydration without using too many egg yolks to keep cost lower, but still obtain a less sticky result that maintains its shape.
On 100% semolina bread, precisely for the reason mentioned above, that is, even though it absorbs a lot of water the gluten structure is not strong, it is important not to overhydrate the dough, staying at 60-65%, otherwise the loaf risks collapsing (in my experience even a good quality semolina like la molisana will start to collapse at 67%).
The good thing in italy is that you can actually watch the nutritional values since they are usually on 100g (not on 30g like in the video) and I think that's true for basically most of the world that use the metric system.
00 used to indicate fineness, now it's more like the French system where it indicates ash content - 00 is 0.50% ash content or lower. Also worth noting, American flour tends to have some malted barley flour mixed in for its enzyme content - amylase breaks down starch into sugar which gives yeast food and makes it brown more easily. 00 flour almost never is. This matters a *lot* if you're running a high temp pizza oven, malted flours will burn at those kinds of temps where unmalted will leopard nicely.
Hi guys, love the channel, we live in Vermont not to far from King Arthurs facility and store, its a magical place, they sell a high protein flour at 14.2 % which we use a lot in our kitchen. After seeing this we are going to have to check out some of the other flours. thanks for the demonstration.
Canada here. We use a ton of all purpose flour. When I make bread, I add 1 Tbsp vital wheat gluten for every 2 cups of flour.
In the United States if we are baking bread whether it's hand made or bread machine we have to use better for bread flour otherwise it won't turn out well.
Yes, in Canada when we read strictly“flour” in a recipe, it is always assumed to be all purpose flour. But other flours are available 😊
All Purpose is a very common thing in Canada
King Arthur makes all purpose, bread, artisan blend, cake, pastry, 00, Italian style, pizza, pasta flour blend, semolina, oat, potato, high gluten, gluten free, as well as rye, pumpernickel and several more. Basically you can order the flour you specifically need for your recipe and the bags aren’t huge so you don’t end up with ten different bags of flour that you’re not going to use in the near future. Their flour generally has more protein than other brands and is consistent in quality. I’ve been using it for years. 😊
As to being able to use only "in the near future" , all flours should be stored in closed containers in the freezer. This extends their 'shelf' life almost indefinitely.
Thanks. I suffered many failures learning how to use different flours on my own. I wish I had seen this video ten years ago...but glad I found it today.
Grazie!!! Now I fully understand why my taccozze (from Molise) failed miserably the first time I made them… with 00 flour! I repeated with semola and… perfetto! Eva you are now my replacement nonna even though you are younger than me 😂❤
I absolutely loved this episode. “Recipe of the week” is fine and fun, but learning these fundamentals is interesting, and helps us understand why something works or doesn’t quite.
One question: can flours of the same grain be combined to average out to the protein % we want?
Yes! Sometimes Eva has, for instance, done recipes in the past where she mixed AP and Manitoba flour
I worked for Gentiles Bakery for 7 years as a kid making Italian bread and rolls.
Our doughs were 300 pounds each mix.
I’ll give you the ingredients for that and you can do the math to make smaller dough at home.
100 lbs of Kyrol Flour high gluten
100 lbs of All Trump Flour high gluten.
100 lbs of water
5 pounds of yeast.
Salt thrown in by hand at your discretion.
I’ll leave the links to the products we used, our Italian bread was the best when we used these products.
The bottom of all our bread was cornmeal for non stick, we didn’t use flour, that’s French bread.
Where will you leave the links?
Thank you for this great lesson!! Please do more of these teachings with other flours.
Lmao I totally fell for the King Arthur marketing. There’s a bag in my pantry 😂
Flour part 2 yes please.
We call it all-purpose flour in Canada too. In the UK it’s plain flour. I do think our Canadian AP is higher in protein than British plain flour though. A lot of recipes I made over there with plain flour come out a tougher than when I make them in Canada. Love the deep dive! 🥖🥨🍞
So sorry… when you say “I made over there”… is “there” England?
Yeah, we have all purpose flower in the UK. I’d never heard of zero zero flour before watching u guys. I’m a carer to an older Italian guy and been replicating these dishes for him ( and for me too). He approves. So far 😂
No, we do not. We have plain or self raising flour. With all the rest of bread flours, and all the rest of the flours, not all purpose flour, which is very American.
@@catherinequinn9712absolutely, plus we have self raising flour that they do not use in USA. I live in uk too but did live in Italy for quite a few years, I have no problem obtaining 00 flour
Just a note on other protein terminology: High protein flours are sometimes referred to as “strong”, e.g. I’ve seen bakers refer to flours like your Manitoba as “strong Canadian” flour. Low protein flours are often referred to as “cake” flours made from soft wheat as they are preferable for making soft pastries and cakes. Commonly found in Asian baking.
This was such an informative video on flour. I feel so much more educated on this subject now and I owe you a debt of gratitude. You explained it so simply and I just feel I have a much better understanding overall. Thank you so very much. I would love to hear you explain about the other flours. Just love you guys and your channel.
Thank you for this video, Eva and Harper; I learned a lot! I made foccacia for the first time, and the recipe said "all purpose flour". Gee, why didn't this rise so well? Now I know! Since I can't get Caputo Manitoba flour here in Austin, TX, I will try adding a bit of wheat gluten to King Arthur Bread Flour and will report back the results. The bit about using semolina instead of white flour on the pizza peel will save me when I next make pizza; what a great tip! Thanks again for (yet another!) informative RUclips video!
my husband stopped reading Jack London just to listen to Ava speak out that list of pastas. I think I might be getting your cookbook for my birthday. lol.
Oh & yes a show on special flour please
I've been researching flours due to my diabetes impacting and limiting my options of enjoying food without raising my glucose to ridiculous levels. My choice currently is an organic Khorasan or Kamut. It's a grain that's been unaffected by GMO and is the same grain as it was thousands of years ago. The flavor is incredible. I just made a delicious chicken pot pie using Kamut, a blend of lard and butter . It turned out gorgeous and is a very structural but yet flaky and nutty. The nutritional benefits are far greater than most other wheat flours. I notice virtually no inflammation, gut disturbances, or feeling of bloat. It's very beneficial for the gut and development of gut flora and microbiome. So people with wheat sensitivity should try Kamut. It takes a little bit if adjustment as it hydrates differently than standard refined flours. So do your research on how to bake with it. I use unsifted flour, so it contains the bran and germ as well as the endosperm . If a recipe calls for a smoother, u can always sift it. Check it out. Will be trying Einkorn flour next. good info in the vlog ❤❤
This was an awesome video. Thank you. 😊
I know about several types of flour but I really hadn’t learned about the protein content. That’s great information. I use a soft wheat flour to make my buttermilk biscuits and I know that many people don’t think there is a difference until they try them. They are so light and they melt in your mouth. I tried making biscuits when I was young but I had no idea about different flours. I used regular all purpose flour🤷♀️. They were so dense. I threw them away. When I learned about soft red wheat that they use in the south of the United States, it made all the difference. I use White Lilly self-rising for my biscuits and they are drool worthy 😁.
I am so happy to have learned about all the different flours. To see visually the difference was very helpful.
Thank you for teaching us all so much. ❤
In France, where I live, all purpose = "Tout Usage" translated means all usage. And, comes closest to american all purpose. But because flour behaves differently in France, some people mix T45 with T55
Farine de blé complet: Whole wheat flour
Farine blanche: White flour
Farine panifiable: Bread flour
Farine de sarrasin: Buckwheat flour
T45: A white flour with less than 0.50% ash per 5g, often used for pastries and cakes
T55: A hard-wheat white flour with 0.50-0.60% ash per 5g, often used for breadmaking
T65: A high-gluten flour with 0.62-0.65% ash per 5g, often used for baguettes
T80: A light whole wheat flour that is not white or wholemeal
T110: A whole wheat flour that is also spelt flour
T150: A dark wholemeal flour that is ideal for rustic bread
So I wonder, cake flower is very fine and made with soft wheat. White Lily brand flower is also made from soft winter wheat, and their AP is much finer than anyone else's.
Now I know the reason why my Nonna Emilia and Giuseppina were looking down on me while I was making pizza with bread flour (King Arthur lol). I couldn't figure out why it was always so hard to stretch out. they must have been biting their fingers and yelling at me. Thank you for the knowledge! ❤
I have been using Italian flour because it is non GMO. This is easier to digest and we dont become bloated
I have searched RUclips without success again and again trying to find someone that really helps me understand flour. I am so excited to go on adventures with you learning to make breads and pizza! Watching you stretch the dough was a perfect demonstration!
It was only recently that I started to eat pasta that can be cooked al dente and I have been delighted!!! The spaghetti and elbow macaroni I grew up on has two stages hard or mushy!
I learned about how to pick great pasta from one of your other videos. Yummy!
For those of us disinterested in making our own pasta, might I suggest a video on the different common brands of pasta on American super market shelves. Which to buy when pasta is on the Thursday night menu and the family is hungry.
They’ve done this. Please look back.
@ Oh? Thanks. I’ll put that on my Need To Do list.
My goodness, this was an absolute masterclass in flour! Thank you so much.
That was great! I used to work in a small, artisan bakery where we used seven different types of flour for various things and I cannot stress enough how correct y'all are in this video. The choice of flour will make or break your recipe.
I would have liked to see you do segment on using vital wheat gluten to bump up the protein content of a bread or all purpose flour.
We actually discussed it while shooting but it ended up on the cutting room floor as the video was getting really long 😅 It definitely works, there are a lot of calculators you can find online to figure out how much to add in order to reach the right protein content. A friend of ours bought a huge quantity of Costco AP flour and just uses vital wheat gluten to make excellent pizza
@@PastaGrammar Thanks for the reply. I subbed the first minute of the first video I saw of yours. Eva reminds me of my cousins on my mom's side who are all full Italian. So, vital wheat gluten is pricey but you really don't need a lot of it to strengthen a dough so I find it's worth it. I live in Wisconsin & we just don't see flour with the protein content printed on the bag around here, and Manitoba flour is also scarce to really nonexistent. The tip on how they round the numbers on the side of the bag was a revelation. Thanks for another informative video. I love your channel. You keep makin' 'em...I'll keep watchin' 'em.
@@PastaGrammar Costco has an organic flour, called all purpose but it has a relatively high protein. It comes in a white and green bags, two ten pounders for $17.00. It is very good for bread particularly if you have a spiral mixer (thank you Vito). For pizzas it has to be Caputo 00 in my wood oven! Regular US Flour is not good. It is processed with Bromate (outlawed in the rest of the world) and is contaminated with Round Up weedkiller (thank you Monsanto GMO) do not buy it unless it says organic and non GMO. Thanks for all of your videos, I am learning so much. I made cauliflower with anchovies last night, yum.
This was awesome!! Answered a lot of questions I’ve had about my cooking experiences with flours.
Great advice and video! When I started making sourdough bread I always had terrible results at the end (starter was fine etc) until I got some flour from a local mill as I heard about this protein content thing. Presto! That was the issue. :) And yes, please do another one on other types!
Thank God you made this episode. There have been many times I’ve run into questions and issues regarding using the correct flour for the desired outcome. The available information on the internet, RUclips, and AI has not always been comprehensive or reliable. Knowing this video exists will bring me peace of mind because I can refer back to it when I need to. Thank you!
This is spectacular! Flour has been the most confusing for me. I’ll need to watch this several times and take notes ❣️
Wow...this explanation really opened my eyes.. my grandmother and mom taught me the process of making the pastas, but we never spoke of the flour...I can't wait to utilize this information.. THANK YOU.
I'm going to make a make an information sheet about each type.. I absolutely see this solving several issues I've had..
In a normal German supermarket you get a variety of wheat, rye and spelt flours but I usually buy my flour at a local mill. As others have written, the German types indicate the residue after burning, thus the more integral the higher the number.
Right now I have in my pantry wheat 405 ("all purpose", fine baking), 550 (bread flour), whole grain (omitting from the row the 1050, quite dark and rustic), two different spelt varieties (lighter and darker) and a light wheat flour which is more coarsely ground (Weizendunst or doppelgriffiges Mehl) for pasta, spätzle or to dust your workplace which absorbs the liquid more slowly. I make everything from cookies, cakes, pizza crust, béchamel sauce, light and rustic breads with these flours.
Excellent review of flours. Have you tried adding vital wheat gluten flour to a lower protein flour to bump it up? Are the results similar to starting with a dedicated high gluten flour?
Yes! It totally works, and can be a good option
When I make pizza I use King Arthur bread flour and then add a teaspoon or two to the flour to increase the workability. I get gluten flour online. Works for me.
Wow. I learned so much from you two. In the US, I always thought King Arthur was the best flour. I’ve even purchased and used their pizza flour. I now live part time in Spain and starting to cook locally. I’ve been making bread, focaccia and cookies using harina. I’ve also made pizza dough using store bought pizza flour. Learning from you I will now examine more closely the contents of the flour from the store. Thank you both for the education. Great job. Will be looking for more from you two.
Love this kind of content! Teaching others what kinds of flour are good for different dishes. I myself always keep vital wheat gluten flour on hand. It's 70%-80% protein. I use vital wheat when all I have is king Arthur all purpose flour when making pizza dough. There's alot of protein calculators helping you to make proper corrections to dough. You should talk about vital gluten for people that can not find let's say 15% protein flour. Thanks again for all you do!!!
This explains it! I made pita yesterday and I figured I would try using bread flour rather than all-purpose. It was soooo elastic!! I had a terrible time getting it to roll out! I figured it was because of the flour, but thus confirms it. You guys are the BEST!!!!! ❤❤❤
Something that would be good information to have is what happens when you try bake at altitude, heard that because of the oxygen difference things do cook a different times. Awesome content guys 🎉
I just want you both to know that Roy and I learned so much about flour in this video, especially as it pertains to making Italian pastas, pizzas and just regular baked goods. I now understand the different types of flours and especially their names. I literally wrote 4 pages of notes in my steno book so I can reference the info in my next pasta or pizza making project. You two are amazing. Grazie molto, Christine ❤❤
loved this segment. so informative. I live in Australia and we say plain flour or self raising flour. for cakes and biscuits(cookies). I do make a lot of bread and mill grains on demand for baking. I do buy specific flours for pizza though. Thanks so much.
im using organic spelt flour for pizza and is sooo deam goood
You give out a lot of good information, no matter how old if you like to cook there's always time to learn Grazie Eva and Harper.❤
Thanks for this flour. I'd love to see a video on other types of flours. The Italian traditions in my family were broken when my grandmother refused to let my mother in the kitchen as a child. So the chemistry of different flours is something that was never passed on for me to pick up. I am definitely one of those people raised using all-purpose flour for everything.
I only use King Arthur flour. Bread for baking, AP for everything else. Incredible consistency.
Yes please regarding different flours.
King Arthur All Purpose has the most protein of the AP flours in US grocers. That AP pizza dough looked like it hadn't had enough kneading. You can also get vital wheat gluten and add it to flour to increase it's protein content. Also, higher protein flours are available in rather large sizes for restaurants that have higher protein contents in the 14% range such as KA Sir Lancelot, General Mills All Trumps, a couple Pillsbury types, and a couple ADM types that go to 14.7% protein which is 28.99 for a 50 pound bag.
This answered SO MANY questions I didn't even realize I had. THANK YOUI!!!!!
Lots of great tips on flour I never knew. Thanks!
In Australia All Purpose is “Plain” flour. We also have “Self Raising” flour that includes baking powder
Same as uk and ireland
I'm over here taking notes on my phone lol I definitely think you should do a more on depth video on all kinds of flour. Make a tier chart maybe of which flour is best for what and what flour that maybe financially frugal but is still good.
Awesome explanations.
I mill my own duram wheat to make pasta in my Phillips pasta machine, but we like adding an egg with the water.
I’m glad to know 00 flour is soft wheat. I have soft wheat berries and am eager to give it try, and see how it compares to the imported 00 flour I order for Pappardelle pasta.
Love your videos. Wish I’d seen this one before we bought a house in Southern Italy! It took me forever to bake without flopping the recipe. Thank you!
This is fantastic! I really appreciate getting to learn more deeply about an ingredient or kind of ingredient, or technique, or equipment, or what have you. I'm not usually a big fan of pasta (gasp!), so I don't usually make the recipes in these videos and mostly use them to learn about Italian food. This flour video is particularly useful, though, and maybe it will motivate me to actually make some pasta!
Geez! Based on your glowing skin and insanely awesome hair health...you two are eating properly. I will listen to every tip you have to offer. It's working 4 u!
So informative! Thank you for your expertise!! The Manatoba flour is so stretchy. Would be wonderful for Slovenian Potica
This is so incredibly valuable, thank you! I learned a few years ago that my digestion prefers wheat not grown in North America, so I started making a few things with Caputo chef’s 00 flour here and there. After 6 months or so of trying to decide if a recipe was worth pulling out the prized Caputo, I decided to go all in, and I buy it by the case and just use it as my AP flour for everything. It works SO WELL, and it has a markedly better flavor than KAF. Especially sourdough - I am one of the pandemic-born sourdough kids, and my loaves all got such a huge boost when I decided to leave American flour behind. I even use it in enriched doughs, but because it’s not such a high protein content as Manitoba, it definitely takes a stress-inducingly longer time to rise. So far, that’s been its only drawback. I’ve been hesitant to buy Manitoba because I’m guessing the wheat still comes from Canada, but on my next Italy trip, in April, I’ll definitely be looking around for some high protein options! (I’ve also got Molini del Ponte semola on my shopping list and seeing it on your counter makes me think I’m on the right track!)
This was very interesting, a lot of work was put into this video, thank you both!! I’ll go back and watch it again.
Yes, do the flour show!
So educational! Thanks for taking the time to explain, even though you were just able to cover two types of wheat flour. I would LOVE to learn more about different grain flours.
Wood fired pizza cook here: yup, semolina is absolutely the best bench flour for high-heat ovens and for dusting the board with. Traditional wheat flour always just burned super fast on the bottom and added a really weird tangy taste
I would appreciate the video on other types of flours personally because I've been very curious about this exact issue lately because I've been wanting to get into baking from scratch and this has been very informative for me.
THIS was a great session on flours and proteins, thank you so much!
Since 2000 I have used ONLY flour from Italy and France. It used to be much more expensive, but it is worth it!! I use 00 Flour and T55 flour most often. I also bought a grain mill, and bought imported “organic” soft and hard wheat berries from those two countries, also grano dura berries. 😊
Aussie here and we have have 'plain flour' which is the equivalent of all purpose flour. It's very easy to find 00 flour at the supermarket, and more and more are stocking other specialty flours too.
UK here. We have plain and self raising flour as “normal flours”. We also have strong flour (for bread) and 00 flour easily available with multiple brands. Then there’s “specialty” flours, wholewheat, spelt,durum, rye etc. those you have to look for.
I am a native Argentinian, and we have the same types of flour than in Italy: 0, 00, 000, we don't have all purpose flour. When I make pasta I use Semolina as well, it makes such a difference.
Thank you Harper and Eva for explaining the cause of disappointments when using flour in the kitchen. I had no idea, but explains why my baba was a boo boo. All-purpose does NOT mean use for any purpose. ::Slapping forehead after properly being schooled on the correct flour to use:: THANK YOU ❤ (Yes, please, more on different kinds of flour!)
Thank you so much for this, I never thought about different types of flours before
We made the Farinata with the chickpea flour and it was delicious. We love to hear about other flours and other things we can use chickpea flour for. We did try using chickpea flour as a thickener for a beef tip sauce and it seemed to work fine with no unusual flavors.
Grazie mille for this fabulously informative vid on a choice that affects the basics of cooking. So glad you're doing these videos Harper. & Eva prepared to share all the fantastic, traditional Italian dishes e recipes. Love your work! 👏😋💐 And love your hair Eva. Planning to buy property in bella Italia. Tutto il meglio 😊