Ap Flour Chocolate CakeWhat is All Purpose flour Theres no reason not to. Youre welcome to keep on laughing if you like, though. No accounting for some folks sense of humour. Whatever, I dont know where you got your idea that all Oz plain flours come with a fallacious 1. Perhaps youre going on a data base of two flour brands, or something Let me ask you directly on what basis do youa make your 1. Oz flour packets are massively inaccurateIve never come across either contention until now, and neither equate with my experience baking with multiple brands of flour around 8 spring immediately to mind. Genuinely curious to know where these claims of yours derive from. As a born and bread Aussie, I would dismiss that shell be right stuff as dated myth. Aussie lifesaver stereotype and the notion of meat pies and tomato sauce being the hallmark of the national cuisine. Times are a changin and have changed Stereotypes persist, but the reality makes a mockery of them almost always the case with stereotypes, which are reductive and simplistic categorisations at best that dumb down public perception, and often function to reinforce prejudice. In fact, IMO, this place is ridiculously OVERregulated these days pity that didnt extend to some of the things that actually matter, though like mandatory labelling of GM content on all food products. Since companies are legally obligated to put ingredients and nutrition breakdowns on food labels, I see no reason why protein content on flour should be wildly inaccurate, as you claim. As Mr Frost points out above, measures like these are rounded off, and therefore not scientifically accurate to several decimal places, but I am bemused by your assertion that Aust label measures are loose approximations. What is All Purpose flour ap flour is much softer less gluten than it is in the north, and certainly not as strong as in Canada climate. Should I use dark brown sugar or light brown sugar when a recipe calls for brown sugar You can use either, or opt for the middle ground of golden brown sugar. Huh you think as you read the ingredient list in a new recipe. You know how to cook and you know how to read a recipe and follow directions. But occasionally, you. If all you have is AP flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of AP flour. Likewise, you can bump up a flours protein content and its gluten potential by adding a few tablespoons of vital wheat gluten. No looser than anywhere else, surely The organic flour from Woolies with the high protein content I referred to behaves like high protein flour absorbs more water, produces stronger structured crumb. Its weird for a plain flour to have such high protein content, but there ya go. There are stranger things twixt heaven and earth. As, I believe, is the case in the UK and the States, ash mass is not included as a standard measure in the flour packet labelling here, so cant address that query. Why do you think yourself clever in avoiding Australian flours from now on It seems you are suggesting Oz flours are not up to producing high quality breads. Chili Mac And Cheese. Globally acclaimed bakers like D. Chirico in St Kilda, Melbourne would not agree, and neither would acknowledged sourdough expert and artisan bread pioneer John Downes. Ap Flour CaloriesOn a personal level, Im certainly very happy with the eating quality of the artisan breads Im making using local organic flours and having spent a year in Germany getting to know what quality bread is all about, and 2. I discovered what was possible as a home baker of SD bread, my knowledge and taste in bread is not unsophisticated. Perhaps you need to try, say, Eden Valley biodynamic orgainc flours, or Laucke, or Kiala, to name a few. Have you seen the gorgeous breads Brisbane based Shiao Ping turns out You might also find it instructive to revisit her conclusions on how the expensive T5. France compared with her usual local brands. Editor Bread flour has more protein content than allpurpose, which helps with gluten development. Some recipes call for it when an especially chewy and elastic. Whats the Difference Between AP Flour and All Purpose FlourHuh you think as you read the ingredient list in a new recipe. You know how to cook and you know how to read a recipe and follow directions. But occasionally, you can find a puzzling or unfamiliar ingredient. Sometimes it doesnt matter much. Other times, its the difference between a cake that feels like a brick and a cake thats fluffy. Bread-Flour-5-900x600.jpg' alt='Ap Flour Pizza Dough' title='Ap Flour Pizza Dough' />In this case, AP flour and All Purpose flour are the same thing. Its the most commonly requested and used flour for the reason stated in its name. All purpose is designed to be used in a wide range of recipes written for home cooks who do not have the kind of high intensity mixers or the expertise necessary to use the specialized flours made for commercial bakeries, according to Cooks Illustrated All Purpose Flour Taste Test. King Arthur Unbleached Enriched All Purpose Flour and Pillsbury Unbleached Enriched All Purpose Flour are two top rated brands. Flour in general is finely ground and sifted meal of any edible grain. This is about to get science y Wheat is the main grain hard red winter wheat 1. High protein flours are best for yeasted products and other baked goods that need a lot of structural support. The higher the protein level in a flour, the greater the potential for the formation of gluten, which creates an elastic network. Gluten sheets can move with the gas that yeast produces, but not let that gas escape. So the product wont flatten. Lower protein flour is best for quick, chemically leavened goods that use baking soda and baking powder. Too much gluten can overpower quick leaveners and the whole thing can deflate. All grain is either ground by steel or stone. Steel ground flour, the most common, is crushed with huge, high speed steel rollers or hammers, creating a heat so intense that the wheat germ is stripped away, including valuable vitamins and enzymes. Stone ground flour is usually found in natural food grocery stores. Two moving stones crush the grain without generating much heat so it retains the nutrients. Technically, all flour is bleached by the natural process of the wheats pigment oxidizing after three months from yellowish to a whiter hue. These days, most all purpose flours undergo a totally safe benzoyl peroxide or chlorine gas bleaching process to expedite the whitening of the flour. You can use bleached or unbleached flour interchangeably. Flour texture can range from course to soft and powdery, depending on the bolting sifting. All purpose flour is a fine textured flour milled from the inner part of the wheat kernel and contains neither the germ the sprout nor the bran outer coating. U. S. law requires that all flours without the wheat germ have riboflavin, niacin, iron, and thiamin added. The labels call this enriched. So if youre going to stock your pantry with only one kind of flour, it should be all purpose flour. Cake flour, bread flour, whole wheat flour, pastry flour, self rising flour, and instant flour are all different things and shouldnt be used interchangeably with all purpose flour. And were not even getting started on all the flours that use grains other than wheat. Bake something now that youve learned more than you ever thought youd want to know about all purpose flour. Here are a few great ideas 1. Buttermilk Biscuits and Sausage Cream Gravy. Chowhound. Go country for a weekend breakfast and make this decadent meal that really sticks to your bones and satisfies your soul. OK, maybe not your soul, but it creamy, meaty and did you read the part about biscuitsGet our Buttermilk Biscuits and Sausage Cream Gravy recipe. Easy Carrot Cake with Cream Cheese Icing. Chowhound. Layer cakes are impressive and look wonderful, but they taste the same as a single layer, or sheet, cake. Want a cake but no messing with layersThis is more than just any cake. Its the carrot cake you crave moist, with orange confetti all throughout and the rich, creamy cheese frosting on top that completes the dessert. Or some say walnuts on top finishes it off. You decide. Get our Easy Carrot Cake with Cream Cheese Icing recipe. Strawberry Shortcake Muffins. Chowhound. Sour cream contributes a tang and moistness that awakes these little cups of shortcake punctuated with sweet ruby gems. Finish it off with freshly whipped, slightly sweetened cream on top and a sliced strawberry in the center of the cloud. Get our Strawberry Shortcake Muffins recipe. Savory Cheddar Waffles. Chowhound. You know how chicken and waffles is a thing lately Make your own, but try this version to one up the trend. Theyre a perfect dinner waffle. Make sure to get some good Irish cheddar for this. Oh, and youll need a Belgium waffle maker. Get our Savory Cheddar Waffles recipe. Butterscotch Pecan Blondies. Chowhound. Cookie bars are under rated. Well, at least by other people. We here at Chowhound rate them highly. Especially these blondies made with browned butter and toasty pecans. So soft and chewy. Get our Butterscotch Pecan Blondies recipe.