Thank you to Holzkern for sponsoring this video! Click on our link http://www.holzkern.com/PG and use our code PASTA15 at checkout to save 15% on your Valentine’s Day purchases site-wide for a limited time only!
Every now and then, we receive an email or message from someone who is trying to troubleshoot a recipe that isn’t behaving the way they were expecting. Nine times out of ten, the problem all comes down to one culprit: flour.
Not all wheat flour is the same, but it can be tricky to make sense of all the different options and types. What the heck is 00 flour? Is it the same as all-purpose? Bread four, semolina flour, Manitoba flour, oh my!
In today’s video, we’re covering just about everything a home cook needs to know about flour, including how to avoid some sneaky marketing tactics that are meant to steal your money.
If you enjoy this video, please give it a like and subscribe to the channel!
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FOCACCIA DI RECCO RECIPE – https://www.pastagrammar.com/post/focaccia-di-recco-recipe-italian-cheese-stuffed-focaccia
Neapolitan Pizza Flour – https://amzn.to/4gutIHS
Manitoba Flour – https://amzn.to/3EmatCP
Semolina Flour – https://amzn.to/3WBps1N
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00:00 – Flour 101
01:22 – 00 vs. All-Purpose Flour
07:02 – What Is Semolina Flour?
13:48 – Why Flour Protein Content MATTERS
18:25 – Super High Protein Flour
22:24 – All-Purpose vs. High Protein Flour
26:13 – Exotic Flour
26:41 – Pasta Grammarian in Action
#flour #pizzaflour #cooking
“Everything Home Cooks NEED to Know About Flour” üzerine 46 yorum
Thank you to Holzkern for sponsoring this video! Click on our link http://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!
Doesn’t semolina flour come in different grades too? (00, 0, 1 etc)
Double milled equates to 00??
In Ireland we have we have several types of flour for various baked goods, sauces and gravies.
Cream Plain Flour
This is the standard flour used for cooking and baking. It is ideal for making soda breads, cakes, pastry, biscuits, pancakes, gravy and sauces.
Self-Raising Flour
This is a plain flour with added raising agents. It is suitable for sponges, scones and tea breads.
Wholemeal Flour
Principally used for traditional Soda Bread, it’s also known as ‘Brown Flour.’
Wheatmeal Flour
This is a mixture of white flour and wheat bran. As it is less coarse than wholemeal it has the advantage of giving baked items greater volume. Primarily used for soda breads and health breads.
Strong Flour
Normally used for yeast baking, this flour is milled from hard wheats, so it is higher in gluten. This is the flour used for bread machines and can also be used for rich fruit cakes and pastry.
Love you two!!!!!!❤️❤️❤️❤️❤️
King Arthur Flour changed their logo from a european knight to the current logo. I don't appreciate my culture being erased so I'll never buy their flour again.
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
Harper, King Arthur is a Vermont Company. As in Most of New England (as you should know growing up in Maine), we use mostly a Greek Style pizza, not an Italian style. The greek Dough is much softer than the italian style. So it is possible that King Arthur Flour is basing their "Pizza Flour" off greek style pizza and not italian style pizza.
ha ha! I recently used that King Arthur Pizza flour and though the taste was good (because of the recipe used and long cold fermentation) it was a weak dough, couldn't even be kneaded into a strong dough, definitely could not be stretched. Had to press it out on parchment. Now I know why. Grazie! But getting manitoba flour here in Hawai'i is prohibitively expensive (delivery). I was about to order some high protein flour and other items from breadtopia and the shipping was as much as the products so i cancelled the order. Oh well, the price for living in Hawai'i. Thanks for a very educational video.
ooh ooh talk about spelt flour!
A great video topic, thanks so much!!
Sexy women n a very sexy voice mmm very nice
That was very interesting … I learned a lot ! Now I know why bread flour makes better pizza dough ! Thanks for telling the truths about pizza flour ! I would have tried it .
Ok, I have a bone to pick…remember when y’all recommended Callipo tuna? So, of course, I had to try it and Amazon sells the jars so I got 6 jars of tuna for $65. And I shared with my husband. Now you’ve gone and created a tuna addiction in our household. We absolutely LOVE this tuna and can’t live without it. So anyone have any ideas where we can get it where it doesn’t break the bank? Because, like I said, we’re certified Callipo tuna addicts now and when we run out we’re jonesing for it. 😂 Darn your delicious Italian tuna. Why’s it gotta be so good?!?
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, YouTube, 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!
What is the difference from wheat flour and rice flour?
Thanks for a great educational video on flour. Please do more different types of flours. Also I may've missed it, but I'd be so grateful if Ava could show us how to make Peschi Dolci cookies ☺
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!
Yes please for alternative flours episode
Australian flour is typically separated to "Plain" (all purpose), and "self raising" which just has mixed in baking powder and stuff, for cakes. Idk the US equivalent.
Great video! I really appreciate this very useful information. I’ve fallen victim to the “00 Pizza flour” and was disappointed. I’m so glad I now know better. I’ll be on the lookout for higher protein options like the Manitoba flour. Thanks
Thank you…..this is helpful. I was, however, hoping you'd put "seitan" – wheat gluten – on the scale with 00 /all-purpose / semolina flours.
Can gluten be added to flour to raise the protein level?
Which flour Eva use for focaccia and bread she makes
Good video on flour but waaayyy too many ads.
When i want to make a more elastic dough, i add vital wheat gluten. Works very well.
Very interesting. Thanks kids and congrats on becoming a citizen
Japan – We have strong flour (high protein for bread) and Weak flour (low protein for deserts). According to Mr. Google All purpose flour is somewhere in between.
Now i understand why i cant get a good pizza crust. I keep changing the percentage of ingredients but always use the same flour…Anna tippo 00. The bag doesn't list a protein percentage.
So….when a supplier is beating up a competitor to gain market share, it makes me wonder why…. What’s wrong with your product? Are you trying to introduce a high priced product and justify it by beating up the competition? That’s just bad form….
Ireland has No AP flour…..
We have plain flour / cream flour….. Self raising flour and strong flour as the main 3 💚🇮🇪💚🇮🇪💚🇮🇪💚🇮🇪
In Canada we have all purpose too and/but this flour here is higher in protein than in the United States. So that can screw up recipes too.
Flour and water is glue…..
Sunrise Flour Mill, uses organic heritage grain and they use a single pass, high velocity impact mill, instead of grinding the grain, the mill shatters it into very minute particles, a technology that produces a super-fine and fluffy flour. My family that has gluten intolerance (not celiac) can eat this flour.
very interesting video. I can't eat gluten, so I would appreciate a video on other types of flours very much.
Actually the most popular brand of all purpose flour is great value
I feel like we're all low IQ but why laugh every time you explain what is obvious to you?
Fantastic flour video. I'd appreciate your opinion on which flour/protein content to use for doughs using hot water eg when making dumplings. I am also interested in using buckwheat flour recipes and the almond biscuits. Australian flour does't have the protein content on the label only on the nutritional label. Now there is a finally Italian semolina flour. I find the Australia labelled "bread" flour very bland tasting and the bread goes stale very quickly and has little body. For a sourdough with depth of flavour I would purchase a French flour here. It's fantastic but doo expensive. I will troll the shops for an Italian alternative. Thank you for the video.
Egg fresh pasta?? Even Harper is saying it weird. "Fresh egg pasta."
In defense of KAF's 00 Flour, I have used it specifically for making the KAF Scaccia recipe. I'm sure you know scaccia, but for readers unfamiliar, it requires a dough that can be rolled out initially into a very thin 18 inch by 24 inch rectangle. Their recipe is ~66% hydration, so it's up there. Plus, it requires some decent gluten formation to create that initial 18×24 rectangle without tearing apart. I've made it several times, and it always turns out great. I know, I know…Scaccia is NOT a Neapolitan Pizza. I'm sure your point holds for that application. I am just pointing out that KAF's 00 flour, even at 11.5% protein content, can take at least up to 66% hydration. The KAF 00 Flour may not be ideal to substitute into any old recipe, but I would be confident using it in any recipe developed by the KAF team.
Your mom has an interesting accent.
How old was she when she had you?? like 19?
Liked your video. King Arthur flour is a combination of hard wheat and soft wheat, which is why they call it all purpose, to make things like bread and pies. If 00 flour is just soft wheat then these two flours are not the same. As you know soft wheat flour does not have much gluten making it a good flour for things that rise with just baking soda or baking powder. Yeast products need a harder flour.
I too bought a bag of the 00 King Arthur pizza dough. Shame on them. Deceiving.
I grind all my grains for bread, but the family still likes regular white flour for pies.
Do you grind any of your grains? If you do please share some recipes.
Thanks for all information, but most important thing is that wheat or any grains you are buying is organic and if it is not than make sure that it is not treated by Glyphosate, which causes gluten issues in our digestive system.
Yes- please do another episode with other types of flours! Very informative!
Please help clarify. I've traveled to Italy many times and love pasta. I have heard that "all pasta from Italy is organic and non GMO" …..Italy OUTLAWED GMO wheat. Is this true? I only buy Italian pasta in the U.S. and only eat out in an " Italian Restaurant" that only uses pasta from Italy ( I ask what kind of pasta they use) I recently ate in an "authentic Italian Restaurant" & asked what kind of pasta they use and they said "Barrilla." I also heard that Barrilla imports their flour from the U.S !! What do you know about this?
Most of the wheat in the US has been grown in northern states. It is winter wheat. It has a high gluten content which is great for loaves of bread. The south originally could only grow spring wheat which has low gluten. It was perfect for cakes and quick breads like biscuits. It is why the south made better cake and biscuits. Although it is no longer made in the south, White Lily is lower gluten and milled more. It is more like cake flour. I'd be interested for you to try and compare White Lily to 00 flour.
THIS was a great session on flours and proteins, thank you so much!
Pls tell the Italian lady that her English sucks big time and can tell as authentic Italian she must be a peasant from small town! CHICCA FAI CAGARE IN INGLESE PLS NON LO PARLA’ PIÙ!