After we had our basic bread making class, we had a lesson on different types of flour.
As a demonstration, our teacher, Susan Reed, showed us two loaves of basic white bread. One loaf was made with King Arthur Flour All-Purpose Flour, and the other was made with "Budget Brand" all-purpose flour.
|Can you see the difference? The bread made with King Arthur had a nicer color, as well as just having a better texture.|
|Anatomy of wheat|
|Red wheat berries versus white wheat berries|
|I think you can tell which flour is bleached...|
We did a flour test with the King Arthur Flour all-purpose flour versus the store brand all-purpose flour. The difference was very noticeable. It's a simple test that you could do yourself. Simply mix 4 oz (by weight) of flour with 4 oz (by weight) of water. Mix them together and notice how different they are.
|Left to right: Budget brand all purpose, KAF all-purpose, KAF high protein Sir Lancelot flour, KAF Premium whole wheat|
Susan also had muffins made from the same exact recipe with different flours. This demonstrated the reasons for modifying recipes according to what flour you are using. There was a wild variation in the muffins.
|This one was my favorite..|
|The gluten free one tasted like sand. Adaptations would be necessary to make this anything I'd want to eat. (Luckily, KAF has some great recipes made for their gluten-free flour blend!)|
King Arthur Flour also makes some European flours, which are classified according to ash content, indicating the degree of milling. This difference in flours is a reason that recipes you may have from Europe might come out differently than expected with standard American flours. You learn something new every day, especially at King Arthur!
After our flour education, we had a truly amazing opportunity... check that out in the upcoming Part 4!