There is the standard all-purpose flour, bread flour, pastry flour, cake flour and whole-wheat flour. Some recipes will call for a specific type of flour but it is best not to interchange one type of flour for another because it can change the outcome of the bread, cake, etc. If a recipe calls for bread flour it is because the dough needs a higher protein content, which bread flour has. Cake flours also has higher protein content but a finer texture, which allows producing a light and airy cake that is also stable enough to stand.
Flour Tortillas | 18 ounces All Purpose flour 1 teaspoon salt 2/3 cup lard or vegetable shortening 1 cup cool water Combine the flour and salt in a large bowl. Work the lard or shortening into the flour until the texture is somewhat like sand. Then stir in the water and combine until the dough just comes together (it will be a little sticky). Sprinkle the extra flour onto a clean counter surface and knead the dough until it’s no longer sticky. Cover and allow to sit at room temperature for one hour. Once the dough has rested divide it into ping pong or golf ball sized balls, to roll them out use either a floured rolling pin or you can press the balls of dough between 2 plates lined with plastic wrap. Don’t worry if they’re not exactly the same size. Use a griddle heated to 375 degrees or a saute pan on the stove heated over low to medium-low heat. Cook the tortillas until they are lightly browned and begin to bubble, then flip to brown on the other side, about 2-3 minutes on each side depending on how hot your pan is. Makes about 16 medium sized tortillas. /// Steak Fajitas | 1 large bell pepper, any color; sliced 1 large onion; sliced 2 thin cut sirloin steaks, or 1 pound Fajita seasoning, use your favorite store bought mix or your own home blend Heat the pan over high heat and add a few tablespoons of oil. Season the steaks with salt, pepper and some fajita seasoning. When the oil is hot add the steaks to the pan and sear to the desired temperature (I prefer medium-rare or medium). When they’re done, remove them from the pan and cover with aluminum foil to rest while you sauté the vegetables. Sauté the pepper and onion until tender and sprinkle with more fajita seasoning. To serve, slice the steaks thin and against the grain and return to the pan with the vegetables. Serve right out of the pan or serve on a platter for a nicer presentation. Serve with lime wedges, cheese, sour cream, chopped lettuce and tomatoes. PHOTO: David Demic
Some recipes, like a baguette for example, can use either bread or all-purpose flours because the main goal of this type of bread is gluten development. Baguettes are chewy with a thick, crunchy crust and large air pockets; much different from a soft dinner roll with a thin crust and soft, dense crumb texture.
Then there are pies and pastries. These doughs usually have a high fat content because of butter or shortening which is the source of their leavening. When you incorporate butter into flour and then form the dough with water you then have little bits of butter throughout the dough, when the heat of the oven heats the water molecules in the butter it turns them to steam which is what creates the rise.
Different kinds of flour also mean different flavors. Whole-wheat flour makes whole-wheat bread or it can be used in addition to white flour to add nutrients and fiber to chocolate chip cookies. There is also rye flour, spelt flour, barley flour and wheat berry flour which all make excellent breads, just make sure to follow the recipe precisely as these flours are different from the standard wheat flours.
If one feels really adventurous, they can try making their own sourdough starter at home or a friend has some already, ask them if they would be willing to part with some of theirs.
Before yeast came in a jar at the store this is how you kept natural yeasts around for baking. A sourdough starter is also incredibly versatile – one is not limited to a single loaf of sourdough bread, sourdough pancakes, muffins, sourdough biscuits or just add different flavors to that loaf before you stow it in the oven. Cinnamon and raisins are welcome additions to a loaf of sourdough, or add multi-grains or flaxseed for an extra boost of nutrients.
Making bread at home can feel like a daunting task, but try and have fun with it. What’s the worst that can happen? Your dough doesn’t rise or you accidentally kill your sourdough starter because you forgot to feed it? That’s okay! Make a few mistakes, it’s just bread, not a life or death scenario.
