I appreciate your sharing this. It’s definitely helpful information. I must point out that your bread flour recipe is incorrect. It’s the same as your cake flour. For bread flour you need to replace i teaspoon of all purpose flour with 1 teaspoon of vital wheat gluten. What Is Bread Flour? Bread flour is a type of white flour milled from hard red spring wheat grains. At 13 to 16.5 percent protein by weight, bread flour has a higher protein content than any other type of flour. (For comparison, all-purpose flour contains 9 to 13.5 percent protein, pastry flour contains 9 to 11 percent protein, and cake flour has a protein content of just 8 to 9 percent.) Protein content is important when it comes to baking bread, because more protein equals more gluten, and more gluten means more elasticity in the dough and a higher-rising loaves of bread. I hope this helps.
Nice video just thought I would mention there are 16 TB of flour to a cup of flour. So basically the cake flour is the same as the bread flour which you took 2 TB out before adding cornstarch. So they are both 14 TB floor plus 2TB cornstarch. That way I could use one container for both as I don’t have a lot of counter space. Love your videos
@@gaylebranger902 Right. Her "bread flour" is the same thing as her cake flour. Bread flour has more gluten than all-purpose flour, and her mixture, since it has cornstarch, which has no gluten, has LESS gluten than all-purpose flour. I won't be watching any more of her videos. Also, how many times does she think we need to be told that what we are doing is making bread flour, cake flour, and self-rising flour from all-purpose flour? She spent 1 minute and 46 seconds at the beginning telling us that over and over, then repeated it a few times for each kind of flour. We already knew what she was making from the title of the video.
This was so interesting and educational for me. Thank you. I have always used all purpose because I was afraid of all purpose for most things. Now I’m ready to try all the things you just mentioned
My counter top flour canister holds 2#. I weigh my flour into brown paper lunch bags that I've labeled with date, weight and contents. I fold over the top, then vacuum seal. I can then recycle the paper bags and reuse the vacuum seal bag.
I find this to be very helpful, wish I would have known this a long time ago. I recently started learning to make everything from scratch and as I looked in my cupboard I saw three kinds of flour. Now I only have to buy all purpose, and wheat,😂.
Do you have an air fryer? I could tell you about an easy potato trick I learned myself. Comes out tasting like tater wedges and is super easy 1. Set air fryer to 420, let it preheat. 2. Wash the potatoes, literally however many you want. I've only done this with russet, but I'm certain it'll work for other types too. 3. Peel them if you want, but I personally like leaving the peel on since the peel crisps up nicely and adds a bit more crunch! Either way, remove the eyes. 4. Cut the potatoes literally however you want. I've done French-fry sized chunks, spirals, diced - it truly is personal preference. It's very hard to mess this up. Just be aware that the smaller the pieces, the less time needed to cook them, and vise versa. 5. (optional) Soak the cut potatoes in cold water for 10-30 minutes, then pat dry. This helps to get your potatoes super crisp, but it's not a problem if you skip this step since it'll still taste good. 6. Place potatoes in a bowl and then toss them around in just enough oil to coat them. I prefer olive oil/EVOO, but feel free to just use what you got on hand. 7. Once they're coated (lightly) with oil, throw in your seasonings and toss again. The oil will help your seasonings stick and will also be a huge factor in crisping the potatoes. You can use any seasonings you like! 8. Put them in a single layer on your air fryer basket. Assuming you have a full basket, let the potatoes cook for around 8 minutes, jostling them around halfway through, then check them. From there, just check and jostle every few minutes until they're as crisp as you prefer, and they're done! They come out tasting a lot like a tater wedge imo!
As many have pointed out, adding corn starch to ap flour gives you cake flour. It seems that she made a mistake when she edited this video. She showed the cake flour twice and never showed how to make bread flour. As most of us that are regular bread bakers know, King Arthur makes the best flour for us to use. It's nearly organic, and isn't processed like most national flour brands. I've been using King Arthur flour for over 40 years. At any rate, in order to get bread flour from ap flour, Wikipedia states "The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml)" of all-purpose flour. Wiki also says that you should add the vital wheat gluten to your flour before you start mixing your bread.
By adding cornstarch to AP for bread flour you are actually decreasing the protein content of the flour which is counter productive to the gluten content….if you had said add pea protein isolate to the flour I could see the logic…bread flour must have a higher content of protein to develop the gluten structure necessary for hefty breads.( vital wheat gluten would probably be the beast to increase the protein). One cup of flour is 16 tb … by adding the cornstarch to 14 tb of AP you have actually just made more cake flour.. the decrease in protein is what makes cake flour rise with less gluten production and a more tender crumb. While AP flour is perfectly fine for most very fluffy breads and rolls, a serious boule needs the extra structure built from a higher protein flour.
Oh thank you! I've had a recipe calling for bread flour but I didn't wanna buy a whole thing if it just for one recipe! This will help a ton. I've always loved the cake flour trick. I've even used it to make a really good scratch angel food cake!
@@gaylebranger902 oh... So I'd have to buy something new I'd barely use then, unfortunate! Unless there's a bunch of other stuff wheat gluten is good in?
@@SpecialInterestShow you can certainly bake bread with all purpose flour. The additional gluten just makes for a higher rise. The only ingredients required for bread are flour, water, salt and yeast. Please don’t feel you have to add all the “extras” some recipes call for to make a good loaf of bread.
what is the difference between cake flour and bread flour. It looks like the same process for both. Thank you for this. I always wondered what bread flour was.
I've not heard of cornstarch added for bread flour before. All-purpose flour comes from hard winter wheat, and bread flour comes from hard spring wheat and has more protein in it which is what makes for high rising, fluffy breads. Another way to do it is to remove 1 1/2 teaspoons of the AP flour, replace with same amount of vital wheat gluten and whisk together.
The recipe for bread and cake flour is exactly the same! 16 tablespoons equals 1 cup, remove 2 tablespoons flour and add 2 tablespoons corn starch that is the same as starting with 14 tablespoons flour the adding 2 tablespoons corn starch.
Thanks for posting this! Store bought bread products are full of bad preservatives etc It costs too much for artesan bread and rolls ! Im making my ownIts healthier and tastes better !,
DO NOT USE HER "BREAD FLOUR" FOR MAKING BREAD. It is the same as her cake flour (since 1 cup minus 2 Tbl is the same as 14 Tbl, but I don't think she knows that), and won't rise properly, since it has less gluten than all-purpose flour.
I am sorry you have mixed up your recipes. You are making cake flour not bread flour. Cornstarch has no gluten therefore you weaken the flour by adding it. Bread flour has up to 11% gluten therefore you need to increase the gluten in all purpose flour which has a gluten content of up to 9%. In continuing to listen you have just repeated the two recipes!!!
I appreciate your sharing this. It’s definitely helpful information. I must point out that your bread flour recipe is incorrect. It’s the same as your cake flour. For bread flour you need to replace i teaspoon of all purpose flour with 1 teaspoon of vital wheat gluten.
What Is Bread Flour?
Bread flour is a type of white flour milled from hard red spring wheat grains. At 13 to 16.5 percent protein by weight, bread flour has a higher protein content than any other type of flour. (For comparison, all-purpose flour contains 9 to 13.5 percent protein, pastry flour contains 9 to 11 percent protein, and cake flour has a protein content of just 8 to 9 percent.) Protein content is important when it comes to baking bread, because more protein equals more gluten, and more gluten means more elasticity in the dough and a higher-rising loaves of bread.
I hope this helps.
Replace One teaspoon flour with one teaspoon vital wheat gluten.
Thank you. I copied all your measurements to have handy. Much appreciated 🇬🇧🧁🇬🇧
Oh my god, the vacuum seal trick is so clever! I bet you could use parchment over it just as well!
Nice video just thought I would mention there are 16 TB of flour to a cup of flour. So basically the cake flour is the same as the bread flour which you took 2 TB out before adding cornstarch. So they are both 14 TB floor plus 2TB cornstarch. That way I could use one container for both as I don’t have a lot of counter space. Love your videos
But is flour heavier than cornstarch or vise versa? I'd just worry about settling
Replace 1 teaspoon vital gluten per cup of all purpose flour for bread flour. Cake flour doesn’t have enough gluten for a good rise in yeast breads.
@@gaylebranger902 Right. Her "bread flour" is the same thing as her cake flour. Bread flour has more gluten than all-purpose flour, and her mixture, since it has cornstarch, which has no gluten, has LESS gluten than all-purpose flour. I won't be watching any more of her videos. Also, how many times does she think we need to be told that what we are doing is making bread flour, cake flour, and self-rising flour from all-purpose flour? She spent 1 minute and 46 seconds at the beginning telling us that over and over, then repeated it a few times for each kind of flour. We already knew what she was making from the title of the video.
Saves a lot if you bake at home regularly.. wonderful tips... much love and appreciation from Australia God bless you all
Another winner!
This was so interesting and educational for me. Thank you. I have always used all purpose because I was afraid of all purpose for most things. Now I’m ready to try all the things you just mentioned
Thank you 😊
Thank you 😊
Thank you 😊
You are such a blessing.
This will help me tremendously.
Thank you so much for sharing this. It will be very helpful ☺️.
Thank you for sharing this recipe.
My counter top flour canister holds 2#. I weigh my flour into brown paper lunch bags that I've labeled with date, weight and contents. I fold over the top, then vacuum seal. I can then recycle the paper bags and reuse the vacuum seal bag.
Thanks for sharing this recipes
I find this to be very helpful, wish I would have known this a long time ago. I recently started learning to make everything from scratch and as I looked in my cupboard I saw three kinds of flour. Now I only have to buy all purpose, and wheat,😂.
Thank you so much. You are a blessing ❤️
Thanks for the info, this will help me a lot.
😊thank you so much for sharing
I.muse the treeflours thanks Dear souch
Do you have an air fryer? I could tell you about an easy potato trick I learned myself. Comes out tasting like tater wedges and is super easy
1. Set air fryer to 420, let it preheat.
2. Wash the potatoes, literally however many you want. I've only done this with russet, but I'm certain it'll work for other types too.
3. Peel them if you want, but I personally like leaving the peel on since the peel crisps up nicely and adds a bit more crunch! Either way, remove the eyes.
4. Cut the potatoes literally however you want. I've done French-fry sized chunks, spirals, diced - it truly is personal preference. It's very hard to mess this up. Just be aware that the smaller the pieces, the less time needed to cook them, and vise versa.
5. (optional) Soak the cut potatoes in cold water for 10-30 minutes, then pat dry. This helps to get your potatoes super crisp, but it's not a problem if you skip this step since it'll still taste good.
6. Place potatoes in a bowl and then toss them around in just enough oil to coat them. I prefer olive oil/EVOO, but feel free to just use what you got on hand.
7. Once they're coated (lightly) with oil, throw in your seasonings and toss again. The oil will help your seasonings stick and will also be a huge factor in crisping the potatoes. You can use any seasonings you like!
8. Put them in a single layer on your air fryer basket. Assuming you have a full basket, let the potatoes cook for around 8 minutes, jostling them around halfway through, then check them. From there, just check and jostle every few minutes until they're as crisp as you prefer, and they're done!
They come out tasting a lot like a tater wedge imo!
Sounds delicious!❤
Thanks for all info
Your awesome thanks
I use a lot of flour for bread, buns,cakes,pies Ect... ... God Bless You For Sharing 👍🥰
Im watching from SouthAfrica and thank you for this awesome idea to make your own flour. Awesome.
Excellent recipes, thank you.
Thank you!
As a prepper, this will be handy to have. Thank you for sharing
Wow!! I wish I had known this before. I've had to throw cake and bread flour out because I rarely use it. Thank you so much!!!
Thanks for this information. I will try this.
As many have pointed out, adding corn starch to ap flour gives you cake flour. It seems that she made a mistake when she edited this video. She showed the cake flour twice and never showed how to make bread flour.
As most of us that are regular bread bakers know, King Arthur makes the best flour for us to use. It's nearly organic, and isn't processed like most national flour brands.
I've been using King Arthur flour for over 40 years.
At any rate, in order to get bread flour from ap flour, Wikipedia states "The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml)" of all-purpose flour. Wiki also says that you should add the vital wheat gluten to your flour before you start mixing your bread.
By adding cornstarch to AP for bread flour you are actually decreasing the protein content of the flour which is counter productive to the gluten content….if you had said add pea protein isolate to the flour I could see the logic…bread flour must have a higher content of protein to develop the gluten structure necessary for hefty breads.( vital wheat gluten would probably be the beast to increase the protein). One cup of flour is 16 tb … by adding the cornstarch to 14 tb of AP you have actually just made more cake flour.. the decrease in protein is what makes cake flour rise with less gluten production and a more tender crumb. While AP flour is perfectly fine for most very fluffy breads and rolls, a serious boule needs the extra structure built from a higher protein flour.
Does adding a cup of plain yogurt to bread ingredients add enough protein to make it bread flour?
I use AP Flour removing, 2 Tbs per cup and adding the same amount of Vital Wheat Gluten to make my breads and they come out great!
@@mariannem8419 No, because it's a different kind of protein.
Thank you very much, God Bless
Great tips!❤
I am new to your channel. Thank you so much for this video....
That’s not how to make bread flour it requires a higher protein level u made cake flour again
All King Arthur flour has the same high protein content.
Not true. KA bread flour has more protein than their AP flour: 11.7% vs 12.7%. It might not be a big difference, but it’s still different.
That's not bread flour if you add gluten to it that would make it actually bread flour I agree you just made cake again.
Not really. To make cake you need to shorten the gluten with oil or butter. 11.7% to 12.7% protein is ok for bread flour.
Thanks for sharing this! I was curious though, if the recipe calls for more flour do you increase the BP and salt for each additional cup of flour?
Thank you so much❣️💐
I love the southern accent.
Oh thank you! I've had a recipe calling for bread flour but I didn't wanna buy a whole thing if it just for one recipe! This will help a ton.
I've always loved the cake flour trick. I've even used it to make a really good scratch angel food cake!
For bread flour you need to remove 1 teaspoon per cup of flour and replace it with 1 teaspoon of vital wheat gluten.
@@gaylebranger902 oh... So I'd have to buy something new I'd barely use then, unfortunate! Unless there's a bunch of other stuff wheat gluten is good in?
@@SpecialInterestShow you can certainly bake bread with all purpose flour. The additional gluten just makes for a higher rise. The only ingredients required for bread are flour, water, salt and yeast. Please don’t feel you have to add all the “extras” some recipes call for to make a good loaf of bread.
@@gaylebranger902 I see. So it just makes it less dense?
I knew that adding corn starch to AP flour makes cake flour but this means cake flour & bread flour are the same. Is that true?
Do you add the same amount of backing powder cornstarch salt per cup 🤔 Thanks Again 👍☺️
what is the difference between cake flour and bread flour. It looks like the same process for both. Thank you for this. I always wondered what bread flour was.
I make bread flour by checking all purpose, flour, and adding more gluten to it.
I do believe that your bread flour recipe may be incorrect. Adding extra gluten , not cornstarch, gives you bread flour.
Yes-this!
Exactly!! You need a higher protein flour to call it bread flour. In order to get bread flour from all-purpose, you have to add vital wheat gluten.
AP flour makes great bread, you don't need extra gluten
thank you for the secret
Would arrow root work instead of cornstarch?
Yes it would and so would potato starch
Can you use any brand of flour? No king Auther here thanks
Question: 1 c. equals 16 tablespoons. So is bread flour and cake flour the same?
Cut down the repitition
What cornstarch do you use that's not been made with CORN THAT HAS BEEN SPRAYED WITH GLYPHOSATES AND THAT ISN'T GMO CORN?
Yes what corn starch that is NOT gmo?? Could a tapioca starch be used instead or arrowroot or potato????
I use Clabber Girl NON GMO not sure if they have been sprayed or not
just a suggestion, don't repeat what you say too many times. Your first intro to make all three kinds were repeated too many times.
I've not heard of cornstarch added for bread flour before. All-purpose flour comes from hard winter wheat, and bread flour comes from hard spring wheat and has more protein in it which is what makes for high rising, fluffy breads. Another way to do it is to remove 1 1/2 teaspoons of the AP flour, replace with same amount of vital wheat gluten and whisk together.
14 tablespoons flour equals exactly 109 grams or 7/8 c. I believe.
'Where's the vital wheat gluten? For the bread flour. Re-edit needed.
Just fill a one cup level and remove 2 tablespoon.
You made cake four twice.
Sorry sweetie, but cornstarch does not make bread flour out of all purpose flour. The only way to do that is to add a vital wheat gluten.
You can make bread just fine with ap flour
The recipe for bread and cake flour is exactly the same! 16 tablespoons equals 1 cup, remove 2 tablespoons flour and add 2 tablespoons corn starch that is the same as starting with 14 tablespoons flour the adding 2 tablespoons corn starch.
Thanks for posting this! Store bought bread products are full of bad preservatives etc It costs too much for artesan bread and rolls ! Im making my ownIts healthier and tastes better !,
DO NOT USE HER "BREAD FLOUR" FOR MAKING BREAD. It is the same as her cake flour (since 1 cup minus 2 Tbl is the same as 14 Tbl, but I don't think she knows that), and won't rise properly, since it has less gluten than all-purpose flour.
To make bread flour you add vital wheat gluten to APF and NOT cornstarch!!!
I am sorry you have mixed up your recipes. You are making cake flour not bread flour. Cornstarch has no gluten therefore you weaken the flour by adding it. Bread flour has up to 11% gluten therefore you need to increase the gluten in all purpose flour which has a gluten content of up to 9%.
In continuing to listen you have just repeated the two recipes!!!
Ps. In the UK where we do not get King Arthur flour!
your you tune volume is too low
you talk tooo much!
Thank you so much, I sure learned something today 👍