Conference turris::cooks

    Generally you sift flour before measuring, but this is only necessary
    for cakes. I never sift flour for cookies or brownies. Just be sure to
    `fluff' it up a little with a spoon before measuring. (Gently stir the
    flour in the cannister so it's not packed down)
    
    For more information on flour see note #2213. I think you'll find lots
    of good informtion there.
    
    Martha

    
    
    As -1 stated, you sift before measuring, the spoon gently into the
    measuring cup and level off with a straight edge utensil lik a knife
    or spatula.  All the flours are different and are not interchangeable
    without some other alteration. No, the bag will not tell you the
    difference.

    I still believe the best way to measure flour is by weight: one cup of
    flour should weight 4 ounces.
    
    	/Harry

    I haven't sifted flour in years; I just spoon the flour into the
    measuring cup and level it off with the back of a butter knife.  Of
    course, if it isn't that critical to the recipe anyhow (such as in
    bread baking), I don't measure flour that carefully.

    RE .4
    
    I bake bread every week and the one thing that is not critical is
    measuring the flour. As a matter of fact most bread recipes don't give
    a specific quantity of flour to use. ie 4-5 cups. Generally when making
    bread you add flour a cup at a time till the dough is firm enough to
    handle. Then add more while kneading.
    
    As far as weighing flour, I'm sure it is the best way, but I don't have
    a scale nor do I have the room or $ to buy a decent one. So for now I
    use a good old measuring cup. It works for me. ;)

    If it specifies cake flour, try Swans Down in the box.
    
    In New England, King Arthur unbleached is excellent for most purposes. 
    I haven't used bleached in years.
    
    When it says 1 cup sifted, I sift first onto a piece of wax paper or
    into the dry mixing bowl and then scoop it back into the sifter a
    second time.  I think it makes a difference for biscuits.
    
    For tastier biscuits and breads, try adding in a little wheat germ.
                                     

     Interpretations differ, so it is best to look in the cookbook you
     are using for the section that explains the writer's terminology.
     This should explain the types of flour used to test the recipes
     and the measurement technique recommended.

     In general,
     
     'Flour' usually means all-purpose flour
     'Cake flour' is flour with added cornstarch (which you can make
         yourself -- look on the side of the cornstarch box)
     'Self-rising flour' is flour with added leaveners
     

     Also, read the recipes carefully,
     
     '1 cup sifted flour' implies measurement before sifting
     '1 cup flour, sifted' implies sifting after measurement
     

     The most important thing to remember when measuring flour is not
     to pack it down if measuring by volume.  If weighing, this is not
     a problem.
     

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2301.7                 I NEED HELP WITH FLOUR!!                      7 of 7
ASHBY::HARRIS                                        25 lines  16-MAR-1990 
    

     Also, read the recipes carefully,
     
-->>>   '1 cup sifted flour' implies measurement before sifting
|-->>>   '1 cup flour, sifted' implies sifting after measurement
|     
|
-----doesn't this equal the same thing... 
    

  Regarding 1 cup of flour = 4 oz.

  I always use 1 cup of flour = 4.5 oz.  Oh well, as long as the final
product comes out ok! ;-)

  (I got totally frustrated one day when the weight equivalent on my
chart didn't match the recipe, which didn't match my own calculation
from the box the conf. sugar was in!)

--Sharon

RE: .8
     
-->>>   '1 cup sifted flour' implies measurement before sifting
|-->>>   '1 cup flour, sifted' implies sifting after measurement
|     
|
-----doesn't this equal the same thing... 
    
    
     I don't know.  I had assumed that sifting aerated the flour, 
     resulting in a different weight for the given volume (1 cup).
     Otherwise, there is no reason to 'sift before measuring' as many
     recipes instruct you to do.

     Does anyone know the answer to this?     

RE  last few


I have always assumed that "1 cup sifted flour" means sift a bunch of flour
and then take 1 cup of the resulting "fluffy flour"; then "1 cup flour,
sifted" means measure out one cup of flour (unsifted) and then sift it before
use in the recipe.  The second one should result in more than 1 cup by
volume.

How's that sound?


Jan

Re:  cake vs regular flour

Cake flour is a different flour, it can be used in place of regular
flour by add 2 additional tablespoons cake flour for every cup of
regular flour called for.  Substitution reversal is the same, remove
2 tablespoons flour for every cup of cake flour called for.

Re:  sifted flour

In general, "sifted flour" means, as mentioned, sifting and then
measuring.  This will often then be sifted again with other ingredients.
If you are not baking a real delicate cake, a quick trick to approximate
sifted flour when baking cakes and breads is to place approx. amount of
flour needed in a bowl, stir several times with your favorite wire
wisk (if you don't have one, get one) then spoon flour into a cup and
level off.  It "loosens" the flour just like sifting.

re: self-rising flour

You didn't ask, but I'll tell ya anyway.  This is flour with baking
powder added.  This can be substituted for flour AND leavening in
some recipes (provided they do not required BAKING SODA instead), but
should not be used to replace flour alone....then you will get too
much leavening when you add baking powder or baking soda.  I recommend
you not use this unless the recipe specifically asks for it.

    Cake flour has finer particles than all-purpose.  At least that's
    what it said on the box.  That is also consistent with the 1/8 greater
    volume needed to get the same weight of flour.
    
    ed

I understand the difference between all purpose and self rising..my problem
is that I live in Az. and I brought about 30 lbs. of Hudson Creme self
rising flour when on vacation in W.Va.. My question is can you change the
self rising flour back into all purpose by adding something that will de-
activate the levening agent?  What will happen if you use self rising
instead of all purpose flour say like in noodles..Will the finished 
product just rise up and be thicker etc...Am I doomed into baking only
recipes that call for self rising flour?? 

thanks in advance..mike

basically, self-rising flour is what you got and you cannot reverse it.
You, can, however, use it successfully in many recipes that call for baking
powder and salt as the leavening agent.  For instance, make cornbread using
your flour and DO NOT add the salt and baking powder called for in the
recipe.  You can also make "quick breads" and muffins by following the
recipe and not using the baking powder and salt called for.  In some cases,
the product will not be quite as "light" as the recipe usually calls for,
indicating you need to add more leavening next time.  All recipes will be
edible.

What you cannot use the self-rising flour for:

	pasta - it will taste real funny.
	delicate cakes - their leavening quantities are such that the
		recipe is almost guaranteed to require different ratios
		than what you got.
	gravy - again, there will be flavor problems

  It's true that you can't undo the effects of the extra ingredients
  which make it self-rising (mainly baking powder). The advice in .-1 is
  best: use it in recipes which already call for these ingredients. 

  Also, by adding acids, liquid, or sugar, you can defeat the
  self-rising action somewhat, but with less predictable results (with
  practise, you may be able to predict it).

  Any acid you add will react immediately with the sodium bicarbonate
  part of the extra leavening (forming carbon dioxide bubbles), and
  deactivate this. So if you have any recipe where you can add fruit or
  fruit juice, or vinegar or other acid, you can let it sit for several
  hours (overnight) before continuing, and this will reduce a lot of the
  self-rising action. 

  Also, you can increase the amount of liquid in the recipe by up to 50%
  over what you would normally use, and this will give the leavening
  agents a wetter batter to try to rise. So will added sugar, but less
  so. 

  But all of these techniques can cause other major changes in the
  character (texture and flavor) of the recipe. Don't use these on any
  recipe where the suggestion in the previous reply can be applied.

    I don't think I have every purchased any of this stuff - why does
    self-rising flour have SALT in it?  My family hasn't used salt in many
    years. and we haven't had any unusual failures with either yeast-raised
    baked goods or chemically-leavened ones.  Maybe someone thinks that
    bread is better salty, or something (my family won't eat commercial
    bakery stuff anymore - some brands of breads are REALLY salty!).
    
    /Charlotte

>    I don't think I have every purchased any of this stuff - why does
>    self-rising flour have SALT in it?  My family hasn't used salt in many
>    years. and we haven't had any unusual failures with either yeast-raised
>    baked goods or chemically-leavened ones.  Maybe someone thinks that
>    bread is better salty, or something (my family won't eat commercial
>    bakery stuff anymore - some brands of breads are REALLY salty!).
    
Many folks do not like the flavor of breads without salt added.  Ergo, salt
is added to self-rising flour.  My suggestion for those who don't use any
salt in baking is to make their own self-rising flour if they need it...
recipes are available in many "make your own groceries" type cook books.
Of course, a rough rule of thumb for baking powder to flour ratio is 
two cups flour to 1 teaspoon baking powder.