The finely ground meal made from seeds, grain, roots, or nuts. It gives the structure and framework to pastries and bread. Only flours derived from wheat and rye contain enough protein to make yeast-risen products. See all-purpose flour, bleached flour, bread flour, cake flour, corn flour, and self-rising flour.
Pastry & Baking North America magazine is taking it to the internet. Now we have one more reason why the computer could just be a chef’s best friend. Cool, new things are afoot at Pastry & Baking North America. You can now easily browse and search back issues of the magazine online—page … Continue reading →
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