[Sca-cooks] flour experimentation

[Carole Smith]

Actually I have begun that experiment in that I have toasted 4 kinds of flour - so far.  The four are: Gold Medal all purpose, Softasilk cake (not self rising), Martha White self rising, and White Lily all purpose.  

  The first two were purchased in California and the latter two were purchased in Georgia.
   
  Each was toasted at 325F on an aluminum pan for 25 minutes.  The four came out different  shades of beige. From light to dark they are: White Lily, Martha White, Softasilk and Gold Medal.
   
  What I learned by reading the labels is that Gold Medal and Softasilk are enriched with vitamins and malted barley flour.  Since enriched flour is a modern invention, I am doubtful that these flours will give the quite same result that were achieved in in period.  The two Southern flours are made from soft winter wheat and are not enriched.  For what it's worth, I am not experimenting with whole wheat (which is not enriched).
   
  What I learned by reading my copy of Shirley Corriher's _Cookwise_ is the approximate percentages of protein in wheat flours.  Here are some from her list: 
  8      cake 
  9       bleached all purpose southern 
  11     bleached all purpose national brand 
  12     unbleached all purpose national brand
  13-14 bread flour
  13+   durum/semolina
   
  This my preliminary thought: I think there are two things going on.  One is the hardness of the wheat and two is the enriching additives.
    
  To test my hypothesis I will toast some barley flour, which I will have to buy.
   
  Cordelia Toser
  
Arianwen ferch Arthur <caer_mab at yahoo.com> wrote:
  And it sounds like a really good controlled experiment
to perform. (all the diferent flours, each made up
into the recipe, and also baked and made up, 
enourmous taste testing....


 
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