These past few months since the lockdown and community quarantine, it seems like everyone has to be productive and started doing something to keep their hands busy and their minds working. Others have become instant plant parents while others resorted to baking. Banana bread and focaccia are dominating on their Instagram and social media feeds. Others have been swapping recipes or use their kitchen knowledge to help other people by providing foods to the frontliners. All of these are ways on how we can better deal with stress and anxiety brought about by the pandemic.
Speaking of baking, you don't have to be an expert to choose the right flour. But it helps to find the right texture and to get the right consistency as well on your baked goods. Check out this list and find out if you're using the right flour:
Choosing the proper flour gives your baked goods structure. The strength of flour is measured by the quality and amount of its gluten content. It’s what gives baked goods its structure and makes the dough elastic and firm, so it’s best to choose the best type for your recipe. All-purpose and whole wheat flours are made with harder wheat is higher in gluten and therefore good for breads and loaves. Meanwhile, cake flour is made with soft, finer wheat, and therefore good for delicate pastries like cakes and crepes.
