Tuesday, January 29, 2013

About Flour

Pictured: Left: whole wheat kernels.  Top right: store-bought wheat flour.  Bottom right: white flour. 

Most of these recipes call for whole wheat flour, but that doesn't mean you can't use white.  

Use whatever your family likes best, be that 100% fresh ground wheat, 100% white, or any combination of the two.

Whole Wheat Flour (fresh ground):
  • contains fiber, vitamins, and other nutrients not found in white
  • makes you feel full sooner and longer
  • less elastic than white 
  • less rise than that of white breads
  • requires the use of a wheat grinder (like the Wonder Mill)
  • 1-year shelf life as a whole grain, 6-24 month shelf life in flour form (only when stored in fridge/freezer)
Whole Wheat Flour (store bought):
  • contains fiber, vitamins, and other nutrients not found in white but less than that of fresh ground
  • slightly less elastic than white 
  • slightly less rise than that of white breads
  • 2-3 month shelf life (or longer in fridge/freezer)
White flour:
  • best for desserts.  Let's face it: we're packing them with sugar anyway, right?  Keep white flour around for those special occasions.  :)
  • less nutritional value
  • 1 year shelf life
  • better rise and elasticity 

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