June 2, 2008 - 1:45am
How many kinds of flour in your pantry?
I noticed this evening that I had a fair number of different types of flour on hand:
White wholewheat bread flour
White bread flour
All purpose white
Cake flour
Corn meal
Mochiko (rice flour)
Only 6. I'm guessing that the dedicated bakers here would stock many more varieties. (Hi-gluten, barley, spelt ...). How many do YOU have?
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AP
Bread
White Wheat
Whole Wheat
And if the meals count:
Yellow Corn
White Corn
FLOUR
...and GRAIN for my grain mill...
OK, here goes
Wheat: T55, T65, T80, T110, T150, Graham
Rye: T110, T150
5 grain, buckwheat, Kamut, chickpea, white rice, dark rice, dark rice semoule, potato flour, 5 grain no-gluten, corn flour, polenta
Spelt: T70, T150
Jane
Hmmm...
Yellow corn meal
Gold Medal all-purpose
Gold Medal Whole Wheat
Hodgson's Graham flour
Hodgson's Rye flour
Bob's Red Mill Vital Wheat Gluten
Harvest King
King Arthur Bread Flour
Softassilk Cake Flour
King Arthiur White Whole Wheat (if anyone wants it, come and get it)
And three different German rye flours that I keep meaning to use
And then there are the whole grains, waiting for grinding
Dry corn
Hard red winter wheat
Rye
Mike
that you don't like? Could it be lack of flavor?
cb
It's not that it's King Arthur's, it's that it's white whole wheat. I prefer red wheat. It works better, it handles better and to me it tastes better.
Mike
At the moment (under control of elves):
Roasted Hazelnut
Walnut
Rye, fine 960
Potato
Spelt, whole, fine
Wheat, whole, bread 700, coarse white, golden semolina, white semolina
Millet, golden
Quinoa, whole
Oat, rolled, flour
10 grain flour
Rice, sticky fine, white fine
Buckwheat flour
Is that 17 or 18? Please know that I have maximum 2 kg of any of these on hand. (I had some barley and had hopps growing in the garden but somehow it disappears. I suspect something is brewing deep under the pine tree roots. My hedge hog has been seen milling around late at night, smiling at slugs and with hiccups.) It's a hot day! I am seriously thinking of a small oven to put outside for baking.
Mini O
Oh, geez...
Pendleton Morbread
AP
KA Whole Wheat
Bob's Rice Flour
Bob's Rye Flour
Semolina
Corn Meal
Polenta
Barley Flour
Cake flour
That's what comes to mind. There may be others lurking about.
White all purpose
Bread
White whole wheat
Stone ground whole wheat
Rice
Rye
Spelt
Semolina- I haven't used this one yet, it's new
Potato- I have this leftover from the Passover holiday and don't know what to do with it now.
Cornmeal
Oatmeal (does that count?)
Vital wheat gluten
Marni
Did a quick inventory and came up with:
KA bread
KA whole wheat and white whole wheat
Hodgson Mill Graham
Harvest King bread
Stone-Buhr bread
Gold medal ap
Then in the bottom freezer (small bags)
Bob's Red Mill rice flour, wheat germ, cornmeal, flaxseed meal, wheat bran, spelt, steel cut oats and dark rye.
I tend to forget about these interesting grains - but they are there if I need them, A.
Oven fries. Cut to potatoes fry-size, shake in seasoned potato flour, meanwhile heating about 1/8th deep oil in a roaster in 400F oven. Put potatoes in the hot pan/oil. Roast ca. 30 minutes, flipping part way through.
All-purpose
Pastry
Whole wheat
White whole wheat
Bread
Whole rye
Medium rye
White rye
Rye meal
Rice
Cornmeal
KA European Artisan
CVM white bread w/germ
rye
spelt
rice
sweet rice
flaxseed meal
cornmeal
Bob's Red Mill vital wheat gluten (anyone want it?)
grains;
rye
spelt
kamut
hard red spring wheat
oats
Actually, that's more than I thought...
edh
King Arthur BF
King Arthur Golden Semolina
King Arthur European Style Artisan
Harvest King
Gold Medal AP
Hodgson Mill rye
Cornmeal
Bob's Red Mill whole grain spelt
Bob's Red Mill dark rye
Bob's Red Mill vital wheat gluten
Small quantities of things to crush or add:
Spelt berries
Hard red wheat berries
Flaxseed
Sunflower seeds
Pumpkin seeds
Edh, I added a teaspoon of the vital wheat gluten to yesterday's bake. It came out okay:
LindyD,
Those look great!
I had great results with adding gluten to breads, especially to increase spring on spelt breads. Unfortunately, I appear to be allergic to it, or maybe just sensitive, the semantics of allergies elude me...
At any rate, I can't use the stuff, and now have most of a bag sitting in the freezer, mocking me!
edh
I have a lot of the flours listed and plenty of grains for grinding. Imagine my surprise when I was invited to my nieces for a Mother's Day dinner for the family. I said I'd make biscuits when I got there. I had all the dry ingredients mixed and brought the buttermilk so all I needed from her was a little flour to sprinkle on the counter for rolling and cutting. When I asked she said "Flour? I don't have any flour." She's the sweetest most generous girl and I love her but how can she live without flour? I made drop biscuits. weavershouse
I have a little bit (and sometimes have too much) of many flours; whole wheat (mainly MT) and whites - either all purpose or bread, spelt, oat, rice, semolina, and I found when cleaning out my freezer -- some KA durum I had bought a year ago! So, I made up a half recipe of Hamelman's Semolina (Durum) Bread with a sponge as directed and it turned out wonderful. Rose great, the oven spring was so nice, and the light yellow color was so pretty. Tasted good and the crumb was soft. Anet
Bleached AP
Unbleached AP
White Bread flour
Whole wheat bread flour
Pastry flour
whole wheat pastry flour
Cake flour
Not that many really.
June
White bread flour
AP flour
Whole wheat flour
Organic rye
Organic whole rye
Organic coarse rye
Fancy Durum
Coarse Semolina
Cornmeal
discarded the potatostarch a few weeks ago. wasn't used in > 3y
on my shelf:
- corn starch & rice flour, seldom used in chinese recipes.
- all purpose flour for sauces and roux, not often used.
- hard white bread flour. other types only bought on demand.
and on my wifes shelf 3 types of low protein cake flours.
Now I have in S. Korea a rare oportunity...
Just came back from Seoul. I found:
Bob's Red Mill Organic Dark Rye flour @ 4000 won a kilo
German, Demeter Organic Rye type 1150 flour @ 7900 won a kilo
to compare to my:
Austrian, Haberfellner Rye type 960
and use with recently found local:
Unbleached Wheat flour with a 14% protein
Unbleached Wheat flour 12% protein
I'm so excited I don't know where to begin other than to rev up my rye starter...
Mini
We are all looking forward to hearing about your Seoulful rye breads.
David
Gold Medal AP for regular baking
KA Bread
KA WWW
KA whole Wheat
Kashi 7 grain hot cereal packets
Unbleached pasry flour
oat flour
rye
pumpernickle rye,
oat and wheat bran
rolled oats, quick too
semolina,
spelt
wheat flakes
quinoa, millet, amaranth
Poppy, pumpkin, sunflower, and seseme seeds
(now I need to get using this stuff!)
King Arthur all-purpose flour
King Arthur traditional whole wheat flour
Hodgson Mills stone-ground rye flour
Arrowhead Mills whole wheat pastry flour
Arrowhead Mills brown rice flour
corn meal
vital wheat gluten
cracked wheat
wheat bran
wheat germ
oats (quick, old-fashioned rolled, steel cut, bran)
7 grain and seed mix
millet
seeds: quinoa (red and white), sesame (white and black), poppy, sunflower (toasted and raw), flax (golden and brown)
rice: white, brown, red, black glutinous
* * *
My friends came over for dinner yesterday evening and had a blast peeking in my cupboards and drawers of baking-related items.
Flour on hand:
KA AP
Gold Metal AP
KA Bread Flour
KA WW
KA High Gluten (both Sir Lancelot and Organic)
KA European Blend
KA French Blend
KA Pumpernickel
KA Medium Rye
KA Nine Grain
KA First Clear Flour
Bob’s Red Mill Brown Rice Flour
Bob’s Red Mill White Rice Flour
Bob’s Red Mill Oat Bran Cereal
Bob’s Red Mill Graham Flour
Bob’s Red Mill Vital Wheat Gluten
Arrowhead Mills Whole Wheat Pastry Flour
Arrowhead Mills Spelt Flour
Authentic Foods Garfava Flour
Caputo OO
Semolina
Corn Meal
Masa
Gluten Free Flour
Wondra
Cake Flour
and the almond flour in the other fridge.
All totaled I count 28 different varieties. Good thing I have a big freezer and a sympathetic husband :-)
Wow! I'm pretty impressed with everyone's list of flours! Do you find yourselves making a B-line right to the flour shelves when visiting a new grocery to add new ones to your collection? Well, I do!
And it surprises me that some big big grocery stores (our Kroger covers five acres) stock such a slim inventory of flours. Of course, it took me a long time to find the Bob's Red Mill products way over in the "Organic" department of the store! Why they do that, I don't know!
I thought we had a lot of different flours, but only about ten kinds, I think, if I count in potato flour and corn flour along with the ryes, whole wheats, APs and bread flours.
It was fun reading everyone's lists.
I know what you mean about looking for a new type of flour. While my recent trip to Colorado had a stop at Heartland Mills built into it, that didn't stop me from looking. When Mrs PG and I stopped in a Safeway to buy some fruit, I found High Altitude Hungarian Unbleached AP Flour. A quick look at the bag showed that it was a ConAgra product and most likely a short patent flour but that didn't stop my wallet from jumping out of my pocket at the checkout.
My current count is 14, I think. The spare refrigerator downstairs has become my flour refrigerator.
Who knew I had so many? Sources are a combo of local grocery store and internet (Berry Farms, MySpiceSage, and most recently NYBakers).
KA all-purpose
KA bread
NYB Euro-style artisan
KA special short patent
GM Trumps
oat
coarse pumpernickel rye
Bay State Wingold dark rye
light rye
KA whole wheat
GM stoneground whole wheat
coarse semolina
potato
Flours: [all unbleached]; white bread flour 13.8% protein; Japanese spring-wheat BF 12.4%; Kobe (APF) 9%; Graham; coarse rye; fine rye; durum semolina flour; atta (white wholemeal); a teensy bit of white spelt (and awaiting more white and "Vollkorn"); noodle/cake flour (low protein); rice flour; gluten-enriched rice flour; cornmeal; corn starch; potato starch.
Grains: [but not for milling]; rye 'Flocken'; barley; spelt; brown rice; amaranth; millet (3 kinds); quinoa; oats; wheat germ; wheat bran; oat bran; hemp seed; raw organic flax seed; toasted flax seed; sesame; polenta; couscous; bulgur; 5-grain mix; 7-grain mix. [Mustard and poppy seeds don't count, do they?] ;-)
Border-line items: vital wheat gluten; diastatic malt powder (and liquid); black cocoa powder (as there's no 'dark' rye flour here...); potato flakes; chickpeas, yellow/green split peas & a variety of other dried beans and pulses...
Notably absent is regular whole-wheat, which is on the list to pick up today, with more coarse rye and white bread flour. I've run out of room in the fridge for the "healthier" types!
Cheers,
copyu
Don't you need a permit to have all that? [:)))
Jim