The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How many kinds of flour in your pantry?

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Felila's picture
Felila

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?

 

Darkstar's picture
Darkstar

AP

Bread

White Wheat

Whole Wheat

 

And if the meals count:

Yellow Corn

White Corn 

kendow's picture
kendow

All purpose

bread

fresh frozen spring

whole wheat

rye

semolina

spelt

3 bowls of pre-ferment and the number for Kitchen-Aid mixer repair.

subfuscpersona's picture
subfuscpersona

FLOUR



  • unbleached white bread flour (2 different brands)

  • unbleached white all-purpose flour (2 different brands)

  • semolina flour (gift from a friend)

  • chickpea flour

  • rice flour

  • vital wheat gluten


...and GRAIN for my grain mill...



  • wheat (hard white spring; hard red spring; hard red winter; soft white; soft red)

  • rye

  • spelt

  • kamut

  • popcorn (for corn meal and corn flour)

  • soy beans (for soy flour - also used to make soy milk)

  • oat groats (mostly cooked as a hot breakfast cereal - sometimes milled as flour or grits to add to bread)

  • barley


 

Janedo's picture
Janedo

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 

 

Mike Avery's picture
Mike Avery

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

 

charbono's picture
charbono

that you don't like?  Could it be lack of flavor?

 

cb

Mike Avery's picture
Mike Avery

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

 

Mini Oven's picture
Mini Oven

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

Floydm's picture
Floydm

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.

Marni's picture
Marni

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

 

AnnieT's picture
AnnieT

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.

HeidiH's picture
HeidiH

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.

suave's picture
suave

All-purpose

Pastry

Whole wheat

White whole wheat

Bread

Whole rye

Medium rye

White rye

Rye meal

Rice

Cornmeal

 

edh's picture
edh

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

LindyD's picture
LindyD

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:

edh's picture
edh

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

Richelle's picture
Richelle

doesn't add anything new, but you asked, so here is my list...

AP

White bread flour

Soy flour mix (white with some wheat bran and pieces of yellow soy beans)

White spelt

White rice

Semolina, fine and coarse

Pastry flour (without leavener)

Pastry flour (with leavener)

Chickpea flour

Corn semolina

Corn fine flour

Toasted soy flour

Toasted rice flour

White rye

Tempura flour

Wheat bran, oat bran, malt, wheat germen, vital gluten,

Grains:

spelt, wheat, rye, oats, soy, rice, corn

Flaxseed, sunflower seeds, sesam seeds, pumpkin seeds

weavershouse's picture
weavershouse

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

hullaf's picture
hullaf

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

JuneHawk's picture
JuneHawk

Bleached AP

Unbleached AP

White Bread flour

Whole wheat bread flour

Pastry flour

whole wheat pastry flour

Cake flour

 

Not that many really.

 

June

TroutEhCuss's picture
TroutEhCuss

In my three weeks, I have six flours.

karladiane's picture
karladiane

White bread flour

AP flour

Whole wheat flour

Organic rye

Organic whole rye

Organic coarse rye

Fancy Durum

Coarse Semolina

Cornmeal

 

keesmees's picture
keesmees

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.

Mini Oven's picture
Mini Oven

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


 

dmsnyder's picture
dmsnyder

We are all looking forward to hearing about your Seoulful rye breads.


David

photojess's picture
photojess

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!)

jleung's picture
jleung

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.

mouquee's picture
mouquee

APF  (3x50lbs)


Whole Wheat - 5lbs


Hard Wheat Flour (3x50lbs)


Soft Wheat Flour  - 50lbs


Potato Starch 2lbs


Corn Starch 5lbs


Corn Meal (yellow)  - 1box


Corn Meal (white) - 1box


Masa Corn Flour - 5lbs


Quinoa - 5lbs


Rice Flour - 4lbs


Glutinous Rice Flour - 3lbs


Tapioca Flour - 2lbs


Cake Mix - 2boxs


Gluten Free Flour -1bag


Semolina Flour - 2 lbs


Oats - a lot


and lots of seeds and spices


 

breadbythecreek's picture
breadbythecreek


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 :-)

 

tabasco's picture
tabasco

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.

Postal Grunt's picture
Postal Grunt

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.

HeidiH's picture
HeidiH

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

 

 

 

 

copyu's picture
copyu

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

jcking's picture
jcking

Don't you need a permit to have all that? [:)))

Jim