The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour type

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busymate's picture
busymate

flour type

hello, 


Can anyone tell me what all purpose enriched unbleached flour is? Most of this is self explainatory i know, but what is the enriched part? Im a nebie trying to learn, using the lessons here.  Have previously made some loaves, but want to learn more! I think because i am from england there may be some slight terminology differences that i probably have not heard before, so any help is gratley recieved.


Thankyou Phil.

Dillbert's picture
Dillbert

the process of milling wheat into (spoecifically) white flour results in some of the nutrients being 'lost' in the final product.  add these nutirents back, it's "enriched"


for USA /FDA definitions: http://en.wikipedia.org/wiki/Enriched_flour

busymate's picture
busymate

Thankyou for a fast response, will try and make the loaf from lesson 2 tommorow.


 


Thanks again Phil,

Lucifer's picture
Lucifer

Bread matters by A. Whitley (UK) will have flour type explanations. It may tell you more than you want to know, actually. Sometime ignorance is a bliss.

busymate's picture
busymate

Thanks again. Just a quick question, can you you use honey in a  bread dough instead of sugar? Thank you Phil.

Lucifer's picture
Lucifer

Honey is 12% - 22% water. You need to adjust the total amount of liquid you use.

busymate's picture
busymate

hello,


Ok, i understand ,but does it act as a substitute for sugar, something for yeast to work with instead of sugar?


Cheers Phil.

mrfrost's picture
mrfrost

Simply, yes.

busymate's picture
busymate

Thank you very much for your help.


Cheers Phil.