Teff flour or Job's Tears flour? I've never heard of either. Freezing flour info.
I always keep my flour in the freezer, but I was looking online for information on removing flour from the freezer to the counter before using it. I was wondering if I should put the flour I needed for a recipe straight into the refrigerator to take it to 42° F, then let it sit on the counter at room temperature before using it. Gradually warming it.
I have always just taken the flour from the freezer to the counter, and let it sit overnight. Does the flour need to warm up slowly? Does warming it up slowly help or hurt the flour? Does it still absorb the same amount of moisture? Does it matter with regards to hydration? (I have a picture in my mind of a cold glass of ice water in a warm room. Not sure if the science applies. 🤔) I still haven't found the answer yet, but I was hoping someone here would know. Does it even matter?
Anyway.....I read the post/article/informational/misinformational piece (whatever it is called) with a list of flours and how long to freeze (or cabinet store) each flour. Scroll down a little bit.
1. Does the information seem to be true about the length of storage?
2. Has anyone heard of Teff flour or Job's Tears flour? What bread is it used for?
I am new to baking bread, though I have experience making lots of white dinner rolls.
Any insight for me? Thank you.
Edit: I found out about the 2 unknown flours, but I still don't know what kind of bread one of them makes. Maybe Job's Tears is like a barley bread that doesn't rise much?
Job's Tears is tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named "Job's Tears" because its shape is similar to a teardrop. When the hull is removed and the grain is polished, it resembles polished barley and it is often considered a form of barley. The grain can then be ground into flour.
In Ethiopia, where most of the teff is grown, teff flour is a staple food product. The teff grain is so small that nearly 150 are equivalent to the weight of one grain of wheat. Teff is difficult to find in great quantities anywhere else in the world. Flour milled from white teff has a milder flavor than flour ground from red or brown types. In Ethiopia, Teff flour is most often used for a thin, very sour flatbread called injera.
Interesting, to me.