Description
When a recipe simply says "flour", I mean soft wheat flour, the most common kind, ideal for thickening, dusting, gnocchi, batters and plant-based béchamel.
In Italy soft wheat flours are classified by how refined they are: 00 is the whitest and finest, followed by 0, 1, 2 and finally wholemeal, which keeps the bran and germ and has more flavour and fibre. For leavened doughs strength matters too, that is the ability of the gluten to hold gas: Manitoba is a strong flour used to give structure to bread and focaccia.
I love blending different flours, for more flavour and a more interesting texture.
In Italy soft wheat flours are classified by how refined they are: 00 is the whitest and finest, followed by 0, 1, 2 and finally wholemeal, which keeps the bran and germ and has more flavour and fibre. For leavened doughs strength matters too, that is the ability of the gluten to hold gas: Manitoba is a strong flour used to give structure to bread and focaccia.
I love blending different flours, for more flavour and a more interesting texture.
