Flours, meals & yeast products are the foundation for countless baked goods. Let's explore their world:
Flours:
- Types: Made from various grains (wheat, rye, oats, etc.) or other sources (almond, coconut).
- Textures: Fine (all-purpose flour) to coarse (cornmeal).
- Gluten Content: High (bread flour) to low or none (almond flour).
- Uses: Breads, cakes, cookies, pastries, thickening sauces/soups.
Meals:
- Ground versions: Coarser than flour, made from grains (cornmeal) or legumes (chickpea flour).
- Uses: Similar to flours, but often add texture and a nuttier flavor.
Yeast:
- Types: Active dry, instant - both activate fermentation for leavened baked goods.
- Activation: Requires warm water and sugar (active dry) or can be directly added (instant).
- Uses: Breads, rolls, pizza dough, donuts.
Choosing the Right Flour:
- Consider the gluten content for structure (high for bread, low for cakes).
- Whole wheat adds fiber and a nutty flavor, but may require adjustments in recipes.
- Gluten-free flours often require blends for best results.
Storing Tips:
- Flours and meals: Airtight containers in a cool, dry place.
- Yeast: Cool, dry place (refrigerator for extended storage).
