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Bakers flour has a higher concentration of protein then flours like all purpose. So, this creates more gluten which make bakers flour good for things like bagues. Most packages say what type it is, but if not then just look for one with a protein content greater then the average all purpose. Hope this helped.
What else can I help you with?
Where did medieval bakers get their sugar?
Bakers got flour from millers. Both bakers and millers commonly lived in towns and on manors.
Can you substitute bakers flour for plain flour in crepes?
If by 'bakers flour' you mean self rising flour, the answer is no. Self rising flour has baking powder which causes it to rise. With crepes, you want them to stay thin and delicate, not to rise and have a bread-like consistency.
How many buns in a bakers dosen?
13, but not many bakers do that nowadays, flour is too expensive.
Why do bees make bad bakers?
Bees make bad bakers because they can't handle their flour.
Can bakers flour be used to make cookies?
It can sometimes be used.
WHAT DO MIDEVIL BAKERS DO?
they worked as millers to make flour and used the flour to make bread to feed their families.
How is white bread made?
Bakers make white bread out of flour and yeast.
What is Bakers percentage?
A bakers' percentage is a system whereby the amount of flour in a recipe (irrespective of what weight the amount of flour is), is thought of as 100%. All the other ingredients are added according to the percentage of the recipe that they constitute, relative to the flour. So flour is always 100%, sugar may be 30% (of the amount of flour), butter 10% (of the amount of flour) etc... The total percentage will not add up to 100% -in fact there is not a 'standard' total.
What does the name Farina mean?
It is the Italian word for "flour". It was a surname often given to bakers.
Does middle age bakers used sawdust as flour?
There is no evidence to suggest that middle age bakers used sawdust as flour. Flour in the Middle Ages was typically made from ground grains such as wheat, barley, or rye. Although some bakers may have used additives or fillers to stretch the flour supply, sawdust is not a historically documented ingredient in traditional baking practices.
Why bakery get moistured?
Flour attracts moisture really easily, which can breed mold in bakeries if the bakers are not careful.
What scale is commonly used by bakers?
Baker's percentages. i.e Flour is counted as 100%, and all other ingredients are assigned a percentage according to how much is used in proportion to the flour.
