No you use special flour from Tibet which is high in the mountains and you have to ride a buffalo there to get it
You can use plain flour but then you have to add baking powder, I think you add about 1/2 a tsp.
use flour and water together and choose thsecond dough (forgot name)
You make them: -Items Needed- Bucket Of Water Pot Of Flour Fire or cooking stove --------------------------------- What to do: Use bucket of water on pot of flour to make bread dough then use bread dough on fire/stove to make bread.
cooking dough is made of flour and water it can be made to use bread and other things
It is used to get the large pieces out to flour and sugar and etc.a used piece of equipment use in the bakery industry to automatically dust floor over any kind of pastry dough , bread , or pie crust dough.
Yes, you can use bread dough as a pie crust, although it will yield a different texture and flavor compared to traditional pie crusts made from pastry dough. Bread dough tends to be denser and chewier, which might not provide the flaky quality typically desired in pies. If you decide to use bread dough, consider adjusting the filling to complement its heartier characteristics. Additionally, pre-baking the crust might help achieve a better texture.
If you do, it will not turn out right as different flours result in different dough consistencies. Cake flour is meant to turn out fluffy and crumbly, like a cake. For pizza dough, you want to use all-purpose or bread flour.
Standard-grade flour makes weaker dough and suitable for cakes and biscuits (contains approx. 10% protein); high-grade flour makes stronger dough and suitable for bread and general baking (contains approx 11% protein).
you use flour in pizzas to make the dough rise and prevent it from being flat. you might use self raising flour or bread flour because these are the best.
Anyone can easily make with ground flour with a bucket of water to make the bread dough and then use the on a range to get the bread.
Yes, you can use all-purpose flour for making bread, but bread flour is typically recommended for better results as it has a higher protein content which helps create a stronger gluten structure in the dough.
Yes you can but the result will be a rather flat loaf as pastry and cake flour do not contain as much gluten as bread flour. Gluten which is developed by kneading the bread dough is essential to a well structured bread.
Not sure what you mean by "high grade flour". You'll get the best results with specified "bread" flour, but "all purpose" flour will work fine, too. Do not use "cake" flour.