Bread Flour

You could use out-of-date flour, but - depending on the flour, the storage and how old it is - it may have become stale, rancid, developed off-flavors or picked up off odors. Your own nose will help you determine this. You can make a small test batch, too. Any storage pest development will be obvious.

We keep flour in storage for long periods in a dry sealed area. Bread flour will last at least three years if kept dry. We just store in the paper bags the flour comes in these bags have a plastic mid lining to prevent moisture penetrating the inner storage area. We make our own bread and have been told that if the flour is very old then adding more yeast to the bread mixture will help make the loaf as normal. Today (26.9.09) we made a loaf of bread from flour that was stored in June 2006 and it was perfect.

Any bread can be used to make a bread pudding, though for a typical sweet bread pudding recipe, you'll want to avoid strong-flavored breads like rye and pumpernickel. Challah bread is another egg-based bread that would make a good substitute for brioche, but bakery white bread (not Wonderbread), wheat bread, or French bread will all work. You'll probably want to trim the crusts off the French bread (if the recipe doesn't call for that already) because the crusts can be tough.

No.

Cornstarch is generally used as a thickening agent in sauces and gravies. You will lose that thickening property if you use bread crumbs. Depending on the recipe, you may be able to use flour instead (do not try this for baked goods, though).

If a recipe calls for self-rising flour, your recipe will not turn out if you replace it with unbleached flour only because unbleached flour does not rise. You would also need to add baking powder to the recipe (about three teaspoons per cup of flour) if you were making this substitution in order for your recipe to rise.

not same

yes however you might need to add some baking soda or baking powder to the recipe

Yeah, I'd add 1 to 1 1/2 tsp baking powder to each cup of flour if the recipe calls for self rising and you are using all purpose.

you have to throw the flour away after a year.

Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.

Leftover bread flour can be used to make a variety of delicious treats, such as homemade bread, pizza dough, or pasta. You can also whip up some pancakes or waffles for breakfast. For a sweet option, consider baking cookies or a simple cake. Additionally, you can use it to thicken sauces or soups, adding a nice texture.

No, it is not necessary to sift whole wheat flour. If you made the flour by yourself, and the flour isn't like a smooth powdery texture, then you should sift it to remove any unblended grains

Flour is the ground product of a starchy seed or plant root. Most commonly it is ground grain, but it can be made from starchy root vegetables.

Also used for cooking and used in all breads.

Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause the bread to rise.

Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.

Yes, in many recipes. But you would need to reduce or eliminate any baking powder or baking soda or salt called for in your recipe. In pastries, gravies and other foods that do not call for any baking soda or baking powder, self-rising flour would not be good to use and could spoil the food's taste or texture.

No, not without changing the final product. Bread flour has a higher gluten content, to give bread dough good elasticity, good rising and a bread-like texture when baked. Cake flour is exactly the opposite, with lower gluten content, to reduce elasticity and to have a tender, crumbly texture when baked.

yes

Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture.

To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below.

http://www.recipezaar.com/library/getentry.zsp?id=64

1 pound of regular flour=16 ounces

16 ounces=2 cups

Therefore in 1 pound of flour there are 2 cups.

00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries.

Bread flour is a hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours. Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble.

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.

If you add wheat gluten to your recipe, maybe a tbsp or so (depending on how much flour? tbsp per 1 or 2 cups of flour?), that will serve as a substitute.

Most often you can get good results with the substitution. Bread flour has more gluten and thus holds more CO2 from the yeast to make fluffier breads.

Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.

Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.