Everyday Food
Jan 28, 2011 | From the kitchen of Rose
This Tuesday, February 1, at 11:15 AM Eastern I will be on with Sandy Gluck talking about one of my top favorite ingredients in baking: LEMONS.
Tune in to Martha Stewart Living, Sirius XM Satellite Radio channels 112 and 157.
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Rose Levy Beranbaum
01/29/2011 12:46 PM
denis, if you have a recipe for AP flour and want to use bread flour it will definitely need more water but how much is going to vary depending on the brand of bread flour which is why i usually indicate the type of flour i use. for ex. better for bread flour, which is my fav, has slightly lower protein than king arthur bread flour. the best thing is to start with a little less flour than you would use if using AP and add as necessary. easier to add more flour than to add more water. you will learn to recognize the texture of the specific bread dough you are making and will be able to judge for the future more accurately when making that bread.
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Denis Gallagher
01/29/2011 12:34 PM
I am having trouble finding a safe, rule-of-thumb for replacing AP flour with bread flour for bread recipes. I can find descriptions of the differences between them; I can find advice that the bread flour will need extra water, but I can't find a general rule for the addition. Is it an extra tablespoon per cup? If one is using a starter, can you replace the AP flour in both the starter AND the bread dough itself?
Thanks for your help.
Denis Gallagher
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Hector Reaches for the Stars!
Happy National Peanut Butter Day!