Sunday, August 28, 2005
Master the Art of Baking!!
After reading about Kara-Lyn's latest mishap in the kitchen when making banana bread, I've done a bit of research and have posted the different types of flour.
I had a situation somewhat like Kra-Lyn's, also including bananas! I tried to bake a carrot cake a wee while ago, but later discovered, after mixing half the ingredients, I had no carrots. So I figured I could substitute carrots for...bananas. No.no you can't. It doesn't work. Unless you want to make a goo cake. The recipe said to cook it for 35 minutes at 200C, but it ended up in the oven for 1 hour 30 mins, and it was still gooey! So it went straight in the bin.
I thought that if I replaced a missing ingredient with something I had in the house, the outcome would still be nice and tasty. Well it wasn't, as Justin will tell you. As Christians, we need to stick to the recipe that God gives us, in the commandments. He has given us these set of instuctions, so that we can be shaped into the people God wants us to be. Just as bread has to be kneeded with time and patience, we too need to see that God has a plan for us, and in time, we will be ready.
The choice of flours for home cooking and baking:
Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required.
Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. (this is essential for making banana bread!!!!!!!)
Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture.
Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry
Wholemeal – 100% extraction, made from the wholewheat grain with nothing added or taken away.
Brown – usually contains about 85% of the original grain. Some bran and germ have been removed.
White – usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling.
Wheatgerm – white or brown flour with at least 10% added wheatgerm (don't like the sound of this one).
Malted wheatgrain – brown or wholemeal flour with added malted grains.
Stoneground – wholemeal flour ground in traditional way, between 2 stones.
I had a situation somewhat like Kra-Lyn's, also including bananas! I tried to bake a carrot cake a wee while ago, but later discovered, after mixing half the ingredients, I had no carrots. So I figured I could substitute carrots for...bananas. No.no you can't. It doesn't work. Unless you want to make a goo cake. The recipe said to cook it for 35 minutes at 200C, but it ended up in the oven for 1 hour 30 mins, and it was still gooey! So it went straight in the bin.
I thought that if I replaced a missing ingredient with something I had in the house, the outcome would still be nice and tasty. Well it wasn't, as Justin will tell you. As Christians, we need to stick to the recipe that God gives us, in the commandments. He has given us these set of instuctions, so that we can be shaped into the people God wants us to be. Just as bread has to be kneeded with time and patience, we too need to see that God has a plan for us, and in time, we will be ready.
The choice of flours for home cooking and baking:
Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required.
Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. (this is essential for making banana bread!!!!!!!)
Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture.
Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry
Wholemeal – 100% extraction, made from the wholewheat grain with nothing added or taken away.
Brown – usually contains about 85% of the original grain. Some bran and germ have been removed.
White – usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling.
Wheatgerm – white or brown flour with at least 10% added wheatgerm (don't like the sound of this one).
Malted wheatgrain – brown or wholemeal flour with added malted grains.
Stoneground – wholemeal flour ground in traditional way, between 2 stones.
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Aw, thanx Callum, thats very helpful- now i'll know exactly which type of flour is best to use next time i'm baking! Have to say I love the way you were able to weave in a christian message there- very impressive. That's quite a talent!
Love K-L
PS- How do you know so much about flour?
Love K-L
PS- How do you know so much about flour?
Eh well, don't know if I should admit this, but I do alot of baking at home! I make bread, cookies, chocolate and blueberry muffins and wheaten bread. If you need, I'll give you my secret recipes!
Once, when making muffins, I had no self raising flour, so I decided to use plain flour and a couple of teaspoons of baking powder (raising agent). Worked like a charm. You need to experiment about with the ingredients and learn from the mistakes!
Once, when making muffins, I had no self raising flour, so I decided to use plain flour and a couple of teaspoons of baking powder (raising agent). Worked like a charm. You need to experiment about with the ingredients and learn from the mistakes!
Well i have to say that this conversation is interesting!! LOL!!! Im afraid i am a TOTAL disaster in the kitchen! Somehow i always manage to set the smoke alarm off........even when im only trying to make rice crispy buns!!!!!!
Love Alex xx
Love Alex xx
Hi. Callum
My name is Brenda, live in Canada.
My Son, Chris lived in N.Ire. a few years ago in Enniskillen. He was on a mission with Youth for Christ.
I just happened to see your Blog.
My name is Brenda, live in Canada.
My Son, Chris lived in N.Ire. a few years ago in Enniskillen. He was on a mission with Youth for Christ.
I just happened to see your Blog.
# posted by 
: 6:45 PM
: 6:45 PM
Hi Callum, or should I say, Jamie Oliver, just wondering if we could taste a few of these culinary delights some time?
Ali
Ali
# posted by : 8:42 PM
: 8:42 PM
Hey Callum!
Yeah i would love your secret receipes- although i'd prob manage to mess them up- quite a skill of mine. But if you ever need someone to sample your baking, you know, just to make sure it's up to scratch, i'm always availble! So, ali bell, step aside, i'm first in line for tasting!
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Yeah i would love your secret receipes- although i'd prob manage to mess them up- quite a skill of mine. But if you ever need someone to sample your baking, you know, just to make sure it's up to scratch, i'm always availble! So, ali bell, step aside, i'm first in line for tasting!
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