Flour, Meals & Yeast - Page 2

Flours, meals & yeast products are the foundation for countless baked goods. Let's explore their world:

Flours:

• Types: Made from various grains (wheat, rye, oats, etc.) or other sources (almond, coconut).
• Textures: Fine (all-purpose flour) to coarse (cornmeal).
• Gluten Content: High (bread flour) to low or none (almond flour).
• Uses: Breads, cakes, cookies, pastries, thickening sauces/soups.

Meals:

• Ground versions: Coarser than flour, made from grains (cornmeal) or legumes (chickpea flour).
• Uses: Similar to flours, but often add texture and a nuttier flavor.

Yeast:

• Types: Active dry, instant - both activate fermentation for leavened baked goods.
• Activation: Requires warm water and sugar (active dry) or can be directly added (instant).
• Uses: Breads, rolls, pizza dough, donuts.

Choosing the Right Flour:

• Consider the gluten content for structure (high for bread, low for cakes).
• Whole wheat adds fiber and a nutty flavor, but may require adjustments in recipes.
• Gluten-free flours often require blends for best results.

Storing Tips:

• Flours and meals: Airtight containers in a cool, dry place.
• Yeast: Cool, dry place (refrigerator for extended storage).