KotiChef

Wheat Flour: The Foundation of Baking

Discover the world of wheat flour, from varieties and protein content to white vs. whole wheat differences. Learn proper storage and handling techniques to achieve the perfect texture in all your baked goods.

Section 1 of 6

Learning Objectives

1Select the right flour type for specific recipes to achieve desired textures, whether chewy breads or tender cakes.
2Use proper flour substitutions and adjustments when working with different wheat varieties to improve your baking results.
3Store and measure flour correctly to extend shelf life and ensure consistent, professional-quality results in your home kitchen.
1

Introduction

Flour isn't just a bland white powder – it's a versatile ingredient with properties that can transform your cooking. Understanding these properties gives you the power to select the perfect flour for each recipe, troubleshoot baking problems, and create exactly the texture you're looking for in your baked goods.

In this lesson, we'll explore wheat flour from a practical perspective, focusing on what you need to know to improve your everyday cooking and baking. This lesson is divided into five sections:

  1. Wheat Varieties and What They Mean for Your Baking

  2. Protein Content: The Key to Texture and Structure

  3. White vs Whole Wheat

  4. Proper Storage of Flour

  5. Handling Flour for Best Results

By the end of this lesson, you'll confidently select the correct flour for whatever you're baking and understand how to modify recipes to achieve your desired textures.

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