this post was submitted on 10 Jun 2024
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I mean, yah. If you're going to be baking enough to merit 10kg of multiple flours, you absolutely want them in separate containers. Even if you only have the AP, bread, and cake flour trio that covers most baking needs, you'll want them stored in airtight containers.
It ain't even that hard or slow; my crippled ass with arthritis can do it fine. Well, it hurts, but I don't lose enough flour to matter.
American naming conventions confuse me. We just call the flour by what it's made of: wheat, rye, spelt and their grade of refinement.
Bread flour? You can make bread out of so many different types of flour.
They have different protein content. Your country almost certainly has an equivalent system, perhaps with more descriptive names.
Yep. We have a type number, that describes how many mg of ash are left behind after burning 100g of said flour.
Since starch burns away cleanly, the amount of ash shows how much of the rest of the grain is still in the flour (the rind or the germinating part).
So it would be "wheat flour type 450" which is more refined than "wheat flour type 1050". More refined means it rises better. But there's lots of healthy and tasty stuff in the rind, so if it's not a sponge cake I'm making, I try to incorporate higher types.