Thanks for this layout of all the delightful flours used. What is the difference between 00 and rinforzato 00 flours? Are all of these in your pantry today? I would love to have many different kinds of flour available in my pantry but because of the high humidity in Hong Kong I usually just buy it as I need it. Wishing you a super day. Take Care, BAM
It is my pleasure to show this photo array. Plain 00 flour and 00 rinforzato differ in that the rinforzato flour has some added hard North American (or other European) wheat for more strength in the network of bubbles formed during rising. I enjoy having lots of flours, but I can see how spoilage would be an issue for you in the high humidity where you live.
This is absolutely beautiful! Will you tell us what to do with all of these flours? I would love some recipes for the nontraditional ones…just sayin’….
Thank you! Yes, I do suppose I’ll do some flour projects. It really was something to see them all arrayed. They all feel so different-some coarse, some smooth, some clumping. The differences are just amazing.
There are so many flours out there, and although I’ve used a lot, there are many more kinds I need to experience! Fun picture. How does the King Arthur Italian Style flour compare to other 00 flours?
There sure are a lot of them. The King Arthur Italian style is a very low-protein flour, around 8%. It is finely ground, but I really could not class it as a 00 flour; it is just not that finely ground. To be frank, I am not real keen on it at this point, but more practice and experimentation are in order!
You are definitely the flour queen Adri. What a great idea to do a visual like this. What is “first clear”? I never heard of that one. Do you store these in the refrigerator?
I store the whole grain flours in the fridge, along with the nut flours. First Clear is a high extraction flour (a flour that retains much of the germ, bran and also has a high ash content) rendering it an extremely high protein flour, in the realm of about 15.8%. It is often used in rye bread, to make up for the low gluten in the rye flour, and in bagels. Flours like this are also the darlings of many of today’s leading pizzaioli, especially Gabriele Bonci.
What a fun collection. I love chestnut flour and always mean to use it more often than I do. I also like rye flour, which I’ve learned is much more subtle in flavor than I expected. Another one I’ve been enjoying is barley flour. You may enjoy a book called Good to the Grain, which is all about baking with whole-grain flours. It came out a couple of years ago. It’s really helped me to broaden my flour repertoire and understand the individual character of different flours (sounds silly but it’s true).
I find flours absolutely fascinating. They are all so different, and with their varied flavors and characteristics they could be a life’s work. I bet it won’t belong until like chocolate, we talk about flour in percentages, leaving behind nomenclature like bread, cake, pastry and all-purpose. Pretty soon we will all be wheat nerds. I love chestnut and rye flours. I have found that a little rye flour enhances many breads, especially ciabatta. I have never used barley flour at all. I’ll have to give it a try, and thanks a million for the recommendation of Good to the Grain. I do not know the book, but it sounds like required reading to me!
Great post Adri! Wow, we have seen some of the different flours on the market, but sadly, we are creatures of habit and have only 2 flours in our pantry. Sounds boring, we know. We need to branch out and experiment more. If you can tell us about each flour and what is best to use in recipes, that would be appreciated. Thanks Adri!
I certainly remember that when I was growing up there were two kinds of flour – Gold Medal and Pillsbury, and that was the extent of it. When I was a teenager I began baking with whole wheat flour, and my mom just shook her head. Having grown up with whole grain flour, she regarded white, processed flour as a sign of having hit the big time. Funny, isn’t it, how things change? Now we all want whole grain.
I’ll certainly be talking more about these flours, so stay in touch! Alla prossima!
What a neat photo! I knew there were tons of different types of flour, but seeing them side-by-side like this cements that even further! By the way, I wanted to tell you that, per your recommend on my blog, I checked The Italian Slow-Cooker out of my library. It is SO fantastic + I can’t wait to try a bunch of the recipes – thank you!
I’m with you – seeing them all them next to each other really brings home the message on the diverse world of flour. Even more remarkable is letting them run through one’s fingers and seeing the different textures, colors, and grinds up close. There’s a lifetime of study there, I think.
I am so pleased to hear you are enjoying Michele Scicolone’s book. She is a terrific writer, a well respected authority on Italian cuisine, and she really has done wonderful work with slow cookers. I look forward to seeing what you make!
There’s also my Indian fav. Chickpea flour. Also known as gram. I suppose you could do this assignment every Wednesday from now until forever and still keep adding another version. Oh the world of millery (is that a word??). GREG
You’re not the only one who mentioned chickpea flour! And I think you are right – this could go on forever. The differences present, some subtle, some not so subtle, within the narrow range of what we refer to as “white flour” are on their own amazing. This is not over yet.
Thank you for educating me on so many flours available. I would love to try the chestnut flour that my ancestors in Italy used so much (to the point that my grandfather ultimately grew so tired of (they were so poor that they literally lived off the chestnuts of the mountains in Northern Italy). But we\’re blessed to be able to have a choice of flours (which you\’ve highlighted!) today and try! Thanks for such a great post, Adri!
Boy, didn’t they ever live on chestnut flour! I have heard that many of the older folks will not eat it now as that was all they had during their younger, ever so very lean years. I am just amazed at all the flours there are – and this is just a small sampling!
How lovely Adri! I have to tell you- I’m absolutely fascinated with all types of flours beyond ‘all purpose’. There are so many wonderful (and nutritious) varieties to play around with. I love semolina, 00, millet, almond and buckwheat. Seeing the chestnut in the photo above made me realize that I have some stashed away in the freezer! I think some sort of pound cake is in order 🙂 xx
Wednesday, March 5th 2014 at 1:15 am |
Thanks for this layout of all the delightful flours used. What is the difference between 00 and rinforzato 00 flours? Are all of these in your pantry today? I would love to have many different kinds of flour available in my pantry but because of the high humidity in Hong Kong I usually just buy it as I need it. Wishing you a super day. Take Care, BAM
Wednesday, March 5th 2014 at 7:31 am |
Hi,
It is my pleasure to show this photo array. Plain 00 flour and 00 rinforzato differ in that the rinforzato flour has some added hard North American (or other European) wheat for more strength in the network of bubbles formed during rising. I enjoy having lots of flours, but I can see how spoilage would be an issue for you in the high humidity where you live.
Wednesday, March 5th 2014 at 1:17 am |
What a lovely photo idea Adri – so many flours to choose from!
Wednesday, March 5th 2014 at 7:31 am |
Thank you, Paola,
There sure are a lot. No wonder breads and baked goods have so many different characteristics. Alla prossima!
Wednesday, March 5th 2014 at 1:37 am |
I love this! So so beautiful.
Wednesday, March 5th 2014 at 7:32 am |
Thank you, Gillian!
I really did nor realize how many I had until I got started.
Wednesday, March 5th 2014 at 2:00 am |
Dear Adri, love your “flower power” post – how fun!
Wednesday, March 5th 2014 at 7:34 am |
Hi Andrea,
What a collection. I think I need a “flour pantry.”
Sunday, March 16th 2014 at 3:09 am |
Adri, a “flour pantry” sounds like a great idea – maybe you know someone who could design and/or craft one for you and the rest of us?!
Sunday, March 16th 2014 at 5:33 am |
Hi Andrea,
Good idea! I would love to have them all organized. My collection keeps growing…
Wednesday, March 5th 2014 at 5:35 am |
This is absolutely beautiful! Will you tell us what to do with all of these flours? I would love some recipes for the nontraditional ones…just sayin’….
Wednesday, March 5th 2014 at 7:36 am |
Hi Laney,
Thank you! Yes, I do suppose I’ll do some flour projects. It really was something to see them all arrayed. They all feel so different-some coarse, some smooth, some clumping. The differences are just amazing.
Wednesday, March 5th 2014 at 8:20 am |
There are so many flours out there, and although I’ve used a lot, there are many more kinds I need to experience! Fun picture. How does the King Arthur Italian Style flour compare to other 00 flours?
Wednesday, March 5th 2014 at 10:09 am |
Hi john,
There sure are a lot of them. The King Arthur Italian style is a very low-protein flour, around 8%. It is finely ground, but I really could not class it as a 00 flour; it is just not that finely ground. To be frank, I am not real keen on it at this point, but more practice and experimentation are in order!
Wednesday, March 5th 2014 at 8:34 am |
thank for sharing Adri !I would love some recipes…A hug
Wednesday, March 5th 2014 at 10:09 am |
Thank you, Chiara,
Recipes coming up!
Wednesday, March 5th 2014 at 4:43 pm |
I am sure I haven’t tried even half of all these flours. What fun to find them all!
Wednesday, March 5th 2014 at 7:13 pm |
Hi Pam,
It is fun. I enjoy experimenting and comparing!
Thursday, March 6th 2014 at 8:07 am |
You are definitely the flour queen Adri. What a great idea to do a visual like this. What is “first clear”? I never heard of that one. Do you store these in the refrigerator?
Thursday, March 6th 2014 at 9:26 pm |
Hi Linda,
I store the whole grain flours in the fridge, along with the nut flours. First Clear is a high extraction flour (a flour that retains much of the germ, bran and also has a high ash content) rendering it an extremely high protein flour, in the realm of about 15.8%. It is often used in rye bread, to make up for the low gluten in the rye flour, and in bagels. Flours like this are also the darlings of many of today’s leading pizzaioli, especially Gabriele Bonci.
Thursday, March 6th 2014 at 10:17 am |
What a fun collection. I love chestnut flour and always mean to use it more often than I do. I also like rye flour, which I’ve learned is much more subtle in flavor than I expected. Another one I’ve been enjoying is barley flour. You may enjoy a book called Good to the Grain, which is all about baking with whole-grain flours. It came out a couple of years ago. It’s really helped me to broaden my flour repertoire and understand the individual character of different flours (sounds silly but it’s true).
Thursday, March 6th 2014 at 9:39 pm |
Hi Domenica,
I find flours absolutely fascinating. They are all so different, and with their varied flavors and characteristics they could be a life’s work. I bet it won’t belong until like chocolate, we talk about flour in percentages, leaving behind nomenclature like bread, cake, pastry and all-purpose. Pretty soon we will all be wheat nerds. I love chestnut and rye flours. I have found that a little rye flour enhances many breads, especially ciabatta. I have never used barley flour at all. I’ll have to give it a try, and thanks a million for the recommendation of Good to the Grain. I do not know the book, but it sounds like required reading to me!
Friday, March 7th 2014 at 8:36 am |
Great post Adri! Wow, we have seen some of the different flours on the market, but sadly, we are creatures of habit and have only 2 flours in our pantry. Sounds boring, we know. We need to branch out and experiment more. If you can tell us about each flour and what is best to use in recipes, that would be appreciated. Thanks Adri!
Friday, March 7th 2014 at 7:27 pm |
Hi,
I certainly remember that when I was growing up there were two kinds of flour – Gold Medal and Pillsbury, and that was the extent of it. When I was a teenager I began baking with whole wheat flour, and my mom just shook her head. Having grown up with whole grain flour, she regarded white, processed flour as a sign of having hit the big time. Funny, isn’t it, how things change? Now we all want whole grain.
I’ll certainly be talking more about these flours, so stay in touch! Alla prossima!
Monday, March 10th 2014 at 12:32 pm |
What a neat photo! I knew there were tons of different types of flour, but seeing them side-by-side like this cements that even further! By the way, I wanted to tell you that, per your recommend on my blog, I checked The Italian Slow-Cooker out of my library. It is SO fantastic + I can’t wait to try a bunch of the recipes – thank you!
Monday, March 10th 2014 at 2:02 pm |
Hi Amy,
I’m with you – seeing them all them next to each other really brings home the message on the diverse world of flour. Even more remarkable is letting them run through one’s fingers and seeing the different textures, colors, and grinds up close. There’s a lifetime of study there, I think.
I am so pleased to hear you are enjoying Michele Scicolone’s book. She is a terrific writer, a well respected authority on Italian cuisine, and she really has done wonderful work with slow cookers. I look forward to seeing what you make!
Monday, March 10th 2014 at 9:02 pm |
There’s also my Indian fav. Chickpea flour. Also known as gram. I suppose you could do this assignment every Wednesday from now until forever and still keep adding another version. Oh the world of millery (is that a word??). GREG
Tuesday, March 11th 2014 at 7:32 am |
Hi Greg,
You’re not the only one who mentioned chickpea flour! And I think you are right – this could go on forever. The differences present, some subtle, some not so subtle, within the narrow range of what we refer to as “white flour” are on their own amazing. This is not over yet.
Thursday, March 13th 2014 at 5:29 pm |
I definitely need to expand my horizons when it comes to flours…thank you for the little push.
Thursday, March 13th 2014 at 7:51 pm |
Hi Karen,
It’s my pleasure. These days there are more and more all the time. I am amazed at how different they all are. Have fun exploring!
Saturday, March 15th 2014 at 7:02 am |
Wow, this post speaks volumes: the variety and availability of soooo many flours. I have only worked with maybe 25% of them! great inspiration.
Saturday, March 15th 2014 at 7:45 am |
Hi Nancy,
There are so many available to us now, each with its own properries. I think we could spend a lifetime experimenting!
Saturday, March 15th 2014 at 3:13 pm |
Thank you for educating me on so many flours available. I would love to try the chestnut flour that my ancestors in Italy used so much (to the point that my grandfather ultimately grew so tired of (they were so poor that they literally lived off the chestnuts of the mountains in Northern Italy). But we\’re blessed to be able to have a choice of flours (which you\’ve highlighted!) today and try! Thanks for such a great post, Adri!
Saturday, March 15th 2014 at 7:18 pm |
Hi Roz,
Boy, didn’t they ever live on chestnut flour! I have heard that many of the older folks will not eat it now as that was all they had during their younger, ever so very lean years. I am just amazed at all the flours there are – and this is just a small sampling!
Wednesday, March 19th 2014 at 10:06 am |
I love this flour “poster” A great idea to educate people on different flours available!
Wednesday, March 19th 2014 at 4:46 pm |
Hi,
Thanks for stopping by. This one was fun to do. And it was not even everything in my pantry!
Saturday, March 29th 2014 at 1:08 pm |
How lovely Adri! I have to tell you- I’m absolutely fascinated with all types of flours beyond ‘all purpose’. There are so many wonderful (and nutritious) varieties to play around with. I love semolina, 00, millet, almond and buckwheat. Seeing the chestnut in the photo above made me realize that I have some stashed away in the freezer! I think some sort of pound cake is in order 🙂 xx
Saturday, March 29th 2014 at 2:41 pm |
Hi Emilie,
Isn’t it something how many there are, and all of the different characteristcs of each? I await your pound cake…