Today I will talk a little about the meal (nothing professional, just give basic information), when I started my journey baker had no idea that there were many types of wheat (soft, hard, red, white, Winter Spring etc. with which produce various types of flour) and more importantly what classes were used for each preparation. Well in supermarkets in Spain we can find basically 3 types of wheat.
On the one hand the strength wheat flour, this flour is used to make breads and pastries masses, can be found in Mercadona or bread ovens. Furthermore
pastry flour, which can be found increasingly in supermarkets and grocery stores even mixed with yeast for the preparation of cakes, muffins etc (brand Harimsa to I have always had very good results.) Finally
all-purpose flour, which is the flour we use for normal cooking.
The difference between these meals is the level of gluten they contain that make them suitable for one or the other preparations, in the case of bread as a rule is preferable to use a flour with a higher percentage of gluten since this is the providing elasticity to the dough and allows that it is not hard. Personally
some I used once (when I had no idea of \u200b\u200bthe meal and that) normal wheat flour for making bread or other bodies and has gone hard so I do not recommend it but you can do.
For the masses of cake, muffins, cupcakes, muffins and so I have "fond" of the flour with yeast as being in the right proportions (flour / yeast) and the masses get too regularly.
There are other types of flour such as rye, buckwheat, buckwheat etc (known as the grain) are starches that normally contain more of the outside of the wheat grain (commonly known as fiber) by It has more taste and are highly recommended to make sourdough breads as these parts contain wheat yeasts that make up the bread (sourdough is a preferment that is used to make bread, is as fresh yeast bread but homemade).
Well, I hope you like this post and to clarify the odd dudilla.
recommend Peter Reinhart's book "The Bread Baker's Apprentice" which explains everything about the world of flour and bread very, very well, plus I always consult blogs as "Pepekitchen" or "Madrid has crumb" in besides the delicious recipes are explanations and tips from people who really know about the issue (thank you very much for that!). Marta
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