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  • Writer's pictureChef Bhumika

A is for All Purpose Flour

So the design community has been following #36daysoftype since 2014, where in participants can submit their creative take on letterforms and this year I have finally decided to take up this challenge.

Now you guys might not know this, but I hold a degree in Applied Arts and Crafts and Typography was my elective/ specialization during the course. So I've always been intrigued by my fellow college mates who participate in this challenge every year. So this is my attempt to go with it.

Now of course this platform is all about baking / cooking, so I'm taking up a letter every single day and a word associated with baking and I'll be sharing some pretty intense information on the topic.

Hopefully, during this journey, I'll impart some knowledge and learn a lot more from it too.

So today's topic is ALL PURPOSE FLOUR.

A very vital baking ingredient , it provides structure, absorbs moisture and contributes to the colour, flavour and nutritional value of the final product. All purpose flour is a blend of hard and soft wheat flours designed to work well with all basic baking recipes. It can easily be found all around the world and is classified based on the protien content, which must be between 9.5-11.5% In India, it is commonly known as "maida" It may be bleached/ Unbleached.

What distinguishes all purpose flour is that it is made from wheat grains after removing the brown covering. It is then milled, refined and bleached.

All purpose flour should be stored in a lit and ventilated place at room temperature. To increase the shelf life, you can also store it in the fridge or the freezer, this helps avoid the flour from going rancid. Sometimes this may cause the flour to absorb moisture and it will behave differently based on the recipe that you're using it for, but that can be easily adjusted by changing the moisture content from the recipe. I always tranfer an open packet of flour to a closed air-tight container.

It's always a good idea to store flour away from strong smelling products, as flour readily absorbs any kind of odour or smell.

If you like you can try out my recipe "milk bread" using all purpose flour. Watch the full video below and let me know when you try out this recipe, I'd love it if you tag me in your pictures.

Until tomorrow, keep baking because tomorrow's post is going to be a special one <3

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