Und schon wieder eine Lebensmittelfrage...
Ich hab bisher nur ein Mehl hier ausprobiert und dacht ich mach's richtig, wenn ich gleich "all purpose" flour kauf.
Beim ersten mal eine richtige Soße von scratch machen hat mich zwar die Braunfärbung etwas gestört, abgebunden hat's aber mehr oder weniger normal. Als die Soße irgendwie leicht staubig schmeckte, bin ich davon ausgegangen, dass ich zuviel Mehl genommen hab.
Letzte Woche hab ich (deutsche) Pfannkuchen mit dem Mehl gemacht und von der Farbe abgesehen schmecken und fühlen sich die Dinger an wie Pappe.
Ich trau mich gar nicht, damit Plätzchen zu backen - was ich meinem Mann schon seit zwei Wochen versprochen hab
Welches Mehl muss ich kaufen, um es für ALLES benutzen zu können, so wie ich's in D auch gemacht hab?
Hab selber noch keine Mehlerfahrungen machen können, aber vielleicht hilft das hier ja ein wenig:
ALL-PURPOSE FLOUR is a blend of high-gluten hard wheat and low-gluten soft wheat, and is suitable for a wide range of baking needs. The flour is milled from the endosperm of the wheat berry, and contains neither the bran nor the germ. U.S. law requires that any flour not containing the germ of the wheat must have certain nutrients added back in, resulting in a flour labeled "enriched".
BARLEY FLOUR, ground from pearl barley(the grain stripped of husks and germ),imparts to breads a moist, cakelike quality with a malty aftertaste. Low in gluten, it needs to be combined with wheat flour. Adding 10 to 15 percent barley flour to sourdough, rye, an plain whole-wheat doughs makes for especially robust loaves.
BARLEY FLAKES can be cooked as a breakfast cereal or added to wheat flour for bread doughs(see Barley flour above).
BRAN is the outer layer or husk of the wheat berry. It is what gives whole-wheat flour its characteristic color. Unprocessed bran, or miller's bran, ist often added to bread doughs, as well as muffin or pancake batters for extra fiber.
BULGHUR (some times spelt bulgur) is wheat berries that have been first steamed, then dried and cracked into eigther coarse, medium, or fine pieces, the latter often used in bread-making.
UNBLEACHED BREAD FLOUR, or bleached, formulated with practically all hard-wheat flour, has a high proportion of protein to starch. As the dough is kneaded, the protein develops into gluten, the firm, elastic structure that allows breads to rise. Available in whole-wheat or white.
BUCKWHEAT flour does not come from a true cereal but rather from a grass belonging to the sorrel family. The speckled gray-brown flour, ground from the buckwheat groat, has a distinct, slightly bitter flavor, and when mixed with wheat flour produces bread with a pungent, earthy flavor, a soft crust, and a moist, fine crumb. Buckwheat flour is also used in blinis, pancakes, and Japanese soba noodles.
CAKE FLOUR is a fine-textured, soft-wheat flour, with little gluten, and is used where a tender, delicate crumb is desired, as in cakes.
CCORNMEAL is ground from dried whole kernels of yellow, white, or blue field corn, and can be milled fine or coarse. Stone-ground is preferable. Degerminated cornmeal has been sieved to remove the germ for longer shelf life. When incorporated into doughs, cornmeal creates a loaf with a grainy, somewhat dry crumb, and a slightly sweet flavor.
COARSE YELLO CORNMEAL is the key ingredient in the well-known Italian polenta.
CORN FLOUR is finely ground cornmeal from the whole corn kernel and can be mixes with wheat flour for bread-making.
CORNSTARCH is ground from the heart or the endosperm of the corn kernel. Silky in texture, it's used as a thickener and in small quantities, to lighten flour for pastry-making.
MASA HARINA is cornmeal finely ground from white corn kernels that have been soaked in lime water before being dried. It is a major ingredient in tortilla making.
VITAL WHEAT (also known as gluten flour) is made from wheat flour and contains pure gluten, ranging from 70 - 100 percent. Gluten gives bread dough its elasticity and allows it to rise. Added to a dough, vital wheat gluten gives it additional resiliency.
MILLET FLOUR is ground from whole millet and is rich in protein, vitamins, and minerals, but lacking gluten. It is used for making flat breads and griddle cakes, and when mixed with wheat flour, produces bread with a buttery, slightly sweet taste, a smooth, thin crust, and a moist, dense crumb.
ROLLED OATS, known commonly as oatmeal, are oat groats that have been hulled, steamed, and flattened into flakes. hey can be ground into a coarse meal, or can be added as they are to bread doughs for extra fiber and nutrients.
STEEL-CUT OATS, often called Scotch or Irish oatmeal, are made by cutting the groats (HULLED WHOLE OAT KERNELS) into pieces with steel rollers. Used for Scottish Griddle Oatcakes, they may also be added to bread doughs.
OAT FlOUR, finely ground from oat groats, contains no gluten. When mixed with wheat flour for bread-making, it contributes a firm crust, chewy texture, and a sweet, nutty flavor. Not widely available.
RYE FLAKES are cooked, rolled rye berries (the whole grain), similar to rolled oats. A small amount mixed into bread doughs adds a chewy texture and a slightly tangy flavor.
RYE FLOUR adds a distinctive tangy, slightly sour flavor to breads, as well as a chewy texture. Since it contains little gluten, it is usually combined with higher protein flours (usually wheat) to increase elasticity and lighten the dough.
SELF-RISING FLOUR is a blend of all-purpose flour, baking powder, and salt, and is often used in the southern U.S. for corn bread and biscuits.
SEMOLINA FLOUR is finely ground from the endosperm of hard durum wheat. It is no the same as semolina meal which is coarsely ground from spring or winter wheat. Semolina flour adds texture and a strong wheat flavor to breads, and is also used for making PASTA.
SOY FLOUR is high in protein and fat, contains no gluten, and is fifteen times richer in calcium and iron than wheat. Ground from toasted soybeans, it is used as a nutriton booster in many foods. For bread-making, a small amount mixed with wheat flour adds a mild almond flavor, a spongy crust, and a moist, fine crumb. Soy flour will cause baked goods to brown faster, so baking times or temperatures ma need to b e adjusted.
SPELT FLOUR is not a modern hybrid wheat, but rather its ancient ancestor. Although it scan be substituted for regular wheat flour in any recipe, the usual rule is to use about 25 percent less liquid since the hydration rate of spelt flour is much higher than wheat. Also, the gluten in spelt flour is fragile, so over-mixing or kneading will produce a flat loaf.
STONE GROUND FLOURS have higher nutritional value and b etter taste than those ground by high-speed steel rollers or hammers. The slow-moving stones crush the grain without tearing the germ without generating heat that destroys vitamins and enzymes. The texture of ston-ground flour can range from coarse to powdery, depending on the amount of sieving the flour receives at the
mill.
WHEAT GERM, the seed or embryo of the wheat kernel or berry, is high in nutrients, especially B vitamins. Its high oil content causes rancidity if it is not refrigerated. Available raw or toasted, wheat germ provides a nutrition boost to baked goods.
WHOLE-WHEAT FLOUR makes excellent breads because of its high gluten content and sweet nutty taste. It includes the fibrous bran and nutritious germ oil from the wheat kernel or berry.
81 % WHOLE-WHEAT FLOUR has had 19% of the husk and bran removed from the wheat berry, leaving only a very small amount of the germ and bran in the flour. This flour is not available retail in the U.S., although some specialty mills may be able to grind it to specification. Whole-wheat flour available in this country is labelled simply whole-wheat and includes all of the bran and germ.
CRACKED WHEAT can be fine, medium, or coarse cut, and is made by cracking the dried wheat berry between rollars. It is an excellent additon to bread doughs.
WHEAT FLAKES are cooked, rolled wheat berries, and can be used in the same ways as rolled oats.
Hier gibt es auch noch etwas zu Mehl:
The Whole Grains Council
und vorallem dran denken das Mehl immer sieben vorher..dann wird es auch besser..
