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In some countries (mainly Eastern Europe, Baltic and Nordic countries) rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast. Some might also use yogurt to help hasten the starter to rise. A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment.
Wheatpaste (also known as flour and water paste, flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as bookbinding , [ 1 ] découpage , collage , papier-mâché , and adhering paper posters and notices to walls.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
All-purpose flour Cassava flour (left) and corn flour (right) in Kinshasa, Democratic Republic of Congo. These flours are basic ingredients for the cuisine of Central Africa. Kinako. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose.
Gruel may also be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Gruel has historically been associated with feeding the sick [1] and recently-weaned children. Gruel is also a colloquial expression for any watery food of unknown character, e.g., pea soup.
Kneaded, made with flour, salt, water, and leavening. Matzah: Flatbread Levant Unleavened. Used in Judaism, mainly during Passover. Made in 18 minutes to avoid rising. Consists of 2 ingredients: flour and water. Melonpan: Sweet bun, Crispy Japan: Made of enriched dough covered in thin layer of crispy cookie dough.