Comments on: Am I Using the Right Type of Baking Flour? https://noblepig.com/am-i-using-the-right-type-of-baking-flour/ Easy and delicious recipes for the foodie in you! Noble Pig is your go-to website for simple, tasty dishes that highlight the flavors you love. Wed, 30 Jul 2025 16:33:50 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Margo https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11450 Mon, 08 Mar 2010 17:58:54 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11450 I just got your website from my friend in Coos Bay, OR. I am in Lake Lure, NC and wanted tell you, I love your site. I will be visiting you everyday. Love all that you do…and will be using your recipes in my Supper Club dinners as well as your table scape ideas..

]]> By: Linda https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11449 Thu, 04 Mar 2010 22:40:44 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11449 Great informational post Cathy! Thanks. A few years ago I purchased the book “Whole Grain Baking” by the folks at King Arthur Flour. It helped me understand a lot of what I didn’t “get” before. Great book, fabulous recipes and worthwhile tips.

]]> By: lisaiscooking https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11448 Thu, 04 Mar 2010 18:07:59 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11448 Great info here. I’m still experimenting to figure out the best combination of flours and grains for my whole grain bagels, but it’s fun.

]]> By: Jenny https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11447 Thu, 04 Mar 2010 18:04:05 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11447 Thank you so much for this, your recipies are wonderful, but sometimes I don’t know what to use when you write “cake flour” or similar things. Up until a few years ago, in Sweden (where I’m from), we just had “flour”. That was it. And we don’t (or now I should say didn’t, as we are “americanizing”) have bakemixes either, we make (or made) things from scratch. Always. I remember an episode of Desperate Housewife (the first, actually) where they tried to explain Bree’s character by saying she made muffins from scratch. That didn’t really make it to the swedes minds correctly. We just thought, so? 🙂 So this is really helpful to me, thank you! Now, I am living in Paris, France, and they are not very good with their flour-assortments, as they have so many boulangeries they can just buy the baked goods cheap in, just around the corner. I acually have one in the same buliding, so the staircases always smells of vanilla, pain du chocolat, croissants and baguettes. Heaven! 🙂

]]> By: Holly https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11446 Thu, 04 Mar 2010 15:22:37 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11446 I’m printing this out and pasting it to the inside of my cook book. So helpful, and I’m a little annoyed this isn’t already included

]]> By: Rachel the SdOC https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11445 Thu, 04 Mar 2010 15:13:50 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11445 I always try to keep both cake and AP flour in my kitchen. Currently I also have bread flour leftover from bread baking at Thanksgiving. I rarely ever have the time to bake bread and I’m wondering how it would work for biscuits.

]]> By: Liz C. https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11444 Thu, 04 Mar 2010 15:12:11 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11444 I’ve been confused about which flour to use since the Dark Ages, when I had to take Home Economics in school. I made a *D* in cooking and in sewing. Why? Because it was never explained to me in the way you explain things. You would make such an awesome Home Ec teacher. You know. If they still taught Home Ec…

😉

]]> By: Amanda https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11443 Thu, 04 Mar 2010 14:37:43 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11443 Great post Cathy! It can be confusing sometimes, so this is very helpful 🙂

]]> By: Spinach Tiger https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11442 Thu, 04 Mar 2010 14:31:23 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11442 I wish cake flour were not so expensive. Many cakes call for it and more than once I’ve had to run to the store, even though I have a ton of other flours on hand.
You didn’t mention buckwheat, which is really interesting because it’s so soft. I just used it in pasta..hard to work with, but a great result.

]]> By: Ella https://noblepig.com/am-i-using-the-right-type-of-baking-flour/#comment-11441 Wed, 03 Mar 2010 23:28:54 +0000 http://localhost/www.noblepig.com/2010/03/am-i-using-the-right-type-of-baking-flour.html#comment-11441 Great post! Thank you very much, it’s very informative and most of all useful!

]]>