Expert's Guide to Flour Types

Europeans find it absolutely WILD that Americans tend to use cups to measure flour.

Came to see wtf going on w flour. Left with an imprint of him yelling at me to get out my scale

Hello, new subscriber here. This video was very informative. I was taught to tap the top of my cup with a flat edged knife to make sure there are no air pockets but I'm going to try measuring next time. Thank you for the education!

I love how you don’t want to “over endorse” a particular brand. You’ve hidden the King Arthur logo on three of the flours. It is my preferred brand of flour.

Scales are game changers

Bleached Flour?! Yes here in the UK that's not allowed nor in Europe. All the flour I use for breadmaking and baking is organic and I always weigh the flour and the liquids. Measuring jugs just ain't that accurate.

I was expecting the cake flour to be less protein, because it's not chewy..

Love the way he explained the differences. Wow! He is Awesome.........

"Get out your scale."
Ok. But here this recipe says 2½ Cups, so... how much is that in—
"GET OUT YOUR SCALE!!!!"

King Arthur = terrible company

Join us for an exclusive interview with the CEO of Binance for insights into future developments

The future revealed: exclusive interview with Binance's CEO

Uncover future insights with an exclusive interview featuring Binance’s CEO

Always the best ❤❤❤❤

Love A America test kitchen
And all the chefs . Arthur is livable.
Miss watching on t.v.
Niloofer

Love jack bishop sorry at 83 I called hiim Arthur

A cup of flour weighs 4.4 oz (120 g ) not 5 ounces as stated in the video.

Love Jack. He's sweet, authentic and fierce.

Never, ever, dip and sweep. Most people will pack the flour and get more than the 4.8 oz. shown.

I wish I found this vid sooner. I bought bread flour and I have only made breadsticks once. My mom didnt like them but tou'd think I was offending her with them. I just forgot to add butter to them I was proud but her anger really made me feel like I don't deserve to cook period. 😢

in my french bakery i only bought high gluten flour for bread and croissant , cake flour for pastry cream and genoise.
all the other flours can be made by blending the strong flour with cake flour.
all purpose is for gravy making, thats why its called hotel and restaurant flour, no good for serious baking.
Test kitchens never have a qualified baker so they rely on incorrect incomplete information.
They dont know what the dont know.

Worst video given it's title...

I used King Arthur Brwed flour for Thanksgiving dinner rolls this year and they were FANTASTIC! My first two attempts were epic fails. MAIN LESSON - SCALD THE MILK!!!!! It makes a HUGE difference. I love ATK. its the NPR of cooking.

thank

I have always used a scale. It is precise, and when baking, you don't make errors that may affect the end product.

I measure all ingredients by the gram, and i get repeatable results, every time. I have been doing it long enough, I know where I can break the rules, and be out by a couple grams one way or the other, but most of the time, I shoot for absolute precision. Once you get the hang of using a scale, you will wonder what the fuss was about. Best part, no small mountain of measuring tools to wash ! Very quick and efficient. Most of the time, I just tare out, and keep going in a single bowl. [Tare out means zero the measurement with the bowl and all previous ingredients in the bowl. Do this after you get the hang of using the scale ! ] Need to do a conversion, one of the easiest is on the King Arthur website. Search for "king Arthur volume to weight" without the quotes, and you will find two versions - a PDF, and a webpage.

One of the things that really messes with cooks outside the US, is finding multiple definitions for cups. There are small variations of other volumetric tools as well. For example, a teaspoon can be anywhere between 2.5 to 7.3 mL. On the other hand.. a gram is gram no matter where you are ! Yes, I got rid of milliliters in favor of grams. Volume measures are way too inaccurate, and I have no plans to cook the same thing that often to get the feel of it. Grams let me tackle anything, and the only variable is technique !

I noticed Jack just dips the cup to fill it, and then leveled off the top.
I always, for each cup. first tamp the cup on the counter before leveling
to avoid any density variation in the just-filled cup. Will do Jack's
weight test using my cups of flour tomorrow.

Of course American flour is sprayed as a wheat berry with glysophate( round up) I suggest organic flour or European only.

Are any of these flours glyphosate fee?

Why is the King Arthur logo blocked out on two of the three KA bags? Kind of strange.

The ending is absolutely ridiculous. Someone check up on this dude.

The way he says “Thank you.” At the end is SOOOOOO CREEPY!! 💀💀🤣

Yes you got a new subscriber thanks love !😊

Can you do an episode on weight scales?😊

Hello

He seems angry…

So disappointed I wished you had given us more information on cake flour.

Please do us a favor & actually name your videos accordingly to the information you are putting in them. I just want to know about the ingredients in what flours and the best ones to buy not a rant about cups of flour and measurements.

Ohhhh.

I made English Muffins and bread yesterday, thought about weighing the flour but was in a hurry... I should have weighed it, my items turned out ok but would have been better had I weighed the flour.. It does make a difference.

The only scale I have is B flat.😂

What is 00 Flour? Where does it fit on the protein content scale? Is it a mill grind measure?

Gluten free flour?

I have a small kitchen so keeping bread flour for me is difficult. So I keep KA flour and vital wheat gluten to make my own bread flour!

As a miller with almost 7 years of experience, this info is off. Protein % doesn’t matter—what you need is good-quality protein. The better the quality, the better the gluten formation when you add water, making the bread easier to bake. Protein is made up of two components: gliadin and glutenin. It’s the balance between these that determines the type of gluten formed, and that’s what affects how easy the dough is to work with. Forget the fancy labels—just go organic. It’s almost always better quality. Ideally, look for cold-milled flour so the natural oils and fats haven’t been damaged by heat during production, which can strip flavor through oxidation.

How is the flour ground: roller milled? Or stone ground? So much real information left out? 😂 enriched?!?

😊So helpful! Thank you!

I quit watching because some of their appliance suggestions are not the best at all just more money. I have been using an electric knife from resale still running antique. Products with computers do not last, that chip makes stop running after a year. Sad how far America has fallen to junk science.

Weight v volume. Weight 💥
🤺💐