GETTING DOWN TO THE NITTY GRITTY OF THIS PANTRY STAPLE
When you bite into your favorite baked good, a flaky pastry, a slice of sandwich bread, or even your choice of pasta, you might not be thinking about the single most important component in it: flour. This modern-day baking essential has had quite the journey over the last 30,000 years. Even with the most primitive humans, scientists have confimed through cave paintings that flour did in fact exist in the diets of people in the Paleolithic era. They likely made it by hand-grinding the wheat grains with a smooth, flat stone—a process we can liken to using a mortar and pestle.
Lucky for us, today’s flour comes neatly packaged on the shelves at our local grocer, and we are leaps and bounds from the single, hand-ground variety. Now, there are plenty of flours on the market to choose from. Common varieties like all-purpose, self-rising, cake, wheat, and bread might initially come to mind, but lesser-known options, such as gluten-free, almond, potato, and more, also serve a purpose and are well-liked by many, too. While all flours fundamentally achieve the same goal, they vary in texture, flavor, nutritional value, and other factors, all of which play a role in the outcome of a particular recipe. That said, understanding this ingredient is a key to success in the kitchen. Whether you’re a novice or an experienced home cook, this handy flour primer will have you cooking and baking like a pro in no time.
