Good Food
It's All in the Flour
Long time pastry chef and culinary instructor, Cindy Mushet, knows everything there is to know about flours. If you're using all-purpose flour, make sure it's unbleached. Bleaching is unnecessary and, according to Cindy, doesn't taste as good. Bleached all-purpose flour has a lower protein content and doesn't absorb as much liquid as unbleached.
By Evan Kleiman • • 1 min readLong time pastry chef and culinary instructor, Cindy Mushet, knows everything there is to know about flours. If you're using all-purpose flour, make sure it's unbleached. Bleaching is unnecessary and, according to Cindy, doesn't taste as good. Bleached all-purpose flour has a lower protein content and doesn't absorb as much liquid as unbleached. This is especially important when making pie dough, a process that demands a precise amount of moisture. If a pie dough is too wet, the dough will shrink when baked.
Flaky Pie Dough
Herbed Chicken Pot Pie
Music Break: Ufo by Jet Set Swe
