I just wanted to bake a cake and now I have a PhD in wheatology. ✌😵
@BusterKitten
2 жыл бұрын
same here, just wanted to make a loaf of bread. Now my head hurts
@corilou5273
2 жыл бұрын
🤣🤣
@corilou5273
2 жыл бұрын
I just wanted to make pizza dough
@CeeGeeZ
2 жыл бұрын
😁👌⁉
@kaitkait5783
2 жыл бұрын
Same
@lizq3713
6 жыл бұрын
I love Thomas Joseph's style of teaching. I feel as if I'm in a culinary school with an excellent, highly-knowledgeable teacher who is able to convey technical information in a non-intimidating way.
@user-ub8er9pe2h
2 жыл бұрын
Great comment. You said it best. I absolutely love how Joseph talks, and teaches. He is so professional, smart, and knowledgeable. He makes learning fun, and insightful I have learned so much from him.He is great, and charming, as well. ❤️🌟✨🙂
@MikeC19100
2 жыл бұрын
This was one of the best explanations I've watched so far on types of flour. Great Video and excellent job detailing the different types of flours and wheats.
@lemons2lemonade884
4 жыл бұрын
Thank you Sir! You have no idea the clarity you have shedded because there’s so much on the market nowadays! And I truly believe when you make biscuits and cakes there is a difference depending on what is used so I appreciate the knowledge you have shared!! God Bless❤️
@xuangster
4 жыл бұрын
Finally, the differences explained. Thx!
@cyborgzulu2011
4 жыл бұрын
Preach. Lol I've been so lost
@TrinityGal9
6 жыл бұрын
Please make a video like this explaining gluten / grain free flours, like almond, coconut, chickpea, cassava, tapioca, rice, glutinous rice, amaranth [grain], oat [grain], and things like xanthan gum.
@eveny119
5 жыл бұрын
That would be good, also corn, barley, quinoa, etc basically everything other than wheat.
@godlyvibez369
5 жыл бұрын
Any link?
@T4Cification
5 жыл бұрын
Probably just lump all those under specialist flours...for the fussy and pretentious lol.
@jeanclaudevindiesel207
5 жыл бұрын
@@T4Cification fussy and pretentious? These are common ingredients in a lot of eastern/asian cooking. How is that pretentious?
@adfkbjanaklfjbqer1645
5 жыл бұрын
@@T4Cification Also gluten is a VERY common ALLERGEN. Not everyone is doing it just for health.
@timbot87
4 жыл бұрын
Finally the chemical difference, so hard to just have some explain the science behind some cooking recipes. Thank you so much.
@higherandhigher5848
5 жыл бұрын
A clear, intelligent, understandable, enlightening and necessary presentation. Thank you very much for this. I’ve just started baking my own bread and I find your information very useful. 👍🏻
@sandygrogg1203
4 жыл бұрын
It’s cool that you included White Lily... It truly is in a category all it’s own. A real Southern flour...treasured for making those great Southern biscuits we all love.
@hollyr.1139
4 жыл бұрын
I just got some White Lily. Had never heard of it here in the West, but it was the only kind I could find right now. After reading about it, I'm eager to see how it bakes. Sounds good!
@Lisa-lr9ks
5 жыл бұрын
I absolutely love these informative videos that tell us the science behind why we use what we use to get different results. Keep up the spectacular work! Teşekkürler
@melodycapehartmedina2264
5 жыл бұрын
I really enjoyed this! Flours can make you crazy till you learn this information that you laid out so well! I have used White Lily forever and it works so well with anything I bake. Thanks so much for sharing your knowledge!
@SMorrisRose
4 жыл бұрын
Let me guess that you live in the southern USA, because it's a brand that for mysterious reasons isn't marketed north of there. Pretty sure the grain is grown in south-central Oregon, which makes it doubly-frustrating.
@Cladman3001
6 жыл бұрын
I was using bread flour for making sour dough bread, the crumb, however, is very dense! In the early days of my working with this I used White Lily and now I think I will try it again. Thanks for the analysis of these flours.
@nathaliecabral2145
6 жыл бұрын
This really is such an informative and useful channel. Not to mention fun to look at! Love all of the different people featured on here and the variety of videos. Thank you!!!
@sp1nnas
4 жыл бұрын
Extremely informative for a newbie at baking, thank you for the break down!
@danbev8542
6 жыл бұрын
I love ancient wheats. Kamut is my favorite- it is a big, golden wheat kernel- but is not available ground for my area, so I grind it myself. The protein/gluten is different than red wheat - it rises faster and is delicious. Spelt and Red Fife are two other ancient wheats that bake up beautifully in breads and other baked goods. I usually use about half whole flour in my baked goods - except cakes!
@SMorrisRose
4 жыл бұрын
Red Fife isn't actually an ancient grain - it's just a variety of common wheat. It used to be the most-used variety in BC - all of Canada? - but fell out of favour in the second half of the 20th century. It's coming back in fashion a little bit. But it's several times the price.
@michelletracy5883
4 жыл бұрын
Love to hear same explanation for onions thank you
@veronicawilliams2612
4 жыл бұрын
I done ran out of buckets for the different type of flours and now I see eight I only hand like four thank you I learn some new every time I view KZitem I'm back into baking and making my own everything..
@user-ub8er9pe2h
Жыл бұрын
When are new videos coming out ? Thomas Joseph is amazing. His videos are super fun, and educational. I love his knowledge, and culinary skills. ❤️✨🌟🙂
@silver-phoenix
2 жыл бұрын
Southern gal...my Mom, Grandma & Great Grandma made their biscuits with White Lily flour. Delicious! Thankful to have learned how to make their biscuit recipe.
@TerrilianReya
6 жыл бұрын
Excellent video, Joseph. Thank you for such an in-depth description regarding the varieties available.
@macnutz4206
6 жыл бұрын
Very useful. A small but important addition: Because of the extra oil, whole wheat flour can go rancid. Best to use before six months. It will put an odd undesirable taste in your bread. I bake bread and a lot of other things but I have only used AP and whole wheat flour. AP really is all purpose but cakes and muffins turn out better with cake flour. I am down to my last couple of pounds of AP. I going to get ten kilos of bread flour and see what difference it makes. I skip recipes that call for self rising flour because I never buy the stuff. Ten kilos will last about three weeks. Enough time to see if it is to be preferred. I am not big on the idea of having to buy so many different styles. The bread flour will have to make a real noticeable difference.
@kooldadrich
6 жыл бұрын
Best to keep bread flour tightly sealed and refrigerated to make it last.
@macnutz4206
6 жыл бұрын
kooldadrich that is true but ten and twenty kilo flour bags do not fit the fridge. 😂 I go through it too fast to worry about even the whole wheat flour going bad on me.
@wwoods66
6 жыл бұрын
_"I skip recipes that call for self rising flour because I never buy the stuff."_ You can make it yourself, if you want. It's just flour with some baking powder and salt premixed. Or just increase the amount of leavening you're adding when you go to bake something. www.kingarthurflour.com/recipes/homemade-self-rising-flour-recipe
@macnutz4206
6 жыл бұрын
Bill Woods Yeah, I do a lot of baking, bread and pastries. Have no problem adding a leavening agent or salt. The very idea of self rising flour seems silly.
@kellysoo
6 жыл бұрын
Macnutz420 totally
@weeannie7337
4 жыл бұрын
Thk u Thomas for sharing , its so important to know in detail the different types of flour especially we are keen in making cakes.
@madaameldingerherroyalmaje1498
4 жыл бұрын
I love this man and his videos. They are inexplicably helpful
@johnd5574
6 жыл бұрын
Great info as always, thanks Thomas!
@qualicumwilson5168
4 жыл бұрын
I have always understood that all purpose flour is (from the internet) "Milled from high quality hard red spring wheat and soft wheat, our All Purpose Flour's protein content lies in between our Best for Bread and Best for Cake & Pastry flours". Bread = hard wheat, Pastry = soft wheat and "all" purpose mixes both together and tries to be "all things" wheat. Another general rule is the further north you live the high % protein (more hard) and South the lower % protein (more soft).
@marieboustany6846
6 жыл бұрын
A visual schematic diagram representation of the wheat endosperm , germ and bran is helpful ! Very informative ☺😊
@marrienmejia
4 жыл бұрын
Your videos are so helpful for someone like me who is new in baking and still learning tips.
@therapeuticcalm8517
6 жыл бұрын
👏🙌👌😁thank you so very much Thomas!!!!! This is a question I’ve asked along with sugars and both answered. You rock! I’m glad you really read the comments and hear us!
@corinnegrealish6651
6 жыл бұрын
Thomas Joseph, you are awesome at these explanations. Love this series!!!
@blacquesjacques7239
6 жыл бұрын
Thanks , man . I also wonder about specialty flours not made from wheat ( Buckwheat , Casaba , Garbanzo , Oat etc)
@corineusa1454
4 жыл бұрын
Thank you. I just started getting into baking my own bread & I was wondering about bread flour vs all purpose. You answered it and more.👍
@emmc9437
6 жыл бұрын
That was excellent! Snip-its of info about different wheat flours drop into my lap from time to time but this is concise, clear and organized. Thank you! Can you do something similar about non-wheat flours? Chickpea flour, barley flour, oat flour, rye flour etc. There are so many flours out there, they look intriguing, and it would be very helpful to have the characteristics and qualities summarized like the wheat flours.
@eveny119
5 жыл бұрын
Ditto
@dippster357
5 жыл бұрын
@@eveny119 Double ditto! And i move and take your knight!
@rguzman6418
5 жыл бұрын
Same...
@angeladiamond1041
4 жыл бұрын
I thought this was SO helpful. I should like something similar on rye, light rye, spelt, khorasan and differences between organic and stoneground flours. I am from the UK - so I hope the flour descriptions I have given are meaningful.
@anthonyfootball80
4 жыл бұрын
Your riggt so manny flours
@theiconicfood7141
6 жыл бұрын
I really love the way you teach Thank you Thomas
@fablan3308
5 жыл бұрын
Wow super helpful so you're telling me just do what it says on the packet I would never thought that
@MC-gt6yp
6 жыл бұрын
Pure genius. The only good thing from Everyday Food.
@ashleyperez4657
Жыл бұрын
It would be wonderful to know more of plant based flours and how to bake with them such as coconut flour, chickpea flour etc. just a thought. This video was very helpful! Thank you!!!
@bassocantante51
6 ай бұрын
Great video, still stands out as more informative than most made on this topic since you posted this… and let me tell ya!!! Lots of videos out there on this topic that don’t make the grade!
@karinamatos4253
4 жыл бұрын
Basically, “you have to be careful when substituting one flour for the other” right. What I needed to hear.
@chrisalister2297
4 жыл бұрын
All flours all have their unique characteristics.
@ymb6987
6 жыл бұрын
Thomas you are a godsend and this video a recipe-saver! Super informative as always!
@PaulSmith-pf2uq
4 жыл бұрын
Thank you for explaining, this is very useful! Could you please make another video about other grains, like rye, teff , buckwheat etc, and compare them to the main ones in this video, so we can get a wider idea? Many thanx!
@rayraygoodandlow1070
2 жыл бұрын
Good job Mann!!!! I learned a lot.
@faldielacassiem6161
2 жыл бұрын
Thanks for clarifying in a nut shell
@zzukiyaki7521
6 жыл бұрын
ooohhh i got so excited and clicked as fast as i can , as i have been needing this explanations since 3 weeks ago.. yippie! ok i am gonna watch now.. lol comment first before watching.. i love love love mr thomas :)
@debbieflorio4357
2 жыл бұрын
My baking and cooking has become more varied. I had a general sense of the types of flours and their properties, but was confused by White Lily flour. I couldn’t understand why it was so different, thanks to this video I have a better understanding and can use it more purposefully
@apinchofspice6740
6 жыл бұрын
Nice topic! And nicely explained! Thanks!
@aimee1177
6 жыл бұрын
So glad you included White Lily.
@clementchinsterer
4 жыл бұрын
Hi there, thanks alot for your educational tube. Now I understand flour better.
@doloresgutierrez8050
2 жыл бұрын
thank you so much for making us easier to recognise the different kinds of flours 🥰
@RecepieReviews
3 жыл бұрын
Man i love you for the way you explain things and teach ...and the way your videos are...like your videos are veryyy helpful and informative....these questions arise while baking , and then you are like how am i supposed to fix the thing and what might have been the reason for it to turn out the way it did hahaha...and there are your videos answering all those questions..
@jamesamorimaraujo2939
6 жыл бұрын
Thanks Thomas! Very useful guide of flours.
@JVGouveia1
4 жыл бұрын
Fantastic!! Excellent explanation. Your English pronunciation is very good as well.
@tianaw937
6 жыл бұрын
Make a video about the differences from almond flower, rice flower... or make one about different glisten free flower and which one to use for different baking goods!!
@YGhappyvirus
6 жыл бұрын
Tiana Williams flowers? Glisten? Lol
@selinasupper6773
6 жыл бұрын
that would be wonderful!
@EmmaSun
6 жыл бұрын
yessss!
@jersamfrancs3709
6 жыл бұрын
flour* lol
@elmo5910
6 жыл бұрын
*gluten and amazing idea
@honestman3387
4 жыл бұрын
Very good video. It was concise, professional, friendly,classy, clean, with no blatant innuendo. Keep on keeping it classy. May God bless you(?).
@rcbustanut2057
5 жыл бұрын
You emphasized on the soft wheat when referring to the lily flour, but so is 00 flour. That's what I use to make pizza dough & rustic italian bread (with a 50/50 mix of bread flour for the Italian bread). The fine ground soft wheat flour with yet a slighlty high protein profile makes it the absolute best Neapolitan style pizza, which is baked at temps of 700F+ & fast baking. Great break down, I now have to try the lily flour for making pie crust! 😁
@keetrandling4530
6 жыл бұрын
I always feel smarter after watching one of your vids!
@michaelnoeldner3279
3 жыл бұрын
You should do a video on home milling different wheat berries? I just started milling with a Mockmill and I'm always looking for videos on different wheat grains and there uses.
@loopdad3381
3 жыл бұрын
I love you for this like others explain to much you explain perfectly I get confused a lot and i didn’t get confused at all by this thank you I need this I’m a teen chef and I want to be a great chef
@Chunkytreats
4 жыл бұрын
Really love the way he explains please make more of these videos on science of baking they are very helpful for homebakers love himm😍
@523morena
5 жыл бұрын
Thank you for the easy to follow directions and information. you are fantastic
@manikemanike9927
5 жыл бұрын
Thank you so much for explaining nicely. I luv to watch ur channel n the passion you teach.
@bunce56
6 жыл бұрын
Great information that I could not find anywhere else!
@saddyh.8802
5 жыл бұрын
Thanks Thomas!
@eleanorhunt273
6 жыл бұрын
Mr Joseph; May I be impertinent, and ask where may I purchase your apron please? I find your tutorials rather satisfying. The subject matter comes without a condescending manner, and thus immensely rewarding.
@architectinth
4 жыл бұрын
Great video. Informative and straight to the point with no, fluff.
@johnroekoek12345
4 жыл бұрын
Just baked a white bread with AP Flower. Can't tell the difference. Delicious bread.
@judyrose387
4 жыл бұрын
Excellent presentation and very informative.....
@kimberella2105
2 ай бұрын
This is the video I was looking for!
@lindacastejon7794
4 жыл бұрын
Thomas, you are the best 👌
@turiddudegaetano8725
5 жыл бұрын
Very informative. I learned about white lily many years ago from a southern chef...Sarah Garde. She made the best buttermilk biscuits. I still use it. Many thanks! Sal
@michelletracy5883
9 ай бұрын
Loved this and would have additionally liked more examples of use of each. For cookies vs biscuits which flour and cakes vs cookies?
@MendeMaria-ej8bf
4 ай бұрын
Thank you for your interesting tutorial. I've never thought that there are so many types of wheat. In Europe, flour is indicated with numbers, from finely grinded to whole wheat. For some time, the market has offered a lot of flours which don't contain gluten. The question is how these flours have to be treated in comparison to wheat. Examples of alternative flours offered on the European market are: flour from rice, almond, chick pea, rhy, buckwheat, potatoe, teff, chestnut and maybe others. Do you have experience in dealing with these flours?
@anudchanadesai4726
6 жыл бұрын
Very useful and informative. Brilliant and Thank you
@watchmyway7194
6 жыл бұрын
Thanks for such detail.
@mickeyblue2647
2 жыл бұрын
Thank you for the great information on the different flours out there , you rock Thomas as always in all your videos 🥖👍👏🏼👨🏻🍳❤️
@MrMikkyn
Жыл бұрын
I know bits and pieces from Italian pasta making. 00 is very fine for some pastas and pizzas, Semolina is courser is good for eggless pasta, Bread Flour has higher protein content - not sure why it’s necessary though. I use semolina for Orecchiette, but for ravioli or lasagna shape I use egg pasta dough. This is definitely going to educate me more on flours for bread. Also glutinous rice flour, used for making mochi. My god, there are so many.
@bksaun
Жыл бұрын
Outstanding descriptions! Thanks Thomas!
@100PercentOS2
5 жыл бұрын
Great video. I learned a lot about flours listening to what you had to say.
@nakamakai5553
6 жыл бұрын
Thank you! As I have worked to become a better cook, this has been one of the most confusing aspects of my kitchen. Well done!! I love your channel!
@make7966
4 жыл бұрын
Very good information! Thank you for the fine explanation it really helps me to understand why some of the baked goods I make do not come out the way I see in some recipes.
@elsafischer3247
6 жыл бұрын
I love your program
@steveshaner4624
5 жыл бұрын
Very educational. Thanks for this quick video!
@alexissenft9090
6 жыл бұрын
Very informative! Thank you!
@abhijeetjoshi7453
4 жыл бұрын
Thank you! this was much needed.
@DianeHasHopeInChrist
3 жыл бұрын
Thank you! You just said everything I just told several channels, as SO many use the wrong flour...no lie. And their commenters are wondering why their dough is a wrong texture & density for example: Ciabatta bread & the dough won't rise well, texture is bad, no lacing in the crumb, etc. It truly is not rocket science.
@cupidsiza
5 жыл бұрын
This was very helpful. Thank you!
@stevef
4 жыл бұрын
Great video. Thanks for explaining.
@copisetic1104
4 жыл бұрын
I grow hard white wheat in southeast idaho, I grind half on the course side and half fine and mix together for wonderful breads and rolls and sourdough. It has a lighter texture and taste than hard red wheat. 3000 acres last year, was a great year for size, protein, and moisture.
@melanieskeen4351
4 жыл бұрын
Here in Southwest Virginia and Northeast Tennessee, you would be hard pressed to find a pantry with anything but White Lily flour. My grandmother and her mother only use it. My homemade biscuits will not “turn out” right with anything else! Great vid! Thanks
@nhamty599
6 жыл бұрын
Informative and concise. Another excellent video. Thank you.
@melflo4651
4 жыл бұрын
Thanks so much, Mr. Thomas
@k.v.6885
3 жыл бұрын
Thank you. Can you post a video about coconut and almond flour (gluten free flours in general)?
@itswednesdayscrewironing7576
5 жыл бұрын
Thx. I've always been confused about this! Lovely video.🤓
@robertnordeen4631
6 жыл бұрын
Good job! Im using the right bread flour for my sourdough bread.
@aleset1
5 жыл бұрын
Thanks Joseph. Great information.
@IzziedeD
4 жыл бұрын
Super helpful video! Thanks!
@rebeccaherrerachavarria4598
6 жыл бұрын
Excellent 👌🏼! I love all your tips and advices. Can you do a video about differences of gluten free flours, like almond flour, coconut flour, rice flour , etc. And how use it in different desserts 🍨 ? Thanks 😄
@pouria59
6 жыл бұрын
Thank you for the great and informative videos. There are just awesome! :)
@brunogiambroni1422
6 жыл бұрын
Really informative! Thanks
@evamilsap1312
5 жыл бұрын
Thank you for sharing this information
@solamano7239
4 жыл бұрын
First side by side comparison of flours that I've ever seen. Many thanks. Could you possibly make a video once about how long one can keep flour past its official expiry date and which ones such as AP, with no oils, that don't go rancid?
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