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6 Comments
witloof
February 29, 2016
I have had to sadly give up baking for health reasons but before I did, I was having a lot of fun with kamut and barley flour in things like scones and pie crusts. Also, chickpea flour is delicious in pancakes and as a breading.
LeBec F.
February 16, 2016
alice, I am so pleased that you have done this piece on alternate flours, though it seems awfully/overly conservative to begin with recommending a 10-20% substitution at the beginning of one's recipe riffing. Could you give us examples of 50% substitutions that didn't work?because, like the 52ers who recently wrote about their years of success with removing 25-33% of a dessert recipe's sugar, my thinking about a flour mix is that a substitution for 50% of AP flour- would be safe with most recipes I can conjure.
--Also, as I hope you will do some other 52 features on this deserving topic, might you plse include pie crusts in your discussion?
I am such an admirer of the detailed explanations that accompany your book recipes, and am always excited to see your 52 pieces. thank you!
--Also, as I hope you will do some other 52 features on this deserving topic, might you plse include pie crusts in your discussion?
I am such an admirer of the detailed explanations that accompany your book recipes, and am always excited to see your 52 pieces. thank you!
LeBec F.
February 16, 2016
p.s. after twice re-reading your piece, above, i realize that I missed a number of your more liberal substitution comments. Mea culpa; plse overlook my incorrect observations!
702551
February 15, 2016
By sheer coincidence, I posted in this thread:
https://food52.com/blog/15912-how-to-make-fresh-pasta-dough-like-a-chef
that I am working on a batch of pasta dough with about 20% organic spelt flour.
I believe a lot of today's online cooks are too timid to experiment with different ingredient blends which is a shame. That's basically how people have been cooking since the emergence of Homo sapiens.
https://food52.com/blog/15912-how-to-make-fresh-pasta-dough-like-a-chef
that I am working on a batch of pasta dough with about 20% organic spelt flour.
I believe a lot of today's online cooks are too timid to experiment with different ingredient blends which is a shame. That's basically how people have been cooking since the emergence of Homo sapiens.
702551
February 16, 2016
The 20% spelt flour pasta dough is a keeper. Not as assertive as dough with semolina, but still interesting.
See what other Food52 readers are saying.