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White Lily flour

post #1 of 4
Thread Starter 

I'm going to use White Lily flour for chocolate chip cookies.  I noticed on the bag you should use 2 tbs. extra flour to every cup of flour.  Why do you have to do this?  Wouldn't doing this make the cookies to dry?


Edited by Marip - 9/4/13 at 3:23pm
post #2 of 4

Generally WL flour is a much softer flour and using it in a recipe you'll need to adjust either the amount of flour (MORE) or the amount of moisture/liquid (LESS).  I use WL flour all the time down here in Georgia.  However I feel that their flour is graded a step softer than what the label implies.

 

WL Bread Flour (4g protein) = acts more like AP flour which always measures at 4g protein whereas most bread flours = 5g protein

 

WL AP flour (3g) protein = acts more like pastry flour and most pastry flours measure in at 3g protein.

WL flour is a soft wheat flour and therefore a bit more is needed so that the dough isn't extra moist.

 

May I inquire your location.  The south?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 4
Quote:
Originally Posted by kokopuffs View Post
 

Generally WL flour is a much softer flour and using it in a recipe you'll need to adjust either the amount of flour (MORE) or the amount of moisture/liquid (LESS).  I use WL flour all the time down here in Georgia.  However I feel that their flour is graded a step softer than what the label implies.

 

WL Bread Flour (4g protein) = acts more like AP flour which always measures at 4g protein whereas most bread flours = 5g protein

 

WL AP flour (3g) protein = acts more like pastry flour and most pastry flours measure in at 3g protein.

WL flour is a soft wheat flour and therefore a bit more is needed so that the dough isn't extra moist.

 

May I inquire your location.  The south?

I agree. I use Lily White for baking cakes and pie doughs. I am just a little over sea level here but still need to add more than the recipe calls for. It took a while to discover this and experiment.

post #4 of 4
Quote:
Originally Posted by Chefross View Post
 

I agree. I use Lily White for baking cakes and pie doughs. I am just a little over sea level here but still need to add more than the recipe calls for. It took a while to discover this and experiment.

 For my tarte dough, I use a mixture of about 60% (by weight) WL AP flour and 40% WL Bread Flour.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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