The sole reason for this website is to offer new and intermediate bakers information about one main ingredient: flour.
As someone who initially wanted to learn to make bread, I found it overwhelming at first. It’s flour, how hard can it be?
Then I started looking at the choices. Did I need bread flour? Would all-purpose flour work? Could self-rising flour be used with yeast? Can I use the same flour for cakes that I use for bread also be the same I use for cookies? Do I really need multiple types of flour? What if I am substituting one for the other? Why did one loaf become a doorstop, while the other was light and fluffy?
I had a ton of questions, and started a notebook with what I was learning. Now I am putting all the information I found on here. Maybe it will help someone else.
I am not a professional, I am not a chef (flour chef is just the name of the website – names are hard to come up with), I am a hobby baker sharing my research.
Fine print: Any links to stuff are probably affiliate links if they are to Amazon or to a bookseller. This is to help offset the cost of running a website. I’m not sponsored by anyone, all opinions are my own, rely on them and the information I’m providing at your own risk. I’ll do my best to be accurate, but am not liable for kitchen mishaps, bad bread, fallen cakes, and the like.
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