Everything bakers need to know about flour …

(May 1, 2009) The ABC's of fleur de farine is the topic of the day.

The word "flour" is derived from the French "fleur de farine," meaning "flower" or "best part of wheat."

All-purpose flour is essentially an equal mix of cake and bread flour.

Bread flour has a protein content of about 11 to 14 percent, meaning it develops a lot of gluten, which provides a structured, chewy texture perfect for rustic breads.

Cake flour has a protein content of 5 to 8 percent and is used primarily for cakes. The flour is finer and lighter.

Durum is the hardest kind of wheat grown and is usually milled into a coarse product called semolina.

Endosperm, bran and germ are the three parts of a kernel of grain.

Final dimensions of endosperm determine the protein content, which establishes the culinary purpose of the flour.

Grains are not necessary botanically related. The smallest part of the grain is the germ, which constitutes about 2 percent of the kernel's weight.

High percentage of protein constitutes stronger flour, which is best suited for

chewy or crusted breads and cakes. If a recipe calls for a certain type of flour and all you have is all-purpose, use 1 tablespoon more per cup when making breads and 1 tablespoon

Just a little culinary trivia — brown bread contains more nutrients than white bread, but the body is able to absorb the nutrients of white bread easier than brown breads.

Kneading distributes the yeast; it also develops the gluten and incorporates air into the dough.

Lipids are crucial to the development of well-raised bread. Interesting fact — flour contains only 1 percent of lipids (by weight).

(MOBILE, Ala.) Mrs. Abby Fisher, a former slave, recorded her recipes in a cookbook (1881) called "What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc." She had a recipe for Silver Cake, which has a striking resemblance to angel food cake.

"Noodle" comes from the German "nudel." The myth that Marco Polo introduced noodles to Italy has long been debunked. The first record of noodles is in the Jerusalem Talmud (5th century AD).

Oxygen in the air pockets improves the dough's elasticity. Dough is well kneaded when it has a satiny appearance. Sweet dough must be kneaded longer than others.

Pans are always ungreased when baking an angel food cake. One wants the cake to stick to its side so it can rise to its full volume during baking.

Quality of cake batter depends on sifted flour and sugar if a light texture is the desired effect.

Rotary eggbeaters were invented in the 1870s and appeared in the Sears 1897 catalogue for 9 cents.

Solid understanding of baking techniques is a must. Whip egg whites at room temperature for a light, fluffy cake.

The three stages of dough making — mixing, kneading and fermentation — require several hours of work and waiting. Time equates money for a commercial baker. Mechanical dough developers can produce dough in 4 minutes.

Utensils and mixing bowls must be clean and free of any fat residue when mixing egg whites.

Very strong flours are necessary in commercial baking where high-speed blenders work the dough in a matter of seconds.

White whole-wheat flour has been marketed as a substitute for all-purpose flour. White whole-wheat flour has the flavor of all-purpose flour and the health benefits of whole-wheat flour.

Christmas, Easter, summer or fall, angel food cake is the perfect dessert year-round.

Yeast cells die when the temperature reaches about 140 degrees.

Zero calories are a dream. One cup of all-purpose flour has 455 calories, 1.23 grams of fat, 0 milligrams of cholesterol, 2.5 milligrams of sodium, 95.39 grams of carbohydrates and 12.91 grams of protein.

It is a pity to desire something so beautiful and tasty and not be able to partake. Angel food cake adorned with a champagne berry sauce is simple and will please the most sophisticated palates. Heaven has spoken.

Angel Food Cake 1 cup sifted cake flour 1 1/2 cups sifted granulated sugar 12 large egg whites, room temperature 1 teaspoon cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons each lemon juice, vanilla extract

1 teaspoon almond extract

Tube pan (9-inch with removable bottom)

1. Preheat oven to 325 degrees.

2. In a small bowl, whisk flour and 3/4 cup sugar.

3. Beat egg whites at a low speed until they start to froth. Add cream of tarter and salt and beat at medium speed. Just before egg mixture gets to the peak stage, add remaining sugar, 2 tablespoons at a time. Also add vanilla, lemon juice and almond extract. (Sugar should always be added at the end. Otherwise, the sugar will hinder the rising process).

4. Add sifted flour-sugar mixture and blend thoroughly.

5. Pour batter into ungreased pan and gently allow the pan to drop to the counter to release any air bubbles.

6. Bake until golden brown, approximately 55 minutes. Remove from oven and invert pan over the neck of a funnel. If cake is not turned upside down, it will collapse during the cooling process.

7. Cut cake with a serrated knife. Time is not friendly to angel food cake. Serve the cake the day it is baked.

Fresh berry sauce

2 cup fresh strawberries, hulled and sliced

2 cups each blueberries, raspberries, blackberries

1 cup champagne 1/2 cup sugar Pinch salt 1/2 teaspoon vanilla 1 tablespoon lemon juice 1 1/2 teaspoon fresh lemon zest

Fresh Thai basil for garnish

1. Combine all ingredients except for Thai basil and simmer for 5 minutes or until sugar completely dissolves. Remove from heat and allow to cool.

2. Pour sauce over mixed berries and refrigerate for at least 1 hour.

3. Serve sauce over a small section of sliced cake and allow extra sauce to flow onto the plate. Garnish with Thai basil.

Secret Ingredient: Charm. " Things forbidden have a secret charm" … Cornelius Tacitus.