Have You
Flour Is The Foundation
Imagine a world without cook
ies, bread, cake doughnuts, pret
zels, spaghetti, biscuits, pies, pan
cakes, muffins, pizza, waffles, or
rolls! What an untasty picture!
Happily, North America’s repu
tation for bountiful harvests rests
in a large measure on the magnifi
cent wheat crops grown on mil
lions of fertile acres. There are es
sentially two kinds of wheat
grown: hard and soft. (A third
wheat, important to the American
diet but not to most homemakers,
is a hard wheat variety called du
rum, which is used in making pas
tas.) *
Experienced bakers know there
"ir
Great Tractors That Just Got Better
THE ENTIRE FORD TRACTOR LINE IS BETTER THAN EVER
LAWN & GARDEN
FARM
0% For 24 Mo*.»
1.9% For 12 Mo*.
6.9% For 24 Mo*.
8.9% For 86 Mos,
9.9% For 48 MOi.
10.9% For 60 Mos.
* Compact Diesels Only
or
WAIVER OF FINANCE
CHARGES ON SOME
MODELS TILL
JUNE I. 1990
-<»-*
PAT CASH AND TAKE
ADVANTAGE OP
BIG CASH REBATES
See LANCASTER FORD TRACTOR ■ F rJ , ing wn~ua"cnm~~
For NEW HOLLAND SKID LOADERS
To Qualified Buyers
C~Z. "Vl'i LANCASTER FORD
TRACTOR, me.
1655 Rohrerstown Road, Lancaster, PA
i, JL J Flory Mill Exit off Rt 283
11 (717) 569-7063
YOUR LANCASTER COUNTY RELIABLES FOR FORD TRACTORS & NEW HOLLAND INDUSTRIAL EQUIP.
GSEQ
By Doris Thomas
Lancaster Extension
Home Economist
is not one particular flour best for
all types of baking. Various flours
have different characteristics
making each more suited for one
product than another. How, then,
docs the novice choose a flour
most suited to her purpose? The
key to flour differences is gluten -
formed when the water soluble
proteins present in wheat are com
bined by manipulation in the pre
sence of a liquid. The variation of
protein content in each type of
wheat correlates with the baking
characteristics of a particular
flour. The amount of protein pre
sent in a flour determines the
amount of gluten which can be de
veloped and this determines the
LANCASTER
FORD TRACTOR
LLS and SERVIC
DOS ffliW
|g
OLD FAVORITE
RD TRACTOR
Lancaster Ford Tractor And See For Yourself
FORD FORD for
for FARMING LANDSCAPING
FORD NEW HOLLAND PROGRAMS
%
suitability of each type of flour for
various baked products.
Hard wheat, grown on western
prairie land, has a high gluten con
tent and is milled into “bread”
flour. Hard wheat flour has great
elasticity that allows it to be
stretched and rolled into an in
credibly thin sheet for strudel or
phyllo, or folded and rolled again
and again to make puff pastry and
Danish dough.
Bread flour has returned to the
shelves of supermarkets after an
absence of two generations. If
bread flour is scarce in your mar
ket. you may substitute “un
bleached” flour. This flour is
bleached in an aging rather than a
chemical process, and it is milled
from a blend of hard wheats.
Soft wheat, grown in the milder
regions of middle and eastern
America, produces a flour lower
in gluten, one that is ideal for bak
ing such products as pastries,
crackers, pretzels, cookies and
cakes. At the lower end of the
gluten scale is “cake” flour. It has
only enough gluten to hold the
cake together in the oven while a
delicate and tender, yet stable,
structure of cells is firmed. A little
higher up the gluten scale is “pas-
try” flour, which is ideal for pie
and tart doughs because it can
tolerate a considerable amount of
fat, such as butter, lard or margar
ine. without becoming tough. If
you cannot And pastry flour On
your supermarket shelves, a satis
factory substitute can be blended
at home with 60 percent cake flour
and 40 percent bread or unbleach
ed flour.
At mid-range on the gluten
scale is “all-purpose” flour, a
blend of soft wheat flours, which
has been developed by the na
tion’s millers to take care of a
wide range of baking needs
from breads and biscuits to pies
and cakes. It can be substituted for
other flours in recipes that call for
bread flour or pastry flour. It will
not rise as high as bread flour or
be as tender as pastry flour, but it
is a worthy substitute.
It is easy to check the protein or
gluten content of a flour by look
ing at the paragraph of nutritional
information on the package. Al
though figures vary somewhat
from brand to brand and mill to
mill, here is the range: bread flour,
14 percent; unbleached, 12 per
cent; all-purpose, 11 percent; pas-
ILdzhhl
FORD
for INDUSTRIAL
INDUSTRIAL
1.9% For 12 Mo*.
6.9% For 24 Mos.
8.9% For 66 Mos.
9.9% For 48 Mos.
10.9% For 60 Mos.
or
PAT CASH AND TAKE
ADVANTAGE OP
BIG CASH REBATES
LAWN ft GARDEN
1.9% For 12 Mos.
9.9% For 24 Mos.
8.9% For 36 Mos.
9.9% For 46 Mos.*
* LOT Diesel Only
Lancaster Fanning, Saturday, January 13,1990-813
try, 8 percent; and cake, 7 percent.
Hour freezes and keeps for pe
riods of a year or more. If you
have extra freezer space, watch
supermarket shelves for bargains.
A final and important note
about flour For all doughs, the
measurement of one of two in
gredients must be taken as ap
proximate the flour or the liq
uid. The ability of the flour to ab
sorb moisture varies from harvest
to harvest, bag to bag and month
to month as the humidity changes
and the flour absorbs or releases
moisture.
If a recipe calls for a precise
amount of flour, the liquid must be
added carefully so as not to over
load the flour. If the recipe calls
for a precise amount of water, add
the last portion of the flour slowly
and carefully. It is better to have a
moist dough that will stiffen in
your refrigerator than a hard and
unforgiving cannonball for which
there is no hope.
In batters, the measurement of
flour and liquid can be precise.
The determining factor then be
comes the length of time the
dough will be in the oven. The
burden rests on the temperaature
and the length of oven time to cor
rect any imbalance there is in the
moisture of the dough.
Control Of
Your Money
WEST CHESTER (Chester
Co.) Taking Control of Your
Money is a series of five lessons
that allows you to leant to manage
your money in the relaxation of
your own home. The areas cover
ed include: how to organize your
family records, completing an in
ventory of your financial re
sources, figuring your family’s net
worth, setting financial goals,
analyzing your saving and spend
ing plan and credit use. The first
issue will be mailed in the spring.
To receive Taking Control of
Your Money, contact the Chester
County Cooperative Extension,
235 W. Market Street, West
Chester, PA 19382; 696-3500.
There is a charge of $3.50 (pay
able to Chester County Coopera
tive Extension) to cover postage
and handling. The deadline for re
gistering to receive Taking Con
trol of Your Money is February 2,
1990.
WEST CHESTER (Chester
Co.) Parents of children 18
months to 3 years old, and other
adults who take care of preschool
ers in Chester County, can get
helpful and timely information on
all aspects of rearing young chil
dren from Toddler Topics, a four
part series of home-study newslet
ters prepared by Penn State Co
operative Extension. Articles
include bed-time hassles, meal
time problems, helping your child
understand aging and rainy day
ideas. The first issue will be mail
ed in the spring.
To receive Toddler Topics, con
tact the Chester County Coopera
tive Extension, 235 W. Market
Street, West Chester, PA 19382;
696-3500. Deadline for register
ing to receive Toddler Topics is
January 26, 1990. There is no
charge.
Take
Tips For
Raising
Toddlers