Flour Quotes

“Yeast is to flour as action is to ambition. Rising to success requires adding and alternating starters.”
― Ryan Lilly

“Your bread assumes the shape of the pan you use to bake your flour. Therefore stand still and know that you can’t use a rounded pan and ever get squared bread. Change the pan and change the shape of the bread!”
― Israelmore Ayivor, Shaping the dream

“Bread addiction is little different from that of alcohol or cocaine or heroin addiction, and sometimes it seems even more dangerous. Did you ever see a fat man praying for the soul of some poor alcoholic or drug addict? Yet he couldn’t stop his own helping of whole wheat toast for breakfast to save his soul.”
― Dr. Blake F. Donaldson, Strong Medicine

“Your flour is your dream and your bread is your fulfillment. The environment in which your flour is baked can influence the shape of your bread... Just take it as simple as that!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.”
― Michael Pollan, Cooked: A Natural History of Transformation

“Miss Kinokuni used once-milled flour for her noodles. They had a light and fluffy sweetness with a pleasing chewiness and a silky-smooth texture. It was a flavor so delicate and refined it made all three of us feel as if we had ascended to heaven after only a single bite.
Conversely, Mr. Yukihira chose thrice-milled flour. Compared to once-milled flour, it has a much coarser texture making for rougher noodles with a harsher scent...
but as it's made from the outermost parts of the groat, including their hulls, it packs the strongest buckwheat flavor of all three types of flour!"
Had Mr. Yukihira chosen to use once-milled flour for his noodles, frying them as he did would certainly have destroyed their delicate flavor. But because he chose thrice milled, which comes with the most powerful flavor...
... even frying the noodles in a hot wok wasn't enough to smother their buckwheaty goodness!
That is precisely what allowed him to masterfully construct such a delicious flavor! ”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“Another had more kinds of flour than the whole baking aisle at the Walmart back home- she saw all-purpose flour, cake flour, bread flour, pastry flour, doppio zero flour, and something darker, probably buckwheat. Rosie wished she could run over and open the tubs, and rub the flour between her fingers. She'd never seen or felt doppio zero in real life, but knew it was supposed to be the secret to tender pasta. Next to the flour was something she wanted to explore even more- sugar. Granulated sugar, caster sugar, confectioners' sugar, pearl sugar, cane sugar, demerara, turbinado, muscovado, light and dark brown- Rosie's mind boggled at the possibilities of all the different things she could make with these sugars, how each choice would fundamentally alter the nature of whatever she baked: change the crumb structure, the color, the texture, everything.”
― Stephanie Kate Strohm, Love à la Mode

“Soybean flour?"
"Yes. Apparently he uses it to bind the hamburger. You know, just like in Tsugaru soba--- your hometown's pride and joy." Nagare produced a leaflet about the soft soba noodles that were a Hirosaki specialty.
Now that she knew why the hamburger steak tasted so familiar, Kana wrinkled her nose in embarrassment. Tsugaru soba was the most popular dish at the Takeda Diner---and the subject of most of the articles that were written about it.”
― Jesse Kirkwood, The Restaurant of Lost Recipes