You asked. We answered. We love hearing from our community! Below are some of the most frequently asked questions we've heard about our products and baking in general. If you have a question that's not answered here, please Contact Us us so we can help.
How long can I store flour and cornmeal?
To ensure that you are always buying fresh product, we stamp the side of every bag with a code date. White Lily® products are considered fresh until the date on the bag. For fresher flour and cornmeal, refrigerate or freeze in an airtight container. Allow flour and cornmeal to come to room temperature before use.
What does "bolted" mean on flour packages?
Bolted means that the flour is sifted through a fine sieve or screen.
What's the difference between batter and breading for fish?
Batters are liquid mixtures of flour, eggs, and milk or water. Breadings are mixtures of dry ingredients, such as cracker crumbs, breadcrumbs, flour, or cornmeal, that are used to coat fish. Usually, fish is dipped into an egg mixture and then into the dry mixture. Batters tend to result in a thicker, breadier coating after the fish is fried. Cornmeal breading is a favorite way to prepare Southern favorites like catfish and crappie.
Which varieties of apples are best for baking?
The best apples for baking are ones that hold their shape and don’t turn to mush when heated. An easy rule of thumb is to think green. Two of the most widely available cooking apples have green skin: Golden Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp, tart flavor, and Golden Delicious apples have a more floral taste. Rome Beauty, available in the fall, is a red variety that is also good for baking.
How can I store overripe bananas for baking?
Overripe bananas are great for baking because they have lots of sweet flavor and a soft texture. You can easily keep them on hand in the freezer. Simply take the bananas out of their skins, seal them in a plastic bag, and place in the freezer. They’ll keep for months. Then, whenever you want to make your favorite banana bread, just defrost as many as you need, mash them, and proceed with your recipe.
What's the best way to chop dried fruits?
Cutting dried fruits with a knife is difficult because the fruits are so sticky. We find that kitchen shears come in handy for this task. It’s easier to snip the fruit into uniform pieces because the scissors’ motion helps keep the fruit from sticking. Periodically dip the scissors’ blades in water while snipping the fruit. Bits of dried fruits add lots of flavor to baked goods like muffins and quick breads.
How do I season an iron skillet to keep food from sticking?
An iron skillet will never wear out, but you need to treat it right by “seasoning” it, which prevents rust and keeps food from sticking. To season iron cookware, rub it inside and out with vegetable oil or shortening, then place it in a 350°F oven. After one hour, remove from the oven and wipe off the excess oil with a paper towel. To maintain the finish, clean cast iron using only hot water and a good stiff brush (never harsh detergents), and never wash it in the dishwasher. You may need to re-season it periodically. A well-seasoned skillet is a must for making crisp cornbread.
How do I prevent cookies and biscuits from browning too much on the bottom?
Sometimes cookies and biscuits over-brown on the bottom because the oven temperature is too high. Try checking your oven calibration with an oven thermometer to verify the temperature. Using dark baking pans, which absorb heat, can also cause over-browning. It’s best to bake cookies, quick breads, and biscuits on shiny pans.
What does it mean to "cut in" in a recipe?
To “cut in” means to distribute small chunks of a solid fat (butter or shortening) into flour before adding the liquid (usually milk or water). To do this, use a pastry blender or two knives in a crisscross cutting motion. This technique is used when baking biscuits or pastries, so they are tender and flaky. When the dough is baked, the fat melts in pockets, which produces the flaky layers. To re-create the flaky biscuits available at fast food restaurants, leave the fat in larger pea-size chunks.
How do I caramelize onions?
To caramelize onions, brown them slowly in butter or oil over low heat for at least 15 minutes or until they are deep golden-brown in color and have a sweet, nutty flavor. Be careful not to burn them. This process cooks the sugars in the onion until they caramelize. The resulting sweet onions will add new depth and style to many recipes, even traditional Southern cornbread.
What is "sweet milk"?
Sweet milk is simply fresh milk, not buttermilk. It’s an old-fashioned Southern term commonly used to distinguish between the two in the days before refrigeration, when people churned their own butter and always had buttermilk on hand. Sometimes, it’s preferable to bake using “sweet” milk when there are other strongly flavored ingredients, such as sharp cheddar cheese.
What are some tips for flour safety?
To view more tips about flour safety, click here.
What are safe handling practices for raw batter?
Flour is made from wheat which is an agricultural crop grown outdoors and typically is not treated to kill bacteria. Flour is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of flour with proper handling.
Always follow safe food handling practices when you are baking and cooking with flour and other raw ingredients. The CDC outlines the following safe food handling practices when baking and cooking with flour and other raw ingredients:
Additional information about flour and safe handling practices can be found at the following government websites:
What is soft wheat flour?
Soft wheat flour is made from soft winter wheat, which has low protein and gluten content. It is the type of flour recommended for cakes, biscuits, and quick breads. White Lily® Flour is made with pure soft wheat, and never blended with hard wheat. Hard wheat has much higher protein and gluten content.
Can I substitute White Lily® Flour for recipes using other all-purpose flours?
White Lily® Traditional All-Purpose Flour can be substituted for other all-purpose flours. However, because White Lily® Flour has a lighter texture, more flour must be used. For every cup of flour in a recipe, use 1 cup and 2 tablespoons of White Lily® Flour. The weight of White Lily® Flour will be the same as the weight of other all-purpose flours. Because flour is packaged by weight, you will get the same number of portions from White Lily® Flour as other flours.
Can I substitute regular flour in recipes that call for self-rising flour?
Yes. Simply add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour.
How can I substitute self-rising flour in recipes that call for regular flour?
This can be tricky because self-rising flour contains baking powder. If a recipe calls for regular flour and you have self-rising, check the amounts of leavening in the recipe. If the recipe has less than 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt, then you should not substitute with self-rising flour.
What type of flour is best to use in a bread machine?
White Lily® Bread Flour is ideal to use in any bread machine. Bread flour is made with hard wheat flour, which has high protein and high gluten content. Yeast breads require high gluten to form air pockets to make bread rise high and light.
What is bromate?
Originally, potassium bromate was used in bread flour as a dough conditioner, which made the dough easier to knead. Instead, White Lily® Bread Flour uses ascorbic acid (vitamin C) as a dough conditioner.
What's the difference between white and yellow cornmeal?
The only difference between white and yellow cornmeal is the color of corn used when it was ground. White cornmeal is ground white corn, and yellow cornmeal starts with yellow corn. They are interchangeable in recipes. Historically, white cornmeal is preferred in the South and yellow is preferred in Texas and the rest of the U.S.
Are the ingredients in traditional White Lily® Flour and Cornmeal products traceable?
We keep all necessary traceability records on file and information is available upon request. This information is not published online due to the complex supply chain.
Do traditional White Lily® Flour and Cornmeal products contain Genetically Modified Organisms?
White Lily® Wheat Flour is not sourced from bioengineered strains. Cornmeal products do contain bioengineered sources.
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