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ConAgra as King Arthur?
I posted about buying 50 lbs. of KA Sir Lancelot flour here: http://www.thefreshloaf.com/node/18983/they-sold-me-50-lbs-king-arthur-sir-lancelot-higluten-flour
Yesterday, I happened to glance at the bag of flour I bought and saw this on the bar code tag:
Sir Lancelot
CC 06252010 21:32 B2
Wheat... | King Arthur has long
King Arthur has long contracted out the bulk of their milling operations.
In other words, they do not grow or mill most of the products they sell. They buy grains that meet their requirements and milled to their specifications.
They make no secret of this. |
Gummy problems with "foccacia" bread
Hi all!Im a professional chef making bread for the restauraunt I work for. Often we have the same problem of having a gummy underside. I think that the bread is too high of a hydration to form a crust properly before the tops of the bread are done or burnt.My biggest concern is that... | Have you tried mixing @ 80%
Have you tried mixing @ 80% hydration? Lowering the water to 1200g.Just a thought.Dan |
Tricks to using SAF yeast?
This seems like such a silly question because SAF yeast is supposed to be so simple to use, but are there tricks to using it that I could be unaware of? I recently switched from active-dry & my bread isn't rising properly. One source said the SAF shouldn't touch salt...but how does that hap... | I suspect the flour
My experience is that SAF yeast is pretty much the same as storebought packets (for example Fleishmans) ...except much cheaper and more convenient in the larger quantities.
There's a bit of difference between "instant/bread machine" and "active dry", but both brands offer both kinds. (To be more ac... |
My adventure with Autolyse, crisco and eggs.
This particular recipe was easy to divide. All the liquids and most of the flour went to make the autolyse. The remaining cup of flour, salt, buttermilk solids, sugar, everything but the egg and oil were blended together and set aside. Once the autolyse side had sat for some... | The other option, skip the bulk
rise if the folding takes the same length of time, all things considered equal. The bulking was going on while the the dough was folding and resting, you just kept knocking it down. Delaying yeast may change the flavour profile a lot as the flavour would have developed with the yeast i... |
Barley, hard to find?
I'm just started to get into making breads. In fact I made some Cornmeal w/ whole wheat Johnnie Cakes yesterday morning. But now I'm looking at trying out barley. If I can find any at reasonable prices. Ruler Foods used to carry pearl barley, but stop for some reason.I went there yesterday and the... | Home brew shops?
Feed stores? Or ask your local grocery to order some dry hulled barley or barley groats or barley flour for you. Have you looked in an Asian shop? Is that a typo? $11.92 - $18.16 a pound? https://www.ninelife.at/products/bobs-red-mill-barley-flour-25-pound?gclid=EAIaIQobChMIgP_A1ZHj8wIVUp_VCh0pSQ... |
Buckwheat Brown Rice Date Pepita Loaf
This bake has been inspired by Abe's buckwheat explorations HERE that started with the GF Community Bake. Rather than hijack his thread, I thought Id post this separately.Right up front- "Thanks,Abe! This is the best GF loaves I've seen! or tasted"I used Bob's Red Mill Whole Buckwh... | Really nice loaf! Crust and
Really nice loaf! Crust and crumb look great. How was the moisture? Was it gummy at all?Congrats on the bake! |
Where to get fresh ground flours in SF Bay Area and Sacramento Area.
I read on another bread baking website that for home bakers it is best to use fresh ground flour for our breads. Does anyone here do that? Where would I get fresh ground flour? Or the fresh items to grind my own (I can probably do this in my Vitami... | You could try your local
You could try your local Great Harvest Bread Company. We grind our whole wheat flour fresh from the berries on stones each day. Just walk in and ask if you can purchase a few pounds. They would most likely be glad to help you out. |
Cold vs room temp bulk ferment
Using instant yeast, would using my regular recipe and cold fermenting for x hours yield essentially the same result as the same recipe with a fraction of the yeast fermented at room temp? The recipe calls for 10g instant yeast but I could use 2g, for example and let it go at room temp fo... | The longer the ferment
the better the bread. Whether you slow it down by temperature or use less yeast it improves the final results. I imagine they'll be similar.Have you thought about going down the poolish route? |
Good flour
I recently purchased a 50 lb. sack of ConAgra Mills Harvest Bread Flour, white and bleached (!) from Costco because it was WAY cheaper than the last time I bought my favorite flour and considering the economy I had to give it a try. A couple of weeks into using it I am pretty certain I will never buy it agai... | Central Milling
Since you buy ConAgra Mills Harvest Bread Flour at Costco, you might find Central Milling Organic, Unbleached, All-Purpose flour there too. It's just amazing, and relatively cheap considering its quality and that it's organic. If not, maybe you could try store-brand unbleached flour. Floyd has said that... |
Bread Categories
I’d like to make a list of bread categories, or maybe what I mean is dough categories. Not bread types, that would take an entire book. For example: basic white, basic whole grain, enriched breads, flatbreads, etc. How would you (yes, you) categorize bread? | Bread Categories
Flat, straight, sourdough, hybrid, enriched. Subcategories are probably near infinite. |
Forgot the salt AGAIN!!!
It's not the first time I've forgotten the salt in my sourdough boule..but this time I had to toss it...
I wasn't sure what was wrong when it came out of the mixer, only that it was incredibly sticky. I perservered and did some half hearted s&f's and let it sit overnight in fridge. It didn't l... | HAHAHAHA-been there,too
I got to the point where I decided to make bread and put the salt out first or highlighted it on the recipe card. A few times, I've eaten the bland load with salted butter. |
Dusting the board with flour. Why?
For my entire bread making career, I've dusted the kneading board with flour. Primarily to keep the dough from sticking to the board, and sometimes to work a bit more flour into a dough I deemed to be too loose (happily, that happens much less often as I've gained experience).I was ... | Some thoughts
in my limited experience, the only real concern is when preparing doughs with very high hydration. If you’re making a ciabatta, for example, over-flouring the board can make the dough too dry and you’ll lose some of that precious stickiness. For the most part, however, flouring the work surface is a prett... |
Guisto's "Ultimate Performer" versus "Baker's Choice"?
The local health store has two white flours: Organic Unbleached Ultimate Performer, and Baker's Choice.
It looks like the former is 14g protein (high protein red wheat) while the latter is 4g!
Does high protein translate to high gluten flour?
Which is the best su... | I've used both flours, and
I've used both flours, and although they have differences, they are somewhat similar. Not sure where the 4g of protein for Baker's Choice came from, but its protein levels are not that much lower than Ultimate Performer. My guess is if Ultimate Performer is 14%, then Bakers Choice might be ... |
keeping the crust crisp
So I bake french bread every week or so. Marvelous. It would be nice to store it in such a way that the crust stays crisp. I just throw mine in a long plastic newspaper bag, and that preserves it nicely, but obviously doesn't retain the crisp crust. So what's the trick? Certainly a paper bag is ... | Yeah, linen or paper work
Yeah, linen or paper work well. Basically anything that lets moisture escape yet doesn't allow a draft, which would dry out and stale the entire loaf quickly.I often use a linen tote bag, one of a few we've gotten for making donations or subscribing to magazines. |
They sold me 50 lbs: King Arthur Sir Lancelot Hi-Gluten Flour
I couldn't see myself paying a small fortune for shipping high-gluten flour to my home, so I went hunting for a better deal.
I went to the King Arthur web site, found their commerical distributor for Denver, Colorado (Dawn Foods), called them up, asked if I ... | Atlanta area Dawn Foods
I called Atlanta, Ga area Dawn foods and was told they only sold to businesses(ie, need business license).
Guess it depends on the local franchise how they operate. |
Help - my linseed bread is too moist?
Hi - I'm on a very restrictive 'paleo-ketogenic' diet for medical reasons - no sugars, very low carbs, gluten free, high fat but no 'real' dairy. Dairy substitutes, eggs and salt are allowed. The only grains I can bake with are those whose carbohydrate content is nearly all fibre,... | Okay I know nothing about this
but have you tried mixing the two seeds? So you get the best of both. I was also trying to think of Seeds that are mostly fibre and chia popped into my mind. Since it absorbs so much water though, it might not be a good addition but you won’t know unless you try. |
Free shipping!
OK, so apparently I triggered the spam filter when I tried to post the link, but KAF is having a free shipping offer now, and it appears to include their AP unbleached, white whole wheat, and whole wheat flours. Just FYI, as I know that many folks here use their flour (including me) and the shipping is a... | Ends midnight Thursday
Great offers..I ordered yesterday to restock some of my favorites.
Sylvia |
Dough coming together then de-balling in mixer
Why is the dough not balling up in the mixer? I have the same problem with every bread recipe that I try. I start with the lowest recommended amount of flour and use the paddle at a low speed (1 on KitchenAid mixer) for 2 minutes. Then I use the dough hook. I will add more... | I get the 'bunny ears'
I have a Kitchen Aid pro stand up mixer. What I usually end up with is part of the dough sticking to the hook. Then one or two 'bunny ears' flopping around the bowel. I usually drop the bowel, reincorporate the ears with a hard spat or spoon and start it up again. I've also had the entire mass c... |
Looking for Flour in Las Vegas
Hi all I am looking for a source of a good hard red wheat spring patent flour like "Spring King" in Las Vegas. If anyone knows where I could buy it in 25 or 50 lb bags I would appreciate the info.
Erik | Cargill flour distributors
Hello, Your question made me curious. I googled and found Spring King is produced by Cargill, under their Progressive Baker brand. I found a website with distributor details - this may help you find out who might sell to you or where to purchase: http://www.progressivebaker.com/contact/index.... |
Anne Madden - “Wild Microorganisms, Found in Strange Places for Better Flavo
From here Discovering the diversity of microorganisms found in sourdoughI discovered Anne Madden... Then I found this...Quite interesting I thought! | Enjoyed the video Thanks
Enjoyed the video Thanks for that. |
Differences between Sir Galahad and Sir Lancelot ( other than the name)
I was wondering if any of you know off hand what the performance differences between KA Sir Lancelot and Sir Galahad flours are. I know the protien and ash percentages are different but how does that change the final product. Do certain breads c... | KA flours
Erik- Sir Galahad has a protein content of 11.7% and is retail marketed as King Arthur All-Purpose Flour. It has a range of uses, but is particularly well-suited to breads such as baguettes and ciabatta where you want to achieve a thin, crisp crust.
Sir Lancelot, by contrast, is a high-gluten flour, with a p... |
Crackly French Bread
Hello All, I read somewhere that adding 1 TBLSP of baking soda to a recipe for French Bread would result in getting a thin and crackly crust. I tried that with my own recipe but it turned out to be a BIG mistake. It seems that the baking soda interfered with the action of the yeast. The loaves nev... | Tricks to getting French bread to be more French
Seem to ve a dime a dozen and reason for the tricks is that French bread is incredible because the French are bread masters. Of its really important to you because you maybe have had bread in France then trick,w/o probably only disappoint. As to why the loaves didn't r... |
Sub for Molasses in Israel?
I'm trying to share my recipe with a friend in Israel - and got to the molasses and went &*^!@. She doesn't even know what molasses is. What's a substitute for that part of the world? If she were in the UK I might think treacle. What about honey? Am I correct that it's in there as a sweetene... | Molasses substitute
Maybe dark corn syrup or homemade brown sugar syrup.
--Pamela |
how long does thawed bread last?
It's been a little while since I have posted but have popped in to do a search for some help. Great search engine and the info that is here !The problem is that I can't seem to find any information of how long a thawed baked bread will last. I took a loaf of sandwich bread I had baked... | Thawed bread will last about as long as fresh bread,
assuming that it was put into the freezer as soon as it had cooled from the oven. The time spent in the freezer puts everything on hold, including the growth of molds. Room temperature and humidity tend to be stronger predictors of how long bread will last before s... |
difference between durum and semolina flour?
What's the difference between the two? The durum I have is kind of a brown colour and the semolina is kinda yellowish. Both are very finely ground, unlike the yellow semolina that's readily available in most places. | From the Wheat Foods Council
SemolinaSemolina is the coarsely ground endosperm of durum wheat. high in protein, it is used by American and Italian manufacturers to make high quality pasta products such as macaroni and spaghetti. It is also used for couscous in Africa and Latin America. Durum FlourDurum flour is a by-pr... |
My first loaf
Hi all. Had a go at the NYT no knead recipe. Plus and minus: + A loaf was produced+Very edible+ Delighted to get a result - I made a couple of little errors of method (even thought it' so simple).- 2nd rise wasn't as good as I'd hoped it would be.- A little too salty.- Not 100% sure that it was cooked thr... | Looks amazing!
Really lovely.If you have a thermometer, the bread is done at b/w 190 - 210 degrees. Makes it much easier when you know for sure. But yours looks perfectly done! |
Searching for local Semolina & Durum
Hi everyone, long time reader, first time poster. i have a small cottage bakery and I’m trying to source better quality grains for one of my specialty breads that uses semolina flour. Does anyone know of any farms/mills in the US that mill to spec and also ship? I’m looking for 2... | Midwest source for durum/semolina
I've had excellent experiences with Heartland Mill, both in customer service and in their products, including durum. Their online ordering is not operational at the moment, but a quick phone call will get you the info you need. Most if not all of their products are organic. You can ... |
Panettone Comparison
After getting a new Ankarsrum, I've been working my way thorough a few different panettone formulae to see what I want to use next holiday season. Starting this thread to collate some notes and thoughts on what I've found, and see what others think. If you have any other formula you really like, ... | help with the Ankarsrum
Hello. I just bought a new Ankarsrum also. Yet, I have some difficulties in developing the gluten structure. sometimes it works, sometimes it doesn t. do you use the roller or the hook? for high hydration do you put all the watter from the beginning? thanks, |
Storing Flours for Large Bakery
First off, I consider myself a beginner bread baker. I have much to learn, and I am still in my first year of professional bread making at a small bakery. We make around 20-30 loaves of hearth breads a day. Soon we will be at around 80.
We are very limited in space, and as such we store ... | Hello
I'm a baker - an apprentice baker to be exact. I've worked in two bakeries and visited another half dozen. None of them store flour in a walk-in. Why would you do that? Assuming you use flour on a weekly basis, there's no problem with flour going rancid. Temperatures in the range you mention are definitely g... |
Hobbit Alert! Need Lembas Bread ideas
My 15 yo daughter has been very taken with the recent "The Hobbit" movie. She's also always on the run with afterschool activities, always looking for "grab and go" foods while trying to maintain a vegetarian diet. So last night she turns to me and says,"I know what I need: Lemba... | Cool!!
What a GREAT idea! I would also include some Quinoa (keen wa) as it is VERY high in protien and is the only grain that has all the amino acids our bodies need. It also will give it a nutty flavor. Amaranth is also a good one for the protien and nutty flavor. Please let us know how it goes! You may end up with an... |
Beating the System
Okay, so today I was rumaging about my pantry in a quest to find my rye flour, which I don't use very often (blah blah blah... get to the point) and I was shocked by the different types of wheat flours I have. Would it be possible to just purchase AP flour and mix it with Vital Wheat Gluten in order ... | Yes, I suppose you could.
I don't know how much flavor comes from vital gluten and if all the loaves would end up tasting the same. I think there might be more involved here than just gluten variations between flours. |
Question re: overnight fridge ferment
I'm new to the stretch and fold method of bread baking and have been working from the Forkish book. I recently took a sourdough bread making class at a local bakery and have tried to adapt their method to one of Forkish's recipes - Overnight Brown. The main difference from the Fork... | You can go from fridge to oven,
but if you let it rest on the counter for a few hours after refrigeration, more of the complex sour flavers come out. I used to do the former b/c it seemed easier to score cold bread, but prefer the flavor after the bech rest.if you havent used enough pressure in shaping to have a skin h... |
Trade Mill Flours from Trade, upper east Tennnessee
I recently tried several bags of a local produce, stone ground Rye Flour, from a place called Trade Mill, which is in Trade Tennessee near Wautaga Lake. Food City, a local chain of grocery stores, has this product and it's both more reasonably priced than a competito... | Hey!
We're in the same neck of the woods, neighbor!
I heard they were grinding but haven't tried any of the product yet. |
Happy New Year 2018!!!
Happy New Year to everyone.I haven't been doing a lot of baking nor been on the Fresh Loaf a lot in the past year, I want to say thank you to all, you have been an inspiration to me in many ways. Also, have kept me grounded when I needed grounding and some pleasurable moments that kept me going ... | Thank you, Betty!
Happy New Year's wishes to you too! Looking forward to seeing some of your bakes in 2018. |
Weighing ingredients, specific to salts
OK, so I made this fantastic banana bread that calls for kosher salt. First time I made it by volume, second time by weighing (first time I was in a rush and didn't want to grab the scale). I think second time was better, but it was better in other ways too.
Someone(s) just asked... | Hear is my table for salt and
Hear is my table for salt and for flour weights. This assumes that the volume measurement is for sifted flour spooned into the measuring cup and leveled off with a straight blade.
Item Volume Ounces Grams
Salt, Kosher (coarse grained salt) 1 cup ... |
Does anybody else work with Teff?
Hi - this is my first post. Technically, it's my third try at my first post. I'm going to see if it works before going into why I like using Teff in my starter and bread, so my basic query is whether anyone else uses it and what they think, compared to other flours. | Welcome
Welcome to TFL. I hope you find this site friendly and informative.I have no teff experience. Are you shooting for a gluten-free baking experience or are you using teff for other reasons? |
Ordering Rye Flour
Okay, I am really poor. I'm getting ready for a rough winter as both my boyfriend and I have seasonal jobs and haven't found any jobs to replace the ones we will loose come winter. Unemployment for us would be minimal to say the least, so we are trying to stock up on some goods now while we have mone... | Welcome to TFL, Abbey
I think you would be best served by visiting your local library and reading Jeffrey Hamelman's Bread, a Baker's Book of Techniques and Recipes, specifically pages 43-49 and 188-193, which thoroughly discuss rye flours.
Rye is not handled the same as wheat; Bread offers some great advice on baking ... |
holiday bread how to know size it will spread out to
I found a recipe for what is called Star Bread. Really, there are two or more that are made similar an called star bread. King Arthur's is Cinnamon Star Bread, another one that I found online is Raspberry Snowflake Pull-Apart Bread but follows the same directions f... | Star bread
Call the baker's hotline at King Arthur flour. My impression is that the breads rise, not spread |
"Spelt Flour"
I have a recipe I would like to try, but...it calls for "spelt flour" and I have just recently heard of this (on this and other sites). But have not seen it in any of my grocery stores. We have Kroger, Ingles, Food Lion, and Food Depot also Publix.
What if anything can I use as a substitute and still reac... | It's hard to know without
It's hard to know without knowing your recipe how the bread is composed. In grocery stores, you would find it in the health food area in small clear packages, most likely. Or if your flour/sugar aisle has a special area for specialty flours or mixes, look there. I can find spelt flour at ally ... |
Beer bread. what I did.
Finally found a Porter beer. I'm not a beer drinker. The last beer I bought was also to cook with. That was a good 15 years ago to make soup. Caramelized onions beer and cheese makes a great soup. So I took this Porter home and tried it. Picture this. You take beer outside. Clean your bar-b-q pi... | Quick Beer Bread
I’ve been making a quick beer bread for nearly 40 years. As a teenager in the late 1970’s in New Zealand I had to feed myself and not surprisingly would find myself with no bread for lunch and being in the country there were no shops anywhere close to go and buy a loaf. Especially on weekends when ever... |
White whole wheat in Canada?
I have been looking for the WWW here in Canada and can't find a source. It may be carried by the "LaMilanese" line..but I priced that out in my local health food store a while ago and, unfortunately, I can't afford that brand.
Anyone find it here? | Where in Canada are you?
Where in Canada are you? |
Help with Grandma's Cinnamon Rolls!
While I have never had them (she passed before I was born), my family raves about Grandma's cinnamon rolls yet no one can manage to make them. They have tasked me with making them, and I'm stumped as well. Below is her recipe, as written (the picture was just too hard to read): In la... | Love those old recipes!
That one made me chuckle; it reminded me of how my grandma 'measured' ingredients. :)Let's see. The first step is to prove the yeast (I'm assuming 1/4 cup of water). Once it's bubbling (15 minutes). The milk is heated to 'extra warm' to de-activate the enzymes (also called scalding; usually to a... |
Cornstarch in bread?
Well, I was making a Cook's Illustrated recipe for a dessert that called for low-protein AP flour with the protein content further reduced by the addition of 1/2 cup of cornstarch to 4 cups flour. I accidently used KA bread flour instead of the weak AP flour, and now I have 4 cups of bread flour w... | I would just use it in bread
1/2 c per 4 cups doesn't seem like it would have too much of an effect.It may be interesting to see what type of texture it yields.The corn starch will "gel" when the liquids are added and it may tenderize the crumb.Some experiments end up with wonderful loaves.
On further thought, I wonder... |
Kitchen Aid Rye Recipe
Hello
Has any one tried the light rye recipe in the Kitchen Aid Manual page 63. I think I had tried it some time ago and forgot. Mixed this am and somethig is wron. I think I had the same problem last time .
It is so dry after kneading in the K A Pro. Like a stiff ball I do not think it will or ... | Looks like a situation where
Looks like a situation where one does not know the exact quantity(weight) of ap flour to be used, until the recipe is attempted. Since the flour weight is not given in the recipe, weighing the flour serves only minimal purpose(unless the weight per cup has previously been established by the... |
Found some bread flour at Sam's today!!!!
I know you probably think I'm off my rocker to get so excited about bread flour but living in a small farming and ranching community we can't get fancy flour here. All I usually can get is AP flour and I'm anxious to try it out. It's a long drive into the city (75miles) so I do... | I'm glad you were able to
I'm glad you were able to find some bread flour. I live in Seattle and am able to find whatever I need, but have wondered what it would be like to not have the convience here. I know you can order flour mail order (King Arthur Flour and Wheat Montana both come to mind), if needs be. Let us ... |
some winter baking fun
so somehow the 3-5 inches of snow that was predicted in the Hudson Valley area yesterday turned into 12 to 30, wind whipping the snow around didnt help. So decided to tinker with some fun bread today. Nothing special about this dough, it was more about trying to play with my food :)for the dough ... | nice
Looks fun. Nice work. |
Water
Hi,
I'm new to baking bread, but I've made a few different breads from a few recipes by now. Every time I make bread I end up with the same problem: The recipe always specifies too little water. usually by a lot (25-50%). This is the case if i measure the flour by weight or volume. Why is this?
Related t... | Not enough water
First question.. Have you tried weighing your water? Some measuring cups aren't that accurate.
How do you mix? I find if I make a well in the flour, pour in all the liquids and mix in the flour gradually, I can tell if there seems to be too much flour and splash in some water on the edges.
If it's st... |
Quick leaven?
I've been having some success with a "quick leaven," one that passes the float test in about three hours as opposed to after an overnight ferment. All I did was triple the amount of starter I put into the leaven build. That gives me a good, float-y sponge in a relatively short amount of time. To be honest... | Taste and time
I would think taste and time. But if both suit you then that's ok!If it's been a long time between feeds then you might want to balance the flavour by giving a greater feed. If it hasn't been a long time between feeds and you wish for a quick starter build then by all means.I'm there's some other explana... |
First Clear flour hack?
Several of the recipes in Stanley Ginsberg’s The Rye Baker use first clear flour with the rye flour. Using high-gluten flour is also an option in these recipes. I am trying to avoid purchasing another flour that won’t be used often enough to justify its purchase. My understanding is that the fir... | Why add gluten?
At least to my understanding, first clear flour is a "leftover" product: if you start with whole-grain flour, first sieve off the coarsest bran, and then sieve out an AP-like flour, the fraction left after these two are removed is the "first clear." This is higher protein/ash concentration than the AP b... |
Making High Gluten flour from Bread Flour
It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.Below are the amounts of vital wheat gluten that are required to create a high gluten flour from both KA Bread flour, and KA AP flour.** Vital wheat gluten is about 75% protein roughly.... | >>It's been bothering me that
>>It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.Why can't you? Where do you live? Is mail order not an option? |
Tea Bread?
Hello i have tried to make a tea bread lately and i tried to cook it like my normal sourdough, but apparently it is very different and more rich thenn normal so it bakes differently. if anyone else has tried this plz tell me the temp and time. and if u have any other unique ingredients tell me :) | What exactly is tea bread?
I've never heard of it. I have a recipe for some tea cakes but I have a feeling that it's not the same thing.
English Tea Cakes
1/2-cup shortening
1/2-cup (1 stick) butter
3 tablespoons cream
1 1/2-cup sugar
1 whole egg
2 egg yolks
3 cups flour
3 teaspoons baking powder
1/2-teaspoons salt... |
Percentages, ratios, an extra ingredients
I’m just learning baker’s percentages and the attendant ratios. I get the flour, water, yeast, salt ratio, but what about when you add other ingredients, specifically sugar, fat and eggs, and then things like potato flakes and dehydrated milk, and all those little goodies you a... | 100% bread flour, 70% hydration, 1.6% salt, 1.6% yeast. The recipe also contains sugar, butter, and dried milk. Using the recipe, the sugar and butter each become 7% of the flour, and the dried milk figures out to 3.3%. The tangjhon (the starter) is 6.8% of the total flour, and 50% of the total water. Are those fairly ... |
Zucchini Sourdough Bread- Question
Summer has brought all kinds of fresh vegetables from our garden and we have a lot of zucchini. I've been baking tons of sourdough lately, and I'm working on sourdough formulas for my leftover zucchini. Anyway, does anyone know what % I should use proportioned to flour? It's a bit tri... | could you just slowly simmer a cut up zucchini
and then measure how much liquid results ? Deduct this from the liquid for which the recipe calls.
Mixed with some finely chopped onion and garlic, this should be a great tasting bread :)
Good luck !
anna |
How to substitude sugar with golden syrup
Hi all,I have some stock of golden syrup, containing 77.4 g sugar per 100g of syrup. I want to comsume it. Please advise;1)sponge cakeIf the recipe calls for 100 g granulated sugar how many gram of syrup shall I use for its substitution?2)BreadIf the recipe calls for 100 g gran... | look up recipes under golden syrup for best results
I wouldn't be caught with the stuff in my cupboard... too much fructose and sugar (pure poison in my book, and worse than using just sugar -- which is half fructose) But...Use like honey. Add flavorings to make pancake syrup. Use instead of sugar in tea and coffe... |
Tostas
I went to Spain and discovered tostas. It's a mystery to me because it has the qualities of both a quick bread and a yeast bread as well as a biscuit. Can anyone point my to a recipe? It's a simple staple in Spain but do you think that I can find it anywhere on the internet? Any Spanish bakers out there that... | sure you don't mean tortas ?
David has a great one here in TLF, and googling will reveal several recipes.
If it is indeed tostas, I could not find anything either. |
My challah burst from oven spring
just made Maggie glezers delicious challah - tastes great but it burst a little in between braids - I know it’s hard to diagnose without image - im thinking that’s because I didn’t weave 3 plaits tightly enough. Does that sound right? | More likely it was underproofed
If you were to braid the strands tightly, the challah would tend to look knobby. If underproofed, the tighter braid would still burst between the braids since that is the softest/weakest point. And yes, a picture would help. :)Paul |
Tostas
Hello,
I'm new here and have been scouring the internet for a recipe for Tostas. I believe that it's pretty much a catch all phrase for a rustic biscuit type quickbread in the shape of a large english muffin and treated the same way with various spreads depending on the time of meal. I found them in Spain but ... | Maybe angel biscuits?
There is a type of biscuit called Angel Biscuit that is made with yeast and baking powder, and it's very light. |
Fermentation. Does it need yeast?
I've learned that the longer a sponge or biga is left to ferment the less yeast is needed. Right now I have both fermenting away to see difference each will make in bread tomorrow. Both using two cups of flour (11 oz ) and 1/4 teaspoon of yeast. They have both been active for over two ... | Spontaneous Fermentation
Isn't that sourdough? Isn't yeast + bacteria the cause of that fermentation too? If not done using a starter though then it'll be uncontrolled, take too long and it'll go mouldy or the dough will break down long before you get a bread out of it, fermentation through bad bacteria, the list goes ... |
Bulk white whole wheat flour where to get and how to store?
Now that I'm actually making bread regularly and we've moved, I want to buy in bulk. We LOVE the White Whole wheat, but buying it 5 lbs at a time is more expensive than it needs to be, but are all brands/mills created equally? I see KAF doesn't sell it in more... | Try this
Check out this website: http://www.organicwheatproducts.com/?page_id=70
I've ordered Rhonda's hard red wheat recently and it made the best bread that I have ever used- and cheaper even after freight to my NJ home. I have no doubt her white will be of similar quality. And good shipping rates too as the USPS h... |
Refrigerating a yeasted dough with poolish?
I'm more familiar with a sourdough... Can one do the final proofing of a yeasted bread in the fridge the same way as a sourdough? Will timings be different? | Proofing Yeasted Dough
I read that it can be done but in my experience I haven't had much success. Using a reliable formula that takes the ingredients to the oven in about 4 hours, I have tried overnight bulks and proofs with marginal results. Usually the fermentations and proofs advance more quickly than I had anticip... |
Caramel Coloring resource: cheap but good
I have found a resource for caramel coloring that is a lot less than $1.50 per bottle. It was at my local oriental grocery store (who'd a thunk it?) in their flavorings section. Made by Wang, in Korea, it gives a real depth of color to the darker half of my marbled rye bread ... | Viscous ...sounds like...
What are the ingredients?
I found some info here, not enough to get me to use carmel coloring though. Does cheap equal good?
Link from one well known American Company, once there, click on the FAQ tab: http://www.sethness.com/dsp_faq.cfm
Mini |
Chinese Bakery Bread Buns
Hi,I'm trying to make the buns you can buy from the chinese bakery but have been struggling...my bread is very soft (good) but also cakey compared to the buns you buy from the bakery.I've done some research and think it could be the gluten not being fully developed? I knead for 30mins because ... | Like “pineapple” buns?
Not sure what characteristics you are after, but I’m thinking of pineapple buns (named for their appearance, not for their flavor). They are made with tangzhong or water roux. Same technique used for Hokkaido milk bread. Here’s a link to a good recipe:http://yireservation.com/recipes/hong-kong-pi... |
Kamut (Khorasan) vs Spelt Flour
Hello,
I have used wholemeal spelt for both bread and pasta and also white spelt for bread.
I have used Kamut / Khorasan / Egyptian Gold once for pasta, but am not very familiar with the properties of this flour, apart from that it is very similar to spelt.
I would like to know how K... | My kamut dough is very extensible
I haven't worked with spelt but grind my own kamut for a 100% whole wheat bread. I find my kamut flour, by itself, has plenty of gluten but it is the very stretchy variety. Emily Buehler talks about this in her book "Bread Science". I cannot get it to hold a freeform (such as a boule) ... |
Christmas Auvergnat
Some Auvergnat loaves I made with Christmas inspiration.Greetings from Mexico. | Auvergnat
Very impressive, but I had to Google Auvergnat. I'm not familiar with this bread. |
Osmotolerant yeast question
I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up... | David, here's a link to a
David, here's a link to a site that must have the answer to your query. I started to read through it but I'm bushed, so have a go at it and let us know what you find. Franko
http://www.theartisan.net/The_Artisan_Yeast_Treatise_Section_One.htm#Yeast%20Conversion |
Sonora-style hot dogs — with love, from Hermosillo
El Dogo, a Mexican take on hot dogs are popular in Tuscon and Los Angeles.Wondering if anyone's baked buns like the one in the picture below;Wild-Yeast | The buns for these dogs are a take on traditional
bollio rolls. Bollios are a take on enriched French bread the Mexicans got form the French when they ruled Mexico for a short time. What makes Billios different is that they use Mexican flour, I prefer LaFama AP, lard instead of butter and honey instead of butter. Th... |
Anyone want to split flour from Central Milling?
I'm running low on my whole wheat high-protein fine grind flour from Central Milling (warehouse in Petaluma, CA), and am planning another trip soon. I like this whole wheat flour for my tortillas and honey whole wheat pan bread. Several of you split flour with me last ... | Need some high-extraction flour
I'd be interested in splitting a bag of high-extraction flour. The kind I'd like to get is called: "Artisan Old Country Organic Malted Type 85 Wheat Flour".
If you're not interested in splitting this, then I'd like to get a whole bag. I live in Mountain View and I can come pick it up. ... |
Pushing the hydration and some hydration clarifications
Hi, it's a newbie observation but it just struck me that not all flours can be used for all hydration levels. This happened while I was making my standard 80% hydration all whole wheat sourdough bread using a new WW flour. Even after 30mins of hand-kneading the do... | I am not going to get technical on you
but what I do is start being very conservative with the water and I add until the dough feels the way I like it. I have totally given up on figuring out hydration levels for the most part. When I do figure it out, they are usually in the mid to high 70% hydration. It took me a whi... |
AP vs. bread flour
I usually bake with a mixture of KA White Whole Wheat and General Mills Better for Bread. The local Safeway stopped carrying the BfB. I baked a few times using some General Mills AP rather than BfB. I was disappointed in the results. My loaves seemed dry, flat, and blah. I found another local superma... | You can get good risen flour
You can get good risen flour from AP too you know. It takes some skill though, as you have to know how to develop gluten as you progress in stages from mixing to final shaping. Gentle is the key word here, no tearing!
Khalid |
hero loaf help please
Ello all:) Glad to be back! I need some help. I am in search of a easy (preferably)100% whole wheat hero roll recipe. I am wanting to make sandwhiches at home rather than always buying from subway:)Thanks Matt | NY hero
hi Matt, see if this works for you.this makes about 12 @200 grams each.900 grams whole wheat 350 grams sir Lancelot (you can substitute any other white if you like)15 grams instant dry yeast22 grams regular table salt925 grams water 100 grams sourdough starter(you can omit if you don't have)mix all ingredients ... |
Folic Acid impact?
So the Government plan to introduce the addition of folic acid to UK flour. Any thoughts? | Since 1998 in the US.
We've been doing it since 1998 in the US.https://agresearchmag.ars.usda.gov/1997/jun/folate |
Bagels Do Not Retain Shape When Proofing (Retarding)
I have been obsessively making NYC style bagels since April and I feel really close to achieving an a bagel that style of bagel perfectly. I use all the ingredients used in New York (high gluten flour, malt powder, malt syrup, salt) and I use pre-ferments (Poolish). ... | You don't need to prove bagels
Boil them immediately after shaping, then bake.If you must leave them in the fridge, put them in a very cold area so that they won't puff.If you want to improve the flavor instantly without retarding or a pre-dough, use concentrated lactic acid sourdough (CLAS) in the dough.Yippee |
What sort of malt?
I am trying to follow a bagel recipe and it asks for 1 tbs of "Diastic malt, either liquid or dry" and "Malt syrup, honey or sugar for boiling.
So I've scoured my local shops and I've managed to find a product called spraymalt in a brewing supplies store and malt extract from a health food shop (more... | Here's a TFL link you might read
It contains lots of info re diastatic and non-diastatic malt powders.
The two you mention are probably non-diastatic; the link will tell you why.
http://www.thefreshloaf.com/node/16920/briess-viable-subsitute-diastatic-malt-powder
David G |
Retardation after proofing
I built dough for two loaves of Hamelman's Rustic Bread today, but could only bake one at a time. The weather was hotter than usual, which resulted in the second loaf becoming slightly over-proofed.My proposed solution, should this recur, is to "retard" the awaiting loaf in the fridge whilst... | Forkish suggests
putting the second loaf in the fridge 20 minutes before the first loaf is fully proofed and goes into the oven. Then the second loaf gets baked right out of the fridge. |
Newbie Q on Hydration and Additions: Flax, oat, wheat germ, wheat bran, polenta
I am a newbie who loves to experiment. From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid. And that dough can tolerate a certain amount of "additions" such as nuts, ra... | re "which of these things function as flour"
none of the above |
Oven Temperature
I have been satisfied with the breads and cookies I have been baking. This week I tried baking danish and they didn't do so good. The recipe called for the oven temp. 350 degrees for 12-15 minutes. At the end of 15 minutes my danish did not looked like they were done. I added 3 min and 5 min and s... | If you're using an IR
If you're using an IR thermometer on the baking sheet, it may not register the correct temperature of the sheet is very shiny. |
Baking with Peppers!!!
I am thinking of making some hamburger buns this weekend to eat with grilled Portabello Mushrooms. I usually serve these with a roasted red pepper mayo and thought it would be a nice contrast to make the buns with some spicier peppers. (I have some Jalepeno and Serrano on hand) Does anyone have e... | Be careful about the juice
Be careful about the juice from inside the peppers, if you don't have enough gluten development, or tight shaping, the peppers will break down your dough and it'll have no volume.
--Chausiubao |
Bakers math..?.. trying to use sponge
hi bakers, I have been baking what is my perfect loaf for a few months and it’s going well. As a newbie I am now wanting to explore poolish/sponge ? I would like to try it to see how much my bread will improve ....the recipe for my bread is...450 flour2 tsp yeast1-1/4 tsp salt255 ... | For a sponge
You can use upto 50% of the flour and it's weight in water.Then use 1% of the flour in the sponge for fresh yeast or a third of that if using dried yeast.Then you can make up the rest of the dough when the sponge is ready. You don't have to add in anymore yeast but you can add in an extra pinch if you wish... |
What is cassis in Lepard's Cassis and Currant loaf?
Hello everyone,
So, the name of the loaf, from Dan Lepard's The Handmade Loaf book is Cassis and Currant loaf. It asks for a soaker made of currants, water and cassis. It says 250 g currants, 150 g water and 50 g cassis make 280 g currants when soaked and strained. ... | Cassis
I suspect that Dan Lepard is just shortening the name Crème de cassis, a liquor made from black currants. Currants are not grapes.
Ford |
Liquid Dough Desperation
Hi everyone!First of all, thaks for all your incredible content. It's great to have such a huge and reliable source, even if I live in another country (in my case, Brazil).I've been playing with levain for past a year now, but I've always baked pretty normal loafs that look like regular yeast b... | Which flour are you using?
Can you post a link to the brand please? |
Organic Yeast
I'm new to baking bread and eveything I have made has turned out spectacular so far. However, I have one problem. While the taste is amazine, as is the smell, when I try making things like Italian bread that is nice fluffy on the inside and crusty golden crust, I end up with soft pretzel texture--extremel... | Well, one way to answer your
Well, one way to answer your questions about the yeast is to try a loaf or three with the "non-organic" type, to see if that gives you what you are looking for. Although understand, your ideals are those of many, and mostly unrealized, regardless of yeast type.
Curious here about this "orga... |
5 Qt. Cast Iron Dutch Oven - Dough
I usually make two loaves of bread using 724 grams of flour. Would that be too much to make one loaf it the 5 qt. Dutch Oven? Also I do not want to preheat the Dutch oven, so would add extra baking time? | That's difficult to say
There is no way to know the dimensions of your loaves so while a single loaf with that much flour would easily fit, two of them might run into each other if the 724 grams was split between them but if each is 724 then I would guess that they are going to touch and squeeze together.Not preheating... |
Arrowhead Mills discontinues organic rye (not)
About two weeks ago I asked Arrowhead Mills about the ash content of a particular flour and commented how much I enjoyed their organic rye.
Today I received an email response stating they don't measure the ash content of any of their flours and that:
"Unfortunately our Rye... | organic rye
Check out www.organicwheatproducts.com Organic rye flour is available there |
Help troubleshooting my first attempt at a sponge
Hi! Newly obsessed, first time poster. I'm hoping someone can help me troubleshoot my experiment with a sponge.So I thought I made a pretty much spot on sandwich loaf from lesson 1 of abreaducation (https://www.abreaducation.com/content/lesson1-first-loaf).After making... | First of all welcome
Nice to have you on board. Here's a couple of thoughts. For a sponge, and by no means is this a steadfast rule, for best results up to 50% of the flour is the norm. If you have used the recipe in the link and used all the water then for the flour you must have used more than 50%. You then used all ... |
Flour prices and availability
Hi Everyone,
I had a very enjoyable chat this afternoon with Stan Ginzburg of NYBakery (located in San Diego) because I, like many of you, received an email from him as a potential test baker for recipes coming from his new book. Aside from being a very dedicated, erudite and wonderful in... | Price Comparison
I found also that the NYB prices are lower than those from the KA website. I put an order in and got the 10% rebate the same day on my paypal account.
Had a little nagging thought in my head though - if every one of the (so far) 200 testers orders these (required) rarer, not everywhere available, ingre... |
Help with diagnosis..
This is a 10% whole grain rye, with 1.25% (fresh) yeast and everything seemed to go well until baking, the dough developed nicely and was easy to shape, but it didn't rise much in the oven and crumb is kind of closed. I'm not sure if it was underproofed and/or overproofed or just bad shaping? I ha... | Looks like a lovely loaf to me
Can you explain your autolyse method? You mix everything then autolyse and onto bulk ferment? |
Honey
Anyone knows why honey crystalises in the bottle? After about a month, the honey crystalises in the bottle and I cant use it. Funny thing it does not happen all the times and I store it in the same place in the kitchen. | de-crystallise it
Put the jar in a pot of hot water, don't let it boil, but keep it hot and your honey should become liquid again. Sorry, but I really don't know the why of it. |
Panettone 2017
Started my test batch of Panettone for this year. Will be making a dozen loaves in 2 weeks, but moving on from the Berenbaum formula. After many rave reviews here (and a no-chestnut batch last winter), I am using an adaptaion of Suas's Panettone. For those who want to play around with it, I make a ... | Will have a crumb-cut
Will have a crumb-cut tomorrow after the test batch cools. Everything went well, but I'm going to have to be very careful to see how I can fit 6 of them into my (new) oven at once. Either that, or find a way to retard 3 loaves by an hour so I can bake off 2 batches in one day.This is the only ... |
Instant Coffee
Perhaps this is not the right place to ask the question but when I Google my question I get no answers. So here it is:
Is there a difference, health wise, between brew coffee and instant coffee? I mean is one better / worst than the other? | Health or Taste?
In my banking career I have financed a major national brand coffee company as well as several national fast food chains and a donut chain. Consensus is: instant is the dredges compared to fresh brewed using the beans that would not past muster when brewed. Broken beans, etc. Starbucks is trying to ... |
I need a diagnosis
Hey guys! So I've had a problem for a bit now, and would like to know what you think is the culprit. As you can see in the picture above, half of the crumb is open, and the other half is closed. I have some Idea of what might cause this. One might be that the loaf is undeproofed. However, I'm more in... | Problem?
Where? Don't tell me what's in the picture is the problem. I'd happily take that off your hands :)Looks fantastic. |
Con Agra flours
I went past a bakery supply house while traveling, So I stopped by, they carry some Con Agra flours, I needed some Duram, so along with the duram, I tried a bag of ConAgra Producer and Occident, anyone ever try eith of these for pizza dough or breads
Chet | Bleached and bromated
Conagra's been discussed here before.
Their flours are bleached and bromated - apparently they use the carcinogen, potassium bromate. |
freezing fruit bread
I've been wanting to try a recipe I found and was able to do so yesterday. It was called a Norwegian Christmas bread and I don't remember where I even found it.It has AP flour, yeast, cardamom, egg, butter, salt and sugar along with some candied fruit. I thought I might have ruined it as I added ... | Its hard to guess
because each recipe is unique but I have had very good luck doing this, freezing bread for very long periods of time, so for Christmas I would guess that this will be just fine.What I learned over the years to do is to cool the bread and then slice it. Put in it a very heavy dry freezer zip bag. Regul... |
Ersatz Tipo 0 - AP 550 + Type 110?
An interesting mixed rye bread from Brotdoc calls for Tipo 0 flour (though 550 is also fine). I thought to simply blend in some Central Milling Type 110 with my regular KA AP, preferring a light touch with the additional bran v. using my WW (50:50 hard red winter: spring). Thoughts?... | Isn't Tipo 0 flour the same
Isn't Tipo 0 flour the same extraction and ash % as "regular" AP/bread flour? Or the same as 550?.. Why do you need to blend? |
Working with buckwheat flour
I thought I'd try out a Buckwheat Loaf like THIS RECIPE with a few modifications. First off, I mixed up a half recipe as I don't have much buckwheat flour. I bought a package of Bob's Red Mill Whole Buckwheat flour. It is a nice tan color and when the water is added is actually quite dark g... | The recipe
Also has eggs and oil plus a little ACV. So if you're pre-fermenting at 70% hydration (which will behave exactly as you have said) and then adding the eggs + oil and salt right before portioning out into the loaf pan it will end up being the correct hydration and looking more like the batter as in the recipe... |
wheat germ-restored wheat flour, what exactly is it?
Well, to start off hello everyone! I've been coming to the site for a while and have been baking bread with recipes from the site for quite some time as well. And of course, baking bread for quite some time as well now too! : )
I must say I enjoy the site and it is a... | Wheat germ
That's the embryo of the wheat kernel. It's removed during the milling process because its oils would shorten the life of the flour.
Wheat germ restored flour is just flour that's had the wheat germ added back. King Arthur sells it and if you Google "organic wheat germ restored flour," you'll get lots of ... |
Bench shaping before final proof problems
hello all, would appreciate any suggestions for overcoming my problem. After a suitable bulk proof of my tartine like sourdough, I typically tip dough out onto bench, do a light preshape and then leave it alone for anywhere between 15 min to half hour. However, when I try to ma... | You may be under working the
You may be under working the dough. Sounds like the gluten is not fully developed. Are you kneading by hand or stretch and folding?Are you using bread flour or all purpose flour?Dan |
White bread flour
For several years now I've been making a nice, light bread with a combination of KA white whole wheat and Gold Medal Better for Bread white bread flour. My local Safeway has stopped carrying the white bread flour and I can't find any in Honolulu.
Can I replicate the effect of the high-gluten bread flo... | If you are not satisfied with
If you are not satisfied with your results using the AP flour, certainly you should see what you can achieve using blends of the ap with high gluten flour or vital wheat gluten.
Vital wheat gluten(gluten flour) is actually a different product from high gluten flour. High gluten flour is th... |
How many tsp yeast for 300g Flour?
Does anyone know how many teaspoons are needed for 300g flour please? | 3g dried yeast
About one teaspoon. But there is no rule. More for a quicker bread and less for slower. The less you use the longer it takes and the tastier it is. |
Need help with yeast questions
Hi everyone. I need some help via understanding of the difference between Active dry yeast and instant yeast. The recipe I am making called for 1/4 tsp instant yeast, all I had was active dry yeast and I add that (2 1/4 tsp) to water with sugar for my pizza dough. I am attempting to ma... | Active dry yeast vs. instant dry yeast
Hi Karen,
I use 5g of active dry yeast for 500g of flour. If my recipe doesn't ask for sugar, than I don't add sugar and therefor don't proof my dry yeast with water and sugar. I just rub it into the flour and than add the salt, water and if needed, oil.
Best Wishes from Ireland... |
My Daily Bread: Bagels
Loosely based on Reinhardt's ratios in Artisan Breads Every Day (I use a mix of AP, bread and rye flours). Will dig out the last of our home-smoked salmon from the freezer today, and enjoy for lunch. | looks great! do you mind
looks great! do you mind sharing the recipe? i was just about to start a batch of bagels this evening... |
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