instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
Malt differences?
If a rye recipe asks for rye malt (diastatic or non diastatic) how much of a difference does it make if one uses a wheat malt? | It depends
If diastatic, then it makes no difference.Non-diastatic is for flavor (and color), big difference. As big as in wheat or rye malt extracts in beers. |
Malt differences?
If a rye recipe asks for rye malt (diastatic or non diastatic) how much of a difference does it make if one uses a wheat malt? | It depends
If diastatic, then it makes no difference.Non-diastatic is for flavor (and color), big difference. As big as in wheat or rye malt extracts in beers. |
Chloramine and Ascorbic Acid
I just read THIS POST by Wild-Yeast.Can someone elaborate on the possible benefits of using Ascorbic Acid in water containing Chloramines? My water company just started using Chloramines in our water.Are Campden tablets a viable option for Chloramines? | Maybe affect
Wild Yeast has no problem with using tap water, but some said it did. See also this "Does Chlorine in Tap Water Affect Bread Making?"Chloramines stay no longer in the water. Wiki gives the list of methods to remove chloramines. If use Campden tables, better not to use sodium metabisulfite.Read also this SF... |
Chloramine and Ascorbic Acid
I just read THIS POST by Wild-Yeast.Can someone elaborate on the possible benefits of using Ascorbic Acid in water containing Chloramines? My water company just started using Chloramines in our water.Are Campden tablets a viable option for Chloramines? | Maybe affect
Wild Yeast has no problem with using tap water, but some said it did. See also this "Does Chlorine in Tap Water Affect Bread Making?"Chloramines stay no longer in the water. Wiki gives the list of methods to remove chloramines. If use Campden tables, better not to use sodium metabisulfite.Read also this SF... |
DIY malt powder
I was reading that it's not too difficult to make your own malt powder: sprout a cup of barley by soaking in water for 12 or so hours, then drain and rinse with clean water Place the jar in a darkish, warmish, place. Rinse daily; in 2-3 days they will begin to sprout. When the sprout is as long as the b... | yes.
http://www.thefreshloaf.com/node/27954/making-red-rye-malt-Have you checked beer brewing supply stores? |
DIY malt powder
I was reading that it's not too difficult to make your own malt powder: sprout a cup of barley by soaking in water for 12 or so hours, then drain and rinse with clean water Place the jar in a darkish, warmish, place. Rinse daily; in 2-3 days they will begin to sprout. When the sprout is as long as the b... | yes.
http://www.thefreshloaf.com/node/27954/making-red-rye-malt-Have you checked beer brewing supply stores? |
Uses for Lemons
Hey TFL! Long time lurker, recently made an account and now I'm posting!I've got a loaf in my bakery that uses lemon zest, and I'm finding myself with tons of zested lemons lying around. I'm wondering if I could get some suggestions for uses for either the juice, or the whole rest of them! So far we jus... | Welcome, Joseph
It sounds like you have a great excuse to start making and selling lemon pies at your bakery. Paul |
Uses for Lemons
Hey TFL! Long time lurker, recently made an account and now I'm posting!I've got a loaf in my bakery that uses lemon zest, and I'm finding myself with tons of zested lemons lying around. I'm wondering if I could get some suggestions for uses for either the juice, or the whole rest of them! So far we jus... | Welcome, Joseph
It sounds like you have a great excuse to start making and selling lemon pies at your bakery. Paul |
Spring Water (real not bottled)
We live in the mountains and our water source is a natural spring. Has anyone baked using this type of water and are there any challenges I need to know about? Thanks - love this site. :-) | RE: Spring Water
As long as your source has been tested for any contaminants or excessive mineral content and found to be fit to drink, it should be OK. |
Spring Water (real not bottled)
We live in the mountains and our water source is a natural spring. Has anyone baked using this type of water and are there any challenges I need to know about? Thanks - love this site. :-) | RE: Spring Water
As long as your source has been tested for any contaminants or excessive mineral content and found to be fit to drink, it should be OK. |
Brewer's yeast
Good day everyone.I have a Ciabatta bread recipe I'd like to try. It calls for 5 gr of fresh brewer's yeast (1.5 / 2 gr if you use dry brewer's yeast). However I know little to nothing about brewer's yeast other than there seem to be many different kinds. I'm not sure where to go from here. Any help wou... | Hey! Welcome back!
What kind of yeast do you have? More than likely it is brewers yeast. The recipe for the biga doesnt require a lot of yeast. |
Brewer's yeast
Good day everyone.I have a Ciabatta bread recipe I'd like to try. It calls for 5 gr of fresh brewer's yeast (1.5 / 2 gr if you use dry brewer's yeast). However I know little to nothing about brewer's yeast other than there seem to be many different kinds. I'm not sure where to go from here. Any help wou... | Hey! Welcome back!
What kind of yeast do you have? More than likely it is brewers yeast. The recipe for the biga doesnt require a lot of yeast. |
Will proofing instant yeast make a difference?
I have never worked with yeast before. I'm looking forward to making cinnamon rolls with instant yeast.So after some research, I found out that there is no need to proof instant yeast, and there would be no difference if you proof it anyway. However this article: http://ch... | No need to proof...
...instant yeast. No difference to end result. |
Will proofing instant yeast make a difference?
I have never worked with yeast before. I'm looking forward to making cinnamon rolls with instant yeast.So after some research, I found out that there is no need to proof instant yeast, and there would be no difference if you proof it anyway. However this article: http://ch... | No need to proof...
...instant yeast. No difference to end result. |
caramel color powder
yes, I know its nearly sinful.However .... has anyone a source for a small amount of caramel color powder?4z or so, but I'll do a pound if there is no other way.I'd like powder rather than DIY which would be liquid. I use boiled chocolate malt, which gets me at least part of the way to where I'd li... | I've never used any
Nor do I know what you have in mind but don't some recipes use instant coffee for colour? I've also heard of broth/gravy browning being used in recipes like Danish Rye Breads. |
caramel color powder
yes, I know its nearly sinful.However .... has anyone a source for a small amount of caramel color powder?4z or so, but I'll do a pound if there is no other way.I'd like powder rather than DIY which would be liquid. I use boiled chocolate malt, which gets me at least part of the way to where I'd li... | I've never used any
Nor do I know what you have in mind but don't some recipes use instant coffee for colour? I've also heard of broth/gravy browning being used in recipes like Danish Rye Breads. |
Pure flours v/s blends what do you prefer? Why?
On this forum, there is no need to explain that not all wheats are same. They vary in flavor, color, protein content/composition and enzymatic activity. Most flours we can buy are standardized (example the French T65, T80 etc.). And mills achieve this standardization by b... | details, and exceptions.
"On this forum, there is no need to explain that not all wheats are same. They vary in flavor, color, protein content/composition and enzymatic activity."Except that new bakers, who do not understand those things, join every week. "Most flours we can buy are standardized (example the French T65... |
Pure flours v/s blends what do you prefer? Why?
On this forum, there is no need to explain that not all wheats are same. They vary in flavor, color, protein content/composition and enzymatic activity. Most flours we can buy are standardized (example the French T65, T80 etc.). And mills achieve this standardization by b... | details, and exceptions.
"On this forum, there is no need to explain that not all wheats are same. They vary in flavor, color, protein content/composition and enzymatic activity."Except that new bakers, who do not understand those things, join every week. "Most flours we can buy are standardized (example the French T65... |
Boston-area source of flour?
Hi everyone-I moved to Massachusetts north of Boston last month, and I'm wondering about local sources of bulk flour. Does anyone have any recommendations?Thanks in advance :)-Jack | Restaurant Depot
Due to COVID, Restaurant Depot is currently open to the public (no alcohol sales, no returns, no fresh seafood). Double check with your local branch to make sure that is that case, i'm not sure if all of them are doing this. in MA, there is one in Boston area in Everett and one north of there in Andov... |
Boston-area source of flour?
Hi everyone-I moved to Massachusetts north of Boston last month, and I'm wondering about local sources of bulk flour. Does anyone have any recommendations?Thanks in advance :)-Jack | Restaurant Depot
Due to COVID, Restaurant Depot is currently open to the public (no alcohol sales, no returns, no fresh seafood). Double check with your local branch to make sure that is that case, i'm not sure if all of them are doing this. in MA, there is one in Boston area in Everett and one north of there in Andov... |
Fresh Cake Yeast vs Commercial Dry Yeast
My most recent endeavor , which was spurred during our most recent Community Bake has been authentic French Traditional Baguettes. With the help of KendalM, T65 french flour that is milled from french grown grain was sourced.Now, fresh cake yeast is being considered. I think I’v... | Yeast is yeast is yeast
Modernist Cuisine said the same thing in "Is Fresh Yeast Best?" article:"You might have heard that “fresh is best,” but in truth, yeast is yeast is yeast—Saccharomyces cerevisiae to be specific."People tend to have bias, thinking "Fresh is more natural and is the best". Even think the dried yeas... |
Fresh Cake Yeast vs Commercial Dry Yeast
My most recent endeavor , which was spurred during our most recent Community Bake has been authentic French Traditional Baguettes. With the help of KendalM, T65 french flour that is milled from french grown grain was sourced.Now, fresh cake yeast is being considered. I think I’v... | Yeast is yeast is yeast
Modernist Cuisine said the same thing in "Is Fresh Yeast Best?" article:"You might have heard that “fresh is best,” but in truth, yeast is yeast is yeast—Saccharomyces cerevisiae to be specific."People tend to have bias, thinking "Fresh is more natural and is the best". Even think the dried yeas... |
Granulated Maple Sugar
Hi Everyone! Wondering if anyone has ever used granulated maple sugar in any of their recipes? I like to sweeten some whole wheat bread recipes with maple syrup and I recently came across a granulated syrup made locally that I wanted to try. Wondering if anyone has an opinion on what might mix, ... | Try it and adjust as needed.
Try it and adjust as needed. Enjoy! |
Granulated Maple Sugar
Hi Everyone! Wondering if anyone has ever used granulated maple sugar in any of their recipes? I like to sweeten some whole wheat bread recipes with maple syrup and I recently came across a granulated syrup made locally that I wanted to try. Wondering if anyone has an opinion on what might mix, ... | Try it and adjust as needed.
Try it and adjust as needed. Enjoy! |
Where do you buy your flour in bulk?
Hey Everyone, I live in Austin Texas and there is not a huge bread culture here (at the moment). There is a brand new mill that opened Barton Spring Mills but it only does wholesale.I do of places like Central Milling. Can anyone recommend some other options?I am looking to buy some... | Bulk flours
I buy my bread flour at Costco (here in BC it's Rogers Silver Star commercial bread flour in 20 kg bags), and my whole wheat flour (20 kg bags) from a local farmer. Sometimes I get a 50 lb bag of organic unbleached AP flour through a local artisan bakery; that's a good place to try to see if you can make so... |
Where do you buy your flour in bulk?
Hey Everyone, I live in Austin Texas and there is not a huge bread culture here (at the moment). There is a brand new mill that opened Barton Spring Mills but it only does wholesale.I do of places like Central Milling. Can anyone recommend some other options?I am looking to buy some... | Bulk flours
I buy my bread flour at Costco (here in BC it's Rogers Silver Star commercial bread flour in 20 kg bags), and my whole wheat flour (20 kg bags) from a local farmer. Sometimes I get a 50 lb bag of organic unbleached AP flour through a local artisan bakery; that's a good place to try to see if you can make so... |
Ragi (finger millett) malt vs rye malt vs Non Diastatic malt
Hi, I'd like to make some of those old fashioned rye recipes, but i'm having real trouble finding rye malt. What I do have is some malt made from ragi (or finger millett) from a local indian food store. Would this work as well? Do bakers call for malt because... | Malt.
Welcome to TFL !My understanding is that rye malt is _generally_ non-diastatic. That means it will add flavor, and does not have the active enzymes that break down starch into sugar.Some formulas (recipes), other than rye, do call for "malt powder", and need to be read carefully to see if they mean diastatic or ... |
Ragi (finger millett) malt vs rye malt vs Non Diastatic malt
Hi, I'd like to make some of those old fashioned rye recipes, but i'm having real trouble finding rye malt. What I do have is some malt made from ragi (or finger millett) from a local indian food store. Would this work as well? Do bakers call for malt because... | Malt.
Welcome to TFL !My understanding is that rye malt is _generally_ non-diastatic. That means it will add flavor, and does not have the active enzymes that break down starch into sugar.Some formulas (recipes), other than rye, do call for "malt powder", and need to be read carefully to see if they mean diastatic or ... |
Malt for Bagels
Not sure if this is in the right place but I’m looking for some advice/information. As has been said finding malt syrup for bagels is not easy. Is there any reason that you couldn’t use liquid malt extract (lme) that is used for home brewing beer? If so there could be some depth of options with the vari... | The malt used for brewing
The malt used for brewing will be diastatic malt, whereas the syrup I see most often recommended for bagels is non-diastatic. The non-diastatic has been heated enough that the enzymatic activity has been halted and mainly will just act as a sweetener and color enhancer. Amylase is a key enzym... |
Malt for Bagels
Not sure if this is in the right place but I’m looking for some advice/information. As has been said finding malt syrup for bagels is not easy. Is there any reason that you couldn’t use liquid malt extract (lme) that is used for home brewing beer? If so there could be some depth of options with the vari... | The malt used for brewing
The malt used for brewing will be diastatic malt, whereas the syrup I see most often recommended for bagels is non-diastatic. The non-diastatic has been heated enough that the enzymatic activity has been halted and mainly will just act as a sweetener and color enhancer. Amylase is a key enzym... |
Oil added to Baguette dough
I am interested in a baguette with a softer chew. It will be leavened with both CY and SD. I realize this is a deviation from the traditional french baguette, but I am willing to go renegade :-)Is the addition of oil a viable solution for the intended goal?If so, what percentage of oil shou... | Shocking
Mon dieu. I would never deviate from a baguette de tradition. Sacre bleu!2-3% |
Oil added to Baguette dough
I am interested in a baguette with a softer chew. It will be leavened with both CY and SD. I realize this is a deviation from the traditional french baguette, but I am willing to go renegade :-)Is the addition of oil a viable solution for the intended goal?If so, what percentage of oil shou... | Shocking
Mon dieu. I would never deviate from a baguette de tradition. Sacre bleu!2-3% |
Dry ingredient conversions
I have a great recipe for a quick bread that I want to scale up. The original recipe is measured in cups, so naturally I want to convert to grams. I looked on line for the conversion for flour -- and found numbers all over the board! 120, 128, 140, 150. I was shocked at the inconsistency!... | There is no standard, because
There is no standard, because as you've noticed everyone measures differently and with a degree of inconsistency. The best thing you can do is make your recipe measuring the ingredients the way you normally do, weighing them as you go. Take the average of several cups of flour for your con... |
Dry ingredient conversions
I have a great recipe for a quick bread that I want to scale up. The original recipe is measured in cups, so naturally I want to convert to grams. I looked on line for the conversion for flour -- and found numbers all over the board! 120, 128, 140, 150. I was shocked at the inconsistency!... | There is no standard, because
There is no standard, because as you've noticed everyone measures differently and with a degree of inconsistency. The best thing you can do is make your recipe measuring the ingredients the way you normally do, weighing them as you go. Take the average of several cups of flour for your con... |
How to use fresh fruit in sourdough bread
Hi, we're beginning to get plums off our tree and I'm wanting to use some in my sourdough, but I have no idea how to go about this... Obviously the hydration of the dough will be impacted by the fresh fruit as the bread cooks, so how would I adjust the hydration? Also, how much... | I suggest you dehydrate the plums to concentrate
The flavours. Then soak them in part of the water you plan to use in your dough. If that’s not enough hydration, then you can add more during mixing or during bulk. Sounds like you are going to make some delicious bread! |
How to use fresh fruit in sourdough bread
Hi, we're beginning to get plums off our tree and I'm wanting to use some in my sourdough, but I have no idea how to go about this... Obviously the hydration of the dough will be impacted by the fresh fruit as the bread cooks, so how would I adjust the hydration? Also, how much... | I suggest you dehydrate the plums to concentrate
The flavours. Then soak them in part of the water you plan to use in your dough. If that’s not enough hydration, then you can add more during mixing or during bulk. Sounds like you are going to make some delicious bread! |
Rye Sourdough, tacky/sticky, and 'Room Temperature'
Hi all, I'm hesitant to post as I'm certain that my questions have been answered elsewhere on the 'net, however I'll ask anyway... I've been carefully working away at my very first starter, with the intention of making a 100% rye loaf. It's winter here, and the starte... | Your questions.
Hi, gmask1.
Welcome to TFL!
My definition of "sticky" is, when you touch the dough, some sticks to you fingers when you pull them off (the dough). "Tacky" means there is a feeling of adhesion when you pull your fingers off the dough, but the fingers come away clean.
60F is too cold for activating sourdo... |
Rye Sourdough, tacky/sticky, and 'Room Temperature'
Hi all, I'm hesitant to post as I'm certain that my questions have been answered elsewhere on the 'net, however I'll ask anyway... I've been carefully working away at my very first starter, with the intention of making a 100% rye loaf. It's winter here, and the starte... | Your questions.
Hi, gmask1.
Welcome to TFL!
My definition of "sticky" is, when you touch the dough, some sticks to you fingers when you pull them off (the dough). "Tacky" means there is a feeling of adhesion when you pull your fingers off the dough, but the fingers come away clean.
60F is too cold for activating sourdo... |
Got any peach recipes?
So in a week or so we'll be receiving around 96 Colorado peaches through a local fundraiser and we got nooooo idea what to do with all of them. Some will definitely be frozen, made into jam, and eaten outright, but there are only so many pies, cobblers, and muffins one can make within a few weeks... | Just peachy!
Deluxe peach pie |
Got any peach recipes?
So in a week or so we'll be receiving around 96 Colorado peaches through a local fundraiser and we got nooooo idea what to do with all of them. Some will definitely be frozen, made into jam, and eaten outright, but there are only so many pies, cobblers, and muffins one can make within a few weeks... | Just peachy!
Deluxe peach pie |
Clueless Newbie Q on Plain Ole' Sandwich Bread
I have a bread recipe that worked fairly well until a year ago. Now that I've diagnosed my water issue, I'd like to "nail down" my recipe.I'm still mastering baker's percentages, so please bear with my using "consumer" measurements.3 cups, Bread flour.3 cups, AP flour.4 T... | Yeast Amount
For a recipe this size you should be good with 2 teaspoons of yeast. The time for rising will be a bit longer but it will rise just fine. |
Clueless Newbie Q on Plain Ole' Sandwich Bread
I have a bread recipe that worked fairly well until a year ago. Now that I've diagnosed my water issue, I'd like to "nail down" my recipe.I'm still mastering baker's percentages, so please bear with my using "consumer" measurements.3 cups, Bread flour.3 cups, AP flour.4 T... | Yeast Amount
For a recipe this size you should be good with 2 teaspoons of yeast. The time for rising will be a bit longer but it will rise just fine. |
the "Lemon Juice Secret" ?
So, I've been meaning to ask about this - ever since we've moved up here and Floyd's been bringing home this new flour to bake with, on the back of the package there's a "tip" about using lemon juice in your yeast breads. "To give your yeast breads superior lightness and volume simply add you... | No secret, adding ascorbic
No secret, adding ascorbic acid has been a common practice for a long time... |
the "Lemon Juice Secret" ?
So, I've been meaning to ask about this - ever since we've moved up here and Floyd's been bringing home this new flour to bake with, on the back of the package there's a "tip" about using lemon juice in your yeast breads. "To give your yeast breads superior lightness and volume simply add you... | No secret, adding ascorbic
No secret, adding ascorbic acid has been a common practice for a long time... |
Billingtons Sugar supply issue in UK? (2020)
I was wondering why there appears to be a supply issue with Billingtons sugar in the UK at the moment? It seems to be across all varieties of their sugar. Out of stock at most of the supermarkets and grossly marked up on eBay and Amazon Marketplace.I know that businesses are... | Isn't sugar just sugar? Or is
Isn't sugar just sugar? Or is there something special about this Billingtons? |
Billingtons Sugar supply issue in UK? (2020)
I was wondering why there appears to be a supply issue with Billingtons sugar in the UK at the moment? It seems to be across all varieties of their sugar. Out of stock at most of the supermarkets and grossly marked up on eBay and Amazon Marketplace.I know that businesses are... | Isn't sugar just sugar? Or is
Isn't sugar just sugar? Or is there something special about this Billingtons? |
Vital Wheat Gluten?
Does anybody use this? If so, when/how much? Pros/cons? I've seen it in recipes as optional and was wonder if it is something to try perhaps with wholegrain. TIAWendy | Yup. If you want light whole
Yup. If you want light whole grain bread in style of what you typically get in a North American grocery store, VWG is your ticket. The only con in my experience is mild sense that "I'm cheating" when I use VWG. |
Vital Wheat Gluten?
Does anybody use this? If so, when/how much? Pros/cons? I've seen it in recipes as optional and was wonder if it is something to try perhaps with wholegrain. TIAWendy | Yup. If you want light whole
Yup. If you want light whole grain bread in style of what you typically get in a North American grocery store, VWG is your ticket. The only con in my experience is mild sense that "I'm cheating" when I use VWG. |
Tip - Commercial Yeast, testing, expiration, & storage
Commercial YeastStorageHow long does it lastTesting for viability Bulk Purchasing is economical Temperatures for Commercial Yeast1. StorageThe image above shows bulk SAF Red Yeast that is stored in the freezer in a vacuum sealed bag. A small amount is removed from ... | 10+ Years and counting
I have a 2 lb bag (or what started as 2 lb bag) of Red Star at the bottom of my freezer, double freezer zip locked. I take out only about a 1/4 cup at a time into a small container when i need to refill. It's still good and strong after 10 years. |
Tip - Commercial Yeast, testing, expiration, & storage
Commercial YeastStorageHow long does it lastTesting for viability Bulk Purchasing is economical Temperatures for Commercial Yeast1. StorageThe image above shows bulk SAF Red Yeast that is stored in the freezer in a vacuum sealed bag. A small amount is removed from ... | 10+ Years and counting
I have a 2 lb bag (or what started as 2 lb bag) of Red Star at the bottom of my freezer, double freezer zip locked. I take out only about a 1/4 cup at a time into a small container when i need to refill. It's still good and strong after 10 years. |
Storing Fresh Cake Yeast
I just purchased a 1 lb. brick of fresh cake yeast to use in my bread baking and pizza making and was wondering if I could divide it up into smaller portions, vacuum seal it and freeze it? Everything I've read about fresh cake yeast is that it only lasts about two weeks in the fridge before it... | see:
www.thefreshloaf.com/node/31755/storage-fresh-compressed-yeastwww.thefreshloaf.com/node/42083/freezing-fresh-yeastfound by search-boxing on: freeze fresh yeastHope this helps. |
Storing Fresh Cake Yeast
I just purchased a 1 lb. brick of fresh cake yeast to use in my bread baking and pizza making and was wondering if I could divide it up into smaller portions, vacuum seal it and freeze it? Everything I've read about fresh cake yeast is that it only lasts about two weeks in the fridge before it... | see:
www.thefreshloaf.com/node/31755/storage-fresh-compressed-yeastwww.thefreshloaf.com/node/42083/freezing-fresh-yeastfound by search-boxing on: freeze fresh yeastHope this helps. |
Indianapolis: supplies, Group orders, split orders.
(Reply here or send me a private message.)A. There is an informal buying club here in Indy for Country Life Natural foods, www.clnf.org , where we get free shipping for orders over $400/$450. Send an email to them, or use contact form at web site, to get in touch wit... | Delco Foods.
Delco Foods on W 78th St in Indianapolis, a restaurant supplier specializing in pizza and Italian, is now selling to the public. See their web site, www.delcofoods.com/ |
Indianapolis: supplies, Group orders, split orders.
(Reply here or send me a private message.)A. There is an informal buying club here in Indy for Country Life Natural foods, www.clnf.org , where we get free shipping for orders over $400/$450. Send an email to them, or use contact form at web site, to get in touch wit... | Delco Foods.
Delco Foods on W 78th St in Indianapolis, a restaurant supplier specializing in pizza and Italian, is now selling to the public. See their web site, www.delcofoods.com/ |
Tomato powder
Does anyone have experience of using freeze-dried tomato powder? I need to know the proportion to add to flour to produce a nicely colored and tomatoey dough. | Hey so
....did you ever give this a shot? I bookmarked this in the hope that I might get some insight on how to produce a nice tomato loaf. Would love to know if it worked for you! |
Tomato powder
Does anyone have experience of using freeze-dried tomato powder? I need to know the proportion to add to flour to produce a nicely colored and tomatoey dough. | Hey so
....did you ever give this a shot? I bookmarked this in the hope that I might get some insight on how to produce a nice tomato loaf. Would love to know if it worked for you! |
Making Non-diastatic rye malt from beer rye malt?
I'm considering making this Danish rye bread that calls for "malt syrup": https://foodgeek.dk/en/danish-rye-bread-recipe/I don't have "malt syrup" and I have almost no experience of malt in any way (well, apart from drinking beer :-)). But I do however actually have 1 k... | Morus, give THIS LINK a try.
Morus, give THIS LINK a try. |
Making Non-diastatic rye malt from beer rye malt?
I'm considering making this Danish rye bread that calls for "malt syrup": https://foodgeek.dk/en/danish-rye-bread-recipe/I don't have "malt syrup" and I have almost no experience of malt in any way (well, apart from drinking beer :-)). But I do however actually have 1 k... | Morus, give THIS LINK a try.
Morus, give THIS LINK a try. |
W value of American all-purpose flour?
Does anyone know the W value of American (U.S.) all-purpose flour, either for specific brands or just the range that is typical? Or where I can find this? | see this page:
I don't think there is one answer. Its not something that the mills advertise. and it would vary by brand etc.Here's the closest thing I have found to an answer. and it only gives ranges:http://theartisan.net/Flours_One.htmscroll down to table IX.good luck. |
W value of American all-purpose flour?
Does anyone know the W value of American (U.S.) all-purpose flour, either for specific brands or just the range that is typical? Or where I can find this? | see this page:
I don't think there is one answer. Its not something that the mills advertise. and it would vary by brand etc.Here's the closest thing I have found to an answer. and it only gives ranges:http://theartisan.net/Flours_One.htmscroll down to table IX.good luck. |
Experience w/ General Mills 50 lb flour?
Does anyone have home-oven baking experience with these flours from General Mills? I found these while looking for local flour distributors. I found two in the Indianapolis are. I haven't contact them yet.I use so little white/refined flour (about 10% per loaf, and for feedin... | Thanks for the post. They
Thanks for the post. They may not sell to you without a tax ID number. |
Experience w/ General Mills 50 lb flour?
Does anyone have home-oven baking experience with these flours from General Mills? I found these while looking for local flour distributors. I found two in the Indianapolis are. I haven't contact them yet.I use so little white/refined flour (about 10% per loaf, and for feedin... | Thanks for the post. They
Thanks for the post. They may not sell to you without a tax ID number. |
Whole grain durum at Patel Bros grocery.
I was recently at my local Patel Bros grocery store.They now have their own brand of whole grain durum flour! 20 pound bag. I forgot to take note of the price. I'm thinking it was $11-something or $13-something. | $7.99 / 20 lb, whole durum flour.
Went back and took note of prices at one of Patel's Indianapolis storesPatel's private label, stone ground whole grain durum chappati flour (not semolina): $7.99 US for 20 pound bag. The bag did not indicate (or else I just didn't look close enough) the country of origin.Sher Brar bran... |
Whole grain durum at Patel Bros grocery.
I was recently at my local Patel Bros grocery store.They now have their own brand of whole grain durum flour! 20 pound bag. I forgot to take note of the price. I'm thinking it was $11-something or $13-something. | $7.99 / 20 lb, whole durum flour.
Went back and took note of prices at one of Patel's Indianapolis storesPatel's private label, stone ground whole grain durum chappati flour (not semolina): $7.99 US for 20 pound bag. The bag did not indicate (or else I just didn't look close enough) the country of origin.Sher Brar bran... |
rye flour
since the new owners of Hodgsons no longer are producing rye flour, I'm looking for a new source at a decent price.Anyone ever use Rye flour from Food to Live?It's considerably more than I paid for Hodgsons, but .... | I've used NY Bakers twice now
I've used NY Bakers twice now (once during the pandemic) and have been very happy with the quality and selection (both for rye and wheat flour). The prices are comparable to packaged grocery store brands, so it's not great if you're only looking to buy a single bag and can't justify UPS/Fe... |
rye flour
since the new owners of Hodgsons no longer are producing rye flour, I'm looking for a new source at a decent price.Anyone ever use Rye flour from Food to Live?It's considerably more than I paid for Hodgsons, but .... | I've used NY Bakers twice now
I've used NY Bakers twice now (once during the pandemic) and have been very happy with the quality and selection (both for rye and wheat flour). The prices are comparable to packaged grocery store brands, so it's not great if you're only looking to buy a single bag and can't justify UPS/Fe... |
bread flour
has been hard to come by in these parts of late.is there anything one should do to use AP for loaf brads instead of bread?Add some tofu or ...?Or doesn't the 1% make a big difference? | Sure is. where abouts do you
Sure is. where abouts do you live? i'm in southern california and i have not seen bread flour on a shelf at all. Fortunately the restaurant wholesaler nearby (Restaurant Depot) is now open to the public. 50 lbs of Harvest King bread flour cost me $13.75. i'm sharing with a few friends... |
bread flour
has been hard to come by in these parts of late.is there anything one should do to use AP for loaf brads instead of bread?Add some tofu or ...?Or doesn't the 1% make a big difference? | Sure is. where abouts do you
Sure is. where abouts do you live? i'm in southern california and i have not seen bread flour on a shelf at all. Fortunately the restaurant wholesaler nearby (Restaurant Depot) is now open to the public. 50 lbs of Harvest King bread flour cost me $13.75. i'm sharing with a few friends... |
If French Bread Is So Good, Why...
If French bread is so good why don't we see more of it in the U.S.? I've read so many articles praising the quality of French bread and even more from frustrated bakers who can't come close to duplicating it. It wouldn't take much to obtain some French wheat grain, bring it to North... | French Bread
Hey CliffI have a theory about french bread. I give them all the credit in the world for their contribution to not only the bread world but the food world in general. Now that that is out of the way here it is. I think French bread is like Russian vodka and like Coors beer used to be in Oregon. All ove... |
If French Bread Is So Good, Why...
If French bread is so good why don't we see more of it in the U.S.? I've read so many articles praising the quality of French bread and even more from frustrated bakers who can't come close to duplicating it. It wouldn't take much to obtain some French wheat grain, bring it to North... | French Bread
Hey CliffI have a theory about french bread. I give them all the credit in the world for their contribution to not only the bread world but the food world in general. Now that that is out of the way here it is. I think French bread is like Russian vodka and like Coors beer used to be in Oregon. All ove... |
Miller's Milling AP flour from Costco
Ages ago, I picked up a bag of AP flour from Costco. It came in a 25 pound plastic bag and said "Miller's Milling" and said it was from the Oakland, CA operation. (I live very close to Oakland). To my great surprise, that AP flour has plenty of gluten and made the best sourdough... | Green?
Can't speak about the flour, but it may be that Costco is trying to reduce the volume of plastic and provide a package that can be recycled. |
Miller's Milling AP flour from Costco
Ages ago, I picked up a bag of AP flour from Costco. It came in a 25 pound plastic bag and said "Miller's Milling" and said it was from the Oakland, CA operation. (I live very close to Oakland). To my great surprise, that AP flour has plenty of gluten and made the best sourdough... | Green?
Can't speak about the flour, but it may be that Costco is trying to reduce the volume of plastic and provide a package that can be recycled. |
Unidentified bulk flour, why does it smell and taste so amazing?
Please help me figure out why this store-split bulk bread flour made my bread smell and taste better than anything I've ever tried before.I've baked hundreds of loaves over the years, using bread and AP flours from any retail brand I could find on East Co... | another corona enigma
The distributer should know. Must be a bill somewhere. |
Unidentified bulk flour, why does it smell and taste so amazing?
Please help me figure out why this store-split bulk bread flour made my bread smell and taste better than anything I've ever tried before.I've baked hundreds of loaves over the years, using bread and AP flours from any retail brand I could find on East Co... | another corona enigma
The distributer should know. Must be a bill somewhere. |
Stone-Buhr Bread flour is now 3g protein?
I have been using Stone-Buhr Bread flour for years and years to maintain my sourdough starter. Occasionally I would also bake with it. Recently I noticed that my sourdough starter peaks a lot faster than it used to and the consistency is not the same as it used to be - quite th... | that 3g or 5g of protein is
that 3g or 5g of protein is out of a serving size. do you know if the serving size has stayed the same while the protein changed? most common is serving size of 30g but I've see other serving sizes like 45 depending on the brand. |
Stone-Buhr Bread flour is now 3g protein?
I have been using Stone-Buhr Bread flour for years and years to maintain my sourdough starter. Occasionally I would also bake with it. Recently I noticed that my sourdough starter peaks a lot faster than it used to and the consistency is not the same as it used to be - quite th... | that 3g or 5g of protein is
that 3g or 5g of protein is out of a serving size. do you know if the serving size has stayed the same while the protein changed? most common is serving size of 30g but I've see other serving sizes like 45 depending on the brand. |
Senatore Cappelli flour in the USA?
Hello,I have been looking for Sen. Cappelli durum flour in the USA, but all websites I have found selling it only ship EU-wide.Does anybody know who distributes Sen. Cappelli flour from reputable sources in the USA? The only one I have found is Full Belly Farms in California, who act... | I don't have any sources, but
I don't have any sources, but I just read about this flour in Living Bread! Is that how you heard of it? I was curious myself after reading that. |
Senatore Cappelli flour in the USA?
Hello,I have been looking for Sen. Cappelli durum flour in the USA, but all websites I have found selling it only ship EU-wide.Does anybody know who distributes Sen. Cappelli flour from reputable sources in the USA? The only one I have found is Full Belly Farms in California, who act... | I don't have any sources, but
I don't have any sources, but I just read about this flour in Living Bread! Is that how you heard of it? I was curious myself after reading that. |
How to convert a regular AP flour to 00 flour?
Good morning Everyone:I have a "Huge lust" after a New York style Pizza after reading an article about pizza in the New York time!Alas, I lived in a small "food dessert "town in VA and will never get to eat anything decent. I read the recipe and the heavenly crust is made ... | Sadly, no!
The closest would be pastry flour, but even though it has about the same protein content as Italian 00 (8-9%), it isn't quite the same. AP has 10-12% protein, and some brands, like King Arthur or Hodgson Mills even can be exchanged for bread flour.I am lucky, I can get Italian 00 (Caputo) in bulk from an Ita... |
How to convert a regular AP flour to 00 flour?
Good morning Everyone:I have a "Huge lust" after a New York style Pizza after reading an article about pizza in the New York time!Alas, I lived in a small "food dessert "town in VA and will never get to eat anything decent. I read the recipe and the heavenly crust is made ... | Sadly, no!
The closest would be pastry flour, but even though it has about the same protein content as Italian 00 (8-9%), it isn't quite the same. AP has 10-12% protein, and some brands, like King Arthur or Hodgson Mills even can be exchanged for bread flour.I am lucky, I can get Italian 00 (Caputo) in bulk from an Ita... |
Diastatic Malt - Math Help
Please see image below. The serving size is 100 grams, but when adding each of individual weights, things don’t add up.Thanks,Danny | I’m NOT an expert...
Hi, Danny! First off, I feel obliged to say that I am not a nutritionist. I don’t even play one on TV. If I’m correct about what you are asking, it looks like you are wondering why if a serving is 100g, then why do the various nutrients that they list not add up to 100g. The answer to this is qui... |
Diastatic Malt - Math Help
Please see image below. The serving size is 100 grams, but when adding each of individual weights, things don’t add up.Thanks,Danny | I’m NOT an expert...
Hi, Danny! First off, I feel obliged to say that I am not a nutritionist. I don’t even play one on TV. If I’m correct about what you are asking, it looks like you are wondering why if a serving is 100g, then why do the various nutrients that they list not add up to 100g. The answer to this is qui... |
Need ALMOND FLOUR in Bulk
Does anyone know a distributor or manufacturer where I can purchase Almond Flour on a regular basis? Almond Flour, not Almond Meal. Thanks to any one who can help, yes I own a bakery. | How about asking your present vendors
for some recommendations? Or maybe some other bakeries? Googling on "almond flour" brings up lots of possibilities. One, Honeyville Grain, has favorable reports from various posters here on TFL.
Paul |
Need ALMOND FLOUR in Bulk
Does anyone know a distributor or manufacturer where I can purchase Almond Flour on a regular basis? Almond Flour, not Almond Meal. Thanks to any one who can help, yes I own a bakery. | How about asking your present vendors
for some recommendations? Or maybe some other bakeries? Googling on "almond flour" brings up lots of possibilities. One, Honeyville Grain, has favorable reports from various posters here on TFL.
Paul |
A baking-stable fruit filling preparation
I have been experimenting with fruit filling for a long time, seeking for the perfect consistency, which will not drip out of the cake while baking. Unfortunately nowadays in shops you can find only jams and jellies which are rich with pectin. Those do not behave well during ba... | The most common fruit
The most common fruit thickening agents used in the industrial-baking sector include pre-gelatinised starch (for home applications, tapioca works best), modified food starchs (waxy rice and maize offer the best results for this application), powdered agar-agar (remember there are three common type... |
A baking-stable fruit filling preparation
I have been experimenting with fruit filling for a long time, seeking for the perfect consistency, which will not drip out of the cake while baking. Unfortunately nowadays in shops you can find only jams and jellies which are rich with pectin. Those do not behave well during ba... | The most common fruit
The most common fruit thickening agents used in the industrial-baking sector include pre-gelatinised starch (for home applications, tapioca works best), modified food starchs (waxy rice and maize offer the best results for this application), powdered agar-agar (remember there are three common type... |
Percentages for Jalapeno-cheddar sourdough
Hello, I am wondering if anyone has a tried and true answer for what percentages one should use in a jalapeno cheddar sourdough? I have my own basic formula that I follow, but I'm looking for advice on specifically what percentage each of jalapeno and cheddar. I feel that th... | Recipe
Good afternoon. Would you mind to share your recipe with us as a starting point? Thanks in advance! ? |
Percentages for Jalapeno-cheddar sourdough
Hello, I am wondering if anyone has a tried and true answer for what percentages one should use in a jalapeno cheddar sourdough? I have my own basic formula that I follow, but I'm looking for advice on specifically what percentage each of jalapeno and cheddar. I feel that th... | Recipe
Good afternoon. Would you mind to share your recipe with us as a starting point? Thanks in advance! ? |
Dinkel Dunkel Dinkel
Can anyone recommend a spelt-based dunkel beer, aka dinkel dunkel, that's available in the Northeast US? I want to make sourdough beer bread using spelt flour and a spelt dunkel -- in other words, dinkel dunkel dinkel. Obviously this is for partly silly reasons -- I like the name -- but then again ... | Start brewing
Clearly it’s time to get together some beer making supplies ;-) |
Dinkel Dunkel Dinkel
Can anyone recommend a spelt-based dunkel beer, aka dinkel dunkel, that's available in the Northeast US? I want to make sourdough beer bread using spelt flour and a spelt dunkel -- in other words, dinkel dunkel dinkel. Obviously this is for partly silly reasons -- I like the name -- but then again ... | Start brewing
Clearly it’s time to get together some beer making supplies ;-) |
An Observation: Walnuts vs. Salt
When adding walnuts to bread does anyone else think where did the salt go? I think that's why when adding walnuts it should also be complimented with a little sweetness like raisins. That is why they're commonly used as add-ins together. | I always toast the walnuts,
I always toast the walnuts, then use them chopped or ground in my loaves. I find the toasted flavor makes them a stand alone ingredient. No sweetening required.Dave |
An Observation: Walnuts vs. Salt
When adding walnuts to bread does anyone else think where did the salt go? I think that's why when adding walnuts it should also be complimented with a little sweetness like raisins. That is why they're commonly used as add-ins together. | I always toast the walnuts,
I always toast the walnuts, then use them chopped or ground in my loaves. I find the toasted flavor makes them a stand alone ingredient. No sweetening required.Dave |
Rye vs dark rye for starter
Is Bob's Red Mill DARK Rye really dark rye? The Hodgson Mills Rye looks like it has darker flakes.But, I am not sure if that is what I should look for. I have read so many posts on dark rye, but I still don't know if either of these flours are truly dark rye. Any thoughts? | Both of those are dark rye
Both of those are dark rye flour. Dark rye flour and whole rye flour are synonymous. All it means is that none of the bran or germ has been removed in the milling process. I have used both of these flours you have pictured and if my memory serves me the Hodgeson Mill is a little bit course... |
Rye vs dark rye for starter
Is Bob's Red Mill DARK Rye really dark rye? The Hodgson Mills Rye looks like it has darker flakes.But, I am not sure if that is what I should look for. I have read so many posts on dark rye, but I still don't know if either of these flours are truly dark rye. Any thoughts? | Both of those are dark rye
Both of those are dark rye flour. Dark rye flour and whole rye flour are synonymous. All it means is that none of the bran or germ has been removed in the milling process. I have used both of these flours you have pictured and if my memory serves me the Hodgeson Mill is a little bit course... |
Eyeing the Warthog
It's a challenge here to getting flour in my local markets right now. I was out for a while, then got lucky with a couple bags, and now I've started the first of two bags of "Good and Gather" regular AP flour from Target. It's very cheap, and it gave me good oven spring, but I wasn't such a fan of th... | You're gonna love it !
You're gonna love the recently milled whole wheat flour direct from the mill ! Night and day compared to whole wheat flour that has sat in warehouses, distribution centers, and retail shelves for months on end.As to whether their sifted flour is comparable to AP flour, you will have to ask the m... |
Eyeing the Warthog
It's a challenge here to getting flour in my local markets right now. I was out for a while, then got lucky with a couple bags, and now I've started the first of two bags of "Good and Gather" regular AP flour from Target. It's very cheap, and it gave me good oven spring, but I wasn't such a fan of th... | You're gonna love it !
You're gonna love the recently milled whole wheat flour direct from the mill ! Night and day compared to whole wheat flour that has sat in warehouses, distribution centers, and retail shelves for months on end.As to whether their sifted flour is comparable to AP flour, you will have to ask the m... |
Lye from the hardware store?
Hello, I'm having trouble finding a definitive answer on this... can I safely use lye from the hardware store to make pretzels? We are looking at this one right now Roebic Lye .Thanks all. | Made the same pretzels
I fact I’m making them right now. I only use good grade lye for this, which I special ordered. I’m not a chemist but would never do otherwise for something I would consume. King Arthur has guidance on their website for readily available substitutes, go that route instead. |
Lye from the hardware store?
Hello, I'm having trouble finding a definitive answer on this... can I safely use lye from the hardware store to make pretzels? We are looking at this one right now Roebic Lye .Thanks all. | Made the same pretzels
I fact I’m making them right now. I only use good grade lye for this, which I special ordered. I’m not a chemist but would never do otherwise for something I would consume. King Arthur has guidance on their website for readily available substitutes, go that route instead. |
King Arthur Unbleached Bread Flour bulk equivalent
Good morning, I would like to buy the King Arthur Unbleached Bread Flour (this one) in bulk (25 or 50 lb bag). Does anybody know what name it has in bulk? Is it the Sir Lancelot, Sir Galahad, Special Patent? What is a good place/website to buy it? I live in Washington ... | KA Bread flour = Special Patent
See https://www.kingarthurflour.com/pro/products |
King Arthur Unbleached Bread Flour bulk equivalent
Good morning, I would like to buy the King Arthur Unbleached Bread Flour (this one) in bulk (25 or 50 lb bag). Does anybody know what name it has in bulk? Is it the Sir Lancelot, Sir Galahad, Special Patent? What is a good place/website to buy it? I live in Washington ... | KA Bread flour = Special Patent
See https://www.kingarthurflour.com/pro/products |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.