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Bagel Help - diastic malt powder
Hello all,I'm trying to make sourdough bagels, I want to use non-diastic malt powder but I have never used it before so I'm unsure of how it effects taste/texture etc. From my research, non diastic malt powder acts as a sweetener. So if I have a recipe that calls for 25g sugar and 25g d... | I think you can use brown
I think you can use brown sugar in place of the malt powder if it's acting as a sweetner. |
Bagel Help - diastic malt powder
Hello all,I'm trying to make sourdough bagels, I want to use non-diastic malt powder but I have never used it before so I'm unsure of how it effects taste/texture etc. From my research, non diastic malt powder acts as a sweetener. So if I have a recipe that calls for 25g sugar and 25g d... | I think you can use brown
I think you can use brown sugar in place of the malt powder if it's acting as a sweetner. |
Bagel water- how much baking soda (is too much)?
I've read a few different recipes with varying amounts of baking soda in the water that the bagels are boiled in. Considering the alkalinity of baking soda, how much is TOO much? Similarly, does this change if you bake your baking soda before using? And would you rinse t... | I use a small amount of lye
I use a small amount of lye for bagels, so I don’t think you can use too much baking soda. You do not rinse after boil and prior to baking. |
Bagel water- how much baking soda (is too much)?
I've read a few different recipes with varying amounts of baking soda in the water that the bagels are boiled in. Considering the alkalinity of baking soda, how much is TOO much? Similarly, does this change if you bake your baking soda before using? And would you rinse t... | I use a small amount of lye
I use a small amount of lye for bagels, so I don’t think you can use too much baking soda. You do not rinse after boil and prior to baking. |
Amazed by SAF yeast
I was lucky enough to get hold of some yeast a week ago, having run out early in the lockdown. I normally use Fleischmann's or Red Star active dry yeast, but I was happy to get whatever I could, which turned out to be SAF red instant yeast.I have to say, I'm amazed by the rise and stamina of the SAF... | SAF Yeast
I have used both SAF and Fleischmann yeast, normally I prefer the Fleischmann. I feel like I get a better rise out of it, but I could just be my conditions. That said I do want to point out a couple of things. You should never freeze yeast, at those temperatures some of the cells die. I store mine in the refr... |
Amazed by SAF yeast
I was lucky enough to get hold of some yeast a week ago, having run out early in the lockdown. I normally use Fleischmann's or Red Star active dry yeast, but I was happy to get whatever I could, which turned out to be SAF red instant yeast.I have to say, I'm amazed by the rise and stamina of the SAF... | SAF Yeast
I have used both SAF and Fleischmann yeast, normally I prefer the Fleischmann. I feel like I get a better rise out of it, but I could just be my conditions. That said I do want to point out a couple of things. You should never freeze yeast, at those temperatures some of the cells die. I store mine in the refr... |
French Flour
I am a complete novice at baking and cooking, in general. My 5-yo daughter has significant problems (stomach aches, diarrhea, etc.) with many foods, including all US wheat products. However, like many others, we noticed that she could eat baguettes in France, Switzerland, and Italy all day long and suffer ... | I've never seen French or
I've never seen French or German flours available, but there's plenty of Italian ones. For example, even my local Walmart stocks Caputo. There's also a ton of Russian and Polish flours in our local international stores, as well as some even less common, like Greek and Lithuanian. Depends on... |
French Flour
I am a complete novice at baking and cooking, in general. My 5-yo daughter has significant problems (stomach aches, diarrhea, etc.) with many foods, including all US wheat products. However, like many others, we noticed that she could eat baguettes in France, Switzerland, and Italy all day long and suffer ... | I've never seen French or
I've never seen French or German flours available, but there's plenty of Italian ones. For example, even my local Walmart stocks Caputo. There's also a ton of Russian and Polish flours in our local international stores, as well as some even less common, like Greek and Lithuanian. Depends on... |
Ardent Mills Dark Rye Flour - Greyish color?
Does anyone have any experience with Ardent Mills Dark Rye Flour? I was so excited to see rye available after being absent for eternity, so I bought a 5lb bag from BakersAuthority.com. https://www.bakersauthority.com/collections/rye-flours/products/conagra-mills-dark-rye-flo... | the wording of "rye"
see the rye section of: http://www.theartisan.net/Flours_One.htm"Dark Rye" is what is left after extracting the "Light Rye". "Light rye" is the endosperm of rye, in other words "white flour" from rye berries. Hence, "Dark rye" has most all the bran, but not all the endosperm, which actually makes ... |
Ardent Mills Dark Rye Flour - Greyish color?
Does anyone have any experience with Ardent Mills Dark Rye Flour? I was so excited to see rye available after being absent for eternity, so I bought a 5lb bag from BakersAuthority.com. https://www.bakersauthority.com/collections/rye-flours/products/conagra-mills-dark-rye-flo... | the wording of "rye"
see the rye section of: http://www.theartisan.net/Flours_One.htm"Dark Rye" is what is left after extracting the "Light Rye". "Light rye" is the endosperm of rye, in other words "white flour" from rye berries. Hence, "Dark rye" has most all the bran, but not all the endosperm, which actually makes ... |
Challah - King Arthur Bread Flour vs Sams Club Members Mark Bread Flour
This is a non-professional, occasional weekend home baker, review of two bread flours for baking challah. The King Arthur Bread flour (KA) is the one in the blue bag. The Sams Club Member's Mark Bread and Pizza flour (Sams) is in a red bag. KA c... | Thanks for sharing, PrimeRib
I appreciate the time and effort it takes to conduct and post an experiment. We can all learn by the work of others.Often the results we get, are not the results we get. “The truth sets us free”.Keep experimenting. Keep posting them...Thanks,Danny |
Challah - King Arthur Bread Flour vs Sams Club Members Mark Bread Flour
This is a non-professional, occasional weekend home baker, review of two bread flours for baking challah. The King Arthur Bread flour (KA) is the one in the blue bag. The Sams Club Member's Mark Bread and Pizza flour (Sams) is in a red bag. KA c... | Thanks for sharing, PrimeRib
I appreciate the time and effort it takes to conduct and post an experiment. We can all learn by the work of others.Often the results we get, are not the results we get. “The truth sets us free”.Keep experimenting. Keep posting them...Thanks,Danny |
Old milk in bread?
Just came back from the holiday break an saw we left some milk in the fridge before leaving. It's been over two weeks. It doesn't smell bad just from the carton... I had a thought maybe if I used it in a bread it would be fine? Since it's baked in the end. Or just toss it to be safe? Has anyone tried... | De nature your protiens
this is a good idea for any milk. Bring the milk up to around 185F - 190F for about 5 or 10 minutes. Cover and let cool. When it is around 110F make your bread. |
Old milk in bread?
Just came back from the holiday break an saw we left some milk in the fridge before leaving. It's been over two weeks. It doesn't smell bad just from the carton... I had a thought maybe if I used it in a bread it would be fine? Since it's baked in the end. Or just toss it to be safe? Has anyone tried... | De nature your protiens
this is a good idea for any milk. Bring the milk up to around 185F - 190F for about 5 or 10 minutes. Cover and let cool. When it is around 110F make your bread. |
Tangzhong
I wanted to try out the Tangzhong method. I saw a recipe that used the typical 5:1 ratio of liquid to flour. I could've sworn the recipe called for a percentage of liquid or flour to be reintroduced to the recipe. Today I am reading a recipe that doesn't mention that at all. It just says to use 5 parts wa... | After more pondering I think
After more pondering I think the answer is total hydration of the loaf. I'd be curious what the pros think. |
Tangzhong
I wanted to try out the Tangzhong method. I saw a recipe that used the typical 5:1 ratio of liquid to flour. I could've sworn the recipe called for a percentage of liquid or flour to be reintroduced to the recipe. Today I am reading a recipe that doesn't mention that at all. It just says to use 5 parts wa... | After more pondering I think
After more pondering I think the answer is total hydration of the loaf. I'd be curious what the pros think. |
Restaurant Depot AP flour
I've been buying King Arthur special patent flour from Restaurant Depot in 50 lb bags and making our day-to-day bread with that. Recently, my wife complained that she felt the bread was a little tough on the jaw muscles. I tried switching to King Arthur AP flour (purchased at a local superma... | IMHO, they're all good as
IMHO, they're all good as long as they're unbleached and have no additives. I check the packaging labels before I buy flour. I don't use yeast; my bread is made with my 11-year old sourdough starter. I've used King Arthur, Trader Joe, Gold Medal, Heckers, et.al. and find no discernible diffe... |
Restaurant Depot AP flour
I've been buying King Arthur special patent flour from Restaurant Depot in 50 lb bags and making our day-to-day bread with that. Recently, my wife complained that she felt the bread was a little tough on the jaw muscles. I tried switching to King Arthur AP flour (purchased at a local superma... | IMHO, they're all good as
IMHO, they're all good as long as they're unbleached and have no additives. I check the packaging labels before I buy flour. I don't use yeast; my bread is made with my 11-year old sourdough starter. I've used King Arthur, Trader Joe, Gold Medal, Heckers, et.al. and find no discernible diffe... |
Whole wheat in sourdough bread
Hi everyone!Due to the pandemic there is basically no good wheat flour in the shelves anymore (only high extraction type 405). I still get good loaves out of what I have, but I also want to get some kind of nutritional value out of them.So I want to use whole wheat flour or at least have ... | ferments quicker.
WW ferments quicker than white flour. Fresh-milled even more so. I have to reduce either the percent prefermented flour, or ferment/proof times, or both, compared to white flour loaves. |
Whole wheat in sourdough bread
Hi everyone!Due to the pandemic there is basically no good wheat flour in the shelves anymore (only high extraction type 405). I still get good loaves out of what I have, but I also want to get some kind of nutritional value out of them.So I want to use whole wheat flour or at least have ... | ferments quicker.
WW ferments quicker than white flour. Fresh-milled even more so. I have to reduce either the percent prefermented flour, or ferment/proof times, or both, compared to white flour loaves. |
Grinding active dry yeast finer?
Most bread recipes I've seen in books and online call for instant yeast over active dry since it can be added directly to the flour and doesn't need to be dissolved in water beforehand. I love this idea, but I have a big jar of active dry yeast in my freezer that I'm still widdling down... | Instant is finer but also has
Instant is finer but also has a bunch of other stuff in it to make it work that way.Active dry will need activation especially from cold storage, despite the name.It doesnt need to be dissolved to work but does need hydrating and feeding at correct temperature. |
Grinding active dry yeast finer?
Most bread recipes I've seen in books and online call for instant yeast over active dry since it can be added directly to the flour and doesn't need to be dissolved in water beforehand. I love this idea, but I have a big jar of active dry yeast in my freezer that I'm still widdling down... | Instant is finer but also has
Instant is finer but also has a bunch of other stuff in it to make it work that way.Active dry will need activation especially from cold storage, despite the name.It doesnt need to be dissolved to work but does need hydrating and feeding at correct temperature. |
Bread Flour in the UK
For anyone struggling to find bread flour in the UK at the moment, I have just found stock on the Nelstrop's website.There's only white, wholemeal and malted and it is in 16kg bags, but perhaps it might be use to any bakers with no or low stock.Lance | A good local baker will sell
A good local baker will sell you a 16 or 25kg bag of strong white for less than you might expect. They'll just add another one to their next order.I got 25kg Wessex Mill Very strong white for £18 from my local bakery in the South West. |
Bread Flour in the UK
For anyone struggling to find bread flour in the UK at the moment, I have just found stock on the Nelstrop's website.There's only white, wholemeal and malted and it is in 16kg bags, but perhaps it might be use to any bakers with no or low stock.Lance | A good local baker will sell
A good local baker will sell you a 16 or 25kg bag of strong white for less than you might expect. They'll just add another one to their next order.I got 25kg Wessex Mill Very strong white for £18 from my local bakery in the South West. |
researching flour brands
In this day and age, finding the flour I typically use for my home baking is becoming hard. I usually use GM AP unbleached flour. But, several stores are carrying brands I don't know anything about, including store brands. My one and only attempt with a store brand, I ended up throwing it out (... | Around the box
Your trouble is you are in the belief that mass produced generic white from the supermarket is all thats available to you. Try contacting your local bakery. More often then not they will sell you a 25kg bag of premium grade for peanuts.I got 25kg of Clarkes Wantage (Wessex Mill Strongest) for £18. Delici... |
researching flour brands
In this day and age, finding the flour I typically use for my home baking is becoming hard. I usually use GM AP unbleached flour. But, several stores are carrying brands I don't know anything about, including store brands. My one and only attempt with a store brand, I ended up throwing it out (... | Around the box
Your trouble is you are in the belief that mass produced generic white from the supermarket is all thats available to you. Try contacting your local bakery. More often then not they will sell you a 25kg bag of premium grade for peanuts.I got 25kg of Clarkes Wantage (Wessex Mill Strongest) for £18. Delici... |
Rye Flour
Hi! I have some Rye flour that was transferred to a ziplock bag and then stored in a plastic bin in my pantry. It is a few years old but it doesn't smell or taste rancid. Is it possible that it hasn't gone bad? Thanks! | Make a simple pancake
with some of it and see how it takes the heat and how it smells and tastes. Yes it is possible. ...but it might taste like cardboard. |
Rye Flour
Hi! I have some Rye flour that was transferred to a ziplock bag and then stored in a plastic bin in my pantry. It is a few years old but it doesn't smell or taste rancid. Is it possible that it hasn't gone bad? Thanks! | Make a simple pancake
with some of it and see how it takes the heat and how it smells and tastes. Yes it is possible. ...but it might taste like cardboard. |
Substitute for bread flour
Does a mixture of all-purpose flour and vital wheat gluten work well as a substitute for bread flour?I’m guessing that I need to go by the amounts of protein listed on the packages of all-purpose and wheat gluten, aiming for a total of 12.7%. Or, do you know of an easy approximation?By the wa... | Use Pearson's Square
http://www.thefreshloaf.com/node/45828/vital-gluten-excel#comment-352245 |
Substitute for bread flour
Does a mixture of all-purpose flour and vital wheat gluten work well as a substitute for bread flour?I’m guessing that I need to go by the amounts of protein listed on the packages of all-purpose and wheat gluten, aiming for a total of 12.7%. Or, do you know of an easy approximation?By the wa... | Use Pearson's Square
http://www.thefreshloaf.com/node/45828/vital-gluten-excel#comment-352245 |
The Power of Butter
My wife has been having a spot of indigestion lately, so I thought I would make a batch of bread with a softer crumb than my usual style to see if it helped.All I did was to incorporate 3% butter into the dough after gluten development and the transformation in the crumb was spectacular.It was indee... | Butter late than never
You will get no cries of sacrilege from me. I have considered smearing the crust with butter after it comes out of the oven to soften it. I see many recipes that advise working it in at the end of kneading and others that pour melted butter in at the start of the mix. I wish these people would ge... |
The Power of Butter
My wife has been having a spot of indigestion lately, so I thought I would make a batch of bread with a softer crumb than my usual style to see if it helped.All I did was to incorporate 3% butter into the dough after gluten development and the transformation in the crumb was spectacular.It was indee... | Butter late than never
You will get no cries of sacrilege from me. I have considered smearing the crust with butter after it comes out of the oven to soften it. I see many recipes that advise working it in at the end of kneading and others that pour melted butter in at the start of the mix. I wish these people would ge... |
Flour
Has anyone used the Bay State Heritage Spring Patent flour? I am currently into Sourdough & Yeast breads. If so what were your thoughts on this flour. Trying to complete my research before buying a 50 lb bag. Here is what I found from Bay State Milling Site:Spring Patent...A premium quality flour milled from h... | I've been using that exact
I've been using that exact flour for my sourdough and I love it. Very strong, lots of gluten, wonderful aroma and flavor. Very impressed with it and will be getting a second 50 lb bag.The description from their website is as follows: Heritage® Spring Patent 12.5% protein* A high protein paten... |
Flour
Has anyone used the Bay State Heritage Spring Patent flour? I am currently into Sourdough & Yeast breads. If so what were your thoughts on this flour. Trying to complete my research before buying a 50 lb bag. Here is what I found from Bay State Milling Site:Spring Patent...A premium quality flour milled from h... | I've been using that exact
I've been using that exact flour for my sourdough and I love it. Very strong, lots of gluten, wonderful aroma and flavor. Very impressed with it and will be getting a second 50 lb bag.The description from their website is as follows: Heritage® Spring Patent 12.5% protein* A high protein paten... |
Flour and grains in Ottawa, Canada
Hi everyone, I’m new to the Forum after stumbling onto it in a Google search. I’m looking for a source for whole grain spelt flour in Ottawa. It would be ideal if the same source also sold other grains; the recipe I’d like to use contains sesame, sunflower, flax and pumpkin seeds. Man... | Bulk barn
Hi! Bulk Barn has all thathttps://www.bulkbarn.ca/en/Products/All/Organic-Sprouted-Spelt-Flour-2730https://www.bulkbarn.ca/en/products/all/organic-spelt-flour-stone-ground-287 |
Flour and grains in Ottawa, Canada
Hi everyone, I’m new to the Forum after stumbling onto it in a Google search. I’m looking for a source for whole grain spelt flour in Ottawa. It would be ideal if the same source also sold other grains; the recipe I’d like to use contains sesame, sunflower, flax and pumpkin seeds. Man... | Bulk barn
Hi! Bulk Barn has all thathttps://www.bulkbarn.ca/en/Products/All/Organic-Sprouted-Spelt-Flour-2730https://www.bulkbarn.ca/en/products/all/organic-spelt-flour-stone-ground-287 |
Different results with different AP flour?
I've been baking bread for over a year now and use regular active yeast to make rustic french loaves and specifically focaccia bread. Because of the current flour crisis right now, I've been buying whatever ap flour I can find to bake my breads. Last week I made some focaccia ... | variations
Protein levels can vary a fair amount between brands, and the US standard serving size for nutrition information is small enough that differences that matter for baking are lost in rounding. In general, wheat protein content increases as you move from south to north. Regional mills nearly always reflect this... |
Different results with different AP flour?
I've been baking bread for over a year now and use regular active yeast to make rustic french loaves and specifically focaccia bread. Because of the current flour crisis right now, I've been buying whatever ap flour I can find to bake my breads. Last week I made some focaccia ... | variations
Protein levels can vary a fair amount between brands, and the US standard serving size for nutrition information is small enough that differences that matter for baking are lost in rounding. In general, wheat protein content increases as you move from south to north. Regional mills nearly always reflect this... |
Combining White Lily AP + KA Bread
Hello - I've got quite a lot of King Arthur Bread Flour that I stocked up on before the lockdown sitting around the house. The gluten content (12.7%) is a bit too high for the artisan-type loaves I've gotten into baking over the past few weeks. I don't want the flour to go to waste. I... | other factors
Other factors come into play, besides protein, that determine flour performance. So, it may work, it may not. But you'll have to experiment.US all-purpose flour sometimes/usually does have some soft-wheat blended in. And the White Lilly is advertised as all soft winter wheat.Be sure to whisk the dry fl... |
Combining White Lily AP + KA Bread
Hello - I've got quite a lot of King Arthur Bread Flour that I stocked up on before the lockdown sitting around the house. The gluten content (12.7%) is a bit too high for the artisan-type loaves I've gotten into baking over the past few weeks. I don't want the flour to go to waste. I... | other factors
Other factors come into play, besides protein, that determine flour performance. So, it may work, it may not. But you'll have to experiment.US all-purpose flour sometimes/usually does have some soft-wheat blended in. And the White Lilly is advertised as all soft winter wheat.Be sure to whisk the dry fl... |
Where to get rye flour?
It seems that (to this this noob!) rye flour is quite scarce these days. I'd like to get it to use for starter but have not found ANY in many web-searches. Even Bob's Red Mill does not seem to even list it anywhere (out of stock or not!). Local groceries - no go... Hopefully I can find a source... | clnf.org
clnf.org has it on their web site. 5 pound, $5 plus shipping.But their "notice" page says things are not guaranteed to be in stock. And 3-4 week backlog in shipping. |
Where to get rye flour?
It seems that (to this this noob!) rye flour is quite scarce these days. I'd like to get it to use for starter but have not found ANY in many web-searches. Even Bob's Red Mill does not seem to even list it anywhere (out of stock or not!). Local groceries - no go... Hopefully I can find a source... | clnf.org
clnf.org has it on their web site. 5 pound, $5 plus shipping.But their "notice" page says things are not guaranteed to be in stock. And 3-4 week backlog in shipping. |
Mailing loose yeast
I want to send some yeast to my sister on the other side of the country, but the yeast I have is loose, not in a sealed packet. I buy SAF instant yeast in a one-pound bag and store it in the freezer after opening. Whenever I take something out of the freezer, condensation forms on it. I wonder if th... | It should be fine
Is the 1 lb bag of SAF instant you keep in the freezer well-sealed? If so, take it out of the freezer until it has completely come to room temperature. This way, any condensation that forms will evaporate away. It won't get inside to the yeast since the bag is well sealed.If the bag isn't well sealed,... |
Mailing loose yeast
I want to send some yeast to my sister on the other side of the country, but the yeast I have is loose, not in a sealed packet. I buy SAF instant yeast in a one-pound bag and store it in the freezer after opening. Whenever I take something out of the freezer, condensation forms on it. I wonder if th... | It should be fine
Is the 1 lb bag of SAF instant you keep in the freezer well-sealed? If so, take it out of the freezer until it has completely come to room temperature. This way, any condensation that forms will evaporate away. It won't get inside to the yeast since the bag is well sealed.If the bag isn't well sealed,... |
High Protein Flour (14% Protein) With Weak Gluten Development?
I recently purchased some flour that allegedly has 14% protein. Presumably, this should yield a pretty strong dough and great gluten development but upon using it, I was hugely disappointed. Initially, I tried mixing with a Kitchen Aid. The dough was over-m... | If whole wheat - protein in germ.
If that is whole wheat, then it is getting some of the protein from the germ. The protein in the germ does not make gluten. Only protein in the endosperm makes gluten.Does the package say where it was grown? Was it past expiration date?Is there anything in it besides wheat flour? |
High Protein Flour (14% Protein) With Weak Gluten Development?
I recently purchased some flour that allegedly has 14% protein. Presumably, this should yield a pretty strong dough and great gluten development but upon using it, I was hugely disappointed. Initially, I tried mixing with a Kitchen Aid. The dough was over-m... | If whole wheat - protein in germ.
If that is whole wheat, then it is getting some of the protein from the germ. The protein in the germ does not make gluten. Only protein in the endosperm makes gluten.Does the package say where it was grown? Was it past expiration date?Is there anything in it besides wheat flour? |
Can an amateur baker/miller isolate wheat germs from wheat grains?
So, the Tartine No. 3 book calls for 70 grams of raw wheat germ in many of its recipes. I could buy the germ, I suppose, but if possible I’d prefer to isolate it on my own. Got the grains themselves, a Mockmill, a sifter, a dehydrator etc., but no idea ... | I don't have that book, but
I don't have that book, but isn't the idea simply to restore some of the nutrition that store-bought wholemeal lacks? If you are milling your own, you have the germ. Although, given that the germ is only about 3% by weight of the whole kernel, 70gm would represent an awful lot of flour.
But ... |
Can an amateur baker/miller isolate wheat germs from wheat grains?
So, the Tartine No. 3 book calls for 70 grams of raw wheat germ in many of its recipes. I could buy the germ, I suppose, but if possible I’d prefer to isolate it on my own. Got the grains themselves, a Mockmill, a sifter, a dehydrator etc., but no idea ... | I don't have that book, but
I don't have that book, but isn't the idea simply to restore some of the nutrition that store-bought wholemeal lacks? If you are milling your own, you have the germ. Although, given that the germ is only about 3% by weight of the whole kernel, 70gm would represent an awful lot of flour.
But ... |
US source for Manitoba type high strength flour, w=380-400
Does anyone know of a US source for the Manitoba type high strength flour with a rating of 380-400?The rating of this flour will put it in the Specialty Flour category with a protein of 14% or higherThanks Madeline Zargarian | You'll have to mail order it,
You'll have to mail order it, but tons of places sell high-gluten flour, including Amazon. |
US source for Manitoba type high strength flour, w=380-400
Does anyone know of a US source for the Manitoba type high strength flour with a rating of 380-400?The rating of this flour will put it in the Specialty Flour category with a protein of 14% or higherThanks Madeline Zargarian | You'll have to mail order it,
You'll have to mail order it, but tons of places sell high-gluten flour, including Amazon. |
Active vs Instant yeast
When a recipe calls for [granular] yeast—but it mixes directly into the dry ingredients—is that always going to be instant yeast? | Yep!
It is also called bread machine yeast. |
Active vs Instant yeast
When a recipe calls for [granular] yeast—but it mixes directly into the dry ingredients—is that always going to be instant yeast? | Yep!
It is also called bread machine yeast. |
Can I stretch my yeast supply with a levain?
Hi all,I am lucky enough to have a bag of active dry yeast in the fridge, but I'd like to keep a yeast pre-ferment along with my sourdough pre-ferment in order to make my supply last longer. I imagine after long enough and multiple feedings it will start to turn into a sour... | Combine 2 or 3 grams of active dry yeast with 300 grams of fresh-milled whole wheat flour and 290 grams of lukewarm water. Leave at room temperature until double. Stir down and place in the fridge. On baking day, take out of the fridge. Use 150 grams or so as leavening for my bake, and feed mother levain with 100 grams... |
Can I stretch my yeast supply with a levain?
Hi all,I am lucky enough to have a bag of active dry yeast in the fridge, but I'd like to keep a yeast pre-ferment along with my sourdough pre-ferment in order to make my supply last longer. I imagine after long enough and multiple feedings it will start to turn into a sour... | Combine 2 or 3 grams of active dry yeast with 300 grams of fresh-milled whole wheat flour and 290 grams of lukewarm water. Leave at room temperature until double. Stir down and place in the fridge. On baking day, take out of the fridge. Use 150 grams or so as leavening for my bake, and feed mother levain with 100 grams... |
Advice about flour for 'Flour, Water, Salt, Yeast' book (UK)
Hi,I am new to baking and recently purchased the 'Flour, Water, Salt, Yeast' book by Ken Forkish. It's a great book and I had a first attempt at the first recipe, 'The Saturday White Bread' using Allinson's Strong White Bread Flour (https://www.allinsonflour.... | Picture did not post...
Try posting picture again. I will note that Forkish usually says to use an AP flour. I have found AP's worked OK for me but I didn't get the full spring I wanted so now I will substitute 15% Manitoba flour for better spring. |
Advice about flour for 'Flour, Water, Salt, Yeast' book (UK)
Hi,I am new to baking and recently purchased the 'Flour, Water, Salt, Yeast' book by Ken Forkish. It's a great book and I had a first attempt at the first recipe, 'The Saturday White Bread' using Allinson's Strong White Bread Flour (https://www.allinsonflour.... | Picture did not post...
Try posting picture again. I will note that Forkish usually says to use an AP flour. I have found AP's worked OK for me but I didn't get the full spring I wanted so now I will substitute 15% Manitoba flour for better spring. |
unifine Milling
Has anyone ever used this type of ground flour?https://www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL403 | I own multiple. It’s in
I own multiple. It’s in theory similar to the Lee Royal mill.. correct?The pastry flour is probably coarser with larger bran particles than I can easily make at home. However this is still how it is when I mill their soft pastry berries. If the unifine bread flour is indeed 100% of the wheat ber... |
unifine Milling
Has anyone ever used this type of ground flour?https://www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL403 | I own multiple. It’s in
I own multiple. It’s in theory similar to the Lee Royal mill.. correct?The pastry flour is probably coarser with larger bran particles than I can easily make at home. However this is still how it is when I mill their soft pastry berries. If the unifine bread flour is indeed 100% of the wheat ber... |
YEAST HELP PLEASE
Evening all, I hope everyone is doing well. I am curious to see if anyone out there can help me understand the differences between the below 3. Are they interchangeable and if so how? Maybe I am reading too much into it. I appreciate the help in advance. 1) Cake Yeast/Bakers Yeast Crumbled2) Instant Y... | Some differences
So far as I know, the main differences are (1) fresh or dried, and (2) with dried, whether there are additives to help the rise.Fresh yeast is lovely to work with because it gets to work straight away, but it doesn’t keep very long. Dried yeast is very convenient because it keeps reasonably well (altho... |
YEAST HELP PLEASE
Evening all, I hope everyone is doing well. I am curious to see if anyone out there can help me understand the differences between the below 3. Are they interchangeable and if so how? Maybe I am reading too much into it. I appreciate the help in advance. 1) Cake Yeast/Bakers Yeast Crumbled2) Instant Y... | Some differences
So far as I know, the main differences are (1) fresh or dried, and (2) with dried, whether there are additives to help the rise.Fresh yeast is lovely to work with because it gets to work straight away, but it doesn’t keep very long. Dried yeast is very convenient because it keeps reasonably well (altho... |
Yeast - understanding what the recipe is asking for
Hi,I'm glad I found this forum :) I've about had enough with my attempts of trying to make a hot cross bun mix that actually works (please see attached photo, which was from a 2 hour "rise" of the dough! a total fail)I'm using an old style breadmaker , and the type o... | haha now I feel like an idiot
haha now I feel like an idiot! So after reading the instructions on the side of my Allinson's tub of yeast, I see: Reactivate this yeast in warm water before use. It is only suitable for hand baking. So if you're using a bread maker, try our easy bake yeast instead" .Well, that would expla... |
Yeast - understanding what the recipe is asking for
Hi,I'm glad I found this forum :) I've about had enough with my attempts of trying to make a hot cross bun mix that actually works (please see attached photo, which was from a 2 hour "rise" of the dough! a total fail)I'm using an old style breadmaker , and the type o... | haha now I feel like an idiot
haha now I feel like an idiot! So after reading the instructions on the side of my Allinson's tub of yeast, I see: Reactivate this yeast in warm water before use. It is only suitable for hand baking. So if you're using a bread maker, try our easy bake yeast instead" .Well, that would expla... |
Active Yeast vs. Instant Yeast
The bread bible points out instant yeast as having a greater concentration of live yeast than the active. Other than that is there any reason to use one as opposed to the other? | Re: Active Yeast vs. Instant Yeast
My favourite soapbox topic! In my opinion, the yeast industry in North America is shooting itself in the foot by having too many types of yeast and by different manufacturers not using the same names (or using the same names for different things).In the brand I buy there is:Cake (mo... |
Active Yeast vs. Instant Yeast
The bread bible points out instant yeast as having a greater concentration of live yeast than the active. Other than that is there any reason to use one as opposed to the other? | Re: Active Yeast vs. Instant Yeast
My favourite soapbox topic! In my opinion, the yeast industry in North America is shooting itself in the foot by having too many types of yeast and by different manufacturers not using the same names (or using the same names for different things).In the brand I buy there is:Cake (mo... |
Nut Flour
HI everyone!I hope you're all staying safe!Which nut flour do you recommend for bread?Here are the options I have so far! http://whatgluten.com/wellbees-nutflour/ | What kind of bread?
Rye with walnuts is pretty traditional. Romans made bread with chestnut flour and planted chestnuts all over Europe when they had set up military posts and settlements a couple thousand years ago. Most likely still making bread with chestnut flour or some portion of it. Chilean Indians use pine ... |
Nut Flour
HI everyone!I hope you're all staying safe!Which nut flour do you recommend for bread?Here are the options I have so far! http://whatgluten.com/wellbees-nutflour/ | What kind of bread?
Rye with walnuts is pretty traditional. Romans made bread with chestnut flour and planted chestnuts all over Europe when they had set up military posts and settlements a couple thousand years ago. Most likely still making bread with chestnut flour or some portion of it. Chilean Indians use pine ... |
Yeast Questions
Hello all! This is my first post here as I am curious about this and can't seem to find a straighforward answer to this so far.I live in the tropics and room temperature for us is usually around 80 degrees F year-round, may climb higher. I store my packets of active dry yeast (unopened) in my cupboard. ... | If your bread rises the way you like it
dont worry about it. I would still store it in the fridge if you have the space. My biggest problem in getting yeast in the tropics was how it was handled before I purchased it. Not everyone knows that it can be killed or reduced in strength during transportation or on display... |
Yeast Questions
Hello all! This is my first post here as I am curious about this and can't seem to find a straighforward answer to this so far.I live in the tropics and room temperature for us is usually around 80 degrees F year-round, may climb higher. I store my packets of active dry yeast (unopened) in my cupboard. ... | If your bread rises the way you like it
dont worry about it. I would still store it in the fridge if you have the space. My biggest problem in getting yeast in the tropics was how it was handled before I purchased it. Not everyone knows that it can be killed or reduced in strength during transportation or on display... |
Central Milling equivalent of all purpose flour?
I've heard great things about central milling but I'm confused as to what is their all purpose flour equivalent. The one they refer to as "all purpose" (beehive) is actually just 10-10.5% protein which seems pretty low for an all purpose. | Artisan Baker's Craft
I've been ordering the ABC (not the ABC+) and using it as a 1:1 replacement of my usual AP (Gold Medal.) I have found that it is quite a bit thirstier than the GM, so I have been upping my hydration as I make my way through this 50 lb sack.Rich |
Central Milling equivalent of all purpose flour?
I've heard great things about central milling but I'm confused as to what is their all purpose flour equivalent. The one they refer to as "all purpose" (beehive) is actually just 10-10.5% protein which seems pretty low for an all purpose. | Artisan Baker's Craft
I've been ordering the ABC (not the ABC+) and using it as a 1:1 replacement of my usual AP (Gold Medal.) I have found that it is quite a bit thirstier than the GM, so I have been upping my hydration as I make my way through this 50 lb sack.Rich |
good uses/recipes for whole spelt flour?
My wife brought home some flour labelled "organic whole spelt flour" from a local healthfood store.I'm hoping someone with some experience with it will recommend a use or recipe to try it with?We're pretty much novices and would really appreciate any advice!!Thanks and have a sa... | Spelt recipes
For beginners:
50% Spelt Loaves and buns
This is essentially an adaptation of Cook's Illustrated Basic American Loaf. It is very easy, but very good too, and somewhat foolproof(for me). And very adaptable. For reference here, a cup of either of the flours weighs 5 ounces. Credit also to cowgirl at the old... |
good uses/recipes for whole spelt flour?
My wife brought home some flour labelled "organic whole spelt flour" from a local healthfood store.I'm hoping someone with some experience with it will recommend a use or recipe to try it with?We're pretty much novices and would really appreciate any advice!!Thanks and have a sa... | Spelt recipes
For beginners:
50% Spelt Loaves and buns
This is essentially an adaptation of Cook's Illustrated Basic American Loaf. It is very easy, but very good too, and somewhat foolproof(for me). And very adaptable. For reference here, a cup of either of the flours weighs 5 ounces. Credit also to cowgirl at the old... |
Finding wholesaler
Dear friends,I am new to this website and also to Canada. I live in Calgary right now. Moved from Belgium. I am looking for a wholesale shop for baking ingredients here in Calgary. what I found was bulk barn but they don’t have everything plus they are expensive too. Does someone have some info abt t... | Are you looking to stock up
Are you looking to stock up your home pantry, or are you purchasing for a commercial bakery, a store, or a restaurant?Are you going to purchase wholesale quantities once a week, once a month, or once/twice a year? |
Finding wholesaler
Dear friends,I am new to this website and also to Canada. I live in Calgary right now. Moved from Belgium. I am looking for a wholesale shop for baking ingredients here in Calgary. what I found was bulk barn but they don’t have everything plus they are expensive too. Does someone have some info abt t... | Are you looking to stock up
Are you looking to stock up your home pantry, or are you purchasing for a commercial bakery, a store, or a restaurant?Are you going to purchase wholesale quantities once a week, once a month, or once/twice a year? |
Baking flour dilemma
Hi everyone! Please let me introduce myself, my actual name is Jeanie and I've recently become an avid milk bread crazy lady. Unfortunately, due to the store shelves going empty and Amazon delays, I haven't been able to find any (reasonably priced) unbleached bread flour for my milk bread to turn ... | Hi Jeanie, and welcome.
If you do have AP flour on hand, it will be simpler to use that than to guesstimate your way into a bread flour analog by adding gluten. Most likely, the only change you will have to make is to reduce the hydration by 5% or so, since AP flour isn't quite as absorbent as bread flour.The other pl... |
Baking flour dilemma
Hi everyone! Please let me introduce myself, my actual name is Jeanie and I've recently become an avid milk bread crazy lady. Unfortunately, due to the store shelves going empty and Amazon delays, I haven't been able to find any (reasonably priced) unbleached bread flour for my milk bread to turn ... | Hi Jeanie, and welcome.
If you do have AP flour on hand, it will be simpler to use that than to guesstimate your way into a bread flour analog by adding gluten. Most likely, the only change you will have to make is to reduce the hydration by 5% or so, since AP flour isn't quite as absorbent as bread flour.The other pl... |
Why is yeast added when making a sourdough recipe?
I know this sounds simple, but other than speeding up the rising, is there a reason to add yeast? Or to look at it another way- why add the sourdough starter? If the starter is not allowed to perform the rise, what's its purpose? Does sourdough act as a tenderizer? ... | Adding baker's yeast to a
Adding baker's yeast to a sourdough bread can be for the purpose of speeding up fermentation, or to tone down the sour flavor and allow more of the grain flavor to come through. The purpose of having sourdough at all in these breads is to produce a more complex flavor, to increase dough streng... |
Why is yeast added when making a sourdough recipe?
I know this sounds simple, but other than speeding up the rising, is there a reason to add yeast? Or to look at it another way- why add the sourdough starter? If the starter is not allowed to perform the rise, what's its purpose? Does sourdough act as a tenderizer? ... | Adding baker's yeast to a
Adding baker's yeast to a sourdough bread can be for the purpose of speeding up fermentation, or to tone down the sour flavor and allow more of the grain flavor to come through. The purpose of having sourdough at all in these breads is to produce a more complex flavor, to increase dough streng... |
Why Baking Soda in Yeast Bread?
So I was looking for another recipe to try out. I pulled out The Fannie Farmer Baking Book by Marion Cunningham. On page 449 I found Barley Buttermilk Bread. "Interesting," I thought. So that's what I'm going to make next, converting it fresh-ground whole grain.But, while it's a yeas... | baking soda in yeast bread/yeast in soda bread
This must be a hybrid bread! The baking soda is there to neutralise the lactic acid in the buttermilk thus creating carbon dioxide as a raising agent along with the yeast and sugar action to produce the same. It's the first time I've seen a recipe using both sources. would... |
Why Baking Soda in Yeast Bread?
So I was looking for another recipe to try out. I pulled out The Fannie Farmer Baking Book by Marion Cunningham. On page 449 I found Barley Buttermilk Bread. "Interesting," I thought. So that's what I'm going to make next, converting it fresh-ground whole grain.But, while it's a yeas... | baking soda in yeast bread/yeast in soda bread
This must be a hybrid bread! The baking soda is there to neutralise the lactic acid in the buttermilk thus creating carbon dioxide as a raising agent along with the yeast and sugar action to produce the same. It's the first time I've seen a recipe using both sources. would... |
Can I make malt syrup out of diastatic malt powder?
Hello,I have a recipe that calls for 1 Tbsp malt syrup but all I have in stock is diastatic malt powder. Is it possible to make a syrup using the powder?Thanks for your help!, AJ | Mix malt with water, may be 3
Mix malt with water, may be 3-4 liters of water to a kilo of malt, warm it up to 65 °C and keep it at that temperature for a few hours, then filter and boil down. |
Can I make malt syrup out of diastatic malt powder?
Hello,I have a recipe that calls for 1 Tbsp malt syrup but all I have in stock is diastatic malt powder. Is it possible to make a syrup using the powder?Thanks for your help!, AJ | Mix malt with water, may be 3
Mix malt with water, may be 3-4 liters of water to a kilo of malt, warm it up to 65 °C and keep it at that temperature for a few hours, then filter and boil down. |
Favorite artisinal flour resouces?
I am looking to find sources for interesting flours. Can you guys share some of your favorite places for ordering flour? | Where are you from?
Daybreak Mills in Canada. |
Favorite artisinal flour resouces?
I am looking to find sources for interesting flours. Can you guys share some of your favorite places for ordering flour? | Where are you from?
Daybreak Mills in Canada. |
Gluten from Wheat Germ ??!
Hello,How are you doing ?Where i live its tricky to find good bread flour with high protein %, and its is very expensive to order Bob's Red Mill vital wheat gluten (product itself =~ $ 7.4, delivery only= $18.5) for less than 2 pounds , so I wondered would Vital germ (milled) almost act as a ... | Not all protein is gluten.
The germ, per se, has protein, but it's not gluten, hence it will not build the structure of the bread. However, wheat germ does have enough gluten to make celiacs ill from the microscopic bits of endosperm that inevitably are included, due to both the normal mechanical processing (it is not ... |
Gluten from Wheat Germ ??!
Hello,How are you doing ?Where i live its tricky to find good bread flour with high protein %, and its is very expensive to order Bob's Red Mill vital wheat gluten (product itself =~ $ 7.4, delivery only= $18.5) for less than 2 pounds , so I wondered would Vital germ (milled) almost act as a ... | Not all protein is gluten.
The germ, per se, has protein, but it's not gluten, hence it will not build the structure of the bread. However, wheat germ does have enough gluten to make celiacs ill from the microscopic bits of endosperm that inevitably are included, due to both the normal mechanical processing (it is not ... |
Turkey Red?
Hi all, Can anyone tell me a bit about this heirloom flour? Never worked with it but have heard it mentioned. A local grower/miller provides it, and I'm curious. This would be whole wheat flour. I have a "Type 65" flour clone-ish I make using Central Mills Beehive and sifted King Arthur WW (not Bob's - ... | Gadjo, THIS LINK is
Gadjo, THIS LINK is subjective, but my granddaughter and myself rated Turkey Red as the best of 6 different grains during a comparative taste test. Keep in mind that both of us like the strong flavors produced by Red Wheat.You may find something of interest in this link. Check out both the reviews a... |
Turkey Red?
Hi all, Can anyone tell me a bit about this heirloom flour? Never worked with it but have heard it mentioned. A local grower/miller provides it, and I'm curious. This would be whole wheat flour. I have a "Type 65" flour clone-ish I make using Central Mills Beehive and sifted King Arthur WW (not Bob's - ... | Gadjo, THIS LINK is
Gadjo, THIS LINK is subjective, but my granddaughter and myself rated Turkey Red as the best of 6 different grains during a comparative taste test. Keep in mind that both of us like the strong flavors produced by Red Wheat.You may find something of interest in this link. Check out both the reviews a... |
Flour source: Indian grocery stores.
If your local "regular" grocery in North America is out of wheat flour, check your local Indian Grocery.Panic buying of flour has probably hit them too. BUT... they have different sources and different distribution channels than the standard Kroger, Publix, Albertson's etc. Soooo.... | For sure
The local supermarket was sold out of everything. Even vinegar, (we were going to make pickles), but at the Indian market you could have bought flour and rice to last a year. Same at our Italian market, 00 flour was plentiful along with pasta and canned tomatoes.Hang in there everybody. |
Flour source: Indian grocery stores.
If your local "regular" grocery in North America is out of wheat flour, check your local Indian Grocery.Panic buying of flour has probably hit them too. BUT... they have different sources and different distribution channels than the standard Kroger, Publix, Albertson's etc. Soooo.... | For sure
The local supermarket was sold out of everything. Even vinegar, (we were going to make pickles), but at the Indian market you could have bought flour and rice to last a year. Same at our Italian market, 00 flour was plentiful along with pasta and canned tomatoes.Hang in there everybody. |
Which Whole Wheat for Sifting - Blend in with "T55" for other flour clones
Hi all, I've got a recipe from an old Art of Eating, great article by James Maguire, who translated Calvel into English. Acknowledging the inconsistencies involved in trying it at home, he nevertheless calls for sifted WW + AP to approximate T8... | I would try a #50 sieve. I've
I would try a #50 sieve. I've made nice bread with 50% Mockmilled wheat through a #40 or #50 and 50% BF. If you search Ebay for "test sieve" you will find some nice Chinese 8" laboratory grade sieves in a good range of aperture sizes. Of course, shipping could be a bit slow at the moment.L... |
Which Whole Wheat for Sifting - Blend in with "T55" for other flour clones
Hi all, I've got a recipe from an old Art of Eating, great article by James Maguire, who translated Calvel into English. Acknowledging the inconsistencies involved in trying it at home, he nevertheless calls for sifted WW + AP to approximate T8... | I would try a #50 sieve. I've
I would try a #50 sieve. I've made nice bread with 50% Mockmilled wheat through a #40 or #50 and 50% BF. If you search Ebay for "test sieve" you will find some nice Chinese 8" laboratory grade sieves in a good range of aperture sizes. Of course, shipping could be a bit slow at the moment.L... |
Malt effectiveness video from Foodgeek
An interesting experiment on the effect of malt on rise: FoodGeek videoTerry | Thanks Terry
He is an experimenter at heart. The malt experiment was a good one. For most of the ferment the starter grew in step with each other from left to right. It also interested me how some starters had large bubbles and others didn’t. I have no idea what to attribute that to.The Internet is a wonderful thing fo... |
Malt effectiveness video from Foodgeek
An interesting experiment on the effect of malt on rise: FoodGeek videoTerry | Thanks Terry
He is an experimenter at heart. The malt experiment was a good one. For most of the ferment the starter grew in step with each other from left to right. It also interested me how some starters had large bubbles and others didn’t. I have no idea what to attribute that to.The Internet is a wonderful thing fo... |
Best flour for UK bakers?
I'm new to bread making so would appreciate some opinions on which make of flour to buy.I like making long fermented sourdough breads. What I should do is make one recipe and trying out all the UK makes. But what in your opinion is the best make? Own make flour from the big supermarkets , o... | I've been impressed
With a large sack of this flour I'm working my way throughhttp://flour.co.uk/view/very-strong-white-100-canadianNot sure if they import Canadian grain or grow it over here but I'd recommend it for sure. Having said that my local mills flour is top notch too but they don't sell via the internet at th... |
Best flour for UK bakers?
I'm new to bread making so would appreciate some opinions on which make of flour to buy.I like making long fermented sourdough breads. What I should do is make one recipe and trying out all the UK makes. But what in your opinion is the best make? Own make flour from the big supermarkets , o... | I've been impressed
With a large sack of this flour I'm working my way throughhttp://flour.co.uk/view/very-strong-white-100-canadianNot sure if they import Canadian grain or grow it over here but I'd recommend it for sure. Having said that my local mills flour is top notch too but they don't sell via the internet at th... |
How to duplicate Gold and White flour
Hi! I've been grinding my own flour for about five years, however I don't have a good understanding of the technical ins and outs of milling (i.e. terms like high extraction). I'm interested now because I'd like to duplicate a flour I ordered last year, Gold and White. The mill ... | I don’t think home millers
I don’t think home millers will be able to perfectly duplicate commercial flour. You could sift through a #30 mesh screen and remove most of the bran.What is it about this flour that interest you? The company stresses the health benefits of germ. But the bran is also nutritious. And the germ ... |
How to duplicate Gold and White flour
Hi! I've been grinding my own flour for about five years, however I don't have a good understanding of the technical ins and outs of milling (i.e. terms like high extraction). I'm interested now because I'd like to duplicate a flour I ordered last year, Gold and White. The mill ... | I don’t think home millers
I don’t think home millers will be able to perfectly duplicate commercial flour. You could sift through a #30 mesh screen and remove most of the bran.What is it about this flour that interest you? The company stresses the health benefits of germ. But the bran is also nutritious. And the germ ... |
Home Milled Buckwheat Flour
I recently started milling flour at home and bought buckwheat groats sold in bulk. The milled flour looked nothing like the buckwheat flour I used to buy, nor did it have the same flavor in baking. It was in fact very mild, hardly tasting like buckwheat as I know it. Can I assume the differe... | Probably not unhulled - hulls
Probably not unhulled - hulls are those black triangular pieces that make their way into the bag of buckwheat every so often. More likely it is toasted vs. non-toasted. |
Home Milled Buckwheat Flour
I recently started milling flour at home and bought buckwheat groats sold in bulk. The milled flour looked nothing like the buckwheat flour I used to buy, nor did it have the same flavor in baking. It was in fact very mild, hardly tasting like buckwheat as I know it. Can I assume the differe... | Probably not unhulled - hulls
Probably not unhulled - hulls are those black triangular pieces that make their way into the bag of buckwheat every so often. More likely it is toasted vs. non-toasted. |
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