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Soak OR grind flax seed for bread?
When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?I've spent count... | Depends on why you want to use it-crunch,taste,nutrient value...
Ground flax:Any time you grind a seed there are more nutrients available for absorption by the host.There is a higher surface area exposed. Simple mechanics-it is why we chew our food-to expose more surface area of nutrients for our digestive tract to abs... |
Soak OR grind flax seed for bread?
When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?I've spent count... | Depends on why you want to use it-crunch,taste,nutrient value...
Ground flax:Any time you grind a seed there are more nutrients available for absorption by the host.There is a higher surface area exposed. Simple mechanics-it is why we chew our food-to expose more surface area of nutrients for our digestive tract to abs... |
Hi-Extraction & T55 approximations using KA
HI all, Realizing it's likely useless to really try to doctor up a T55 without knowing more, I'm playing around with upping the ante on KA AP flavor, without turning it into a high-extract flour like 85%-90%. Just an AP with a bit more ash and, using WW, some additional base... | Extraction % is not directly
Extraction % is not directly proportional to Ash % because the first parts of the berry removed are the bran.So, the relationship of extraction % to ash percent is not linear, it's a curve.and, you can remove ALL the bran and germ, and are still left with a .55% ash.T55, that is .55% ash, ... |
Hi-Extraction & T55 approximations using KA
HI all, Realizing it's likely useless to really try to doctor up a T55 without knowing more, I'm playing around with upping the ante on KA AP flavor, without turning it into a high-extract flour like 85%-90%. Just an AP with a bit more ash and, using WW, some additional base... | Extraction % is not directly
Extraction % is not directly proportional to Ash % because the first parts of the berry removed are the bran.So, the relationship of extraction % to ash percent is not linear, it's a curve.and, you can remove ALL the bran and germ, and are still left with a .55% ash.T55, that is .55% ash, ... |
SAF Instant Premium Yeast
Has anyone yet used the 'Premium" yeast?I use red but I have read good things about this, is it better than adding ascorbic acid to the dough? https://lesaffreyeast.com/product/saf-instant-premiumpurple/ | saf ingredients
No experience - just pontificating here. Looking at the ingredients on amazon:Saf regular: yeast, sorbitan monostearate, ascorbic acid.Saf premium: yeast, sorbitan monostearate, ascorbic acid, cellulose gum.Of course, the proportions of sorbitan and ascorbic acid could be different too.I note that my ... |
SAF Instant Premium Yeast
Has anyone yet used the 'Premium" yeast?I use red but I have read good things about this, is it better than adding ascorbic acid to the dough? https://lesaffreyeast.com/product/saf-instant-premiumpurple/ | saf ingredients
No experience - just pontificating here. Looking at the ingredients on amazon:Saf regular: yeast, sorbitan monostearate, ascorbic acid.Saf premium: yeast, sorbitan monostearate, ascorbic acid, cellulose gum.Of course, the proportions of sorbitan and ascorbic acid could be different too.I note that my ... |
Mesquite Flour?
June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to bre... | Mesquite Disaster
Yesterday, I gathered up a pile of mesquite pods and brought them home to grnd into flour. What an adventure, I thought.First rough grind was done in a heavy duty blender to reduce the pods to a size I could feed into my mill. I adjusted the mill for a 1st run & gave the mixture a rough grind; everyth... |
Mesquite Flour?
June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to bre... | Mesquite Disaster
Yesterday, I gathered up a pile of mesquite pods and brought them home to grnd into flour. What an adventure, I thought.First rough grind was done in a heavy duty blender to reduce the pods to a size I could feed into my mill. I adjusted the mill for a 1st run & gave the mixture a rough grind; everyth... |
Saf yeast, gold or red
Hello, first time here. I have been baking bread for quite a few years, just got around to buying saf yeasts, haven't tried it out yet. My question is do I need to alter the amount I use from any given recipe, from regular yeast? I use a bit of sugar to help it proof, and I know I dont have to us... | THIS LINK will help with your
THIS LINK will help with your conversions.SAF is Instant Dry Yeast (IDY) Red is for doughs without a lot of sugars, Gold is for sweet doughs. Red is perfectly fine for yeast that is proofed with sugar. It takes a lot before you need the Gold. In the gread majority of breads SAF Red is a su... |
Saf yeast, gold or red
Hello, first time here. I have been baking bread for quite a few years, just got around to buying saf yeasts, haven't tried it out yet. My question is do I need to alter the amount I use from any given recipe, from regular yeast? I use a bit of sugar to help it proof, and I know I dont have to us... | THIS LINK will help with your
THIS LINK will help with your conversions.SAF is Instant Dry Yeast (IDY) Red is for doughs without a lot of sugars, Gold is for sweet doughs. Red is perfectly fine for yeast that is proofed with sugar. It takes a lot before you need the Gold. In the gread majority of breads SAF Red is a su... |
Rye suppliers in the Pacific Northwest?
Hello, I like to bake a lot of different rye breads and it's hard to find a supplier for some of the more specialty rye flours (white rye and rye meal in particular). Does anyone know of anywhere to find these things in the PNW? I don't mind going on a road trip, I just don't wan... | here's one, but needs shipped.
https://www.montanaflour.com/100-organic-rye-wheat-flour/-- 25 pounds whole grain rye, $13 plus shipping from Ft Benton, Montana. That's only 52 cents/lb, so you will likely have money left over for shipping, compared to the higher cost of retail rye flour. Their web site supposedly... |
Rye suppliers in the Pacific Northwest?
Hello, I like to bake a lot of different rye breads and it's hard to find a supplier for some of the more specialty rye flours (white rye and rye meal in particular). Does anyone know of anywhere to find these things in the PNW? I don't mind going on a road trip, I just don't wan... | here's one, but needs shipped.
https://www.montanaflour.com/100-organic-rye-wheat-flour/-- 25 pounds whole grain rye, $13 plus shipping from Ft Benton, Montana. That's only 52 cents/lb, so you will likely have money left over for shipping, compared to the higher cost of retail rye flour. Their web site supposedly... |
Stafford County Hudson Cream Flour - Dollar Tree 4 Pound Bag
This is a non-professional, occasional weekend home baker, review of a flour that appears at Dollar Tree around the holidays. It is a 4 pound bag labeled Stafford County Hudson Cream All Purpose Flour. Based upon the label’s protein content, and the feel of... | The flour certainly yielded
The flour certainly yielded nice bloomers. Congrats |
Stafford County Hudson Cream Flour - Dollar Tree 4 Pound Bag
This is a non-professional, occasional weekend home baker, review of a flour that appears at Dollar Tree around the holidays. It is a 4 pound bag labeled Stafford County Hudson Cream All Purpose Flour. Based upon the label’s protein content, and the feel of... | The flour certainly yielded
The flour certainly yielded nice bloomers. Congrats |
Evaporated Milk helppppp
Hi all,Hoping someone can help me with a recipe I'd like to tryhttps://www.kingarthurflour.com/blog/2017/11/01/cinnamon-star-bread-bakealongI am hoping to sub evaporated milk in place of the dry milk that the recipe calls for but I'm unsure of the conversion/ratio. If anyone can help it would ... | Evaporate milk to milk
The recipe calls for 1/4 cup dry milk and then 3/4 to 1 cup water. Which would make about 1 cup of milk.Evaporated is made into milk by adding half evaporated milk to half water. So the easy substitution would be to take half a cup of evaporated milk and blend with half a cup of water to make ... |
Evaporated Milk helppppp
Hi all,Hoping someone can help me with a recipe I'd like to tryhttps://www.kingarthurflour.com/blog/2017/11/01/cinnamon-star-bread-bakealongI am hoping to sub evaporated milk in place of the dry milk that the recipe calls for but I'm unsure of the conversion/ratio. If anyone can help it would ... | Evaporate milk to milk
The recipe calls for 1/4 cup dry milk and then 3/4 to 1 cup water. Which would make about 1 cup of milk.Evaporated is made into milk by adding half evaporated milk to half water. So the easy substitution would be to take half a cup of evaporated milk and blend with half a cup of water to make ... |
Very educational article about types of wheat
I found a very educational article here about types of wheat and especially about the differences between US and European wheat protein and ash measurement methods. This article explained a mystery to me. I was always wondering why the hydration in various recipes that I re... | Thanks for bringing this to light.
Miller, I have read this type of information on a number of occasions. But I will say, this is by far the best article on the subject for most bakers. It is written in a way that everyone can understand.Thanks for bringing this to light.Danny |
Very educational article about types of wheat
I found a very educational article here about types of wheat and especially about the differences between US and European wheat protein and ash measurement methods. This article explained a mystery to me. I was always wondering why the hydration in various recipes that I re... | Thanks for bringing this to light.
Miller, I have read this type of information on a number of occasions. But I will say, this is by far the best article on the subject for most bakers. It is written in a way that everyone can understand.Thanks for bringing this to light.Danny |
Increasing yeasty flavor
So I LOVE that yeasty tang I get with home-made bread and want to increase that flavor in my loaves. I have always been using the rapid rise yeast packets (1 per loaf) and am thinking of switching for a different yeast to get the desired flavor. I don't mind waiting longer for the bread to rise... | More yeasty flavor
You could try switching to active dry yeast, which contains more dead yeast cells. Use 50% more active dry yeast than instant yeast. Active dry yeast needs to be proofed first in warm water with sugar added.If you want to stick with instant yeast, then adding deactivated yeast will give you a more ye... |
Increasing yeasty flavor
So I LOVE that yeasty tang I get with home-made bread and want to increase that flavor in my loaves. I have always been using the rapid rise yeast packets (1 per loaf) and am thinking of switching for a different yeast to get the desired flavor. I don't mind waiting longer for the bread to rise... | More yeasty flavor
You could try switching to active dry yeast, which contains more dead yeast cells. Use 50% more active dry yeast than instant yeast. Active dry yeast needs to be proofed first in warm water with sugar added.If you want to stick with instant yeast, then adding deactivated yeast will give you a more ye... |
Substituting sweet potato for (regular) potato?
I recently made Hamelman's potato bread with roasted garlic (added dried parsley as well), and it was absolutely wonderful, and has me wanting to make more. Picture of said bread is included above for fun.With Thanksgiving approaching, I was wondering about sweet potato b... | Only difference I find
is a slight delay with the rise of sweet potato dough so be patient. Lovely Said Bread! Just lovely. |
Substituting sweet potato for (regular) potato?
I recently made Hamelman's potato bread with roasted garlic (added dried parsley as well), and it was absolutely wonderful, and has me wanting to make more. Picture of said bread is included above for fun.With Thanksgiving approaching, I was wondering about sweet potato b... | Only difference I find
is a slight delay with the rise of sweet potato dough so be patient. Lovely Said Bread! Just lovely. |
Butter Cracking
I've been making croissants for the last 2 months and just this last time I had an issue with my butter cracking before lamination. I took it out of the fridge to reach the pliable stage before lamination, so it was to the pliable stage but then it started cracking and breaking apart.I don't understand ... | That happened to the last
butter I brought out of the freezer. Was unwrapping it, still frozen in the middle, and it stuck a bit to the wrapper. I just let it stand longer wrapping it back up and loose under a towel to let the temperature equalize. I did roll it over onto a paper towel in case any water collected in t... |
Butter Cracking
I've been making croissants for the last 2 months and just this last time I had an issue with my butter cracking before lamination. I took it out of the fridge to reach the pliable stage before lamination, so it was to the pliable stage but then it started cracking and breaking apart.I don't understand ... | That happened to the last
butter I brought out of the freezer. Was unwrapping it, still frozen in the middle, and it stuck a bit to the wrapper. I just let it stand longer wrapping it back up and loose under a towel to let the temperature equalize. I did roll it over onto a paper towel in case any water collected in t... |
barley malt syrup
i bought some of this & have only used it in recipes that call for it. my questions:-can i use it in any bread recipe that does not call for it?-is it a good substitution for honey/molasses?-what are your experiences using it?-what is the difference between diastatic & non-diastatic?-do you prefer po... | This and that
Yes, you can use barley malt syrup as a substitute for honey or molasses. However, its relative sweetness is significantly lower than either of those -- it's about half as sweet as either. So to get the same sweetness, you'll need twice as much, which of course impacts the total liquid in your recipe/form... |
barley malt syrup
i bought some of this & have only used it in recipes that call for it. my questions:-can i use it in any bread recipe that does not call for it?-is it a good substitution for honey/molasses?-what are your experiences using it?-what is the difference between diastatic & non-diastatic?-do you prefer po... | This and that
Yes, you can use barley malt syrup as a substitute for honey or molasses. However, its relative sweetness is significantly lower than either of those -- it's about half as sweet as either. So to get the same sweetness, you'll need twice as much, which of course impacts the total liquid in your recipe/form... |
How long do ground flax seeds stay fresh?
I am in the process of making a sourdough flax seed bread. Unfortunately I spaced out a little and forgot that ground flax seeds go rancid fairly quickly. My bread fermented at room temperature (around 16-17 C) for about 10 hours until just now, when I shaped it and put it in t... | Ground flax does have a bit
Ground flax does have a bit of a funky smell naturally, especially if it's raw, and it could be magnified by adding the smell of yeast.
I won't say whether your flax went bad - if it was fresh when you added it to the loaf, then 10 hrs at room temp wouldn't cause it to go rancid, but I don't... |
How long do ground flax seeds stay fresh?
I am in the process of making a sourdough flax seed bread. Unfortunately I spaced out a little and forgot that ground flax seeds go rancid fairly quickly. My bread fermented at room temperature (around 16-17 C) for about 10 hours until just now, when I shaped it and put it in t... | Ground flax does have a bit
Ground flax does have a bit of a funky smell naturally, especially if it's raw, and it could be magnified by adding the smell of yeast.
I won't say whether your flax went bad - if it was fresh when you added it to the loaf, then 10 hrs at room temp wouldn't cause it to go rancid, but I don't... |
Balchedre Watermill Flour alternative ?
I have really enjoyed working with the Organic, stoneground, unbleached,Strong white bread flour from Balchedre Watermill in Wales. I love its extensibility , and how smooth it becomes, even when mixed with wholemeal. I normally work with 70 % hydration formula and Slap & Fo... | I've just bought some.,..
...Bacheldre Rye flour from Waitrose. It is often hard to get as it seems to go out of stock regularly. I reckon they manufacture in batches and when they're sold, they're unobtainable for a while. I use Waitrose Very Strong white bread flour for my white loaves and it is fine. Allison's s... |
Balchedre Watermill Flour alternative ?
I have really enjoyed working with the Organic, stoneground, unbleached,Strong white bread flour from Balchedre Watermill in Wales. I love its extensibility , and how smooth it becomes, even when mixed with wholemeal. I normally work with 70 % hydration formula and Slap & Fo... | I've just bought some.,..
...Bacheldre Rye flour from Waitrose. It is often hard to get as it seems to go out of stock regularly. I reckon they manufacture in batches and when they're sold, they're unobtainable for a while. I use Waitrose Very Strong white bread flour for my white loaves and it is fine. Allison's s... |
Best Yeast?
I see many posts and FAQ's about the different yeasts but couldn't find anything on the best yeast with NO additives. I see the Bobs Red Mill and the Red Star contain sorbitan monostearate, which is difficult to pronounce which generally means stay away.Looking for a dry yeast that can easily be stored and ... | Organic Yeast
There's an organic yeast, Bioreal, made by a German company -- no additives. You can order it from Amazon or Breadtopia. Be aware that it is not as fast acting as commercial yeast, so you may have to adjust your fermentation times. |
Best Yeast?
I see many posts and FAQ's about the different yeasts but couldn't find anything on the best yeast with NO additives. I see the Bobs Red Mill and the Red Star contain sorbitan monostearate, which is difficult to pronounce which generally means stay away.Looking for a dry yeast that can easily be stored and ... | Organic Yeast
There's an organic yeast, Bioreal, made by a German company -- no additives. You can order it from Amazon or Breadtopia. Be aware that it is not as fast acting as commercial yeast, so you may have to adjust your fermentation times. |
Corn sugar = dextrose = glucose(/syrup) = glucose monohydrate
I haven't seen this topic in a search, so I thought I'd throw it out.If anyone has a recipe that calls for "corn sugar", you can get it at beer-making supply stores. It is called "corn sugar" or "dextrose." I've seen it in 1 pound, 3 pound, and 50 pound bags... | Thanks!
Thanks! |
Corn sugar = dextrose = glucose(/syrup) = glucose monohydrate
I haven't seen this topic in a search, so I thought I'd throw it out.If anyone has a recipe that calls for "corn sugar", you can get it at beer-making supply stores. It is called "corn sugar" or "dextrose." I've seen it in 1 pound, 3 pound, and 50 pound bags... | Thanks!
Thanks! |
Random variation for cinnamon rolls
During a recent visit to my sister, there wasn't enough cinnamon for the filling of some cinnamon rolls that I made. So, most of the spice that went into the mix was allspice instead of cinnamon. Those turned out to be some of the tastiest "cinnamon" rolls I've ever made. That's a... | I experimented with a pumpkin
I experimented with a pumpkin spice roll last week too. I heavily spiced pumpkin with the Sam’s Club pumpkin spice (which tastes very strongly of allspice/cloves/nutmeg/ginger) and brown sugar. The taste of the spices was a welcome change to the normal cinnamon roll. |
Random variation for cinnamon rolls
During a recent visit to my sister, there wasn't enough cinnamon for the filling of some cinnamon rolls that I made. So, most of the spice that went into the mix was allspice instead of cinnamon. Those turned out to be some of the tastiest "cinnamon" rolls I've ever made. That's a... | I experimented with a pumpkin
I experimented with a pumpkin spice roll last week too. I heavily spiced pumpkin with the Sam’s Club pumpkin spice (which tastes very strongly of allspice/cloves/nutmeg/ginger) and brown sugar. The taste of the spices was a welcome change to the normal cinnamon roll. |
Adding seeds to breads.
None | Seed in breads.
What determines the amount of seeds of different kinds that you can add to your bread recipes? Dry, soaked, what's best? |
Adding seeds to breads.
None | Seed in breads.
What determines the amount of seeds of different kinds that you can add to your bread recipes? Dry, soaked, what's best? |
Is there any malted millet flour or sorghum?
I used to boost some bread recipes with malted barley flour, but now that I'm Celiac I can't do that. I wonder if there's any malted millet or sorghum around? I hear they are used in brewing gluten free beer. I can sprout the grains, but it's a hassle so I thought I'd ask... | oats or buckwheat?
i can't speak to millet or sorghum, but how about bean, oats or buckwheat, and sprout your own?I've heard of people making their own bean sprouts, but I don't know what kind of beans are used.You can get whole oat groats and whole unhulled buckwheat at clnf.orghttps://www.clnf.org/oat-groats-wholehtt... |
Is there any malted millet flour or sorghum?
I used to boost some bread recipes with malted barley flour, but now that I'm Celiac I can't do that. I wonder if there's any malted millet or sorghum around? I hear they are used in brewing gluten free beer. I can sprout the grains, but it's a hassle so I thought I'd ask... | oats or buckwheat?
i can't speak to millet or sorghum, but how about bean, oats or buckwheat, and sprout your own?I've heard of people making their own bean sprouts, but I don't know what kind of beans are used.You can get whole oat groats and whole unhulled buckwheat at clnf.orghttps://www.clnf.org/oat-groats-wholehtt... |
Subs: malt syrup and diastatic malt powder for bagels
Hi there,I am a newcomer to baking, and I live in Egypt. Since they are extremely difficult to find here and always terrible, I wanted to try making bagels.I like ChefSteps and want to use their recipe. It requires both malt syrup and diastatic malt powder.The inter... | Questions
The diastatic malt powder provides a little extra food for the yeast as bagels are fermented overnight before they are boiled/baked. You can get it on Amazon. Either malt syrup, molasses, or honey is added to the boiling water before bagels are boiled. It helps give them color. Finally, if you are going to ma... |
Subs: malt syrup and diastatic malt powder for bagels
Hi there,I am a newcomer to baking, and I live in Egypt. Since they are extremely difficult to find here and always terrible, I wanted to try making bagels.I like ChefSteps and want to use their recipe. It requires both malt syrup and diastatic malt powder.The inter... | Questions
The diastatic malt powder provides a little extra food for the yeast as bagels are fermented overnight before they are boiled/baked. You can get it on Amazon. Either malt syrup, molasses, or honey is added to the boiling water before bagels are boiled. It helps give them color. Finally, if you are going to ma... |
Gluten content of semolina/durum
I know semolina and durum flours are not the same, but I'll ask about both. What sort of gluten content do they have? I've seen everything from, they're high in gluten, they're low in gluten, they're high in protein but low in gluten, and they're high in gluten but it's not "good" glute... | You know how white flours are
You know how white flours are not equal? Some are strong, some are weak, some too close to the pure starch to be called flour. Same with durum flours, some are well suited for making bread, and some are not, except it does not say it on the bag. For example, our local stores sell two va... |
Gluten content of semolina/durum
I know semolina and durum flours are not the same, but I'll ask about both. What sort of gluten content do they have? I've seen everything from, they're high in gluten, they're low in gluten, they're high in protein but low in gluten, and they're high in gluten but it's not "good" glute... | You know how white flours are
You know how white flours are not equal? Some are strong, some are weak, some too close to the pure starch to be called flour. Same with durum flours, some are well suited for making bread, and some are not, except it does not say it on the bag. For example, our local stores sell two va... |
Dove's (Hungerford) flour
I have stopped buying Dove's buckwheat flour at the supermarket as it seems to have very little buckwheat flavour. But I happened across their "Freee" (yes - the e's) buckwheat flour recently (in Church Stretton) and decided to try it. It claims to be 'free from gluten' and has a different pac... | On their website
https://www.dovesfarm.co.uk/product-packaging-enquiryI make 100% buckwheat bread. Very happy with the taste and never add any gluten. Although I prefer to use whole buckwheat groats instead of flour. Try this method...https://www.thefreshloaf.com/node/71127/community-bake-naturally-fermented-buckwheat-... |
Dove's (Hungerford) flour
I have stopped buying Dove's buckwheat flour at the supermarket as it seems to have very little buckwheat flavour. But I happened across their "Freee" (yes - the e's) buckwheat flour recently (in Church Stretton) and decided to try it. It claims to be 'free from gluten' and has a different pac... | On their website
https://www.dovesfarm.co.uk/product-packaging-enquiryI make 100% buckwheat bread. Very happy with the taste and never add any gluten. Although I prefer to use whole buckwheat groats instead of flour. Try this method...https://www.thefreshloaf.com/node/71127/community-bake-naturally-fermented-buckwheat-... |
Would I LYE to you?
While other lyes can be true, these are known to give the best resultsMaking Pretzels/Bagels: Sodium Hydroxide (often substituted since it can be dangerous to work with)Making Ramen Noodles: kansui powder (potassium carbonate and sodium carbonate [which can be made from baking soda]) (Often substitu... | Baking powder or soda?
Baking powder is a mixture of baking soda (sodium bicarbonate) and some solid acid like calcium acid phosphate. Any attempt to prepare sodium carbonate from baking powder it will likely cause it to decompose.You can use baking soda by itself and heat it hot and long enough to drive off some CO2 t... |
Would I LYE to you?
While other lyes can be true, these are known to give the best resultsMaking Pretzels/Bagels: Sodium Hydroxide (often substituted since it can be dangerous to work with)Making Ramen Noodles: kansui powder (potassium carbonate and sodium carbonate [which can be made from baking soda]) (Often substitu... | Baking powder or soda?
Baking powder is a mixture of baking soda (sodium bicarbonate) and some solid acid like calcium acid phosphate. Any attempt to prepare sodium carbonate from baking powder it will likely cause it to decompose.You can use baking soda by itself and heat it hot and long enough to drive off some CO2 t... |
Is there some sort of rye flour shortage?
I use very little rye in my baking but have come down to the last pound or so in the 5lb bag of Hodgson Mill that I bought at our local Walmart. They have none on the shelves and when I check the WM website the only 5lb on offer is selling for $51.20 with free shipping. That's ... | For at least the last four months
The local supermarkets have been out. Last weekend I got the last 4 lb. bag at whole foods. |
Is there some sort of rye flour shortage?
I use very little rye in my baking but have come down to the last pound or so in the 5lb bag of Hodgson Mill that I bought at our local Walmart. They have none on the shelves and when I check the WM website the only 5lb on offer is selling for $51.20 with free shipping. That's ... | For at least the last four months
The local supermarkets have been out. Last weekend I got the last 4 lb. bag at whole foods. |
Yeast Problem
I purchase SAF Instant Premium Yeast from Amazon over a year ago and used 6 grams in my whole wheat recipe and the loaves never fell. When I ran out I purchased the identical yeast and started have fallen loaves. I kept reducing yeast and at 4 grams I got a fully risen loaf. Next loaf fell and after that ... | Are you using a bread machine?
Or are you following an exact time line? Yeast can also be influenced by low and high pressure, water, flour changes and seasonal changes. Slight adaptations occur when watching the dough instead of the clock. I could never quite figure out why the yeast seems to know the difference be... |
Yeast Problem
I purchase SAF Instant Premium Yeast from Amazon over a year ago and used 6 grams in my whole wheat recipe and the loaves never fell. When I ran out I purchased the identical yeast and started have fallen loaves. I kept reducing yeast and at 4 grams I got a fully risen loaf. Next loaf fell and after that ... | Are you using a bread machine?
Or are you following an exact time line? Yeast can also be influenced by low and high pressure, water, flour changes and seasonal changes. Slight adaptations occur when watching the dough instead of the clock. I could never quite figure out why the yeast seems to know the difference be... |
Dairy in bread
I can no longer tolerate dairy (eggs are okay). What can I use instead of milk in bread recipes? | I would just use water.
I would just use water. |
Dairy in bread
I can no longer tolerate dairy (eggs are okay). What can I use instead of milk in bread recipes? | I would just use water.
I would just use water. |
Please help me with spice/sugar proportions
My friend and I are troubleshooting a recipe. I think the issue is proportions of spice and sugar which is inhibiting the yeast. Can you help us get the proportions correct?What I need to know is how much is the maximum, in percentages to the flour, for the following ingredie... | The above ingredients
should be mixed together and spread onto the already bulked and deflated dough, then rolled up creating a swirl. That way, there is less interference with yeast. Salt, under 1.3 % on flour starts to have dramatic effects.If the loaves are coming out brick like. The most likely spelt problem is o... |
Please help me with spice/sugar proportions
My friend and I are troubleshooting a recipe. I think the issue is proportions of spice and sugar which is inhibiting the yeast. Can you help us get the proportions correct?What I need to know is how much is the maximum, in percentages to the flour, for the following ingredie... | The above ingredients
should be mixed together and spread onto the already bulked and deflated dough, then rolled up creating a swirl. That way, there is less interference with yeast. Salt, under 1.3 % on flour starts to have dramatic effects.If the loaves are coming out brick like. The most likely spelt problem is o... |
What makes industrial frozen croissants rise during baking
This is a thing I don't understand. When I make croissants and freeze them right after shaping, there is no way I can put them into an oven straight from the freezer. But in the store you can buy them, rip open the bag and 18 minutes later you have proofed, bak... | Maybe they are frozen proofed
Well I am going to chime in with a simple suggestion. What if the frozen croissants are partially proofed before freezing. The one thing that commercial bakers have access to is temperature control. And perhaps at two temperatures ? But this is only a guess from a home baker with no formal... |
What makes industrial frozen croissants rise during baking
This is a thing I don't understand. When I make croissants and freeze them right after shaping, there is no way I can put them into an oven straight from the freezer. But in the store you can buy them, rip open the bag and 18 minutes later you have proofed, bak... | Maybe they are frozen proofed
Well I am going to chime in with a simple suggestion. What if the frozen croissants are partially proofed before freezing. The one thing that commercial bakers have access to is temperature control. And perhaps at two temperatures ? But this is only a guess from a home baker with no formal... |
SF/Bay Area source for coarse rye flour
I've been baking a Russian rye using a recipe that I found online on a Russian sourdough site - basically trying to recreate the taste of a bread that I loved when living in Russia as a student in the early 90s. They still make it in name, but alas even in Russia it's hard to fin... | Time to get a mill?
Mike,Now you have as defensible an excuse as anyone could need for diving into home grain milling :-). I'm sure Giusto's sells some fine organic rye berries that you could turn into just what you're looking for. That bread on sourdough.ru looks terrific and undoubtedly tastes amazing -- this comin... |
SF/Bay Area source for coarse rye flour
I've been baking a Russian rye using a recipe that I found online on a Russian sourdough site - basically trying to recreate the taste of a bread that I loved when living in Russia as a student in the early 90s. They still make it in name, but alas even in Russia it's hard to fin... | Time to get a mill?
Mike,Now you have as defensible an excuse as anyone could need for diving into home grain milling :-). I'm sure Giusto's sells some fine organic rye berries that you could turn into just what you're looking for. That bread on sourdough.ru looks terrific and undoubtedly tastes amazing -- this comin... |
Cinnamon and Yeast?
I recently baked and enjoyed the Pecan Cherry Pain au Levain posted by Mountaindog. It is an excellent bread that I intend to bake again; however, I was intrigued by Dave Snyder's comment that it might be good with apricot in place of sour cherries. I decided to try this, and thought of adding a pin... | No conflicts here
The combination never seems to cause a problem with my cinnamon rolls.
I had never heard of the issue until I read about it on another thread. I did a bit of research and think that you have to use large quantities of cinnamon in the dough to affect the yeast. I don't believe the spice used as a f... |
Cinnamon and Yeast?
I recently baked and enjoyed the Pecan Cherry Pain au Levain posted by Mountaindog. It is an excellent bread that I intend to bake again; however, I was intrigued by Dave Snyder's comment that it might be good with apricot in place of sour cherries. I decided to try this, and thought of adding a pin... | No conflicts here
The combination never seems to cause a problem with my cinnamon rolls.
I had never heard of the issue until I read about it on another thread. I did a bit of research and think that you have to use large quantities of cinnamon in the dough to affect the yeast. I don't believe the spice used as a f... |
Advice for Getting Bulk Flour in DC
If you live in Washington, DC, do you know where I can buy a 50lb sack of unbleached AP flour?I'm mainly baking sourdough breads, but also use it for cakes, cookies, muffins, etc. I'm looking for somewhere metro accessible, and I don't have a Costco or Sam's club membership. | Hi, I'm not that far from you
Hi, I'm not that far from you - in Columbia, MD and until a few months ago I worked at the tip-top of DC.I don't know about bulk flour, but I did find some info about bulk grains through Takoma Park. I think there are several farms that deliver to their farmer's market and that is pretty c... |
Advice for Getting Bulk Flour in DC
If you live in Washington, DC, do you know where I can buy a 50lb sack of unbleached AP flour?I'm mainly baking sourdough breads, but also use it for cakes, cookies, muffins, etc. I'm looking for somewhere metro accessible, and I don't have a Costco or Sam's club membership. | Hi, I'm not that far from you
Hi, I'm not that far from you - in Columbia, MD and until a few months ago I worked at the tip-top of DC.I don't know about bulk flour, but I did find some info about bulk grains through Takoma Park. I think there are several farms that deliver to their farmer's market and that is pretty c... |
Failed Loaf, Who's the Culprit?
Recipe as Follows: 50g Stiff Starter (Organic AP Flour)400g Spring Water500g KA Bread FlourLots of Minced Onion (the dry kind in a spice container)Lots of Raw Wheat Germ (stored in the fridge)Lots of Unpasteurized Whole Milk Plain YogurtHefty Pour of Extra Virgin Olive Oil17g Sea SaltDas... | With that much fat from the
With that much fat from the yoghurt and oil you have a lot of tenderizing agents which make it more difficult for the gluten to form. Plus with the raw yoghurt you are introducing a bunch of other live cultures that might compete with your starter.I can imagine the onion also provides some a... |
Failed Loaf, Who's the Culprit?
Recipe as Follows: 50g Stiff Starter (Organic AP Flour)400g Spring Water500g KA Bread FlourLots of Minced Onion (the dry kind in a spice container)Lots of Raw Wheat Germ (stored in the fridge)Lots of Unpasteurized Whole Milk Plain YogurtHefty Pour of Extra Virgin Olive Oil17g Sea SaltDas... | With that much fat from the
With that much fat from the yoghurt and oil you have a lot of tenderizing agents which make it more difficult for the gluten to form. Plus with the raw yoghurt you are introducing a bunch of other live cultures that might compete with your starter.I can imagine the onion also provides some a... |
Bread Salt?
So I'm moseying around on the Internet and a link takes me to the King Arthur site. Okay, while I'm here, I'll see if they have anything new or interesting. And I come across Bread Salt.
http://www.kingarthurflour.com/shop/items/bread-salt-16-oz
The blurb calls it "An all-natural salt that's ideal for bre... | Simple
1. It's $7/lb + S&H, making it what, 20 times more expensive than table salt? 25? + S&H, so make it 50. Sounds pret-ty special to me.
2. Minerals help the dough grow by strengthening gluten, not by "helping feed the yeast". So, sadly (albeit not really surprisingly), they don't know what they're talking about.... |
Bread Salt?
So I'm moseying around on the Internet and a link takes me to the King Arthur site. Okay, while I'm here, I'll see if they have anything new or interesting. And I come across Bread Salt.
http://www.kingarthurflour.com/shop/items/bread-salt-16-oz
The blurb calls it "An all-natural salt that's ideal for bre... | Simple
1. It's $7/lb + S&H, making it what, 20 times more expensive than table salt? 25? + S&H, so make it 50. Sounds pret-ty special to me.
2. Minerals help the dough grow by strengthening gluten, not by "helping feed the yeast". So, sadly (albeit not really surprisingly), they don't know what they're talking about.... |
Where did affordable whole wheat flour go?
I have been buying Wheat Montana Whole Wheat flour for my bread making for years, but starting several months ago I can not find it at any of the stores that used to carry it. In fact they have no whole wheat flour of any brand.So I switched to buying King Arthur whole wheat ... | flour
Walmart. I don't shop there often, but Wheat Montana is always on the shelf. I've never seen that brand at another store. |
Where did affordable whole wheat flour go?
I have been buying Wheat Montana Whole Wheat flour for my bread making for years, but starting several months ago I can not find it at any of the stores that used to carry it. In fact they have no whole wheat flour of any brand.So I switched to buying King Arthur whole wheat ... | flour
Walmart. I don't shop there often, but Wheat Montana is always on the shelf. I've never seen that brand at another store. |
EU grains post Brexit
Any fellow Brits here thinking about European grain supplies post Brexit? I'm wondering if supplies of my favourite French baguette flour (T55) and Italian OO flour are in question. Also wondering how long these milled grains might keep if I do a little precautionary stock piling? Any thoughts? | Maybe stock a little for the first month's
You should be able to still get everything from the EU but it will be more expensive because of the additional taxes. And in the beginning there might be a longer waiting period while the customs office is getting used to the high work load. |
EU grains post Brexit
Any fellow Brits here thinking about European grain supplies post Brexit? I'm wondering if supplies of my favourite French baguette flour (T55) and Italian OO flour are in question. Also wondering how long these milled grains might keep if I do a little precautionary stock piling? Any thoughts? | Maybe stock a little for the first month's
You should be able to still get everything from the EU but it will be more expensive because of the additional taxes. And in the beginning there might be a longer waiting period while the customs office is getting used to the high work load. |
Lard in bread recipe?
I recently bought a bilingual Chinese bread recipe book, and it featured a milk bread loaf recipe that uses lard and butter in combination. I like the flavor of butter more, which got me wondering, does lard have any special effect on bread? Are there any benefits to using lard over butter in brea... | FWIW I've seen french recipes
FWIW I've seen french recipes that use lard and they mention how it imparts a unique flavor that can't be obtained otherwise. Love the stuff myself but haven't used it yet in breads. |
Lard in bread recipe?
I recently bought a bilingual Chinese bread recipe book, and it featured a milk bread loaf recipe that uses lard and butter in combination. I like the flavor of butter more, which got me wondering, does lard have any special effect on bread? Are there any benefits to using lard over butter in brea... | FWIW I've seen french recipes
FWIW I've seen french recipes that use lard and they mention how it imparts a unique flavor that can't be obtained otherwise. Love the stuff myself but haven't used it yet in breads. |
Flour Recalls - Brand Suggestions
Apparently ADM mills King Arthur, Pillsbury and Aldi flours as all three brands are subject to a recall for possible E. coli contamination and are apparently all milled by ADM in New York state. Any suggestions for small, independent brands/mills that might not be subject to the mass p... | Farmers ground flour
also grown and milled in the Finger Lakes region of N.Y.S.http://www.farmergroundflour.com/ |
Flour Recalls - Brand Suggestions
Apparently ADM mills King Arthur, Pillsbury and Aldi flours as all three brands are subject to a recall for possible E. coli contamination and are apparently all milled by ADM in New York state. Any suggestions for small, independent brands/mills that might not be subject to the mass p... | Farmers ground flour
also grown and milled in the Finger Lakes region of N.Y.S.http://www.farmergroundflour.com/ |
U.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne
I'm a home sourdough baker and want to try a recipe that calls for the French T80 flour. Some questions:- I have read T80 described as half whole wheat/half bread flour, and also as all bread flour (i.e., white flour). Can it really be one or the other?... | I'm not sure if it's correct
I'm not sure if it's correct but I wonder if King Arthurs white whole wheat might be close to T80? that said, pain de campagne can be made with any strong white flour, and some portion of rye. My usual recipe is 90% T65 and 10% rye. |
U.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne
I'm a home sourdough baker and want to try a recipe that calls for the French T80 flour. Some questions:- I have read T80 described as half whole wheat/half bread flour, and also as all bread flour (i.e., white flour). Can it really be one or the other?... | I'm not sure if it's correct
I'm not sure if it's correct but I wonder if King Arthurs white whole wheat might be close to T80? that said, pain de campagne can be made with any strong white flour, and some portion of rye. My usual recipe is 90% T65 and 10% rye. |
Flour choice for high hydration breads
Morning Folks,I've been experimenting with a lot of 75-80% hydration sourdough recipes recently and trying to find a decent choice of flour (or blend of flours) which will be strong enough to hold it's shape, but also give an open crumb.I'm based in the UK, and currently using Ali... | Hi Robert, i use Mulino
Hi Robert, i use Mulino Marino flour supplied by bakery bits. It can easily handle 80% hydration. I buy it from https://www.bakerybits.co.uk/ good luck! |
Flour choice for high hydration breads
Morning Folks,I've been experimenting with a lot of 75-80% hydration sourdough recipes recently and trying to find a decent choice of flour (or blend of flours) which will be strong enough to hold it's shape, but also give an open crumb.I'm based in the UK, and currently using Ali... | Hi Robert, i use Mulino
Hi Robert, i use Mulino Marino flour supplied by bakery bits. It can easily handle 80% hydration. I buy it from https://www.bakerybits.co.uk/ good luck! |
Stocked to the hilt!
I see many, many pizzas in my near future. | More Than Stocking Up
That's more than just stocking up, that's bordering on pizza obsession. |
Stocked to the hilt!
I see many, many pizzas in my near future. | More Than Stocking Up
That's more than just stocking up, that's bordering on pizza obsession. |
Quick question regarding, Norm's NY Style Onion Rolls
Hello, friends,I'll keep this short. Making the subject formula to go with some shredded chicken for tonight. I did not have dehydrated onion. I plan to use fresh finely diced onions in the topping instead. I am looking for advice for substituting fresh onion for d... | The buns are ready for the oven.
Wow, this was a quick bake! The IDY and warm kitchen made short work of the bulk ferment and the first proof. I can't wait to make this with the onion water! Hey wait! I just had an epiphany moment , would it be possible to make yeast water from onion? |
Quick question regarding, Norm's NY Style Onion Rolls
Hello, friends,I'll keep this short. Making the subject formula to go with some shredded chicken for tonight. I did not have dehydrated onion. I plan to use fresh finely diced onions in the topping instead. I am looking for advice for substituting fresh onion for d... | The buns are ready for the oven.
Wow, this was a quick bake! The IDY and warm kitchen made short work of the bulk ferment and the first proof. I can't wait to make this with the onion water! Hey wait! I just had an epiphany moment , would it be possible to make yeast water from onion? |
Pizza Flour & Rivet Wheat
Found this heritage flour pizza blend by Lammas Fayre and it has sparked my interest for the coming community bake (well, this flour or 100% durum flour).It has some good reviews and an interesting blend of flours - Bread flour, Spelt, Emmer, Einkorn and Rivet(?). All organic and locally grown... | I've never seen rivet wheat
I've never seen rivet wheat or its flour, but according to the few online sources I looked at - none of which appeared to have any reason to lie - rivet wheat belongs in the same general category as durum, but may have been historically somewhat more suited for northern climates than durum. ... |
Pizza Flour & Rivet Wheat
Found this heritage flour pizza blend by Lammas Fayre and it has sparked my interest for the coming community bake (well, this flour or 100% durum flour).It has some good reviews and an interesting blend of flours - Bread flour, Spelt, Emmer, Einkorn and Rivet(?). All organic and locally grown... | I've never seen rivet wheat
I've never seen rivet wheat or its flour, but according to the few online sources I looked at - none of which appeared to have any reason to lie - rivet wheat belongs in the same general category as durum, but may have been historically somewhat more suited for northern climates than durum. ... |
Evaluating mystery flours
Hi! I'm in Uruguay and don't have access to a large variety of flours. The main flours available here have really crappy gluten, this post by someone in Argentina could have been written by me. My doughs look very similar. http://www.thefreshloaf.com/node/33614/help-argentine-flour-wet-doughs ... | Here's some pics of my latest
Here's some pics of my latest bake. I proofed the loaf in a bowl, where it was something like 15 cm diameter, and when I transfered it to my baking sheet (an upturned cast iron skillet), it spread out to about 30 cm (and flowed over the sides). No upwards spring at all. So far I've been re... |
Evaluating mystery flours
Hi! I'm in Uruguay and don't have access to a large variety of flours. The main flours available here have really crappy gluten, this post by someone in Argentina could have been written by me. My doughs look very similar. http://www.thefreshloaf.com/node/33614/help-argentine-flour-wet-doughs ... | Here's some pics of my latest
Here's some pics of my latest bake. I proofed the loaf in a bowl, where it was something like 15 cm diameter, and when I transfered it to my baking sheet (an upturned cast iron skillet), it spread out to about 30 cm (and flowed over the sides). No upwards spring at all. So far I've been re... |
Brazilian cheese bread
What kind of textures (inside and outside) should Pão de Queijo have?Most recipes call for tapioca flour, apparently because that is what is easiest to find here. However, one website insists that instead of tapioca flour, two kinds of manioc flour should be used: Sweet (polvilho doce) and sour (... | I just use one
I have made this successfully just using Tapioca starch, so I don't know about the sweet and sour. Now you have me wondering if it could be better! Usually the outside is firm, I wouldn't say crunchy, but not soft and the inside is gooey. |
Brazilian cheese bread
What kind of textures (inside and outside) should Pão de Queijo have?Most recipes call for tapioca flour, apparently because that is what is easiest to find here. However, one website insists that instead of tapioca flour, two kinds of manioc flour should be used: Sweet (polvilho doce) and sour (... | I just use one
I have made this successfully just using Tapioca starch, so I don't know about the sweet and sour. Now you have me wondering if it could be better! Usually the outside is firm, I wouldn't say crunchy, but not soft and the inside is gooey. |
BAGEL formula question
Hello, friends.Over the last few weeks/months on and off I have been working on my Kaiser roll game. I am now pretty happy with the results I am getting from the workflow I am using. Of course, at casa Falzon we never close the book, instead with every bake we strive to advance and evolve. With t... | I don't know the formula from
I don't know the formula from "Inside the Jewish Bakery", but I've looked at many bagel recipes on line and some use the non-diastatic syrup, some use the diastatic powder. All of them seem to work.I have always read that the heating process that renders the sprouted barley into a syrup ha... |
BAGEL formula question
Hello, friends.Over the last few weeks/months on and off I have been working on my Kaiser roll game. I am now pretty happy with the results I am getting from the workflow I am using. Of course, at casa Falzon we never close the book, instead with every bake we strive to advance and evolve. With t... | I don't know the formula from
I don't know the formula from "Inside the Jewish Bakery", but I've looked at many bagel recipes on line and some use the non-diastatic syrup, some use the diastatic powder. All of them seem to work.I have always read that the heating process that renders the sprouted barley into a syrup ha... |
BBQ Rub in Bread
We have really grown to like the bold taste of Trader Joe’s (TM) BBQ rub with coffee and garlic (label ingredients include: coffee, brown sugar, sea salt, sugar, roasted garlic and onion flakes, smoked paprika, red bell pepper, clemengold rind, and paprika oil). I’d really like to get these flavors int... | I like the way you think!
I often make breads with spices etc. Imho I would simply add a reasonable amount of the rub, depending on your batch size, to your flour. Stir it into the dry flour. This works well for me. Maybe 1 tbl for a 3 cup batch? Then adjust to your taste. Mix a half batch for test purposes if yo... |
BBQ Rub in Bread
We have really grown to like the bold taste of Trader Joe’s (TM) BBQ rub with coffee and garlic (label ingredients include: coffee, brown sugar, sea salt, sugar, roasted garlic and onion flakes, smoked paprika, red bell pepper, clemengold rind, and paprika oil). I’d really like to get these flavors int... | I like the way you think!
I often make breads with spices etc. Imho I would simply add a reasonable amount of the rub, depending on your batch size, to your flour. Stir it into the dry flour. This works well for me. Maybe 1 tbl for a 3 cup batch? Then adjust to your taste. Mix a half batch for test purposes if yo... |
Soft wheat berries - do I need to add gluten?
By mistake I got soft wheat berries. I have ground some into flour - can I use them in my usual bread recipe? Should I add gluten? How much? | If you can afford the time,
If you can afford the time, first bake one loaf without adding gluten, and see if there's even a problem. It's always better to not solve problems that don't exist. ? |
Soft wheat berries - do I need to add gluten?
By mistake I got soft wheat berries. I have ground some into flour - can I use them in my usual bread recipe? Should I add gluten? How much? | If you can afford the time,
If you can afford the time, first bake one loaf without adding gluten, and see if there's even a problem. It's always better to not solve problems that don't exist. ? |
Vital wheat gluten uses?
I just bought a LOT of vital wheat gluten to make bagels because I heard it really helps make them chewy. However, now I have a lot of vital wheat gluten on my hands that I have no idea what to use for. Can you substitute vital wheat gluten and all-purpose flour in place of bread flour? Any tip... | More gluten: more chewy, more
More gluten: more chewy, more springy, more rubbery. If you add too much, or in the wrong situation, it becomes like chewing on a foam-rubber pillow. In the right situation - well, you know how some shampoo ads used to advertise "more body"? Gluten gives "more body", if it's needed. |
Vital wheat gluten uses?
I just bought a LOT of vital wheat gluten to make bagels because I heard it really helps make them chewy. However, now I have a lot of vital wheat gluten on my hands that I have no idea what to use for. Can you substitute vital wheat gluten and all-purpose flour in place of bread flour? Any tip... | More gluten: more chewy, more
More gluten: more chewy, more springy, more rubbery. If you add too much, or in the wrong situation, it becomes like chewing on a foam-rubber pillow. In the right situation - well, you know how some shampoo ads used to advertise "more body"? Gluten gives "more body", if it's needed. |
Vital Wheat Gluten amount
I am going to try and make a 100% WWH bread loaf. In the past I have done a hybrid with KA bread flour. Some of the resources I see say 1tsp/cup of flour, some say 1tbsp/cup, and others just say 1tbsp to add to the total recipe. Assuming wheat gluten weighs about the same as flour then 1tbsp i... | It would have to depend to
It would have to depend to some extent on the flour you're using. Try the smaller amount recommended and check your results - the "price" for the extra strength from using lots of gluten is that the texture of your bread goes rubbery. The "sweet spot" is when you're getting lots of extra rise... |
Vital Wheat Gluten amount
I am going to try and make a 100% WWH bread loaf. In the past I have done a hybrid with KA bread flour. Some of the resources I see say 1tsp/cup of flour, some say 1tbsp/cup, and others just say 1tbsp to add to the total recipe. Assuming wheat gluten weighs about the same as flour then 1tbsp i... | It would have to depend to
It would have to depend to some extent on the flour you're using. Try the smaller amount recommended and check your results - the "price" for the extra strength from using lots of gluten is that the texture of your bread goes rubbery. The "sweet spot" is when you're getting lots of extra rise... |
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