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unbromated flour vs. regular flour
Hello,About two months ago I discovered "unbromated" flour. I had never heard of this before nor did I know what it meant. So I did a little research about it and found out what the difference is. Based on what I learned, I decided to buy a bag of it to try. I made a focaccia using so... | Bromating and Bleaching XXX
Tory,Let me say first that I am not an expert in this area and am just getting a feel for the make up of various flours. I believe that the mills bromate and bleach their products for two reasons. First, the US market wanted white breads and not that creamy off color that occurs naturally in... |
unbromated flour vs. regular flour
Hello,About two months ago I discovered "unbromated" flour. I had never heard of this before nor did I know what it meant. So I did a little research about it and found out what the difference is. Based on what I learned, I decided to buy a bag of it to try. I made a focaccia using so... | Bromating and Bleaching XXX
Tory,Let me say first that I am not an expert in this area and am just getting a feel for the make up of various flours. I believe that the mills bromate and bleach their products for two reasons. First, the US market wanted white breads and not that creamy off color that occurs naturally in... |
Brands of diastatic malt powder
I'm about to finish my first bag of diastatic malt powder (a year old, in the freezer). I have to order more, and wondered if brand matters. This was Barry Farms, but I see others available. Also, is freezer or fridge storage best? Thanks! | Malt
Hi. I use and absolutely love Breadtopia's brand. It's organic and as a result RoundUp free. It's also quite flavorful. You can buy it from Amazon if you need it in a rush. Also, you can go directly to Breadtopia's site to buy it. I believe it was cheaper I bulk, but you will have to pay shipping under a certain a... |
Brands of diastatic malt powder
I'm about to finish my first bag of diastatic malt powder (a year old, in the freezer). I have to order more, and wondered if brand matters. This was Barry Farms, but I see others available. Also, is freezer or fridge storage best? Thanks! | Malt
Hi. I use and absolutely love Breadtopia's brand. It's organic and as a result RoundUp free. It's also quite flavorful. You can buy it from Amazon if you need it in a rush. Also, you can go directly to Breadtopia's site to buy it. I believe it was cheaper I bulk, but you will have to pay shipping under a certain a... |
ISO your favorite spelt recipes
Bargain shopping is my therapy...well, only when I don't have time to bake bread.This week's bargain find was 10.5 lbs of spelt flour for $8.75--about 83c a pound! So my family will be enjoying (because Mom said so) spelt breads over the next few months.Any recommendations for your favo... | Five spelt variations
Here is a link to all of the spelt breads I have made. I think there are five. They range from part spelt to 100 percent spelt. Even though I might tinker with timing or some other aspect of the bread making, the taste was always really good. That's a photo of one of the spelt breads. Good luck an... |
ISO your favorite spelt recipes
Bargain shopping is my therapy...well, only when I don't have time to bake bread.This week's bargain find was 10.5 lbs of spelt flour for $8.75--about 83c a pound! So my family will be enjoying (because Mom said so) spelt breads over the next few months.Any recommendations for your favo... | Five spelt variations
Here is a link to all of the spelt breads I have made. I think there are five. They range from part spelt to 100 percent spelt. Even though I might tinker with timing or some other aspect of the bread making, the taste was always really good. That's a photo of one of the spelt breads. Good luck an... |
cinnamon oil vs. ground cinnamon
I was just looking up ingredients for Dave's Killer Bread bagels of assorted flavors. Organic, nothing artificial,,,,The raisin bread lists "organic cinnamon drops", so I looked it up and found cinnamon oil and extract. Has anybody substituted oil or extract (non-stevia) in baking yeas... | Dip a toothpick
and drag thru butter or dough is all it takes... strong stuff. I've used for frosting. 2 dram bottles. More than half full after 20+ yrs. Flavco, Mansfield, OH
IMG_1938.JPG |
cinnamon oil vs. ground cinnamon
I was just looking up ingredients for Dave's Killer Bread bagels of assorted flavors. Organic, nothing artificial,,,,The raisin bread lists "organic cinnamon drops", so I looked it up and found cinnamon oil and extract. Has anybody substituted oil or extract (non-stevia) in baking yeas... | Dip a toothpick
and drag thru butter or dough is all it takes... strong stuff. I've used for frosting. 2 dram bottles. More than half full after 20+ yrs. Flavco, Mansfield, OH
IMG_1938.JPG |
What to do if recipe does not indicate whether to use diastatic/ non-diastatic malt powder (or syrup)?
Hi! I am new here. I am a committed, if bumbling fledgling, bread-baker and lover. I have been trying to expand my horizons (very slowly), and have decided to try one of Rose Levy Beranbaum's breads which calls for ma... | ALWAYS diastatic -
non-diastatic is typically only added as a sweetener. If you google the two, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed. Has to do w/ grain enzymes etc. |
What to do if recipe does not indicate whether to use diastatic/ non-diastatic malt powder (or syrup)?
Hi! I am new here. I am a committed, if bumbling fledgling, bread-baker and lover. I have been trying to expand my horizons (very slowly), and have decided to try one of Rose Levy Beranbaum's breads which calls for ma... | ALWAYS diastatic -
non-diastatic is typically only added as a sweetener. If you google the two, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed. Has to do w/ grain enzymes etc. |
Cinnamon Bread Filling
I was gifted a cinnamon swirl bread. Could not eat it.The swirl had a gelatinous texture like gummy bears. The baker told me that it was just butter, powder sugar, brown sugar and cinnamon. Said he did not put egg white in it.Gonna make my own.... just want to make sure I don't get this same s... | Cinnamon itself is the
Cinnamon itself is the culprit. It goes slimy when it's heated while wet. |
Cinnamon Bread Filling
I was gifted a cinnamon swirl bread. Could not eat it.The swirl had a gelatinous texture like gummy bears. The baker told me that it was just butter, powder sugar, brown sugar and cinnamon. Said he did not put egg white in it.Gonna make my own.... just want to make sure I don't get this same s... | Cinnamon itself is the
Cinnamon itself is the culprit. It goes slimy when it's heated while wet. |
Boiled Apple Cider
I recently purchased some boiled apple cider form King Arthur. They are having a "buy one get one half off" sale right now. I had never heard of it until recently when browsing their recipes. Do you just add it to your bread/muffins like an extract? I'd do an apple pie, but I don't like the texture o... | Hi Sugarowl,I made my own for
Hi Sugarowl,I made my own for Christmas gifts one year from my favorite unfiltered apple cider and here's what I put on the tag:Use a tablespoon or two to flavor plain yogurt or oatmeal, as a topping for ice cream or bread pudding, as a syrup for pancakes and waffles (as is or mixed with m... |
Boiled Apple Cider
I recently purchased some boiled apple cider form King Arthur. They are having a "buy one get one half off" sale right now. I had never heard of it until recently when browsing their recipes. Do you just add it to your bread/muffins like an extract? I'd do an apple pie, but I don't like the texture o... | Hi Sugarowl,I made my own for
Hi Sugarowl,I made my own for Christmas gifts one year from my favorite unfiltered apple cider and here's what I put on the tag:Use a tablespoon or two to flavor plain yogurt or oatmeal, as a topping for ice cream or bread pudding, as a syrup for pancakes and waffles (as is or mixed with m... |
Buy & Bake Organic
Now let me preface this by saying that I am not an environmental, political or nutritional zealot. I just try to be sensible and practical/moderate in all things. So I'm not trolling for an argument here. But recent news motivates me to address this online community of bread, baking and, important... | Even for those (many, it will
Even for those (many, it will have to be admitted; perhaps even most) times when organic is clearly not any healthier to eat, there's a bigger reason.In fact, I'd go so far as to say "organic is healthy eating" is a distraction, and so often turns out false that I suspect it's a ruse plant... |
Buy & Bake Organic
Now let me preface this by saying that I am not an environmental, political or nutritional zealot. I just try to be sensible and practical/moderate in all things. So I'm not trolling for an argument here. But recent news motivates me to address this online community of bread, baking and, important... | Even for those (many, it will
Even for those (many, it will have to be admitted; perhaps even most) times when organic is clearly not any healthier to eat, there's a bigger reason.In fact, I'd go so far as to say "organic is healthy eating" is a distraction, and so often turns out false that I suspect it's a ruse plant... |
English Muffin Recipe with White Vinegar
I used to have a bread machine cookbook recipe for English Muffins that also used White Vinegar. It gave them an AMAZING flavor! I have since misplaced this recipe.....does ANYONE have a recipe like it? There were no deep nooks and crannies, but the flavour was incredible! It do... | English Muffin Recipe with White Vinegar
Try this one.......
http://www.cooksrecipes.com/bread/english-muffins-recipe.html |
English Muffin Recipe with White Vinegar
I used to have a bread machine cookbook recipe for English Muffins that also used White Vinegar. It gave them an AMAZING flavor! I have since misplaced this recipe.....does ANYONE have a recipe like it? There were no deep nooks and crannies, but the flavour was incredible! It do... | English Muffin Recipe with White Vinegar
Try this one.......
http://www.cooksrecipes.com/bread/english-muffins-recipe.html |
Whole Grain Bread Improver
I have a recipe that calls for 1Tablesoonn of King Arthur Whole-Grain Bread Improver.All I can find locally is "Bob's Red mill Vital Wheat Gluten" Are these two products interchangeable/do the same job? | I am very suspicious of the
KA bread improver. I looked at comments. Someone asked what was in it and was given no real answer. There is soy flour in it. Very odd |
Whole Grain Bread Improver
I have a recipe that calls for 1Tablesoonn of King Arthur Whole-Grain Bread Improver.All I can find locally is "Bob's Red mill Vital Wheat Gluten" Are these two products interchangeable/do the same job? | I am very suspicious of the
KA bread improver. I looked at comments. Someone asked what was in it and was given no real answer. There is soy flour in it. Very odd |
How do you work out how much sourdough starter to replace yeast
Hello,Not sure if I have put this in the right place, my apologies in advance. I was wondering if there was a technique or perhaps some math for replacing yeast in a recipe with sourdough starter?I recall a baker once telling me that fresh cake yeast is co... | Levain Percentage
I think the best approach to use is to pretend the yeast isn't there, and then decide how long you want to ferment. Some people like to use very small amounts to develop flavor and sourness over a long period of time, and some like to use high amounts to save time. A good middle ground is 20% prefer... |
How do you work out how much sourdough starter to replace yeast
Hello,Not sure if I have put this in the right place, my apologies in advance. I was wondering if there was a technique or perhaps some math for replacing yeast in a recipe with sourdough starter?I recall a baker once telling me that fresh cake yeast is co... | Levain Percentage
I think the best approach to use is to pretend the yeast isn't there, and then decide how long you want to ferment. Some people like to use very small amounts to develop flavor and sourness over a long period of time, and some like to use high amounts to save time. A good middle ground is 20% prefer... |
Barley Malt
Hey everyone, looking for some advice.Trying to get that authentic bagel flavour so finally looking to use barley malt. Unable to source it, some one pointed me in the direction of brewers and I found this place nearby selling malt. However they have quite a range of different malt extracts and im not sure ... | Are you running a bakery? The
Are you running a bakery? The smallest container they sell at your link appears to be 28 kg (or, in American, about 60 pounds). That will certainly last you a while, unless you're making A LOT of bagels. ?If I were you, I would look online for baking supply companies (the ones selling flou... |
Barley Malt
Hey everyone, looking for some advice.Trying to get that authentic bagel flavour so finally looking to use barley malt. Unable to source it, some one pointed me in the direction of brewers and I found this place nearby selling malt. However they have quite a range of different malt extracts and im not sure ... | Are you running a bakery? The
Are you running a bakery? The smallest container they sell at your link appears to be 28 kg (or, in American, about 60 pounds). That will certainly last you a while, unless you're making A LOT of bagels. ?If I were you, I would look online for baking supply companies (the ones selling flou... |
Source for rye flour?
Do any of the Marylanders in the group have a local source for rye flour? Safeway, which seems to carry everything Bob's Red Mill makes, does not carry rye flour. According to their website Superfresh carries it, but the one closest to me had everything but the rye flour. I just can't see payin... | Organic, natural food stores
Hi Anne,
There should be organic/natural food stores in your area which carry Arrowhead Mills rye, which is a wonderful, organic whole rye.
Whole Foods has three stores in the D.C. area and more in the MD area. Here's a link which might give you a couple of leads. You could also Google Wh... |
Source for rye flour?
Do any of the Marylanders in the group have a local source for rye flour? Safeway, which seems to carry everything Bob's Red Mill makes, does not carry rye flour. According to their website Superfresh carries it, but the one closest to me had everything but the rye flour. I just can't see payin... | Organic, natural food stores
Hi Anne,
There should be organic/natural food stores in your area which carry Arrowhead Mills rye, which is a wonderful, organic whole rye.
Whole Foods has three stores in the D.C. area and more in the MD area. Here's a link which might give you a couple of leads. You could also Google Wh... |
Milled flax seed - another adventure!
Well look what I found. Any suggestions how to use it in my bread baking?? | Just add
I use ground flax often and just add it to my bread dough-usually WW. It may require a little extra water for the dough as it does absorb the water and form a gel. Try adding water to a tablespoon of ground flax in a bowl to get a sense of how absorbent it is. Add it to pancakes, cereal, pudding,etc. if you w... |
Milled flax seed - another adventure!
Well look what I found. Any suggestions how to use it in my bread baking?? | Just add
I use ground flax often and just add it to my bread dough-usually WW. It may require a little extra water for the dough as it does absorb the water and form a gel. Try adding water to a tablespoon of ground flax in a bowl to get a sense of how absorbent it is. Add it to pancakes, cereal, pudding,etc. if you w... |
Saftem Oil... ?!
Any bakers out there come across Saftem oil before? Am told it's used to "improve crumb quality and slow staling" but naturally as a sourdough and all things natural enthusiast I'm not keen on putting this in my recipe. Looks like it's a Canola oil base with emulsifiers added. Anyone out there have any... | Sit well with who?Have you
Sit well with who?Have you had staling problems and poor crumb in the past without it? |
Saftem Oil... ?!
Any bakers out there come across Saftem oil before? Am told it's used to "improve crumb quality and slow staling" but naturally as a sourdough and all things natural enthusiast I'm not keen on putting this in my recipe. Looks like it's a Canola oil base with emulsifiers added. Anyone out there have any... | Sit well with who?Have you
Sit well with who?Have you had staling problems and poor crumb in the past without it? |
Yeast: Dry vs Rapid Rise
Hi all,Do you folks notice a difference when using Dry yeast? I have been using only Fleschmans RapidRise for ease, but most of the recipes I see call for proofed dry yeast. Any difference? Are they pretty much interchangable? If I do swap in RapidRise, should I still add the proofing water to ... | The two yeasts are
The two yeasts are interchangeable. You have to use more active dry yeast, I think about 50% more, for the conversion. Also, you add the proofing water, the yeast is dissolved in it so they are pretty much inseperable. This would come from the water in the recipe to maintain the hydration level. A 1/... |
Yeast: Dry vs Rapid Rise
Hi all,Do you folks notice a difference when using Dry yeast? I have been using only Fleschmans RapidRise for ease, but most of the recipes I see call for proofed dry yeast. Any difference? Are they pretty much interchangable? If I do swap in RapidRise, should I still add the proofing water to ... | The two yeasts are
The two yeasts are interchangeable. You have to use more active dry yeast, I think about 50% more, for the conversion. Also, you add the proofing water, the yeast is dissolved in it so they are pretty much inseperable. This would come from the water in the recipe to maintain the hydration level. A 1/... |
Homemade dry vital wheat gluten/strong flour?
Hi, I need a suggestion how to improvise strong bread flour.My problem is, in my country (EE) there is no high protein flour (max is 10.5%) and there is no gluten supplement either. I sometimes order over Amazon but it is expensive, often unavailable and takes a long time t... | I don't see why not
I would think that after you create your seitan that you could just cut it in small pieces and knead it into your dough. |
Homemade dry vital wheat gluten/strong flour?
Hi, I need a suggestion how to improvise strong bread flour.My problem is, in my country (EE) there is no high protein flour (max is 10.5%) and there is no gluten supplement either. I sometimes order over Amazon but it is expensive, often unavailable and takes a long time t... | I don't see why not
I would think that after you create your seitan that you could just cut it in small pieces and knead it into your dough. |
The Right Flour for Baguettes: All Purpose Flour or Bread Flour
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows:
Jeffrey Hamelman: BF
Peter Reinhart (Crust & Crumb): AP
Peter Reinhart (BBA): 50% AP & ... | Baguette flour choice
Hi, Don.
Let me start with my conclusion: I haven't reached one yet.
That said, the AP flours I tend to use have a higher than average gluten content, so are probably in between many AP flours and BF. So, I don't use BF for baguettes.
I have two thoughts that push me toward using AP flour: First, ... |
The Right Flour for Baguettes: All Purpose Flour or Bread Flour
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows:
Jeffrey Hamelman: BF
Peter Reinhart (Crust & Crumb): AP
Peter Reinhart (BBA): 50% AP & ... | Baguette flour choice
Hi, Don.
Let me start with my conclusion: I haven't reached one yet.
That said, the AP flours I tend to use have a higher than average gluten content, so are probably in between many AP flours and BF. So, I don't use BF for baguettes.
I have two thoughts that push me toward using AP flour: First, ... |
Bread Nutrition Facts
Hi guys! I'm new to the bread world and was wondering how you would calculate how many carbs are in a slice of homemade bread? I used 500g of flour, 375g of water, 8g of yeast and 10g of salt. The final product weighted 770g, but when I log it into MyFitnessPal, that won't calculate the weight of ... | I'm not a math whiz
I'm not a math whiz, but just for the sake of argument lets assume that there are 95 carbs in 125 grams of flour. that would mean that the loaf would have 380g of carbs from that source. If you're getting any carbs in your water you should retain an attorney and go after your utility district in cou... |
Bread Nutrition Facts
Hi guys! I'm new to the bread world and was wondering how you would calculate how many carbs are in a slice of homemade bread? I used 500g of flour, 375g of water, 8g of yeast and 10g of salt. The final product weighted 770g, but when I log it into MyFitnessPal, that won't calculate the weight of ... | I'm not a math whiz
I'm not a math whiz, but just for the sake of argument lets assume that there are 95 carbs in 125 grams of flour. that would mean that the loaf would have 380g of carbs from that source. If you're getting any carbs in your water you should retain an attorney and go after your utility district in cou... |
Recipe calls for Barley Grains?
Norwegian Barley Bread recipe- says to soak barley grains overnight before adding to poolish.Does that mean the whole grain with the husk??Or does it mean hulled barley or pearl barley???I know that hulled barley is more nutritious than pearl barley.Thanks. | Don't know,
but my personal preference would be for hulled barley over pearled barley. Better nutritionally, as you mention, and more flavorful. Paul |
Recipe calls for Barley Grains?
Norwegian Barley Bread recipe- says to soak barley grains overnight before adding to poolish.Does that mean the whole grain with the husk??Or does it mean hulled barley or pearl barley???I know that hulled barley is more nutritious than pearl barley.Thanks. | Don't know,
but my personal preference would be for hulled barley over pearled barley. Better nutritionally, as you mention, and more flavorful. Paul |
Making Wheat Flakes
I've got a recipe that calls for a small quantity of wheat and rye flakes and I got to thinking whether it is feasible to make these at home without a flaker mill?My idea was to soak them and pass them through the rollers of my Kenwood pasta maker attachment on the widest setting.However, I don't wa... | I don't know whether...
...the bearings or joints on a pasta maker are strong enough to even accomplish this task, let alone being durable enough to continue doing it. I can't say no, because I don't have a pasta maker and have never tried what you describe, but when you're expecting flour paste and you get hard grains... |
Making Wheat Flakes
I've got a recipe that calls for a small quantity of wheat and rye flakes and I got to thinking whether it is feasible to make these at home without a flaker mill?My idea was to soak them and pass them through the rollers of my Kenwood pasta maker attachment on the widest setting.However, I don't wa... | I don't know whether...
...the bearings or joints on a pasta maker are strong enough to even accomplish this task, let alone being durable enough to continue doing it. I can't say no, because I don't have a pasta maker and have never tried what you describe, but when you're expecting flour paste and you get hard grains... |
GLUTEN - How to store?
I have gluten ... don't use it very often ... and am not sure how to store (cabinet vs. refrigerator vs. freezer) & how long I can store it.
Comments & suggestions ... I'm counting on y'all (again) ! | I go through a lot of gluten,
I go through a lot of gluten, so I couldn't tell you how long it keeps, but I keep it in a sealed container in my pantry. You could probably keep in in the refrigerator or freezer, but make sure that it is not susceptible to humidity or condensation. |
GLUTEN - How to store?
I have gluten ... don't use it very often ... and am not sure how to store (cabinet vs. refrigerator vs. freezer) & how long I can store it.
Comments & suggestions ... I'm counting on y'all (again) ! | I go through a lot of gluten,
I go through a lot of gluten, so I couldn't tell you how long it keeps, but I keep it in a sealed container in my pantry. You could probably keep in in the refrigerator or freezer, but make sure that it is not susceptible to humidity or condensation. |
Costco No Longer Carrying Central Milling Flour in California
Costco is no longer carrying Central Milling Bread flour in California and the Southwest. They are continuing supply in the Northwest. Instead they're offering plain all purpose organic (unbleached) flour supplied by Ardent Mills (two 10# at ~$10 and change)... | Ardent Mills
I have to ask if you have tried the Ardent Mills product? Are you sure that it won't perform to your standards?Maybe you already know this but generally speaking, diastatic malt is added to milled flour to adjust the falling number or falling time. This is done so that one batch performs like any other com... |
Costco No Longer Carrying Central Milling Flour in California
Costco is no longer carrying Central Milling Bread flour in California and the Southwest. They are continuing supply in the Northwest. Instead they're offering plain all purpose organic (unbleached) flour supplied by Ardent Mills (two 10# at ~$10 and change)... | Ardent Mills
I have to ask if you have tried the Ardent Mills product? Are you sure that it won't perform to your standards?Maybe you already know this but generally speaking, diastatic malt is added to milled flour to adjust the falling number or falling time. This is done so that one batch performs like any other com... |
No-knead/do-nothing bread with add-ins?
As much as I love the ritual of building levain, autolyse and all the rest, there are times when an overnight, no-knead loaf would be a boon. Now that I've discovered soakers and scalds (haven't worked up to porridge yet), I love adding them to my dough.In the instance of a no-kn... | Hey Carole, I have done it
Hey Carole, I have done it both ways. Develop qluten first, the add seeds and also add all things at once. They both seem to work good for me when baking daily breads.Sometimes I add the seeds without roasting or soaking. I don’t notice much difference.Dan |
No-knead/do-nothing bread with add-ins?
As much as I love the ritual of building levain, autolyse and all the rest, there are times when an overnight, no-knead loaf would be a boon. Now that I've discovered soakers and scalds (haven't worked up to porridge yet), I love adding them to my dough.In the instance of a no-kn... | Hey Carole, I have done it
Hey Carole, I have done it both ways. Develop qluten first, the add seeds and also add all things at once. They both seem to work good for me when baking daily breads.Sometimes I add the seeds without roasting or soaking. I don’t notice much difference.Dan |
Hodgson Mill whole rye flour deal
Hodgson Mill has a good deal on whole-grain rye flour through their online store. I used to find their stuff occasionally in my area (I know some of my local groceries like Smart & Final and Vons carry some of their products in SoCal) and recall enjoying their flour. https://www.hodgso... | RoundUp (Glyphosate)
I miss the days when I could buy flour at that price, however, I would add that the difference between organic and non-organic grains/flours would be the overall quality in growing, harvesting and processing of the grains/flour. Some farmers will spray RoundUp and other chemical combinations severa... |
Hodgson Mill whole rye flour deal
Hodgson Mill has a good deal on whole-grain rye flour through their online store. I used to find their stuff occasionally in my area (I know some of my local groceries like Smart & Final and Vons carry some of their products in SoCal) and recall enjoying their flour. https://www.hodgso... | RoundUp (Glyphosate)
I miss the days when I could buy flour at that price, however, I would add that the difference between organic and non-organic grains/flours would be the overall quality in growing, harvesting and processing of the grains/flour. Some farmers will spray RoundUp and other chemical combinations severa... |
Biga bread recipes
I just made a basic whole wheat bread using biga and have the following questions: What proportion of the dough should the biga be?Does the proportion differ if i am making a whole wheat bread?Should you add yeast again when you mix the plain flour and bigaMy biga from yesterday may have over ripened... | A biga should be 45 - 55%
A biga should be 45 - 55% hydration with 1% fresh yeast, or 0.33 - 0.4% IDY. If using IDY you should rehydrate the yeast with a small quantity of the water at 40C before adding - it will not hydrate properly if added dry to the flour at such low hydrations.The biga flour is normally 50-90% of ... |
Biga bread recipes
I just made a basic whole wheat bread using biga and have the following questions: What proportion of the dough should the biga be?Does the proportion differ if i am making a whole wheat bread?Should you add yeast again when you mix the plain flour and bigaMy biga from yesterday may have over ripened... | A biga should be 45 - 55%
A biga should be 45 - 55% hydration with 1% fresh yeast, or 0.33 - 0.4% IDY. If using IDY you should rehydrate the yeast with a small quantity of the water at 40C before adding - it will not hydrate properly if added dry to the flour at such low hydrations.The biga flour is normally 50-90% of ... |
Medium Rye?
To approximate medium rye can I mix 50:50 whole and white rye flour?Doing a Borodinsky bread this weekend. | Medium Rye has to do with the grind and not the
amount of bran in the flour. Not coarse, not fine grind but Medium:-) Sadly, like Stan Ginsberg says, each miller has a different definition for rye flour types in the USA but not so in Europe, Where you are. Medium Rye should be available especially in Germany and Ho... |
Medium Rye?
To approximate medium rye can I mix 50:50 whole and white rye flour?Doing a Borodinsky bread this weekend. | Medium Rye has to do with the grind and not the
amount of bran in the flour. Not coarse, not fine grind but Medium:-) Sadly, like Stan Ginsberg says, each miller has a different definition for rye flour types in the USA but not so in Europe, Where you are. Medium Rye should be available especially in Germany and Ho... |
Oat bran for Flax seed meal
I have a yeast bread recipe that calls for 1/4 cup of flax seed meal. Would I be able to substitute oat bran in it's place? | Sure!
It should be just fine! |
Oat bran for Flax seed meal
I have a yeast bread recipe that calls for 1/4 cup of flax seed meal. Would I be able to substitute oat bran in it's place? | Sure!
It should be just fine! |
Sprouted Whole wheat
I've been baking with sprouted Whole Wheat and sprouted Rye from Lindley Mills for the last month or so and thought I'd share my thoughts.I've made several loaves from "Bread Revolution"The crumb of the whole wheat flour is soft, almost cakelike. Most likely from the weak gluten formation. I've fou... | Try sprouted spelt flour
Our local Sprouts used to have sprouted spelt flour. I really enjoyed the taste, and the dough was not as weak as some spelt I have used. They were out the last time I looked for it, but perhaps it is back in stock. |
Sprouted Whole wheat
I've been baking with sprouted Whole Wheat and sprouted Rye from Lindley Mills for the last month or so and thought I'd share my thoughts.I've made several loaves from "Bread Revolution"The crumb of the whole wheat flour is soft, almost cakelike. Most likely from the weak gluten formation. I've fou... | Try sprouted spelt flour
Our local Sprouts used to have sprouted spelt flour. I really enjoyed the taste, and the dough was not as weak as some spelt I have used. They were out the last time I looked for it, but perhaps it is back in stock. |
I've finally done it
After over a month of trial and error, I've got a working recipe for a wonderful loaf of simple white bread for my pullman pan, and now I'm looking to broaden my horizon with different flavors and ingredients. I was going to do an italian herbs and cheese loaf, but I'm unsure of what kind of chees... | Sky is the limit
Integrate chunks of feta or gruyere for a tangy pop. Add herbs-fennel and rosemary, chive blossoms or leaves, organic rose petals for color, mozzarella and pepperoni for pizza bread,etc,etc. Dried fruit, raisins and craisins with coriander and cardamom, turmeric for a screaming yellow look.How long can... |
I've finally done it
After over a month of trial and error, I've got a working recipe for a wonderful loaf of simple white bread for my pullman pan, and now I'm looking to broaden my horizon with different flavors and ingredients. I was going to do an italian herbs and cheese loaf, but I'm unsure of what kind of chees... | Sky is the limit
Integrate chunks of feta or gruyere for a tangy pop. Add herbs-fennel and rosemary, chive blossoms or leaves, organic rose petals for color, mozzarella and pepperoni for pizza bread,etc,etc. Dried fruit, raisins and craisins with coriander and cardamom, turmeric for a screaming yellow look.How long can... |
A Surfeit of Bran
Over the last couple of months I have accumulated about 200g of bran from various grains, mainly when sifting to create high extraction flours.Any ideas what I can do with it other than lining bannetons and adding to levains?I recall seeing a recipe for bran biscuits, but maybe that is carrying health... | Bran
Would you consider adding some to your recipe when u dont need high extraction flour Add 30g per 500g flour soak in 75ml boiling water taken from the total water in recipe Leave for 4-10 hours to soak Add in when you add the salt makes a delicious loaf |
A Surfeit of Bran
Over the last couple of months I have accumulated about 200g of bran from various grains, mainly when sifting to create high extraction flours.Any ideas what I can do with it other than lining bannetons and adding to levains?I recall seeing a recipe for bran biscuits, but maybe that is carrying health... | Bran
Would you consider adding some to your recipe when u dont need high extraction flour Add 30g per 500g flour soak in 75ml boiling water taken from the total water in recipe Leave for 4-10 hours to soak Add in when you add the salt makes a delicious loaf |
How to substitute butter?
I'm working on a bread recipe that calls for butter. I want to use shortening instead. What is the substitution ratio of butter to shortening? Is it just 1:1? If the recipe calls for 100 grams of butter, do I just put 100 grams of shortening? My recipe says to add the butter at the end; would ... | Butter substitute
https://www.jessicagavin.com/substitutes-for-butter/https://powerhungry.com/2008/04/butter-vs-shortening-in-baking/https://blog.kingarthurflour.com/2016/11/16/shortening-vs-butter-in-baking/ |
How to substitute butter?
I'm working on a bread recipe that calls for butter. I want to use shortening instead. What is the substitution ratio of butter to shortening? Is it just 1:1? If the recipe calls for 100 grams of butter, do I just put 100 grams of shortening? My recipe says to add the butter at the end; would ... | Butter substitute
https://www.jessicagavin.com/substitutes-for-butter/https://powerhungry.com/2008/04/butter-vs-shortening-in-baking/https://blog.kingarthurflour.com/2016/11/16/shortening-vs-butter-in-baking/ |
Which have more milk fat and milk solid
Hello again everyone. In this topic i'm curious about which have the most milk fat and milk solids per given weight between fresh milk, condensed milk, evaporated milk, and milk powder. Im talking about full cream milk derivatives.And if we have found the answer between those fou... | You mean butter?
combined with powdered milk? :) |
Which have more milk fat and milk solid
Hello again everyone. In this topic i'm curious about which have the most milk fat and milk solids per given weight between fresh milk, condensed milk, evaporated milk, and milk powder. Im talking about full cream milk derivatives.And if we have found the answer between those fou... | You mean butter?
combined with powdered milk? :) |
Potassium carbonate solution for bagel bath?
I picked up this bottle at an asian supply store, because I want to try my hand at making ramen noodles. I got to thinking though- could this also be used as a lye substitute when boiling bagels? Specific pH or dilution isn't listed on the bottle, so I'm unsure of what ratio... | ph strips
why not buy some pH Strips or better yet and electronic meter ? |
Potassium carbonate solution for bagel bath?
I picked up this bottle at an asian supply store, because I want to try my hand at making ramen noodles. I got to thinking though- could this also be used as a lye substitute when boiling bagels? Specific pH or dilution isn't listed on the bottle, so I'm unsure of what ratio... | ph strips
why not buy some pH Strips or better yet and electronic meter ? |
Help me recreate this bread
Bought this lovely rye/linseed bread and wish to recreate it preferably using sourdough. However there are a few discrepancies between the packet and website. Then packet states the ingredients as...Whole Rye MealWater5% LinseedSea SaltThe website lists the ingredients as...Whole Kernel RyeW... | Add a picture,plz
A picture of the actual slice of bread would be helpful. Are the flaxseeds whole or ground?Something like Stan Ginsberg's Softig (Juicy One) might be a good starting place. Sub out the fax for the other seeds?http://theryebaker.com/das-saftige/ |
Help me recreate this bread
Bought this lovely rye/linseed bread and wish to recreate it preferably using sourdough. However there are a few discrepancies between the packet and website. Then packet states the ingredients as...Whole Rye MealWater5% LinseedSea SaltThe website lists the ingredients as...Whole Kernel RyeW... | Add a picture,plz
A picture of the actual slice of bread would be helpful. Are the flaxseeds whole or ground?Something like Stan Ginsberg's Softig (Juicy One) might be a good starting place. Sub out the fax for the other seeds?http://theryebaker.com/das-saftige/ |
Do vegemite and marmite taste the same?
Vegemite is harder for me to find but is what I have used before. I've never had Marmite. I understand what they are but I don't know if they taste similar enough to use interchangeably.Can anyone give a description of the flavor similarity or difference? Saltier? Sweeter? Yeast-... | While aficionados will say there is a difference
they are similar. Like asking the difference between two wines. Both wines! but with subtle flavour differences. Same here. Both yeast extracts but with flavour differences only apparent to those who can eat the stuff. Here is an article but as far as substituting I don'... |
Do vegemite and marmite taste the same?
Vegemite is harder for me to find but is what I have used before. I've never had Marmite. I understand what they are but I don't know if they taste similar enough to use interchangeably.Can anyone give a description of the flavor similarity or difference? Saltier? Sweeter? Yeast-... | While aficionados will say there is a difference
they are similar. Like asking the difference between two wines. Both wines! but with subtle flavour differences. Same here. Both yeast extracts but with flavour differences only apparent to those who can eat the stuff. Here is an article but as far as substituting I don'... |
"red pepper"
This one drives me absolutely NUTS! A recipe that calls for a "red pepper"! As far as I know, any pepper turns red if it's left on the plant long enough to ripen. You have to specify what kind of pepper! "Red" is not a kind of pepper. A red pepper could be a bell pepper or a jalapeno. Quite a differ... | I do not see what the problem
I do not see what the problem is. Red pepper is a dried ripe pod of mild to medium hot (weaker than Cayenne) chili pepper. Used whole or as flakes. |
"red pepper"
This one drives me absolutely NUTS! A recipe that calls for a "red pepper"! As far as I know, any pepper turns red if it's left on the plant long enough to ripen. You have to specify what kind of pepper! "Red" is not a kind of pepper. A red pepper could be a bell pepper or a jalapeno. Quite a differ... | I do not see what the problem
I do not see what the problem is. Red pepper is a dried ripe pod of mild to medium hot (weaker than Cayenne) chili pepper. Used whole or as flakes. |
Mistakenly used Saco Pantry Cultured Buttermilk Blend in my starter...
I was putting together the ingredients for a sourdough starter. I had intended to use a dry buttermilk and foudn that I purchased (and used) Saco Pantry's Cultured Buttermilk Blend instead. I see that the blend has citric acid, cream, and whey added... | Quantities
Are you building an existing starter, or beginning a new one? If building an existing starter, I would just keep going. Depending on how much inoculant you use in your loaf, I doubt it will make much difference. And if you have time to do one more build, it definitely won't.If you are beginn9ng a new starter... |
Mistakenly used Saco Pantry Cultured Buttermilk Blend in my starter...
I was putting together the ingredients for a sourdough starter. I had intended to use a dry buttermilk and foudn that I purchased (and used) Saco Pantry's Cultured Buttermilk Blend instead. I see that the blend has citric acid, cream, and whey added... | Quantities
Are you building an existing starter, or beginning a new one? If building an existing starter, I would just keep going. Depending on how much inoculant you use in your loaf, I doubt it will make much difference. And if you have time to do one more build, it definitely won't.If you are beginn9ng a new starter... |
Eggs/egg whites in bread? Lots of questions.
So I've been toying with the idea of eggs in my bread. I've heard fat (like oil) can inhibit gluten formation and cause a weak rise, but eggs don't do that. But I have a few questions before I wasted flour and eggs.How many eggs can I add to my usual Italian loaf recipe that... | Eggs in Bread
https://www.leaf.tv/articles/what-eggs-do-in-yeast-bread/ |
Eggs/egg whites in bread? Lots of questions.
So I've been toying with the idea of eggs in my bread. I've heard fat (like oil) can inhibit gluten formation and cause a weak rise, but eggs don't do that. But I have a few questions before I wasted flour and eggs.How many eggs can I add to my usual Italian loaf recipe that... | Eggs in Bread
https://www.leaf.tv/articles/what-eggs-do-in-yeast-bread/ |
How to think about dry additions with respect to flour?
Hi,Something that I would love to understand better when build a sourdough recipe. Standard recipe calculators provide you a flour amount for a target dough hydration level. If I want to add a dry (powdered) seasoning/flavouring, for example garlic powder, milk po... | Multiple variables to consider
For instance, will the dry addition(s) draw water from the finished bread? Some will, some won’t. If they do, you’ll need to provide for their hydration. Further, depending on the dry addition's characteristics, you might even have to modify the process to add a hot or cold soaker so t... |
How to think about dry additions with respect to flour?
Hi,Something that I would love to understand better when build a sourdough recipe. Standard recipe calculators provide you a flour amount for a target dough hydration level. If I want to add a dry (powdered) seasoning/flavouring, for example garlic powder, milk po... | Multiple variables to consider
For instance, will the dry addition(s) draw water from the finished bread? Some will, some won’t. If they do, you’ll need to provide for their hydration. Further, depending on the dry addition's characteristics, you might even have to modify the process to add a hot or cold soaker so t... |
Bulk Grain Free Samples
I plan to start packaging the grain I raise on my hobby farm and would like to send out samples, free of charge as a trial run. The sample packages are hard red spring wheat to those interested.The grain I raised this year is #1 grade with no chemicals (ie roundup) used to terminate the crop bef... | Thanks for the sample, Lee.
Thanks for the sample, Lee. If you can get shipping down, I would consider you for my next 50 lb purchase.I used the grain to bake Yohan Ferrant’s “Do Nothing Bread”.Lee, do you know the percentage of protein in your grain?Danny |
Bulk Grain Free Samples
I plan to start packaging the grain I raise on my hobby farm and would like to send out samples, free of charge as a trial run. The sample packages are hard red spring wheat to those interested.The grain I raised this year is #1 grade with no chemicals (ie roundup) used to terminate the crop bef... | Thanks for the sample, Lee.
Thanks for the sample, Lee. If you can get shipping down, I would consider you for my next 50 lb purchase.I used the grain to bake Yohan Ferrant’s “Do Nothing Bread”.Lee, do you know the percentage of protein in your grain?Danny |
Diastatic malt powder
Hi everyone, I am new to the Fresh Loaf and happy I found you today. I am a home baker, and I teach an artisan bread class for novice bakers in my subdivision. I will be doing my first baguette class on this upcoming Tuesday, Nov. 6th. I have some non-diastatic malt powder that I have been usi... | At one of these places.
At one of these places. |
Diastatic malt powder
Hi everyone, I am new to the Fresh Loaf and happy I found you today. I am a home baker, and I teach an artisan bread class for novice bakers in my subdivision. I will be doing my first baguette class on this upcoming Tuesday, Nov. 6th. I have some non-diastatic malt powder that I have been usi... | At one of these places.
At one of these places. |
Costco/Sam's Bread Flour
Recently my local Costcos (all 3 of them, one actually in another city) stopped carrying, of all things, BACON.Yup, they no longer carry the regular bacon in the 3 or 4 lb bundles, in the blue packaging. They do still carry thick bacon and low salt bacon. Neither of which I want anything to d... | Our Sam’s Club in Hermantown,
Our Sam’s Club in Hermantown, MN carries Dakota Maid AP and Bread flours. This is North Dakota Mill and the AP is 12.3% protein and the breas is 12.9% protein. All sold in 25lb sacks. They also sell Gold Medal, I think the AP, but that is like 11.5% if memory serves. |
Costco/Sam's Bread Flour
Recently my local Costcos (all 3 of them, one actually in another city) stopped carrying, of all things, BACON.Yup, they no longer carry the regular bacon in the 3 or 4 lb bundles, in the blue packaging. They do still carry thick bacon and low salt bacon. Neither of which I want anything to d... | Our Sam’s Club in Hermantown,
Our Sam’s Club in Hermantown, MN carries Dakota Maid AP and Bread flours. This is North Dakota Mill and the AP is 12.3% protein and the breas is 12.9% protein. All sold in 25lb sacks. They also sell Gold Medal, I think the AP, but that is like 11.5% if memory serves. |
Best Red Fife flour source?
Will be going to Miami next week and a great opportunity to bring back with me some Red Fife wheat flour. Want to have some shipped to my friend and waiting for me when I get there. I'm also buying them a bag or two to try.So to everyone who bakes with Red Fife - where is the best place to s... | Red Fife
Breadtopia.com is a reliable supplier |
Best Red Fife flour source?
Will be going to Miami next week and a great opportunity to bring back with me some Red Fife wheat flour. Want to have some shipped to my friend and waiting for me when I get there. I'm also buying them a bag or two to try.So to everyone who bakes with Red Fife - where is the best place to s... | Red Fife
Breadtopia.com is a reliable supplier |
Measuring Canadian flour in American recipes
Any advice for a novice when using American recipes with Canadian flour?I've seen comments that our bread flour is high protein compared to US flours and either needs more water or less flour.How much? One recipe I read calling for 6 1/2 cups US AP flour suggested using 1/2... | If you are planning to bake
If you are planning to bake seriously and keep track of what you are doing you need to forget cups and start weighing ingredients. That's what absolute majority of us does. |
Measuring Canadian flour in American recipes
Any advice for a novice when using American recipes with Canadian flour?I've seen comments that our bread flour is high protein compared to US flours and either needs more water or less flour.How much? One recipe I read calling for 6 1/2 cups US AP flour suggested using 1/2... | If you are planning to bake
If you are planning to bake seriously and keep track of what you are doing you need to forget cups and start weighing ingredients. That's what absolute majority of us does. |
i'm looking for more white spelt recipes
i bake with spelt, but i prefer white spelt (which is unbleached) to whole grain. it is different to handle than whole grain spelt or wheat, so some recipes are a challenge that requires figuring out, and i'm not that experienced of a baker, so sometimes things go sideways. so... | I have a great book
Titled: Spelt by Roger Saul that has some very nice recipes in it including lots of baking, everything from crepes to Focacia and Sourdough Spelt bread. It is published by Nourish Books ISBN: 978-1-84899-196-5 |
i'm looking for more white spelt recipes
i bake with spelt, but i prefer white spelt (which is unbleached) to whole grain. it is different to handle than whole grain spelt or wheat, so some recipes are a challenge that requires figuring out, and i'm not that experienced of a baker, so sometimes things go sideways. so... | I have a great book
Titled: Spelt by Roger Saul that has some very nice recipes in it including lots of baking, everything from crepes to Focacia and Sourdough Spelt bread. It is published by Nourish Books ISBN: 978-1-84899-196-5 |
An alert for fake cinnamon
You’ve probably been eating fake cinnamon your whole lifeAn alert for fake cinnamon in the USA.See: http://www.msn.com/en-us/foodanddrink/foodnews/you%e2%80%99ve-probably-been-eating-fake-cinnamon-your-whole-life/ar-BBNFhmM?li=BBnb4R7&ocid=iehp | This is the real deal. I’ve
This is the real deal. I’ve used it for years and the difference in taste is completely obvious. It is so sweet, youd swear they added sugar. https://www.penzeys.com/online-catalog/vietnamese-cinnamon-ground/c-24/p-955/pd-sLately I started grinding cinnamon sticks in small portions for fresh... |
An alert for fake cinnamon
You’ve probably been eating fake cinnamon your whole lifeAn alert for fake cinnamon in the USA.See: http://www.msn.com/en-us/foodanddrink/foodnews/you%e2%80%99ve-probably-been-eating-fake-cinnamon-your-whole-life/ar-BBNFhmM?li=BBnb4R7&ocid=iehp | This is the real deal. I’ve
This is the real deal. I’ve used it for years and the difference in taste is completely obvious. It is so sweet, youd swear they added sugar. https://www.penzeys.com/online-catalog/vietnamese-cinnamon-ground/c-24/p-955/pd-sLately I started grinding cinnamon sticks in small portions for fresh... |
Substituting diastatic malt for non diastatic malt
When diastatic malt is used mainly for flavour and colour will anything be lost from using non diastatic malt instead? Here is recipe using diastatic barley malt. The recipe explains on how to make it and recommends it's good for flavour and colour. If I were to make t... | malt grains to grinder
won't these freshly ground grains essentially act as diastatic malt ? As I understand, non-diastatic malt is created by boiling the grains. I think you may have exactly what the recipe calls for. They tout the fact that the crust should have a red tone thanks to the diastase. I have a load of dia... |
Substituting diastatic malt for non diastatic malt
When diastatic malt is used mainly for flavour and colour will anything be lost from using non diastatic malt instead? Here is recipe using diastatic barley malt. The recipe explains on how to make it and recommends it's good for flavour and colour. If I were to make t... | malt grains to grinder
won't these freshly ground grains essentially act as diastatic malt ? As I understand, non-diastatic malt is created by boiling the grains. I think you may have exactly what the recipe calls for. They tout the fact that the crust should have a red tone thanks to the diastase. I have a load of dia... |
Egg Challah ingredient to preserve freshness and stay
So I made my first egg challah. I picked Joan Nathan's recipe after looking at all the recipes.The house smelled like Jewish heaven. It looks great and tastes great.I know the store bought challahs have that special ingredient baked in it to preserve itfor freshnes... | Challah usually keeps pretty well, so I personally would hate
to add preservatives. Maybe it's because the oil content is usually quite high (can be as high as 20% baker's percentage), but our Challah usually keeps very well if kept in a sealed plastic bag. |
Egg Challah ingredient to preserve freshness and stay
So I made my first egg challah. I picked Joan Nathan's recipe after looking at all the recipes.The house smelled like Jewish heaven. It looks great and tastes great.I know the store bought challahs have that special ingredient baked in it to preserve itfor freshnes... | Challah usually keeps pretty well, so I personally would hate
to add preservatives. Maybe it's because the oil content is usually quite high (can be as high as 20% baker's percentage), but our Challah usually keeps very well if kept in a sealed plastic bag. |
Using / adding milk powder in recipe
Hi, i have a simple question (or not) about adding milk powder in recipe. So i have a good bread recipe (sweet bread) and been using it since forever, and it yields good everytime. The problem rises when I want to add milk (in the form of milk powder, not liquid) into the recipe to ... | The milk fats in your milk
The milk fats in your milk powder are going to contribute more in dough softening than the hydration it is going to take away.Whisk your milk powder into the water before adding it to the other ingredients. |
Using / adding milk powder in recipe
Hi, i have a simple question (or not) about adding milk powder in recipe. So i have a good bread recipe (sweet bread) and been using it since forever, and it yields good everytime. The problem rises when I want to add milk (in the form of milk powder, not liquid) into the recipe to ... | The milk fats in your milk
The milk fats in your milk powder are going to contribute more in dough softening than the hydration it is going to take away.Whisk your milk powder into the water before adding it to the other ingredients. |
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