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Malfabrot question
I'm planning to try the recipe for Malfabrot (East Berlin Malt Rye) from The Rye Baker. I have several barley malts of varying degrees of roast that I could use for the malt. I tried looking for what a typical malt would be in the bread, but was unsuccessful. Ginsberg suggests a 120° Lovibond crystal... | Some Clues
On Wikipedia (which does quote references!) a typical recipe is:This malt bread contains 10% barley malt flour, 75% rye flour type 1150 and 15% wheat flour type 812. Half of the rye flour is first added to sourdough and then added with water and yeast. The barley malt flour used to bake the bread is produced... |
Malfabrot question
I'm planning to try the recipe for Malfabrot (East Berlin Malt Rye) from The Rye Baker. I have several barley malts of varying degrees of roast that I could use for the malt. I tried looking for what a typical malt would be in the bread, but was unsuccessful. Ginsberg suggests a 120° Lovibond crystal... | Some Clues
On Wikipedia (which does quote references!) a typical recipe is:This malt bread contains 10% barley malt flour, 75% rye flour type 1150 and 15% wheat flour type 812. Half of the rye flour is first added to sourdough and then added with water and yeast. The barley malt flour used to bake the bread is produced... |
Cumin in European breads? An common translation error!
When I posted a photo of my last batch of Peter Reinhart's Swedish Limpa Ryes (from"Whole Grain Breads") in a German facebook baking group, somebody commented about the strangeness of seasoning it (among other spices) with cumin.She was absolutely right! I looked u... | very correct
Indeed. I just came back from Germany, and I was actually looking for proper cumin to make hummus, and had to be very careful in the store to take the right spice. I think they also call it black cumin, but that may be only in Bavaria. They are special :)Beautiful bread by the way! |
Cumin in European breads? An common translation error!
When I posted a photo of my last batch of Peter Reinhart's Swedish Limpa Ryes (from"Whole Grain Breads") in a German facebook baking group, somebody commented about the strangeness of seasoning it (among other spices) with cumin.She was absolutely right! I looked u... | very correct
Indeed. I just came back from Germany, and I was actually looking for proper cumin to make hummus, and had to be very careful in the store to take the right spice. I think they also call it black cumin, but that may be only in Bavaria. They are special :)Beautiful bread by the way! |
How much percentage of honey can be add in to the dough ?
anyone knows exact percentage amount of honey that can be added into the dough? | Depends on the honey, honey.
:) The amount of diastase will vary from brand to brand and how it is stored. If boiled with the water and cooled, there is no limit. |
How much percentage of honey can be add in to the dough ?
anyone knows exact percentage amount of honey that can be added into the dough? | Depends on the honey, honey.
:) The amount of diastase will vary from brand to brand and how it is stored. If boiled with the water and cooled, there is no limit. |
Yeast and flavour
I thought it might be worth revisiting this topic.Though this is about yeast and direct baking there is a simple, but well known, twist to improve the loaf flavour at the end.As those who use 'starters' have long known getting a good flavoursome culture going makes a big difference in the flavour of t... | Time usually results
in improving flavour so you are on the right track. |
Yeast and flavour
I thought it might be worth revisiting this topic.Though this is about yeast and direct baking there is a simple, but well known, twist to improve the loaf flavour at the end.As those who use 'starters' have long known getting a good flavoursome culture going makes a big difference in the flavour of t... | Time usually results
in improving flavour so you are on the right track. |
Just a guy with a bag of oats..
I just read the linked article below. No political statement on my part about monsanto here.. I'm just a guy with a bag of oats that I mostly use for bread baking... it sits in my kitchen pantry and after reading this I thought "crap.. " .. just thought to share it..https://www.ewg.org/... | Very scary!
You try to eat healthily by going the organic route and even then... Thanks for posting that article! |
Just a guy with a bag of oats..
I just read the linked article below. No political statement on my part about monsanto here.. I'm just a guy with a bag of oats that I mostly use for bread baking... it sits in my kitchen pantry and after reading this I thought "crap.. " .. just thought to share it..https://www.ewg.org/... | Very scary!
You try to eat healthily by going the organic route and even then... Thanks for posting that article! |
Danish Rye
Is this flour good for this recipe? Whole Rye, Dark Rye, Pumpernickel, Coarse Rye etc. It's so confusing.And can I use Blackstrap Molasses instead of Light Molasses?Thank you. | Whole grain rye and whole grain wheat.
Cracked rye, cracked wheat cracked flax, sunflower seeds, barley malt syrup and a dark beer. You can pick what nuts to use but walnuts are my favorite for this bread. These is some AP flour in this bread since it is not traditionally a whole grain bread. This is one of my favor... |
Danish Rye
Is this flour good for this recipe? Whole Rye, Dark Rye, Pumpernickel, Coarse Rye etc. It's so confusing.And can I use Blackstrap Molasses instead of Light Molasses?Thank you. | Whole grain rye and whole grain wheat.
Cracked rye, cracked wheat cracked flax, sunflower seeds, barley malt syrup and a dark beer. You can pick what nuts to use but walnuts are my favorite for this bread. These is some AP flour in this bread since it is not traditionally a whole grain bread. This is one of my favor... |
Convert diastatic malt to non-diastatic?
Okay so I've been saddled here with like six pounds of diastatic malt powder. Works as advertised but way more than I'll ever use in a year. Also am in need of some of the non-diastatic malt for my bagels, thus:Anybody know whether and how it would be possible to convert diastat... | Malt Conversion
Even though both types of malt have the same roots, they are as different as night and day. Diastatic malt is loaded with enzymes, while nearly all of the enzymes have been de-activated in non-diastatic malt (some protease may remain). To maintain the freshness of your diastatic malt, I would recommend ... |
Convert diastatic malt to non-diastatic?
Okay so I've been saddled here with like six pounds of diastatic malt powder. Works as advertised but way more than I'll ever use in a year. Also am in need of some of the non-diastatic malt for my bagels, thus:Anybody know whether and how it would be possible to convert diastat... | Malt Conversion
Even though both types of malt have the same roots, they are as different as night and day. Diastatic malt is loaded with enzymes, while nearly all of the enzymes have been de-activated in non-diastatic malt (some protease may remain). To maintain the freshness of your diastatic malt, I would recommend ... |
Herman/Amish friendship starter
Does anyone have a recipe which uses a Herman starter as a leaven, rather than just as an ingredient to add flavor?Everything I have seen calls for the addition of instant yeast or baking powder to provide the actual leavening. | First, just to put everyone on same page
tell us how you are feeding dear ol' Herman and how he behaves. The more details the better. Amounts, times and temps help a lot. Then I suggest we test his muscles with a 1.2.3 recipe and time him watching closely. :). |
Herman/Amish friendship starter
Does anyone have a recipe which uses a Herman starter as a leaven, rather than just as an ingredient to add flavor?Everything I have seen calls for the addition of instant yeast or baking powder to provide the actual leavening. | First, just to put everyone on same page
tell us how you are feeding dear ol' Herman and how he behaves. The more details the better. Amounts, times and temps help a lot. Then I suggest we test his muscles with a 1.2.3 recipe and time him watching closely. :). |
French flour query
Hello!A kind friend brought me back some flour from France, as follows:- type 110 rye flour- type 150 wholemeal wheat flourThey had apparently enquired and were told that these were commonly used in making baguettes. It's difficult to get actual advice online on how to best use and combine all the va... | The basic traditional
doesn't involve anything but White T55/65 flour usually at around 70% hydration. Anything with rye or wheat would be sold under a different name - baguette de campagne for example. I can't speak for English flours but generally French flour requires less h20 to get a slack dough (than American flo... |
French flour query
Hello!A kind friend brought me back some flour from France, as follows:- type 110 rye flour- type 150 wholemeal wheat flourThey had apparently enquired and were told that these were commonly used in making baguettes. It's difficult to get actual advice online on how to best use and combine all the va... | The basic traditional
doesn't involve anything but White T55/65 flour usually at around 70% hydration. Anything with rye or wheat would be sold under a different name - baguette de campagne for example. I can't speak for English flours but generally French flour requires less h20 to get a slack dough (than American flo... |
Freeze extra soaker?
Can I freeze extra soaker? I mixed up a batch of seeds/water as a soaker last week and it ended up being too much for my batch of bread, so I put it in the freezer in a freezer ziplock. Does that compromise the seeds at all? There are sunflower, black sesame, flax, and poppyseed. | Probably not and a wise
thing to do. :) I use my freezer all the time for baking ingredients. The seeds might get slightly softer but I and the bread eaters don't find that a problem. Hard seeds on the other hand are nasty to bite into and one has to warn people. |
Freeze extra soaker?
Can I freeze extra soaker? I mixed up a batch of seeds/water as a soaker last week and it ended up being too much for my batch of bread, so I put it in the freezer in a freezer ziplock. Does that compromise the seeds at all? There are sunflower, black sesame, flax, and poppyseed. | Probably not and a wise
thing to do. :) I use my freezer all the time for baking ingredients. The seeds might get slightly softer but I and the bread eaters don't find that a problem. Hard seeds on the other hand are nasty to bite into and one has to warn people. |
Any Resources?
I have been looking, but can't seem to find anything like this. Is there any resources that you know of that goes through ingredients and how to use them? For example how rye changes the structure of bread as it increases in total weight or how much baking soda to use. Any help would be great, thanks! | Books
I don't know of any single source but there are many sources -many right here on TFL. Use the "SEARCH" box. or click on the links at the top or sode of the screem (such as the "Books") and there are plenty of resources.YouTube has videos.Keywords: "Science of bread" or "Bread science" yielded a lot of links.BOOK... |
Any Resources?
I have been looking, but can't seem to find anything like this. Is there any resources that you know of that goes through ingredients and how to use them? For example how rye changes the structure of bread as it increases in total weight or how much baking soda to use. Any help would be great, thanks! | Books
I don't know of any single source but there are many sources -many right here on TFL. Use the "SEARCH" box. or click on the links at the top or sode of the screem (such as the "Books") and there are plenty of resources.YouTube has videos.Keywords: "Science of bread" or "Bread science" yielded a lot of links.BOOK... |
Granoferm
An interesting article (+ recipe) on a new flour product called Granoferm. It's made partially with a Lievito Madre ferment of wheat bran, followed by heat processing.I guess it's a bit like the bran levain some of us have made in the past (or maybe the present?)https://www.homebaking.at/granoferm-100/ (i... | Yes. That is an interesting
Yes. That is an interesting product. I imagine you could experiment with it at home. Ferment some bran then dry and grind it. I hate descriptions like "a percentage of fermented bran". 0 is a percentage. |
Granoferm
An interesting article (+ recipe) on a new flour product called Granoferm. It's made partially with a Lievito Madre ferment of wheat bran, followed by heat processing.I guess it's a bit like the bran levain some of us have made in the past (or maybe the present?)https://www.homebaking.at/granoferm-100/ (i... | Yes. That is an interesting
Yes. That is an interesting product. I imagine you could experiment with it at home. Ferment some bran then dry and grind it. I hate descriptions like "a percentage of fermented bran". 0 is a percentage. |
Recommended Bread Flour Available in UK???
Hi there - I live in the UK, and was wondering if anyone could recommend a good brand of flour to use in my (mostly sourdough, and white) bread - ideally something that can be ordered online at a reasonable price? My local shops are Lidl & Tesco which stock their own proprieta... | I order from shipton mill. I
I order from shipton mill. I find their website is good, fair prices and quick delivery. |
Recommended Bread Flour Available in UK???
Hi there - I live in the UK, and was wondering if anyone could recommend a good brand of flour to use in my (mostly sourdough, and white) bread - ideally something that can be ordered online at a reasonable price? My local shops are Lidl & Tesco which stock their own proprieta... | I order from shipton mill. I
I order from shipton mill. I find their website is good, fair prices and quick delivery. |
Lina Stores now sells Caputo flour (London, UK)
I've been buying my durum flour from Lina Stores in London.After not having any in stock for a little while as there was an issue with their suppliers I'm pleased to say they will now be selling Semola Rimacinata by Caputo.I've used this before and it's a good brand.Just ... | Great tip Abe,
I am planning a trip to London and may end up going back to Suffolk with some of that in my bag. I used to work in Soho and will be great to go down memory lane.....Thank you, Kat |
Lina Stores now sells Caputo flour (London, UK)
I've been buying my durum flour from Lina Stores in London.After not having any in stock for a little while as there was an issue with their suppliers I'm pleased to say they will now be selling Semola Rimacinata by Caputo.I've used this before and it's a good brand.Just ... | Great tip Abe,
I am planning a trip to London and may end up going back to Suffolk with some of that in my bag. I used to work in Soho and will be great to go down memory lane.....Thank you, Kat |
grano arso - question about making
I have a few questions about making grano arso: 1) wich flour should I use (wheat or semolina)? 2) Temperature to cook (some people say 300F others 400F).Thank you | Of Puglia Origin
I believe it originates from Puglia where the local wheat would be Durum. So I'd go for Durum Wheat Flour. Same stuff as semolina but re-milled and extra fine.There's lot's of discussion about semolina vs. durum flour but it's down to the grind.If you can't find durum flour then semolina will do but ma... |
grano arso - question about making
I have a few questions about making grano arso: 1) wich flour should I use (wheat or semolina)? 2) Temperature to cook (some people say 300F others 400F).Thank you | Of Puglia Origin
I believe it originates from Puglia where the local wheat would be Durum. So I'd go for Durum Wheat Flour. Same stuff as semolina but re-milled and extra fine.There's lot's of discussion about semolina vs. durum flour but it's down to the grind.If you can't find durum flour then semolina will do but ma... |
Instant dry yeast sell-by date
I have a stock of IDY from two manufacturers, each expiring December 2018. My usual "go to" IDY is a 500g bulk vacuum pack import, the other a few 10g sachets from a local manufacturer. My "go to" IDY has not been delivering the sort of results I expected so I did as parallel test: 5g ... | Is it RIP brand yeast?
Big difference in behavior!. I think my 2 lb pack of IDY that I bought locally at a Sam's Club (buy in bulk or industrial sized packages there) has an expire date of 2014 but it has been kept in the freezer since purchase. It survived 5 days without power with Hurricane Irma last year-still rises... |
Instant dry yeast sell-by date
I have a stock of IDY from two manufacturers, each expiring December 2018. My usual "go to" IDY is a 500g bulk vacuum pack import, the other a few 10g sachets from a local manufacturer. My "go to" IDY has not been delivering the sort of results I expected so I did as parallel test: 5g ... | Is it RIP brand yeast?
Big difference in behavior!. I think my 2 lb pack of IDY that I bought locally at a Sam's Club (buy in bulk or industrial sized packages there) has an expire date of 2014 but it has been kept in the freezer since purchase. It survived 5 days without power with Hurricane Irma last year-still rises... |
Does barley have exceptionally high enzymatic activities?
So far, I've worked with barley flour (pearl barley ground from scratch) for 4 times. Every single time, the resulting dough ended up with broken gluten. The gluten was so short that it's impossible to support itself. Therefore I got flatbread every time. The % ... | A recipe is important
Hard to tell what happened at the party if we don't know who was at the party. A recipe is helpful. The answers could be totally different. We don't even know if this is sourdough or commercial yeast. If it is sourdough, knowing the culture maintenance is also necessary for this type of problem. H... |
Does barley have exceptionally high enzymatic activities?
So far, I've worked with barley flour (pearl barley ground from scratch) for 4 times. Every single time, the resulting dough ended up with broken gluten. The gluten was so short that it's impossible to support itself. Therefore I got flatbread every time. The % ... | A recipe is important
Hard to tell what happened at the party if we don't know who was at the party. A recipe is helpful. The answers could be totally different. We don't even know if this is sourdough or commercial yeast. If it is sourdough, knowing the culture maintenance is also necessary for this type of problem. H... |
Sprouted Brown Rice?
Hi everyone,I picked up some sprouted brown rice because I thought it might be a good add-in for sourdough. I’m unsure of how I should add it though — grind it up into a flour? Cook it some then mix in the grains? Let it sit, hydrated and warm, with the flour to make the enzymes work some on the fl... | Sprouted rice
Probably any of those things, really. Can you chew it before it's cooked? If so, you should be able to incorporate it as is into the bread if you want. I'm not sure of the enzyme activity of rice (i.e. is it similar to diastatic barley malt?) though. |
Sprouted Brown Rice?
Hi everyone,I picked up some sprouted brown rice because I thought it might be a good add-in for sourdough. I’m unsure of how I should add it though — grind it up into a flour? Cook it some then mix in the grains? Let it sit, hydrated and warm, with the flour to make the enzymes work some on the fl... | Sprouted rice
Probably any of those things, really. Can you chew it before it's cooked? If so, you should be able to incorporate it as is into the bread if you want. I'm not sure of the enzyme activity of rice (i.e. is it similar to diastatic barley malt?) though. |
Slight increase in ingredients - need simple formula
Due to health issues, it's been a long time since I've been active, but I have been lurking all along. I'm starting to bake a little and have a conundrum that I could use a little of your help with. I know this is going to sound totally idiotic, but I'm not the bes... | Carole, I think this will
Carole, I think this will work for you.The numbers in perentheses are exact, I rounded off for you.2 3/4 (2.66) cups flour2 3/4 (2.66) teaspoon sugar1/3 (.332) teaspoon baking soda1 cup (1.0) cup milk3/4 (.664) teaspoon salt By-the-way - the formula I used was to divide each ingredient by 3 to... |
Slight increase in ingredients - need simple formula
Due to health issues, it's been a long time since I've been active, but I have been lurking all along. I'm starting to bake a little and have a conundrum that I could use a little of your help with. I know this is going to sound totally idiotic, but I'm not the bes... | Carole, I think this will
Carole, I think this will work for you.The numbers in perentheses are exact, I rounded off for you.2 3/4 (2.66) cups flour2 3/4 (2.66) teaspoon sugar1/3 (.332) teaspoon baking soda1 cup (1.0) cup milk3/4 (.664) teaspoon salt By-the-way - the formula I used was to divide each ingredient by 3 to... |
Local flours - why so hard to find?
The New Food Economy ran an interesting article about the difficulty in locating local flours. The article's focus is on Kansas which made me, a Kansas resident, even more interested. Numerous TFL members try to find flours that are local to their respective regions but it is an up... | Many here would kill to get
Organic Ethiopian Blue Emmer |
Local flours - why so hard to find?
The New Food Economy ran an interesting article about the difficulty in locating local flours. The article's focus is on Kansas which made me, a Kansas resident, even more interested. Numerous TFL members try to find flours that are local to their respective regions but it is an up... | Many here would kill to get
Organic Ethiopian Blue Emmer |
Heirloom bread flour?
Has anyone heard of a mill that makes bread flour out of an heirloom grain like Red Fife? | Red Fife flour
That depends where you live, I expect! I know you can buy Anita's Organic Red Fife flour in Western Canada, for example. |
Heirloom bread flour?
Has anyone heard of a mill that makes bread flour out of an heirloom grain like Red Fife? | Red Fife flour
That depends where you live, I expect! I know you can buy Anita's Organic Red Fife flour in Western Canada, for example. |
Let's talk about rye
I have watched "Francisco Migoya-Insights from Modernist Bread" a number of times and learned a lot. There is a section where he talks about the fact that the European rye researchers threw their hands up when trying to use American grown rye, saying they couldn't bake with it. They ended up impor... | Rye
Looking forward to reading this thread. My source of whole rye is from a local urban mill, Grist and Toll. What I've baked with it so far has been delicious, much tastier than whole wheat, IMO.By coincidence, last weekend we visited friends who had just chucked in the city life for a small citrus ranch in the Ojai... |
Let's talk about rye
I have watched "Francisco Migoya-Insights from Modernist Bread" a number of times and learned a lot. There is a section where he talks about the fact that the European rye researchers threw their hands up when trying to use American grown rye, saying they couldn't bake with it. They ended up impor... | Rye
Looking forward to reading this thread. My source of whole rye is from a local urban mill, Grist and Toll. What I've baked with it so far has been delicious, much tastier than whole wheat, IMO.By coincidence, last weekend we visited friends who had just chucked in the city life for a small citrus ranch in the Ojai... |
solod in wheat recipes
Hi All, Is anyone baking with solod added to dry ingredients (like whole wheat flour) for quick or raised breads?Here are some comments on baking with solod:https://www.thefreshloaf.com/comment/514838#comment-514838https://www.thefreshloaf.com/comment/514949#comment-514949https://www.thefreshloa... | making solod
Hi rondayvous,Were you able to mail order the solod you are using now?I tried making the 5-day solod but missed the temp levels at the different stages so no wonderful wafting smells! It would be great to have them.Here is my pack just recently arrived: |
solod in wheat recipes
Hi All, Is anyone baking with solod added to dry ingredients (like whole wheat flour) for quick or raised breads?Here are some comments on baking with solod:https://www.thefreshloaf.com/comment/514838#comment-514838https://www.thefreshloaf.com/comment/514949#comment-514949https://www.thefreshloa... | making solod
Hi rondayvous,Were you able to mail order the solod you are using now?I tried making the 5-day solod but missed the temp levels at the different stages so no wonderful wafting smells! It would be great to have them.Here is my pack just recently arrived: |
US Source for Italian Type "0" Flour?
No problem finding type "00," does anyone have a source of type " 0"? Thanks in advance. | Is this a joke?
Cut "00" with APF and you get "0"? |
US Source for Italian Type "0" Flour?
No problem finding type "00," does anyone have a source of type " 0"? Thanks in advance. | Is this a joke?
Cut "00" with APF and you get "0"? |
Adding honey to a recipe
Hello all!I’m fairly new to making bread but have been able to make a couple loaves a week. Currently I’m working with Ken Forkish’s book, and the ingredients only call for flour, water, salt, and yeast. I’ve tried add-ins multiple times before and they worked wonderful but I cannot find any in... | Just add some honey.
Just add some honey. Overproofing is not an issue, unless you're a slave to the clock, rather than watching the bread. |
Adding honey to a recipe
Hello all!I’m fairly new to making bread but have been able to make a couple loaves a week. Currently I’m working with Ken Forkish’s book, and the ingredients only call for flour, water, salt, and yeast. I’ve tried add-ins multiple times before and they worked wonderful but I cannot find any in... | Just add some honey.
Just add some honey. Overproofing is not an issue, unless you're a slave to the clock, rather than watching the bread. |
Including oil in home baked bread
Having read about some home bread bakers who do not add oil ( forget using fat ) to the recipe, and having read that sunflower oil prolongs the usable life of baked bread, I would recommend that you should experiment using 60g of sunflower oil with 600 gm of flour. The product release... | Isn't oil fat?
? |
Including oil in home baked bread
Having read about some home bread bakers who do not add oil ( forget using fat ) to the recipe, and having read that sunflower oil prolongs the usable life of baked bread, I would recommend that you should experiment using 60g of sunflower oil with 600 gm of flour. The product release... | Isn't oil fat?
? |
Differences among durum wheat flours?
I need help! I recently developed an interest in baking bread using durum flour. However, I am confused over the different types of product that come from durum wheat. My local Italian import store sells bags of "durum flour", which is very finely ground and very pale yellow in ... | For bread you want the finely
For bread you want the finely ground durum flour.There's more here: http://www.thefreshloaf.com/node/49371/lets-talk-about-semolina-flourAccording to this, the third choice will also work for you: http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duroCoarse semolin... |
Differences among durum wheat flours?
I need help! I recently developed an interest in baking bread using durum flour. However, I am confused over the different types of product that come from durum wheat. My local Italian import store sells bags of "durum flour", which is very finely ground and very pale yellow in ... | For bread you want the finely
For bread you want the finely ground durum flour.There's more here: http://www.thefreshloaf.com/node/49371/lets-talk-about-semolina-flourAccording to this, the third choice will also work for you: http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duroCoarse semolin... |
how long does barm last
i recently made a barm bread using a recipe by Dan Lepard and it was wonderful. I suggest everyone gives it a shot. However you need live yeast from beer. Some small craft beer companies have bottle conditioned beer which you can use and is what I used for my bread however this time round i thou... | As a side note
While trying to find an answer for you I've noticed that on this site (the early days) and the web in general many have confused the terminology getting mixed up between sourdough starter and barm starter etc. I'm glad that's less of a confusion now. I've also come across barm cakes which look interestin... |
how long does barm last
i recently made a barm bread using a recipe by Dan Lepard and it was wonderful. I suggest everyone gives it a shot. However you need live yeast from beer. Some small craft beer companies have bottle conditioned beer which you can use and is what I used for my bread however this time round i thou... | As a side note
While trying to find an answer for you I've noticed that on this site (the early days) and the web in general many have confused the terminology getting mixed up between sourdough starter and barm starter etc. I'm glad that's less of a confusion now. I've also come across barm cakes which look interestin... |
malthouse flour ???
hey you bread lovers. what is malthouse flour? whats the substitute for it? | I think that sprouted flour
would be the sub in North America |
malthouse flour ???
hey you bread lovers. what is malthouse flour? whats the substitute for it? | I think that sprouted flour
would be the sub in North America |
How much fresh yeast is this?
I found this recipe that I'd like to bake. I'm not sure of the weight of the yeast listed in this recipe. I believe fresh yeast comes in two sizes in the United States. I'm assuming this would be the 2-ounce size, but I think fresh yeast also comes in a 0.6 ounce cube. Thanks.NO KNEAD CHAL... | here's a chart
http://breaddaily.tripod.com/yeast.htm |
How much fresh yeast is this?
I found this recipe that I'd like to bake. I'm not sure of the weight of the yeast listed in this recipe. I believe fresh yeast comes in two sizes in the United States. I'm assuming this would be the 2-ounce size, but I think fresh yeast also comes in a 0.6 ounce cube. Thanks.NO KNEAD CHAL... | here's a chart
http://breaddaily.tripod.com/yeast.htm |
Flour & bakeries in Utah and Oregon?
My daughter & son-in-law are moving to the Salt Lake City area. Now we have another state to visit and learn about. Any recommendations for bakeries (road fuel) and and locally grown flour/grain between central California and Utah? We'll go at least twice this year (frst grandchi... | Central Milling
Central Milling is located in Logan, Utah a small university town near Salt Lake City. Also has a collection of world famous saddlery and western ware suppliers in North Logan if you're into tack. Be cautious when travelling in the Rocky Mountains - the weather can be unbelievably treacherous...,Wild-Ye... |
Flour & bakeries in Utah and Oregon?
My daughter & son-in-law are moving to the Salt Lake City area. Now we have another state to visit and learn about. Any recommendations for bakeries (road fuel) and and locally grown flour/grain between central California and Utah? We'll go at least twice this year (frst grandchi... | Central Milling
Central Milling is located in Logan, Utah a small university town near Salt Lake City. Also has a collection of world famous saddlery and western ware suppliers in North Logan if you're into tack. Be cautious when travelling in the Rocky Mountains - the weather can be unbelievably treacherous...,Wild-Ye... |
Recommended stouts for baking?
In addition to Guinness, please share your favorite milk stout, chocolate stout, or others that work well in baking. Must be available in U.S. at BevMo, grocery store, Trader Joe's or Whole Foods. We don't have many local store options. I can't drink much due to medication, but enjoy t... | Not sure how many of these are available to you
Oatmeal Porter from Zipline Brewing in NebraskaBuffalo Sweat Oatmeal Cream Stout from Tallgrass Brewing in KansasBully Porter from Boulevard Brewing in KCMOOatmeal Stout from Free State Brewing in KansasCowboy Coffee Porter from Big Sky Brewing in MontanaSnowdrift Vanilla... |
Recommended stouts for baking?
In addition to Guinness, please share your favorite milk stout, chocolate stout, or others that work well in baking. Must be available in U.S. at BevMo, grocery store, Trader Joe's or Whole Foods. We don't have many local store options. I can't drink much due to medication, but enjoy t... | Not sure how many of these are available to you
Oatmeal Porter from Zipline Brewing in NebraskaBuffalo Sweat Oatmeal Cream Stout from Tallgrass Brewing in KansasBully Porter from Boulevard Brewing in KCMOOatmeal Stout from Free State Brewing in KansasCowboy Coffee Porter from Big Sky Brewing in MontanaSnowdrift Vanilla... |
sprouted buckwheat flour
We bought an absurdly expensive box of "Rude Health Sprouted Whole Buckwheat Flour organic" from Sainsbury's. The flavour was far better than the usual (much cheaper) buckwheat flour produced in Britain, and similar to the flavour of flour bought in Brittany direct from a miller, which had litt... | (a) Sprouting made it sweeter?
(b) no idea. Sorry. |
sprouted buckwheat flour
We bought an absurdly expensive box of "Rude Health Sprouted Whole Buckwheat Flour organic" from Sainsbury's. The flavour was far better than the usual (much cheaper) buckwheat flour produced in Britain, and similar to the flavour of flour bought in Brittany direct from a miller, which had litt... | (a) Sprouting made it sweeter?
(b) no idea. Sorry. |
oat bran versus wheat bran re gluten
Lots of blather about which bran is best for you, oat or wheat, but what I had not realized was that oat and wheat bran are chemically quite different. Oat bran has no gluten. As in zero. Wheat bran has significant gluten. Now bran of any kind has less gluten than endosperm, so larg... | Gluten in bran
Gluten in wheat bran does not make a fluffy tall loaf of bread because it does not necessarily come from a bread wheat cultivar to begin with. It just comes from any random wheat kernels.Any bran will make a loaf smaller in volume, but big flakes of bran are worse than finely milled bran particles.So, re... |
oat bran versus wheat bran re gluten
Lots of blather about which bran is best for you, oat or wheat, but what I had not realized was that oat and wheat bran are chemically quite different. Oat bran has no gluten. As in zero. Wheat bran has significant gluten. Now bran of any kind has less gluten than endosperm, so larg... | Gluten in bran
Gluten in wheat bran does not make a fluffy tall loaf of bread because it does not necessarily come from a bread wheat cultivar to begin with. It just comes from any random wheat kernels.Any bran will make a loaf smaller in volume, but big flakes of bran are worse than finely milled bran particles.So, re... |
Quick Question...
Do flaxseeds always have to be soaked before adding to a dough or can I just add them in while folding? Was supposed to be making a walnut bread. Instead of lightly toasting them I made walnut charcoal. Have a bag of omega 3 mix, which has flaxseeds, and was wondering if I could just add them straight... | Yes
Flaxseed absorbs a lot of water so you will need to hydrate it or else it will dry out your dough and can prevent it from proofing properly. the ratio I use for whole flaxseeds is 7:9 seeds to hot water. |
Quick Question...
Do flaxseeds always have to be soaked before adding to a dough or can I just add them in while folding? Was supposed to be making a walnut bread. Instead of lightly toasting them I made walnut charcoal. Have a bag of omega 3 mix, which has flaxseeds, and was wondering if I could just add them straight... | Yes
Flaxseed absorbs a lot of water so you will need to hydrate it or else it will dry out your dough and can prevent it from proofing properly. the ratio I use for whole flaxseeds is 7:9 seeds to hot water. |
Refrigerated Flour?
Got all these new and fabulous flours for my first sourdough bread after my starter has matured and just want to know if storing those flours in the fridge (even for a longer time) will diminish or alter the flavor or effectiveness of the flour. Advise appreciated for sure. | You must freeze flour for at least 24 hours
I've been baking two loaves of whole wheat sourdough bread every 10 days for the last 12 years (not to mention sourdough pancakes, waffles, biscuits, et.al. in the interim). I freeze my flour for 24 hours before storing it in the refrigerator. At any given moment, I store a... |
Refrigerated Flour?
Got all these new and fabulous flours for my first sourdough bread after my starter has matured and just want to know if storing those flours in the fridge (even for a longer time) will diminish or alter the flavor or effectiveness of the flour. Advise appreciated for sure. | You must freeze flour for at least 24 hours
I've been baking two loaves of whole wheat sourdough bread every 10 days for the last 12 years (not to mention sourdough pancakes, waffles, biscuits, et.al. in the interim). I freeze my flour for 24 hours before storing it in the refrigerator. At any given moment, I store a... |
New Guy questions about whole wheat and rye
Greetings, wise people coated with flour!I've been baking bread for about a month, just using bread flour, to make regular bread, cheese bread, and banana yeast bread. This weekend, I picked up a bag of whole wheat flour and a bag of rye flour; never worked with either before... | Let see if I can help with your questions...
I am guessing you are following recipes either off the bag or from a book. You could use plain sugar as a sweetener but then you need to adjust the water amount to equal what the honey or molasses would have brought to the recipe. Usually it’s best to stick to what they call... |
New Guy questions about whole wheat and rye
Greetings, wise people coated with flour!I've been baking bread for about a month, just using bread flour, to make regular bread, cheese bread, and banana yeast bread. This weekend, I picked up a bag of whole wheat flour and a bag of rye flour; never worked with either before... | Let see if I can help with your questions...
I am guessing you are following recipes either off the bag or from a book. You could use plain sugar as a sweetener but then you need to adjust the water amount to equal what the honey or molasses would have brought to the recipe. Usually it’s best to stick to what they call... |
Tomato Juice Affecting Fermentation/Proofing.
Hello, I came across a Japanese sandwich bread recipe that uses tomato juice in place of water. The formula is pretty typical except the fact that tomato juice is the only liquid used. When I made it, the fermentation (first rise) took 3 hours instead of the typical... | Did the dough feel different?
I am curious to hear the answers to your question but I was also curious if the dough felt any different than dough usually does at 72% hydration. Was it loose? Sticky? Tacky? Extendable? Tight? What type of flour was used? Was this a flour you used before and successfully? Is commercial y... |
Tomato Juice Affecting Fermentation/Proofing.
Hello, I came across a Japanese sandwich bread recipe that uses tomato juice in place of water. The formula is pretty typical except the fact that tomato juice is the only liquid used. When I made it, the fermentation (first rise) took 3 hours instead of the typical... | Did the dough feel different?
I am curious to hear the answers to your question but I was also curious if the dough felt any different than dough usually does at 72% hydration. Was it loose? Sticky? Tacky? Extendable? Tight? What type of flour was used? Was this a flour you used before and successfully? Is commercial y... |
Flour for Golden crisp crust
What type of flour is necessary for a golden crisp crust? Has it got to do with starch and ash content? Because i have noticed that a highly refined high protein flour does not give a pleasant crust. | Just baked a loaf with a high
Just baked a loaf with a high protein flour and I wasn't impressed with the crust - leathary. Not sure of the ash and starch of a flour, does it say on the packet ? |
Flour for Golden crisp crust
What type of flour is necessary for a golden crisp crust? Has it got to do with starch and ash content? Because i have noticed that a highly refined high protein flour does not give a pleasant crust. | Just baked a loaf with a high
Just baked a loaf with a high protein flour and I wasn't impressed with the crust - leathary. Not sure of the ash and starch of a flour, does it say on the packet ? |
problem (?) with batch of hard wheat grains
I switched grain suppliers, and my first order of hard wheat about 5-10% of the grains still have their papery coating. Do these need to be picked out, or can I just grind them along with the rest? | Papery
By papery coating, do you mean the husk? Are you sure they are wheat? |
problem (?) with batch of hard wheat grains
I switched grain suppliers, and my first order of hard wheat about 5-10% of the grains still have their papery coating. Do these need to be picked out, or can I just grind them along with the rest? | Papery
By papery coating, do you mean the husk? Are you sure they are wheat? |
Brewing Vinegar
Noticed a couple threads about this but their old so didnt want to bring up dead posts. Been Brewing Vinegar for a couple years now, first as a curiosity and then discovering it tastes better, fuller taste, smoother. First one was Apple, just bought unpasteurized apple juice from store and added culture... | Really interesting. Love
Really interesting. Love fermented foods but never made vinegar I buy a local cider vinegar, I'll have to look into it. |
Brewing Vinegar
Noticed a couple threads about this but their old so didnt want to bring up dead posts. Been Brewing Vinegar for a couple years now, first as a curiosity and then discovering it tastes better, fuller taste, smoother. First one was Apple, just bought unpasteurized apple juice from store and added culture... | Really interesting. Love
Really interesting. Love fermented foods but never made vinegar I buy a local cider vinegar, I'll have to look into it. |
Cocoa (dutch processed)
New here so hopefully I've picked the correct board. This is quite a novice question but after going through several pages of search results from the site i still don't have an answer.When formulating a bread recipe and i want to add cocoa powder (dutch) do i need to alter the hydration? Do i ad... | Recipe?
I would think if you added a significant amount of cocoa powder (more than 20 or 30%) that you may need to decrease the flour. You may also get better cocoa flavor if you add it to the fat and warm it gently.I am intrigued that you are using a GF sourdough. Tell me more,please. What flour are you using for the ... |
Cocoa (dutch processed)
New here so hopefully I've picked the correct board. This is quite a novice question but after going through several pages of search results from the site i still don't have an answer.When formulating a bread recipe and i want to add cocoa powder (dutch) do i need to alter the hydration? Do i ad... | Recipe?
I would think if you added a significant amount of cocoa powder (more than 20 or 30%) that you may need to decrease the flour. You may also get better cocoa flavor if you add it to the fat and warm it gently.I am intrigued that you are using a GF sourdough. Tell me more,please. What flour are you using for the ... |
Tartine bread - which flour to use? (Tipo 00 or Wheat Type 1050)
Hello everybody! I have been following this site for a looooong time but I don't remember ever participating in the forums section. What brings me to speak out is an emergency. I am embarking on a Tartine bread tomorrow and I have a great dilemma... Most ... | I am coming from the same
I am coming from the same part of the world and I am used to bake with the same flours that you mention.Depends on which bread exactly you want to make, but I would go with something like this:1.) more white version: 30% tipo 00, 50% type 550, 20% type 10502.) more dark version: 60% type 550, ... |
Tartine bread - which flour to use? (Tipo 00 or Wheat Type 1050)
Hello everybody! I have been following this site for a looooong time but I don't remember ever participating in the forums section. What brings me to speak out is an emergency. I am embarking on a Tartine bread tomorrow and I have a great dilemma... Most ... | I am coming from the same
I am coming from the same part of the world and I am used to bake with the same flours that you mention.Depends on which bread exactly you want to make, but I would go with something like this:1.) more white version: 30% tipo 00, 50% type 550, 20% type 10502.) more dark version: 60% type 550, ... |
Active Yeast activation
Sometimes when baking my white sandwich loaf I've noticed it takes forever to rise. I currently use active yeast which I mix in the flour and then add my warmed wet ingredients. I've now read I should be activating the yeast in warm water first. If I do this can I then add my other wet ingred... | I swapped to Instant Yeast
I used to have this same problem about a year ago. I was going through the book The Bread Bible (by Rose Levy Beranbaum) and using active dry yeast. My dough would not rise in the times she would state in the recipe. I finally found a page in her book that showed conversion factors for differ... |
Active Yeast activation
Sometimes when baking my white sandwich loaf I've noticed it takes forever to rise. I currently use active yeast which I mix in the flour and then add my warmed wet ingredients. I've now read I should be activating the yeast in warm water first. If I do this can I then add my other wet ingred... | I swapped to Instant Yeast
I used to have this same problem about a year ago. I was going through the book The Bread Bible (by Rose Levy Beranbaum) and using active dry yeast. My dough would not rise in the times she would state in the recipe. I finally found a page in her book that showed conversion factors for differ... |
Rock phosphate, food grade?
I'm probably going to add a little food grade gypsum, as a mineral yeast food, to a bread formula I'm thinking about making. I'm thinking also of phosphorous in the sense that yeasts like that as well. "Yeast requires water, carbon sources such as starch and simple carbohydrates, nitrogen ... | WHY?
Would you want to put gypsum in your bread?For that matter, why would you even want to put gypsum in your mouth?You can't be serious. |
Rock phosphate, food grade?
I'm probably going to add a little food grade gypsum, as a mineral yeast food, to a bread formula I'm thinking about making. I'm thinking also of phosphorous in the sense that yeasts like that as well. "Yeast requires water, carbon sources such as starch and simple carbohydrates, nitrogen ... | WHY?
Would you want to put gypsum in your bread?For that matter, why would you even want to put gypsum in your mouth?You can't be serious. |
Color specification of non-diastatic malt?
Is there a color specification for common non-diastatic malt powder? I'm curious if there is a specification similar to that used in brewing.I ground up crystal barley malt to use in a rye bread, but wanted to try a dark malt flour that did not contain the ground up husks.Also... | They are available
From homebrew stores. You can buy all sorts of malts from them. Just because they aren't sold as bread ingredients doesn't mean they aren't available. Barley malt is most often used in baking and comes in the form of a syrup. That should be very easy to find especially in health food stores and place... |
Color specification of non-diastatic malt?
Is there a color specification for common non-diastatic malt powder? I'm curious if there is a specification similar to that used in brewing.I ground up crystal barley malt to use in a rye bread, but wanted to try a dark malt flour that did not contain the ground up husks.Also... | They are available
From homebrew stores. You can buy all sorts of malts from them. Just because they aren't sold as bread ingredients doesn't mean they aren't available. Barley malt is most often used in baking and comes in the form of a syrup. That should be very easy to find especially in health food stores and place... |
Gluten Free Flour Ingredients
I live in Guatemala and would like to start making my own GF flour but my ingredients are a bit limited. I'm looking for tapioca starch, and psyllium husk but haven't found either so far. Could anyone recommend a mix that doesn't include either of those ingredients in case I can't find the... | Going way out on a limb
Since I know nothing about shopping in Guatemala, the following ideas might be utter lunacy:1. You might find psyllium in a farmacia's laxative section. The question will be whether you can find the husks, or the more refined psyllium powder.2. If there is a local equivalent of a health-foods s... |
Gluten Free Flour Ingredients
I live in Guatemala and would like to start making my own GF flour but my ingredients are a bit limited. I'm looking for tapioca starch, and psyllium husk but haven't found either so far. Could anyone recommend a mix that doesn't include either of those ingredients in case I can't find the... | Going way out on a limb
Since I know nothing about shopping in Guatemala, the following ideas might be utter lunacy:1. You might find psyllium in a farmacia's laxative section. The question will be whether you can find the husks, or the more refined psyllium powder.2. If there is a local equivalent of a health-foods s... |
Coarse whole wheat flour
Hi - new to the site and to bread baking and wondering where to get coarse whole wheat flour. I've found a very UN-intimidating recipe for a baguette that calls for 1-1/2 c. white flour, 1-1/2 c. whole wheat flour and 3/4 c. coarse ground whole wheat flour. It does say that if you can't find ... | Welcome
Welcome. You have a found a great site. Looking forward to seeing the outcome of this recipe. Perhaps you can find it on-line if you wish to follow the recipe as closely as possible. |
Coarse whole wheat flour
Hi - new to the site and to bread baking and wondering where to get coarse whole wheat flour. I've found a very UN-intimidating recipe for a baguette that calls for 1-1/2 c. white flour, 1-1/2 c. whole wheat flour and 3/4 c. coarse ground whole wheat flour. It does say that if you can't find ... | Welcome
Welcome. You have a found a great site. Looking forward to seeing the outcome of this recipe. Perhaps you can find it on-line if you wish to follow the recipe as closely as possible. |
Brands of chocolate chunks (or bars to cut up)
What brands of good-quality chocolate do you recommend for cutting into chunks (unless it comes in chunks/ribbons/discs) for baking cookies, brownies, or a bread like isand66's Chocolate Cottage Cheese Tangzhong? I did Ian's wonderful bread with Guittard semisweet ribbons... | Why Change?
Guittard's is the supplier to Sees Candies. They're still the most reliable quality of the "old line" suppliers in San Francisco. Are you having any problems with their chocolate?Wild-Yeast |
Brands of chocolate chunks (or bars to cut up)
What brands of good-quality chocolate do you recommend for cutting into chunks (unless it comes in chunks/ribbons/discs) for baking cookies, brownies, or a bread like isand66's Chocolate Cottage Cheese Tangzhong? I did Ian's wonderful bread with Guittard semisweet ribbons... | Why Change?
Guittard's is the supplier to Sees Candies. They're still the most reliable quality of the "old line" suppliers in San Francisco. Are you having any problems with their chocolate?Wild-Yeast |
vanilla bean source ?
with the price rocket and scarcity of quality vanilla the last few years, my previous source doesn't seem to exist anymore.has anyone a good reliable source in the US for B beans for DIY extract?I'm not too particular of the source as long as they aren't blood beans.Mada, Tahitian, Mexican .... D... | Penzeys?
Have you tried Penzey's?gary |
vanilla bean source ?
with the price rocket and scarcity of quality vanilla the last few years, my previous source doesn't seem to exist anymore.has anyone a good reliable source in the US for B beans for DIY extract?I'm not too particular of the source as long as they aren't blood beans.Mada, Tahitian, Mexican .... D... | Penzeys?
Have you tried Penzey's?gary |
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