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Is the taste of some flours like the cilantro situation?
I'm talking about the genetic difference in some people that experience taste in a unique way-they experience the taste of cilantro as "soapy" and it is related to their genetic makeup. I'm wondering if the taste of sorghum flour or millet flour is experienced li... | You may be a supertaster.
You may be a supertaster. That means that you can taste bitter or sour foods more profoundly.I did a rough google search and didn't find many links between supertasters and bitter tasting millet or sorghum and even those that I did find were not good sources. But I think that taste is very per... |
Is the taste of some flours like the cilantro situation?
I'm talking about the genetic difference in some people that experience taste in a unique way-they experience the taste of cilantro as "soapy" and it is related to their genetic makeup. I'm wondering if the taste of sorghum flour or millet flour is experienced li... | You may be a supertaster.
You may be a supertaster. That means that you can taste bitter or sour foods more profoundly.I did a rough google search and didn't find many links between supertasters and bitter tasting millet or sorghum and even those that I did find were not good sources. But I think that taste is very per... |
Bugs in the flour
In another thread, I'm talking about which flour to buy. But on a related topic, I read in a different forum about this guy who had just purchased a 50lb bag of flour. He said something like, "Since we are in the middle of a cold snap, I left the bag in my car in sub-freezing weather to kill any bug... | Freezing kills
As a far as I know, yes. I’ve placed smaller amounts of flour in my freezer.Question; what is the shelf life of bread or AP flour? If it lasted a long time I’d consider buying bulk from a specialty mill online. I am under the impression that it would stale, but not sure.Btw, you might look into storing t... |
Bugs in the flour
In another thread, I'm talking about which flour to buy. But on a related topic, I read in a different forum about this guy who had just purchased a 50lb bag of flour. He said something like, "Since we are in the middle of a cold snap, I left the bag in my car in sub-freezing weather to kill any bug... | Freezing kills
As a far as I know, yes. I’ve placed smaller amounts of flour in my freezer.Question; what is the shelf life of bread or AP flour? If it lasted a long time I’d consider buying bulk from a specialty mill online. I am under the impression that it would stale, but not sure.Btw, you might look into storing t... |
Prairie Gold whole wheat flour vs KAF white whole wheat flour
Hi! Has anyone tried Prairie Gold whole wheat flour? I was browsing about using white whole wheat flour from KAF as no one in my family really likes the taste of the traditional whole wheat, even blending it in partially. But, as a point of reference, all ... | Prairie Gold is excellent
Wheat Montana's Prairie Gold is an excellent white whole wheat flour. In the KC area, it can be found in 5# bags at Walmart for just under $4. If it isn't available at your local Walmart, order it through their website. It's interchangeable with KAF WWW in recipes in my experience. The flavor ... |
Prairie Gold whole wheat flour vs KAF white whole wheat flour
Hi! Has anyone tried Prairie Gold whole wheat flour? I was browsing about using white whole wheat flour from KAF as no one in my family really likes the taste of the traditional whole wheat, even blending it in partially. But, as a point of reference, all ... | Prairie Gold is excellent
Wheat Montana's Prairie Gold is an excellent white whole wheat flour. In the KC area, it can be found in 5# bags at Walmart for just under $4. If it isn't available at your local Walmart, order it through their website. It's interchangeable with KAF WWW in recipes in my experience. The flavor ... |
Mixing flour
If I understand correctly, millers will blend grains from different batches to achieve an end product with specific properties, similar to what vintners do with grapes, or roasters do with coffee beans. If my understanding is incorrect, then what follows is moot, so stop me now.My question is this: can y... | Sure, you can do that.
Sure, you can do that. However, when I want to adjust my protein content, I usually just add potato starch. I wouldn't add cake flour, however; it's bleached and has an unpleasant flavor in anything other than cakes.I think you're making things too hard for yourself, though. You can make fine cro... |
Mixing flour
If I understand correctly, millers will blend grains from different batches to achieve an end product with specific properties, similar to what vintners do with grapes, or roasters do with coffee beans. If my understanding is incorrect, then what follows is moot, so stop me now.My question is this: can y... | Sure, you can do that.
Sure, you can do that. However, when I want to adjust my protein content, I usually just add potato starch. I wouldn't add cake flour, however; it's bleached and has an unpleasant flavor in anything other than cakes.I think you're making things too hard for yourself, though. You can make fine cro... |
dry milk powder
Years ago I used to use dry milk in some of my breads. But I got away from doing that for some reason. I was thinking about trying it again because my breads are not rising enough, and have read this might help. The question is use buttermilk powder I have on hand. Or possibly scald milk and use that? W... | If your breads aren't rising
If your breads aren't rising enough, dry milk or milk of any kind won't make much of a difference. You need to solve your fundamental problem.But if you really want to use milk, any of those will work fine. |
dry milk powder
Years ago I used to use dry milk in some of my breads. But I got away from doing that for some reason. I was thinking about trying it again because my breads are not rising enough, and have read this might help. The question is use buttermilk powder I have on hand. Or possibly scald milk and use that? W... | If your breads aren't rising
If your breads aren't rising enough, dry milk or milk of any kind won't make much of a difference. You need to solve your fundamental problem.But if you really want to use milk, any of those will work fine. |
Golden Naked Oats
I have a pound of ground Golden Naked Oats which I'd like to incorporate into a bread recipe. I purchased it on a whim due to its great aroma. Now I'd like to find a recipe that I might be able to use it in. Do you think I could substitute it one-for-one in a whole wheat recipe? | Don't see why not
Between barley, wheat, oats - at a whole kernel level, I don't think there is much difference. Milled into flour, the situation changes because gluten and other constituents come into play. But again, if the grains are left whole (and thus their constituents are protected inside the kernel), I would t... |
Golden Naked Oats
I have a pound of ground Golden Naked Oats which I'd like to incorporate into a bread recipe. I purchased it on a whim due to its great aroma. Now I'd like to find a recipe that I might be able to use it in. Do you think I could substitute it one-for-one in a whole wheat recipe? | Don't see why not
Between barley, wheat, oats - at a whole kernel level, I don't think there is much difference. Milled into flour, the situation changes because gluten and other constituents come into play. But again, if the grains are left whole (and thus their constituents are protected inside the kernel), I would t... |
Red Skin Walnut/ Red Danube Walnut
Three large walnuts were just given to me. They come from a tree just up the street. My friend's dog had broken into one of the nuts so we opened it completely to reveal a most beautiful sight... Taste is excellent! The other two have been planted. I photographed the remaining h... | Mini, apparently they would turn the bread,
here is a TFL link http://www.thefreshloaf.com/node/2240/purple-walnut-bread-aargh
The flesh of these walnuts is beautiful. I am from Germany and we had loads of walnuts but I don't remember seeing any quite this purple. |
Red Skin Walnut/ Red Danube Walnut
Three large walnuts were just given to me. They come from a tree just up the street. My friend's dog had broken into one of the nuts so we opened it completely to reveal a most beautiful sight... Taste is excellent! The other two have been planted. I photographed the remaining h... | Mini, apparently they would turn the bread,
here is a TFL link http://www.thefreshloaf.com/node/2240/purple-walnut-bread-aargh
The flesh of these walnuts is beautiful. I am from Germany and we had loads of walnuts but I don't remember seeing any quite this purple. |
Raleigh: organic flour anyone?
Hello everyone,I just moved to the Raleigh area and I am trying to figure out where I can find organic flour for a good price. I used to live in Montreal, QC and was as happy as could be with Farinex where I could purchase La Milanaise flour for 20kg bags for C$25-30, i.e. pretty darn che... | Asheville is not Raleigh but...
http://carolinaground.com/ |
Raleigh: organic flour anyone?
Hello everyone,I just moved to the Raleigh area and I am trying to figure out where I can find organic flour for a good price. I used to live in Montreal, QC and was as happy as could be with Farinex where I could purchase La Milanaise flour for 20kg bags for C$25-30, i.e. pretty darn che... | Asheville is not Raleigh but...
http://carolinaground.com/ |
Central Milling Organic Type 70 Malted Flour
Hello All,I've run across some reviews as of late and recipes where some bakers rave about this flour for its finished taste. I live in Michigan which has limited my flour choices at my local grocery store. I have been using KA bread and AP flours for many years and do like ... | Central Milling
I use their Organic Artisan Baker''s Craft Plus in all my breads and like it quite well...curious to do a comparison (they don't give much in the way of specs on the website, so I just see the higher ash content.I may contact them for more info...Here is a link to the product webpage, btw:https://centra... |
Central Milling Organic Type 70 Malted Flour
Hello All,I've run across some reviews as of late and recipes where some bakers rave about this flour for its finished taste. I live in Michigan which has limited my flour choices at my local grocery store. I have been using KA bread and AP flours for many years and do like ... | Central Milling
I use their Organic Artisan Baker''s Craft Plus in all my breads and like it quite well...curious to do a comparison (they don't give much in the way of specs on the website, so I just see the higher ash content.I may contact them for more info...Here is a link to the product webpage, btw:https://centra... |
Going to Central Milling - What to Try?
Grandma's got the kiddo tomorrow and we have the day off. So, we thought we'd make the 45 minute drive over to Central Milling. I've never been there or used their flours but I know they are wildly popular and many of you have.So, any recommendations on what I should try. I'm ... | Amy, I asked Trevor that same question
Amy, I asked Trevor that same question. He wrote me, ”It's a toss-up between the ABC+ and the T70. In my limited experience, the T70 can handle a bit more water than the ABC+ and has a somewhat deeper flavor, while the ABC+ seems to give a bit more extensibility to the dough and i... |
Going to Central Milling - What to Try?
Grandma's got the kiddo tomorrow and we have the day off. So, we thought we'd make the 45 minute drive over to Central Milling. I've never been there or used their flours but I know they are wildly popular and many of you have.So, any recommendations on what I should try. I'm ... | Amy, I asked Trevor that same question
Amy, I asked Trevor that same question. He wrote me, ”It's a toss-up between the ABC+ and the T70. In my limited experience, the T70 can handle a bit more water than the ABC+ and has a somewhat deeper flavor, while the ABC+ seems to give a bit more extensibility to the dough and i... |
light rye flour
Hi everyone. I live in rural Saskatchewan, Canada, and I am looking for light rye flour. Does anyone know of Canadian company that I could source it from that has reasonable shipping rates? Thank so much! | Here you go!
https://www.daybreakmill.com/search?type=product&q=Rye+flour |
light rye flour
Hi everyone. I live in rural Saskatchewan, Canada, and I am looking for light rye flour. Does anyone know of Canadian company that I could source it from that has reasonable shipping rates? Thank so much! | Here you go!
https://www.daybreakmill.com/search?type=product&q=Rye+flour |
subsitute for veg oil
Looking at a recipe I want to try, it calls for veg oil and I'm not really that fond of veg oil, we usually use olive oil. What can be used in place and does it make a difference? Was looking for old fashioned lard as some recipes call for it, but it is way to expensive to buy. Local stores cla... | Have you tried butter? Bacon
Have you tried butter? Bacon fat or canola oil? It depends on what you are making. If you're making savory stuff, olive oil will taste great. If you're making sweets, try a light olive oil. The lighter the oil, the less flavor it has.Mind you, check the ingredients of the oil cause sometime... |
subsitute for veg oil
Looking at a recipe I want to try, it calls for veg oil and I'm not really that fond of veg oil, we usually use olive oil. What can be used in place and does it make a difference? Was looking for old fashioned lard as some recipes call for it, but it is way to expensive to buy. Local stores cla... | Have you tried butter? Bacon
Have you tried butter? Bacon fat or canola oil? It depends on what you are making. If you're making savory stuff, olive oil will taste great. If you're making sweets, try a light olive oil. The lighter the oil, the less flavor it has.Mind you, check the ingredients of the oil cause sometime... |
Best way to sub out high fat cream cheese
This is MiniOven's recipe for a baking powder stolen that I want to make BUT I am trying to make it non-dairy. As you can see, it has both high fat cream cheese AND shortening in it.So exactly what role does the cream cheese play?Should I just eliminate the cream cheese and inc... | I am considering potatoes
As far as I can determine, besides the fat, cream cheese seems to contribute a moistness and denseness to a cake crumb. There is actually very little info out there on what cream cheese contributes to a baked product. Perhaps some of the folks that bought "Modernist" could peruse that tome for... |
Best way to sub out high fat cream cheese
This is MiniOven's recipe for a baking powder stolen that I want to make BUT I am trying to make it non-dairy. As you can see, it has both high fat cream cheese AND shortening in it.So exactly what role does the cream cheese play?Should I just eliminate the cream cheese and inc... | I am considering potatoes
As far as I can determine, besides the fat, cream cheese seems to contribute a moistness and denseness to a cake crumb. There is actually very little info out there on what cream cheese contributes to a baked product. Perhaps some of the folks that bought "Modernist" could peruse that tome for... |
To much yeast....?
To start this you kneed to know what I did. I modified a recipe to start with a sponge. Used half the flour called for and all the liquids. Only half of the called for yeast. This sponge started to fall back in about five hours. So I added a cup of flour. It was like watching pasta water trying to ov... | I know you're a guy but...
You've asked where you've gone wrong but say you don't like to follow instructions. Nothing much for me to add but read at your peril http://www.thefreshloaf.com/node/54099/bakers-math-trying-use-sponge |
To much yeast....?
To start this you kneed to know what I did. I modified a recipe to start with a sponge. Used half the flour called for and all the liquids. Only half of the called for yeast. This sponge started to fall back in about five hours. So I added a cup of flour. It was like watching pasta water trying to ov... | I know you're a guy but...
You've asked where you've gone wrong but say you don't like to follow instructions. Nothing much for me to add but read at your peril http://www.thefreshloaf.com/node/54099/bakers-math-trying-use-sponge |
How much grams is 1/4 yeast?
Do someone knows how much 1/4 yeast is or like 1/2 when i get that in recipes i have totally no idea what that means.You can't put it on the scale and figure it out. So can someone tell me in grams and i can figure the rest out thanks | Do you mean
a 1/4 teaspoon? |
How much grams is 1/4 yeast?
Do someone knows how much 1/4 yeast is or like 1/2 when i get that in recipes i have totally no idea what that means.You can't put it on the scale and figure it out. So can someone tell me in grams and i can figure the rest out thanks | Do you mean
a 1/4 teaspoon? |
Roasted barley flour, malted?
If malted barley is just barley that has been roasted. Would roasting barley flour be malted flour? | Malted Barley
I am unaware that malted barley is simply roasted barley.You might want to research diastatic and non-diastatic malt. |
Roasted barley flour, malted?
If malted barley is just barley that has been roasted. Would roasting barley flour be malted flour? | Malted Barley
I am unaware that malted barley is simply roasted barley.You might want to research diastatic and non-diastatic malt. |
'Soft' AP flour, mixing flours? What to do?
What is AP flour anyway?The 'quaity' of an AP flour, what it brings to the taste and texture of the finished bread, my gaaawd, varies so widely from brand to brand. Not to mention there is bleached and unbleached. Even when they tell you say 11% protein, two flours of the s... | Pastry Flour
When comparing wheat flours think about your experience. Bagels and pizza - very chewy. Cakes and muffins - they fall apart just by looking at them. Bagels and pizza dough are made with high-protein flours ( around 14%) while cakes and muffins are made with low protein flours (around 8 - 10%).Within the pr... |
'Soft' AP flour, mixing flours? What to do?
What is AP flour anyway?The 'quaity' of an AP flour, what it brings to the taste and texture of the finished bread, my gaaawd, varies so widely from brand to brand. Not to mention there is bleached and unbleached. Even when they tell you say 11% protein, two flours of the s... | Pastry Flour
When comparing wheat flours think about your experience. Bagels and pizza - very chewy. Cakes and muffins - they fall apart just by looking at them. Bagels and pizza dough are made with high-protein flours ( around 14%) while cakes and muffins are made with low protein flours (around 8 - 10%).Within the pr... |
Cracked rye and rye meal question
I'm assembling my ingredients and starting the process to make Kornbrot- a heavy,grain and seed filled rye. It calls for a starter with cracked rye, one soaker with whole rye berries, one soaker with cracked rye and then the dough eventually needs rye meal.I made the cracked rye I my ... | Hodgson Mills walks the line between
being a meal or being a flour. That, or something slightly coarser, would serve the needs of the formula. Paul |
Cracked rye and rye meal question
I'm assembling my ingredients and starting the process to make Kornbrot- a heavy,grain and seed filled rye. It calls for a starter with cracked rye, one soaker with whole rye berries, one soaker with cracked rye and then the dough eventually needs rye meal.I made the cracked rye I my ... | Hodgson Mills walks the line between
being a meal or being a flour. That, or something slightly coarser, would serve the needs of the formula. Paul |
Bread, all purpose flour. Both?
I have several bread books that list using one or the other in their recipes. Does all purpose flour make a good yeasted bread loaf? Anyone with experience making brad this way?Thanks,rat. | Crumb
AP will give a softer crumb and bread flour (depending on how strong it is) will give a more chewy crumb. Whether you use one or the other or a mix depends on what you want in a loaf. |
Bread, all purpose flour. Both?
I have several bread books that list using one or the other in their recipes. Does all purpose flour make a good yeasted bread loaf? Anyone with experience making brad this way?Thanks,rat. | Crumb
AP will give a softer crumb and bread flour (depending on how strong it is) will give a more chewy crumb. Whether you use one or the other or a mix depends on what you want in a loaf. |
Cricket Bread?
I've been looking into making bread with cricket flour. This article made reference to its popularity in Finland. However, I don't have an instinct for how much to use and how it would affect dough development. If possible, I'd like to add the cricket flour to a Russian-style sourdough rye bread with a h... | I guess somebody had to try it
Well, good luck. As far as the impact on dough development goes it would seem at first glance to be problematic. You'll probably get absolutely no gluten from the crickets and almost none from the rye if I remember it's characteristics. As to flavor, it will depend on what the crickets we... |
Cricket Bread?
I've been looking into making bread with cricket flour. This article made reference to its popularity in Finland. However, I don't have an instinct for how much to use and how it would affect dough development. If possible, I'd like to add the cricket flour to a Russian-style sourdough rye bread with a h... | I guess somebody had to try it
Well, good luck. As far as the impact on dough development goes it would seem at first glance to be problematic. You'll probably get absolutely no gluten from the crickets and almost none from the rye if I remember it's characteristics. As to flavor, it will depend on what the crickets we... |
I'm totally, completely confused on butter
We (hubby and I) are at present making Casatiello bread. We have done fine until I got to the butter part. I used real butter, and the recipe calls for 1/4 cup or 6 oz. of butter.Here is my confusion. The package of butter says one stick is half a cup. That is more than 6 ... | Butter weight or volume
In the United States of America, in all of the packages I have seen, a pound of butter (16 ounces) has four sticks. A stick of butter therefore weighs 4 ounces (Avoirdupois), and has a volume of about 1/2 cup (4 oz by volume). A cup is 8 fluid ounces, therefore 1/4 cup is 2 fluid ounces.There ... |
I'm totally, completely confused on butter
We (hubby and I) are at present making Casatiello bread. We have done fine until I got to the butter part. I used real butter, and the recipe calls for 1/4 cup or 6 oz. of butter.Here is my confusion. The package of butter says one stick is half a cup. That is more than 6 ... | Butter weight or volume
In the United States of America, in all of the packages I have seen, a pound of butter (16 ounces) has four sticks. A stick of butter therefore weighs 4 ounces (Avoirdupois), and has a volume of about 1/2 cup (4 oz by volume). A cup is 8 fluid ounces, therefore 1/4 cup is 2 fluid ounces.There ... |
Wheat germ: is it glutinous?
I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?Al... | I have used wheat germ in
I have used wheat germ in many recipes as a small % of the overall flour. It adds a wonderful nutty flavor to my breads.I count it as part of the flour and it works out great.You can check out some of my posts where I use it.I recommend you give it a try and just substitute some flour for whe... |
Wheat germ: is it glutinous?
I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?Al... | I have used wheat germ in
I have used wheat germ in many recipes as a small % of the overall flour. It adds a wonderful nutty flavor to my breads.I count it as part of the flour and it works out great.You can check out some of my posts where I use it.I recommend you give it a try and just substitute some flour for whe... |
how much flour will my mixer hold?
I have a Cheftronic stand mixer, 5.3 quart that has a dough hook along with all the other attachments, plus a grinder and a blender.What I am wondering is, it states in the book that it can hold 1500 grams of flour. I am going that if a cup of flour is 128 grams, that is 11.7 "cups... | I'd start with 500g to see
I'd start with 500g to see how it handles that much. |
how much flour will my mixer hold?
I have a Cheftronic stand mixer, 5.3 quart that has a dough hook along with all the other attachments, plus a grinder and a blender.What I am wondering is, it states in the book that it can hold 1500 grams of flour. I am going that if a cup of flour is 128 grams, that is 11.7 "cups... | I'd start with 500g to see
I'd start with 500g to see how it handles that much. |
left open package of yeast out overnight
I had put in a bowl the sugar, salt, flour and the yeast to put in the mixing bowl to make pretzels. But the bread took a whole lot longer to make and I was in too much pain to make the pretzels. So, I forgot that the bowl was on the table, covered with plastic until this morn... | Try it.
I think it will work. Try it. What do you have to lose?Ford |
left open package of yeast out overnight
I had put in a bowl the sugar, salt, flour and the yeast to put in the mixing bowl to make pretzels. But the bread took a whole lot longer to make and I was in too much pain to make the pretzels. So, I forgot that the bowl was on the table, covered with plastic until this morn... | Try it.
I think it will work. Try it. What do you have to lose?Ford |
different amounts for same type recipe
Was looking at some recipes for regular white bread, given names such as Old Fashioned bread, White Bread, Grandma's Bread, Nana's Bread and others that I have found on various sites,What gets me is that each one has different amounts of ingredients. That has me confused, one sa... | Endless variety
Everyone's idea of a perfect slice of bread is different. Hence such variety in recipe's. Enjoy tweaking and learning as you go. The search for the perfect loaf is a long but rewarding task. |
different amounts for same type recipe
Was looking at some recipes for regular white bread, given names such as Old Fashioned bread, White Bread, Grandma's Bread, Nana's Bread and others that I have found on various sites,What gets me is that each one has different amounts of ingredients. That has me confused, one sa... | Endless variety
Everyone's idea of a perfect slice of bread is different. Hence such variety in recipe's. Enjoy tweaking and learning as you go. The search for the perfect loaf is a long but rewarding task. |
buckwheat and teff usage - more liquid?
when I use buckwheat and teff, my dough requires more liquid, usually about 1/2C to get to the consistency I'm use to.is this kind of to be expected because both are "not really" grain, or ...........?usually:2c 90% mixed flour sponge2c bread3/4c oats3/4c ww1/2c rye1T gluten w/ V... | I'm in the middle of making a buckwheat starter
And while I don't have much experience yet with buckwheat I can see it's a quite thirsty |
buckwheat and teff usage - more liquid?
when I use buckwheat and teff, my dough requires more liquid, usually about 1/2C to get to the consistency I'm use to.is this kind of to be expected because both are "not really" grain, or ...........?usually:2c 90% mixed flour sponge2c bread3/4c oats3/4c ww1/2c rye1T gluten w/ V... | I'm in the middle of making a buckwheat starter
And while I don't have much experience yet with buckwheat I can see it's a quite thirsty |
Comprehensive breakdown of what each ingredient does...
I'm looking for a single, comprehensive resource that has detailed explanations of each ingredient (and preferably technique), their effects on the dough, characteristics, how much to use, etc. (Milk, Fats (solids & liquids), eggs, different flours, salts, water, ... | Have you tried "How baking
Have you tried "How baking works"? |
Comprehensive breakdown of what each ingredient does...
I'm looking for a single, comprehensive resource that has detailed explanations of each ingredient (and preferably technique), their effects on the dough, characteristics, how much to use, etc. (Milk, Fats (solids & liquids), eggs, different flours, salts, water, ... | Have you tried "How baking
Have you tried "How baking works"? |
Arva Flour Special - Canada
Just went to order some flour from the Arva Mill and saw they have a special that start's tomorrow. So I'm going to wait. If you order 6 bags of 2.5 Kg which normally costs 59.99 they throw in a free 2.5kg bag and a cloth tote bag. You can mix and match - so decide how many bags of unbleache... | I can second the quality of this flour!
It really was lovely stuff to work with! |
Arva Flour Special - Canada
Just went to order some flour from the Arva Mill and saw they have a special that start's tomorrow. So I'm going to wait. If you order 6 bags of 2.5 Kg which normally costs 59.99 they throw in a free 2.5kg bag and a cloth tote bag. You can mix and match - so decide how many bags of unbleache... | I can second the quality of this flour!
It really was lovely stuff to work with! |
Puree?
If i use fruit or vegetable puree in any bread dough must i adjust the hydration accordingly? And is it possible to use it? | Add the puree first, then the
Add the puree first, then the water or what ever you use to get the dough consistency to the point you want. Fruits and vegetables can vary greatly in water content (even canned) so there is not really any standard hydration. It's safer to do it this way. Also may have to adjust sugar cont... |
Puree?
If i use fruit or vegetable puree in any bread dough must i adjust the hydration accordingly? And is it possible to use it? | Add the puree first, then the
Add the puree first, then the water or what ever you use to get the dough consistency to the point you want. Fruits and vegetables can vary greatly in water content (even canned) so there is not really any standard hydration. It's safer to do it this way. Also may have to adjust sugar cont... |
Whipping marscapone questions
An ingredient question. I am making an eggless tiramisu with the main ingredients of whipped heavy cream and whipped marscapone.I have never whipped marscapone before but I will be mixing whipped heavy cream and marscapone today. I have beaters,bowl and ingredients in the refrigerator.Do I... | Whipping mascarpone
I would whip heavy cream until it just begins to form stiff peaks. Separately, I would whisk mascarpone and powdered sugar until smooth (don't whip or you'll get butter). Then incorporate a small amount of the whipped cream into the mascarpone mix with a whisk (you are tempering it, so you don't h... |
Whipping marscapone questions
An ingredient question. I am making an eggless tiramisu with the main ingredients of whipped heavy cream and whipped marscapone.I have never whipped marscapone before but I will be mixing whipped heavy cream and marscapone today. I have beaters,bowl and ingredients in the refrigerator.Do I... | Whipping mascarpone
I would whip heavy cream until it just begins to form stiff peaks. Separately, I would whisk mascarpone and powdered sugar until smooth (don't whip or you'll get butter). Then incorporate a small amount of the whipped cream into the mascarpone mix with a whisk (you are tempering it, so you don't h... |
Homemade Pearl Sugar for Liege Waffles?
I am thinking I want to try making Liege Waffles. I've watched a few videos and read several recipes. I've found the pearl sugar on Amazon but it's really expensive and I've wondered about just making my own.
Not sure if this will behave similarly to the real thing or not.... | Decided to just try it
I've never made Liege Waffles before ... but I had sourdough starter bubbling and about to overflow and needed to do something with it. So these are whole wheat sourdough waffles with the pearl sugar --- OMG it is so good and crunchy caramelized sugar. I don't know if these are close to the real... |
Homemade Pearl Sugar for Liege Waffles?
I am thinking I want to try making Liege Waffles. I've watched a few videos and read several recipes. I've found the pearl sugar on Amazon but it's really expensive and I've wondered about just making my own.
Not sure if this will behave similarly to the real thing or not.... | Decided to just try it
I've never made Liege Waffles before ... but I had sourdough starter bubbling and about to overflow and needed to do something with it. So these are whole wheat sourdough waffles with the pearl sugar --- OMG it is so good and crunchy caramelized sugar. I don't know if these are close to the real... |
einkorn flour source
has anyone a reliable source for einkorn flour other than Jovial?Prefer to find an NE farm source, but open to others. | einkorn flour, bulk
is a good place to start a search. :) |
einkorn flour source
has anyone a reliable source for einkorn flour other than Jovial?Prefer to find an NE farm source, but open to others. | einkorn flour, bulk
is a good place to start a search. :) |
Help with Pumpkin Bread
Hey everyone, I've been making pumpkin bread and I am substituting unsweetened applesauce and honey/maple syrup. However, my bread is a bit too dry because of eliminating all of the sugar. What can i add that will absorb moisture and keep my pumpkin bread nice and moist without adding too many ... | Water
All moisture, zero carbs/sugars. By using applesauce and honey or maple syrup, you are still adding nearly as much sugar as you had previously. Honey, for instance, is 80-85% sugar, the remainder being mostly water. Maple syrup isn't quite as concentrated but contains more sugar than any other constituent. |
Help with Pumpkin Bread
Hey everyone, I've been making pumpkin bread and I am substituting unsweetened applesauce and honey/maple syrup. However, my bread is a bit too dry because of eliminating all of the sugar. What can i add that will absorb moisture and keep my pumpkin bread nice and moist without adding too many ... | Water
All moisture, zero carbs/sugars. By using applesauce and honey or maple syrup, you are still adding nearly as much sugar as you had previously. Honey, for instance, is 80-85% sugar, the remainder being mostly water. Maple syrup isn't quite as concentrated but contains more sugar than any other constituent. |
Rice flour
We've all been there. Building a levain, making the dough, stretch and folding, carefully shaping, refrigerating for 12+ hours all for this loaf of bread that's going to be the tastiest work of art. A time consuming labour of love. Only to find that the blinking thing won't come out of the banneton. The mome... | can dilute the rice flour too
I often use it one to four or one to five, the one being the rice flour. Gives it a bit more flavour.At first I thought the photo was for a cook book... silly me. |
Rice flour
We've all been there. Building a levain, making the dough, stretch and folding, carefully shaping, refrigerating for 12+ hours all for this loaf of bread that's going to be the tastiest work of art. A time consuming labour of love. Only to find that the blinking thing won't come out of the banneton. The mome... | can dilute the rice flour too
I often use it one to four or one to five, the one being the rice flour. Gives it a bit more flavour.At first I thought the photo was for a cook book... silly me. |
Ontario Local Mill Flour
Hi Everyone..I need to order some bread flour and normally order from https://www.arvaflourmill.com/ . I like the quality of their flour and it works well. It's usually arrives with a mill date on the bags of a few weeks before the delivery date. And, they deliver it in a box to my front porch ... | Locally milled flour
Hey Bread1965,You can always try K2 Milling.They used to be located at Islington and Rutherford in Woodbridge (right behind my sister-in-law's house) until the mill burned down in 2008. Now they are located in Beeton between Tottenham and New Tecumseth , just northwest of Newmarket. I've never used... |
Ontario Local Mill Flour
Hi Everyone..I need to order some bread flour and normally order from https://www.arvaflourmill.com/ . I like the quality of their flour and it works well. It's usually arrives with a mill date on the bags of a few weeks before the delivery date. And, they deliver it in a box to my front porch ... | Locally milled flour
Hey Bread1965,You can always try K2 Milling.They used to be located at Islington and Rutherford in Woodbridge (right behind my sister-in-law's house) until the mill burned down in 2008. Now they are located in Beeton between Tottenham and New Tecumseth , just northwest of Newmarket. I've never used... |
Wheat Montana White AP flour vs KAF AP and bread flour
I am just learning about Wheat Montana flours and want to try their white AP flour that I hear great praises for. What are your experiences with this flour if you have used it? It seems the protein content is 13%, which is quite high. But reviewers state that the... | It behaves like a regular AP
It behaves like a regular AP flour. |
Wheat Montana White AP flour vs KAF AP and bread flour
I am just learning about Wheat Montana flours and want to try their white AP flour that I hear great praises for. What are your experiences with this flour if you have used it? It seems the protein content is 13%, which is quite high. But reviewers state that the... | It behaves like a regular AP
It behaves like a regular AP flour. |
On Measuring and Weighing Flour
I do not have a food scale as yet and when following a recipe I scoop up the required flour using a measuring cup. Recently, I stumbled upon a youtube video showing a dramatic difference in weights between flour which had been stirred with a whisk prior to scooping and flour which was ju... | I think it was trying to tell
I think it was trying to tell you to buy a scale!Lance |
On Measuring and Weighing Flour
I do not have a food scale as yet and when following a recipe I scoop up the required flour using a measuring cup. Recently, I stumbled upon a youtube video showing a dramatic difference in weights between flour which had been stirred with a whisk prior to scooping and flour which was ju... | I think it was trying to tell
I think it was trying to tell you to buy a scale!Lance |
sprouted wheat question
Hello All! I have been looking in to sprouting wheat berries to make a sprouted whole wheat flour for my sourdough breads. There are a couple things that are a little unclear to me though before I jump in.I know and understand the difference between malt flour/powder and sprouted wheat flour. Wi... | Previous post
Hi Eric, you might find these threads helpful if you haven't already seen them: http://www.thefreshloaf.com/node/38521/malt-powder-or-sprouted-flourhttp://www.thefreshloaf.com/node/45389/diastatic-malt-powder-vs-sprouted-flour |
sprouted wheat question
Hello All! I have been looking in to sprouting wheat berries to make a sprouted whole wheat flour for my sourdough breads. There are a couple things that are a little unclear to me though before I jump in.I know and understand the difference between malt flour/powder and sprouted wheat flour. Wi... | Previous post
Hi Eric, you might find these threads helpful if you haven't already seen them: http://www.thefreshloaf.com/node/38521/malt-powder-or-sprouted-flourhttp://www.thefreshloaf.com/node/45389/diastatic-malt-powder-vs-sprouted-flour |
Dry buttermilk in baking bread and recommendations?
I have been using cultures buttermilk (made at home from dry bacterial cultures) since forever. Now being a little overwhelmed and tired for some reason I am wondering if I can use dry buttermilk powder? I have never used it before, so how does it translate in taste,... | Taste-not so great
I have used the Saco product but only in tea breads and pancakes. When it is mixed up with water, the taste would be like comparing fresh milk and dry milk powder reconstituted milk. Not nearly as good as fresh milk. But in baking tea breads, like banana bread and muffins, it was fine. I have never ... |
Dry buttermilk in baking bread and recommendations?
I have been using cultures buttermilk (made at home from dry bacterial cultures) since forever. Now being a little overwhelmed and tired for some reason I am wondering if I can use dry buttermilk powder? I have never used it before, so how does it translate in taste,... | Taste-not so great
I have used the Saco product but only in tea breads and pancakes. When it is mixed up with water, the taste would be like comparing fresh milk and dry milk powder reconstituted milk. Not nearly as good as fresh milk. But in baking tea breads, like banana bread and muffins, it was fine. I have never ... |
Bob's Red Mill Ending On-Line Store
I just received an email this morning from Bob's Red Mill. They will discontinue their on-line shop this month and only seel through retail outlets. This is too bad as some of their products are not carried by any stores in my area. To cite one which pains me, you cannot get their... | I order my rye from
Janie’s Mill and Baker’s Authority. I’m sure King Arthur ryes are also good, but the prices are a little high. |
Bob's Red Mill Ending On-Line Store
I just received an email this morning from Bob's Red Mill. They will discontinue their on-line shop this month and only seel through retail outlets. This is too bad as some of their products are not carried by any stores in my area. To cite one which pains me, you cannot get their... | I order my rye from
Janie’s Mill and Baker’s Authority. I’m sure King Arthur ryes are also good, but the prices are a little high. |
What's the rule of thumb
When adding cheese and cayenne pepper to a sourdough? How much is too much? Don't wish to spoil the integrity of the dough. | Cheese
I have used this procedure with success.Cheese Bread [40 sl./lf., 1/2" sl., 23g, 63 cal, 2.5 g pro, 2.5 g fat, 7.9 g carb., 8 mg cholesterol, 138 mg Na] Makes four loaves. white or sourdough bread recipe (102 oz., 2,892 g) (normally 3 loaves)32 oz. wt. (907g, 16 cup) grated Extra Sharp Cheddar Cheese (8 oz ea. ... |
What's the rule of thumb
When adding cheese and cayenne pepper to a sourdough? How much is too much? Don't wish to spoil the integrity of the dough. | Cheese
I have used this procedure with success.Cheese Bread [40 sl./lf., 1/2" sl., 23g, 63 cal, 2.5 g pro, 2.5 g fat, 7.9 g carb., 8 mg cholesterol, 138 mg Na] Makes four loaves. white or sourdough bread recipe (102 oz., 2,892 g) (normally 3 loaves)32 oz. wt. (907g, 16 cup) grated Extra Sharp Cheddar Cheese (8 oz ea. ... |
Sperry Extra Fancy Durum Flour
Hello,Before I go ahead and have my local supplier special order 5-50lb of this flour(minimum order), which I can't find anywhere else to try, I wanted to ask this wonderful community. Is there anyone here that has tried this flour, any thoughts?Thank you in advance for your input :-) | This particular company
or working with extra fancy durum flour in general? |
Sperry Extra Fancy Durum Flour
Hello,Before I go ahead and have my local supplier special order 5-50lb of this flour(minimum order), which I can't find anywhere else to try, I wanted to ask this wonderful community. Is there anyone here that has tried this flour, any thoughts?Thank you in advance for your input :-) | This particular company
or working with extra fancy durum flour in general? |
Use of bread dough improvers in commercial bakeries
I'm curious to know how often bread dough improvers (or conditioners) are used in commercial bakeries in Europe and in the US. Does anyone know?In Brazil, it's a common practice for bakeries to use such products. You can find it in paste or powder format, and it may c... | Dough improvers
There are a wide variety of dough improvers that are approved for use in the United States (probably more than in any other country). These include oxidants, bleaching agents, emulsifiers, anti-staling agents, and anti-mold agents. They are widely used in commercial bread products. The only bread improv... |
Use of bread dough improvers in commercial bakeries
I'm curious to know how often bread dough improvers (or conditioners) are used in commercial bakeries in Europe and in the US. Does anyone know?In Brazil, it's a common practice for bakeries to use such products. You can find it in paste or powder format, and it may c... | Dough improvers
There are a wide variety of dough improvers that are approved for use in the United States (probably more than in any other country). These include oxidants, bleaching agents, emulsifiers, anti-staling agents, and anti-mold agents. They are widely used in commercial bread products. The only bread improv... |
Converting active dry yeast to rapid rise yeast for bread machine
First of all, I hope I do not offend anyone here, for this is a question about bread machines. Bread machine recipes call for rapid rise yeast, however I have an abundance of active dry yeast I would like to use instead. It was suggested to proof the ac... | Convert
ADY to Rapid Rise or Instant (IDY).ADY X .71 = IDY |
Converting active dry yeast to rapid rise yeast for bread machine
First of all, I hope I do not offend anyone here, for this is a question about bread machines. Bread machine recipes call for rapid rise yeast, however I have an abundance of active dry yeast I would like to use instead. It was suggested to proof the ac... | Convert
ADY to Rapid Rise or Instant (IDY).ADY X .71 = IDY |
winco bread flour vs non gmo
Hi there, ive been baking breasd for a coulpe of years in my home town in Australia, and now im in California im encountering some differences. I would normally use 60% flour weight for water, and here up to 75% flour weight. I started use bread flour from Winco, but now i want to change to... | Hi there!
Without knowing the exact type of flour that you were purchasing from Winco, and what additives are in it, and then the same info for the new flour, it really isn't possible to say why the difference in the loaves.The flour that you were used to in Australia likely would be a lower overall protein and less gl... |
winco bread flour vs non gmo
Hi there, ive been baking breasd for a coulpe of years in my home town in Australia, and now im in California im encountering some differences. I would normally use 60% flour weight for water, and here up to 75% flour weight. I started use bread flour from Winco, but now i want to change to... | Hi there!
Without knowing the exact type of flour that you were purchasing from Winco, and what additives are in it, and then the same info for the new flour, it really isn't possible to say why the difference in the loaves.The flour that you were used to in Australia likely would be a lower overall protein and less gl... |
Low Carb / Wheat Gluten / Yeast
I've been experimenting with LC flours (Coconut and Water Chestnut) in bread baking. I want to use yeast to give the bread lift, so I'm figuring that I need to add some Wheat Gluten... Has anyone found or designed a recipe like this? THANKS!!! | Try egg?
I experimented a bit with buckwheat a while back (again LC, no gluten), and found roughly 1 egg per cup of buckwheat flour to be about right. Any more than that and it turns into cake. |
Low Carb / Wheat Gluten / Yeast
I've been experimenting with LC flours (Coconut and Water Chestnut) in bread baking. I want to use yeast to give the bread lift, so I'm figuring that I need to add some Wheat Gluten... Has anyone found or designed a recipe like this? THANKS!!! | Try egg?
I experimented a bit with buckwheat a while back (again LC, no gluten), and found roughly 1 egg per cup of buckwheat flour to be about right. Any more than that and it turns into cake. |
Hi LazyLoafer
I didn't want to hijack Danielle's thread about her awesome bread, but I was curious about your comment:You said you've been using flax meal and water as a substitute for eggs. How much equals one egg? Do you heat it like a tang zhong roux? How does it replace the egg - as a binder, or other structural... | Flax egg substitute
One tablespoon of ground flaxseed (linseeds) to two tablespoons of water equals one large egg (about 50 grams). Let it stand until it thickens. It's not much, so the flavour doesn't seem to be an issue. I use it in gluten free doughs when I want to make it vegan, or in other (enriched) doughs just f... |
Hi LazyLoafer
I didn't want to hijack Danielle's thread about her awesome bread, but I was curious about your comment:You said you've been using flax meal and water as a substitute for eggs. How much equals one egg? Do you heat it like a tang zhong roux? How does it replace the egg - as a binder, or other structural... | Flax egg substitute
One tablespoon of ground flaxseed (linseeds) to two tablespoons of water equals one large egg (about 50 grams). Let it stand until it thickens. It's not much, so the flavour doesn't seem to be an issue. I use it in gluten free doughs when I want to make it vegan, or in other (enriched) doughs just f... |
Supermarket v Named Brand Flour
Supermarket strong white bread flour can be cc 50p less expensive than a named flour. For the ordinary home baker what's the difference, is it really worth the extra? | In my experience ...
there is no significant difference. Both will make a nice loaf. |
Supermarket v Named Brand Flour
Supermarket strong white bread flour can be cc 50p less expensive than a named flour. For the ordinary home baker what's the difference, is it really worth the extra? | In my experience ...
there is no significant difference. Both will make a nice loaf. |
Flour Protein Percentage
With the discussion of bulk flour sources, I picked up some AP flour and Bread flour in 25 pound bags at a local Sam's Club. The brand is Bakers and Chefs and it is milled by ConAgra. I contacted ConAgra to find out the percentage of protein of each. The AP flour has a protein percentage of ... | Sam's Club bread flour
Sam's Club bread flour has 12% protein and King Arthur Bread flour has 12.7% protein. I've been working with yeast dough now for about 42 years and I'm still learning a great deal. It seems that I've been learning more in the last year or so than I learned for a long time. They have King Arthu... |
Flour Protein Percentage
With the discussion of bulk flour sources, I picked up some AP flour and Bread flour in 25 pound bags at a local Sam's Club. The brand is Bakers and Chefs and it is milled by ConAgra. I contacted ConAgra to find out the percentage of protein of each. The AP flour has a protein percentage of ... | Sam's Club bread flour
Sam's Club bread flour has 12% protein and King Arthur Bread flour has 12.7% protein. I've been working with yeast dough now for about 42 years and I'm still learning a great deal. It seems that I've been learning more in the last year or so than I learned for a long time. They have King Arthu... |
When an Italian says All Purpose flour
What do they mean? | Italian Flour
Well, I am 1/4 Italian so for me it means about 4% protein content... (get it?) ;-) |
When an Italian says All Purpose flour
What do they mean? | Italian Flour
Well, I am 1/4 Italian so for me it means about 4% protein content... (get it?) ;-) |
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