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Dough improver
Can anyone please tell me what ratio to use dough improver? I’m wanting to add it to 800 gr white flour. Also is it different amounts between tin bread and soft rolls. Thanks. | What's the name of the dough improver
and a list of the ingredients would also be handy. There are many kinds. One of us could certainly find a spec sheet on it. If you happen to have one yourself, we can help with the math. Also what flours are you using with it and type of loaf desired. |
Dough improver
Can anyone please tell me what ratio to use dough improver? I’m wanting to add it to 800 gr white flour. Also is it different amounts between tin bread and soft rolls. Thanks. | What's the name of the dough improver
and a list of the ingredients would also be handy. There are many kinds. One of us could certainly find a spec sheet on it. If you happen to have one yourself, we can help with the math. Also what flours are you using with it and type of loaf desired. |
Additions
I would like to add some spinach and feta to my sourdough recipe, but unsure of the amounts, any ideas ? Thanks. | When in doubt
I find recipes that have add ins and use the same proportions. Find one with cheese and something else then do a swap. |
Additions
I would like to add some spinach and feta to my sourdough recipe, but unsure of the amounts, any ideas ? Thanks. | When in doubt
I find recipes that have add ins and use the same proportions. Find one with cheese and something else then do a swap. |
what is a problem of using pasteurized milk for fermented breads ?
what is a problem of using pasteurized milk for fermented breads ? | I am not aware of any problems with using
pasteurized milk for fermented breads. Many bakers do recommend scalding milk, whether pasteurized or raw, since standard pasteurization only goes to 161 deg F, which is not hot enough to destroy the glutathion that can contribute to a softer dough and crumb in yeast breads. ... |
what is a problem of using pasteurized milk for fermented breads ?
what is a problem of using pasteurized milk for fermented breads ? | I am not aware of any problems with using
pasteurized milk for fermented breads. Many bakers do recommend scalding milk, whether pasteurized or raw, since standard pasteurization only goes to 161 deg F, which is not hot enough to destroy the glutathion that can contribute to a softer dough and crumb in yeast breads. ... |
Use of semolina flour (coarse) vs durum (rimacinata, very fine)
Most recipes that require semolina instruct to use the fine durum flour, and not the coarser semolina flour such as sold by Bob's. They say the recipe won't work. Even pasta recipes recommend the durum flour.Then what does one use the coarser semolina flo... | Semolina
BRM semolina works just fine to make bread. Give it a easonable autolyse to hydrate. |
Use of semolina flour (coarse) vs durum (rimacinata, very fine)
Most recipes that require semolina instruct to use the fine durum flour, and not the coarser semolina flour such as sold by Bob's. They say the recipe won't work. Even pasta recipes recommend the durum flour.Then what does one use the coarser semolina flo... | Semolina
BRM semolina works just fine to make bread. Give it a easonable autolyse to hydrate. |
Barley malt syrup and non diastatic malt powder
I am getting interested in trying malt flavors in my baking. Barley malt syrup and non diastatic malt powder are ingredients are often ingredients recommended for the flavor. Can anyone help me please with how these taste, kind of? And usually one package is quite big ... | Mad malt scientist
As a former mad malt scientist i can tell you that the syrup can be used rather liberally and will bring a nice bagel sort of profile to your bread after all malt is none of the ingredients that make bagels taste they way they do. As for the diastatic you've probably read that it should be used very... |
Barley malt syrup and non diastatic malt powder
I am getting interested in trying malt flavors in my baking. Barley malt syrup and non diastatic malt powder are ingredients are often ingredients recommended for the flavor. Can anyone help me please with how these taste, kind of? And usually one package is quite big ... | Mad malt scientist
As a former mad malt scientist i can tell you that the syrup can be used rather liberally and will bring a nice bagel sort of profile to your bread after all malt is none of the ingredients that make bagels taste they way they do. As for the diastatic you've probably read that it should be used very... |
Question about Loaf Size
Here is a (probably dumb) question from a newbie:My recipe for a whole-wheat sandwich bread provides ingredients to fill two 8,5 x 4.5 loaf pans. I states that if 9 x5 loaf pans are used --- "increase the shaping / rising time by 20 to 30 minutes; and check for done-ness 10 minutes earlier"See... | I'm not convinced either
Fermenting and Proofing is done till when the dough is ready it is not measured according to shape. Nor does the yeast take longer or quicker depending on shape/size of loaf pan. You will need to alter the "amount" of dough according to loaf pan size in order to get a nice loaf out of it but it... |
Question about Loaf Size
Here is a (probably dumb) question from a newbie:My recipe for a whole-wheat sandwich bread provides ingredients to fill two 8,5 x 4.5 loaf pans. I states that if 9 x5 loaf pans are used --- "increase the shaping / rising time by 20 to 30 minutes; and check for done-ness 10 minutes earlier"See... | I'm not convinced either
Fermenting and Proofing is done till when the dough is ready it is not measured according to shape. Nor does the yeast take longer or quicker depending on shape/size of loaf pan. You will need to alter the "amount" of dough according to loaf pan size in order to get a nice loaf out of it but it... |
Source for First Clear Flour in Midwest Area
First Clear Flour seems very hard to come by in Michigan. I was wondering if any other Midwest bakers have found a source for this flour? If need be, I could purchase online and hopefully close to Michigan in order to keep shipping costs reasonable. | I have not found it here in
I have not found it here in MI. I get mine from http://nybakers.comAlthough the name is NY baker, they are actually in CA. Good service and reasonable shipping. |
Source for First Clear Flour in Midwest Area
First Clear Flour seems very hard to come by in Michigan. I was wondering if any other Midwest bakers have found a source for this flour? If need be, I could purchase online and hopefully close to Michigan in order to keep shipping costs reasonable. | I have not found it here in
I have not found it here in MI. I get mine from http://nybakers.comAlthough the name is NY baker, they are actually in CA. Good service and reasonable shipping. |
Malted wheat flakes and Maltex wheat cereal
I have been eyeing some recipes using malted yeast flakes. King Arthur Flour is a source for them. However recent reviews on their website and elsewhere say that what is currently being sold is of poor quality. One can buy from the UK but in the end with shipping the price b... | You've confuzzled me!
You mention "malted YEAST flakes" and "malted WHEAT flakes" --- so I'm not sure which one you are looking for!Realistically, "malted WHEAT flakes" is just going to be the generic term for wheat berries that have been sprouted and dried ("malted") and then put through a flaker to make a "rolled" or... |
Malted wheat flakes and Maltex wheat cereal
I have been eyeing some recipes using malted yeast flakes. King Arthur Flour is a source for them. However recent reviews on their website and elsewhere say that what is currently being sold is of poor quality. One can buy from the UK but in the end with shipping the price b... | You've confuzzled me!
You mention "malted YEAST flakes" and "malted WHEAT flakes" --- so I'm not sure which one you are looking for!Realistically, "malted WHEAT flakes" is just going to be the generic term for wheat berries that have been sprouted and dried ("malted") and then put through a flaker to make a "rolled" or... |
"Fine" whole grain spelt flour?
I have a recipe from a book which calls for "fine" whole grain spelt flour. What does this mean? Does it mean that the biggest pieces have been sifted out, or that it is 100% of the grain, but with a fine grind. Quite confused! The whole grain spelt I have access to is specifically liste... | I'm not sure but...
I have heard of...Wholegrain SpeltWhite Spelt, and...Light Spelt; which is with some of the bran removed. Do they mean light spelt or something else? |
"Fine" whole grain spelt flour?
I have a recipe from a book which calls for "fine" whole grain spelt flour. What does this mean? Does it mean that the biggest pieces have been sifted out, or that it is 100% of the grain, but with a fine grind. Quite confused! The whole grain spelt I have access to is specifically liste... | I'm not sure but...
I have heard of...Wholegrain SpeltWhite Spelt, and...Light Spelt; which is with some of the bran removed. Do they mean light spelt or something else? |
What is your favorite spice combo?
Specifically, what do you use as a flavor combination... that doesn't involve cinnamon?My younger child does not like cinnamon, so I've been trying to come up with a combo that doesn't involve it. Ginger, cardamom, and cloves seem to work, though it's really easy to overdo it on the ... | Spices
I like a bit of nutmeg with different fruit things (and with cheese, actually), and allspice comes in handy. Cardamom for sure. |
What is your favorite spice combo?
Specifically, what do you use as a flavor combination... that doesn't involve cinnamon?My younger child does not like cinnamon, so I've been trying to come up with a combo that doesn't involve it. Ginger, cardamom, and cloves seem to work, though it's really easy to overdo it on the ... | Spices
I like a bit of nutmeg with different fruit things (and with cheese, actually), and allspice comes in handy. Cardamom for sure. |
Cake Flour
Occasionally I bake something that calls for cake flour. Until recently I never thought about the fact that Softasilk Cake flour is bleached. The box says it is 3% protein. I looked in the bulk foods section of the market and found Guisto's Baker's Choice unbleached flour at 5% protein. Now I'm curious what ... | Cake Flour Gets A Bad Rap!!
Cake flour is arguably the most highly processed and refined form of flour available for sale to the general public..Most of the protein has been removed so that gluten development is minimal..Thus, it has acquired a very bad reputation..I know many cooks that speak of cake flour with the sa... |
Cake Flour
Occasionally I bake something that calls for cake flour. Until recently I never thought about the fact that Softasilk Cake flour is bleached. The box says it is 3% protein. I looked in the bulk foods section of the market and found Guisto's Baker's Choice unbleached flour at 5% protein. Now I'm curious what ... | Cake Flour Gets A Bad Rap!!
Cake flour is arguably the most highly processed and refined form of flour available for sale to the general public..Most of the protein has been removed so that gluten development is minimal..Thus, it has acquired a very bad reputation..I know many cooks that speak of cake flour with the sa... |
Dough conditioner
I make a roughly 50/50 whole wheat/white sourdough loaf a couple times a week. I used to do 100% whole wheat, but the bread was denser than I liked and after about a year, I switched to 50/50 and I'm much happier with the product. I recently bought some Scratch brand "Premium Dough Conditioner" becaus... | What's in it?
I have not used a dough conditioner but I have been interested in trying some (I've also been known to be a heretic!).What are the ingredients in the dough conditioner? There are several different products out there but I'm interested in those ingredients that can reduce staling of the finished bread. Oth... |
Dough conditioner
I make a roughly 50/50 whole wheat/white sourdough loaf a couple times a week. I used to do 100% whole wheat, but the bread was denser than I liked and after about a year, I switched to 50/50 and I'm much happier with the product. I recently bought some Scratch brand "Premium Dough Conditioner" becaus... | What's in it?
I have not used a dough conditioner but I have been interested in trying some (I've also been known to be a heretic!).What are the ingredients in the dough conditioner? There are several different products out there but I'm interested in those ingredients that can reduce staling of the finished bread. Oth... |
Concerns regarding lumpy flour
Read that mold can form in flour that is milled with too much moisture in the grains, and that lumps is a sign. All the flour I buy is lumpy. Should I be concerned? | I think it depends on the type of grain too
I find whole spelt very lumpy but from what I can see it hasn't retained more moisture than other flour. But then again can one tell much without analysing? Or could it be the characteristic of the flour? |
Concerns regarding lumpy flour
Read that mold can form in flour that is milled with too much moisture in the grains, and that lumps is a sign. All the flour I buy is lumpy. Should I be concerned? | I think it depends on the type of grain too
I find whole spelt very lumpy but from what I can see it hasn't retained more moisture than other flour. But then again can one tell much without analysing? Or could it be the characteristic of the flour? |
Rye Flour Demystified
I definitely want to try the following KA rye bread recipe. http://www.kingarthurflour.com/recipes/jewish-rye-bread-recipeThe recipe calls for the use of KA organic pumpernickel flour. I just can't justify the initial cost plus shipping of this small quantity item. In looking around, I've found B... | This may help
In the Fresh Loaf Handbook: http://www.thefreshloaf.com/handbook/rye-flourAnd here: https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/rye-triticale-august-grains-0 |
Rye Flour Demystified
I definitely want to try the following KA rye bread recipe. http://www.kingarthurflour.com/recipes/jewish-rye-bread-recipeThe recipe calls for the use of KA organic pumpernickel flour. I just can't justify the initial cost plus shipping of this small quantity item. In looking around, I've found B... | This may help
In the Fresh Loaf Handbook: http://www.thefreshloaf.com/handbook/rye-flourAnd here: https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/rye-triticale-august-grains-0 |
Soaking Cranberries?
I'm following a recipe which has raisins but I'm substituting cranberries. The recipe says to soak the raisins but doesn't specify timing. Is it necessary to soak the cranberries? If so, how long for and do I use cold, warm or hot water? | I just made two loafs this
I just made two loafs this afternoon -- walnut cranberry for one, and walnut-raisin for the other, Both from the same recipe. I soaked the raisins for about 20 minutes to plump them up, but I left the cranberries unsoaked,The breads turned out well -- good shape, good color, essentially equi... |
Soaking Cranberries?
I'm following a recipe which has raisins but I'm substituting cranberries. The recipe says to soak the raisins but doesn't specify timing. Is it necessary to soak the cranberries? If so, how long for and do I use cold, warm or hot water? | I just made two loafs this
I just made two loafs this afternoon -- walnut cranberry for one, and walnut-raisin for the other, Both from the same recipe. I soaked the raisins for about 20 minutes to plump them up, but I left the cranberries unsoaked,The breads turned out well -- good shape, good color, essentially equi... |
Where to find ingredients in Canada?
Hi there -- I'm new to artisan bread baking, and really enjoying this new hobby!
My trouble is that I cannot track down high-quality ingredients, or specialty items, here in Ontario (I live a 2-hour drive from Toronto). I can get basic white-bread flour and whole wheat, and some dar... | Planet Organic?
Is there a Planet Organic near where you live? That's where I find most of my organic ingredients for baking. |
Where to find ingredients in Canada?
Hi there -- I'm new to artisan bread baking, and really enjoying this new hobby!
My trouble is that I cannot track down high-quality ingredients, or specialty items, here in Ontario (I live a 2-hour drive from Toronto). I can get basic white-bread flour and whole wheat, and some dar... | Planet Organic?
Is there a Planet Organic near where you live? That's where I find most of my organic ingredients for baking. |
Flour mixing - High gluten and pastry flour vs AP flour
I'm playing around with some recipes. I'm wondering if its worth it to create a mix of High Gluten Flour and Pastry Flour if I wind up with a protein content that's on par with All Purpose flour (about 11.7%)- Will the properties of the mixed bread be different t... | I have heard that
high gluten flour + plain flour (cake or pastry flour) = AP flourI think a mix of 50:50 (but check up on that).I believe that plain flour is 8-10% (ish) gluten. AP flour is around 11-12% gluten. And bread flour is 13% +The main difference would be crumb structure I would think. Never tried it myself t... |
Flour mixing - High gluten and pastry flour vs AP flour
I'm playing around with some recipes. I'm wondering if its worth it to create a mix of High Gluten Flour and Pastry Flour if I wind up with a protein content that's on par with All Purpose flour (about 11.7%)- Will the properties of the mixed bread be different t... | I have heard that
high gluten flour + plain flour (cake or pastry flour) = AP flourI think a mix of 50:50 (but check up on that).I believe that plain flour is 8-10% (ish) gluten. AP flour is around 11-12% gluten. And bread flour is 13% +The main difference would be crumb structure I would think. Never tried it myself t... |
Coffee Flour
I was wondering if anyone has experimented with coffee flour yet? I just picked up a pound to play with. They suggest a 1:10 ratio with regular flour. Not exactly sure what I'll bake with it today, might try a sourdough. You can find some info on coffee flour at http://www.coffeeflour.com (no sales the... | That's odd..
Thanks for posting.. I took a look at the site, and watch the explanatory video. I get it, it's edible and therefore food. But just because something's edible, do I want to eat it? I'm not sure in this case. I can see using it in cookies, as in the chocolate coffee cookie recipe on the site. But I don't th... |
Coffee Flour
I was wondering if anyone has experimented with coffee flour yet? I just picked up a pound to play with. They suggest a 1:10 ratio with regular flour. Not exactly sure what I'll bake with it today, might try a sourdough. You can find some info on coffee flour at http://www.coffeeflour.com (no sales the... | That's odd..
Thanks for posting.. I took a look at the site, and watch the explanatory video. I get it, it's edible and therefore food. But just because something's edible, do I want to eat it? I'm not sure in this case. I can see using it in cookies, as in the chocolate coffee cookie recipe on the site. But I don't th... |
buttermilk or yogurt to bring a tang to bread
just looking for peoples opinion. I recently made an oat and wheat bread - using instant yeast - but would like to add a sharpness to it. I am currently fermenting rolled oats so that should bring a sour complex note to the bread but i was going to do a bit of tinkering wit... | Each will behave slightly differently
All of them will contribute additional protein to the bread, compared to the water that they replace. The whey and the buttermilk (assuming that it is the residual liquid from making butter instead of the cultured milk sold here in the States) can replace the water one-for-one, usu... |
buttermilk or yogurt to bring a tang to bread
just looking for peoples opinion. I recently made an oat and wheat bread - using instant yeast - but would like to add a sharpness to it. I am currently fermenting rolled oats so that should bring a sour complex note to the bread but i was going to do a bit of tinkering wit... | Each will behave slightly differently
All of them will contribute additional protein to the bread, compared to the water that they replace. The whey and the buttermilk (assuming that it is the residual liquid from making butter instead of the cultured milk sold here in the States) can replace the water one-for-one, usu... |
Bakipan yeast in the U.S.? Help a blind baker
Hi, fellow bakers;i live in Canada, where I buy Bakipan Traditional yeast, which I find has a superior flavour to the yeasts I've gotten at grocers and in bulk over the years. My friend Will lives in Atlanta, and as he's blind, would like to buy Bakipan yeast online, and ha... | Yeast
He can purchase it from Amazon. I am wondering if it is the same as Red Star yeast here in the states. They were listed together on the searches. |
Bakipan yeast in the U.S.? Help a blind baker
Hi, fellow bakers;i live in Canada, where I buy Bakipan Traditional yeast, which I find has a superior flavour to the yeasts I've gotten at grocers and in bulk over the years. My friend Will lives in Atlanta, and as he's blind, would like to buy Bakipan yeast online, and ha... | Yeast
He can purchase it from Amazon. I am wondering if it is the same as Red Star yeast here in the states. They were listed together on the searches. |
making poolish with wholemeal flour
am i right in thinking that a 16 hour poolish with 100% wholemeal flour i won't get the same bubbly surface you would if you used white flour due to the weight of wholegrains in it?Ive done a recommended percentage of:100% flour100% water0.25% instant yeastThis is for a 15 - 18 hour ... | It won't be as bubbly and light but it
will be much faster so you can cut the time to 10-12 hours or even less depending in the temperature. or cut the yeast to a pinch instead of ,25 g. |
making poolish with wholemeal flour
am i right in thinking that a 16 hour poolish with 100% wholemeal flour i won't get the same bubbly surface you would if you used white flour due to the weight of wholegrains in it?Ive done a recommended percentage of:100% flour100% water0.25% instant yeastThis is for a 15 - 18 hour ... | It won't be as bubbly and light but it
will be much faster so you can cut the time to 10-12 hours or even less depending in the temperature. or cut the yeast to a pinch instead of ,25 g. |
RH "Heritage" Unbleached Flour
Here is what I've been using lately. First bag last week and another yesterday. I find no perceptible difference, except for cost, between this and what I was using normally, which was RH All Purpose Unbleached in the 5 kg bags.Has anyone else used it? If so, thoughts?Jamie | never seen this before
but in years past, I've gotten answers to a couple of questions by contacting Smucker via the RH website, so if you don't get one here, you can try doing that. |
RH "Heritage" Unbleached Flour
Here is what I've been using lately. First bag last week and another yesterday. I find no perceptible difference, except for cost, between this and what I was using normally, which was RH All Purpose Unbleached in the 5 kg bags.Has anyone else used it? If so, thoughts?Jamie | never seen this before
but in years past, I've gotten answers to a couple of questions by contacting Smucker via the RH website, so if you don't get one here, you can try doing that. |
Fermented (Red) Rye Malt in Rye Baker Recipes
Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the ... | Rye malts
I would use red fermented malt, i.e. solod, in all those recipes in the amounts indicated. It is sold in a range of colors, it is not always dark, actually, depends on the batch. Or liquid rye malt extract, it is dark and it is rye and is considered to be an appropriate substitute to solod. Only because I hav... |
Fermented (Red) Rye Malt in Rye Baker Recipes
Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the ... | Rye malts
I would use red fermented malt, i.e. solod, in all those recipes in the amounts indicated. It is sold in a range of colors, it is not always dark, actually, depends on the batch. Or liquid rye malt extract, it is dark and it is rye and is considered to be an appropriate substitute to solod. Only because I hav... |
what does buttermilk bring to the party
just a query. Im just wondering what buttermilk brings to a dough and how it effects it. I presume it works the same way a mix of yoghurt and milk does? Is that right - a sort of acidic twang...on a related note i have a recipe for a oat and wheat bread that uses half water/milk ... | Depends
A lot will depend on the fermentation . . . whether you're using sourdough or yeast, whether you're doing a long and cold or a hot and fast fermentation, your kneading technique, etc. I think that buttermilk will add a nice twang to the party, but the crumb probably won't be as soft as it would be with milk or ... |
what does buttermilk bring to the party
just a query. Im just wondering what buttermilk brings to a dough and how it effects it. I presume it works the same way a mix of yoghurt and milk does? Is that right - a sort of acidic twang...on a related note i have a recipe for a oat and wheat bread that uses half water/milk ... | Depends
A lot will depend on the fermentation . . . whether you're using sourdough or yeast, whether you're doing a long and cold or a hot and fast fermentation, your kneading technique, etc. I think that buttermilk will add a nice twang to the party, but the crumb probably won't be as soft as it would be with milk or ... |
Flour Recall expanded again
I was afraid that this would happen. The multigrain flour that I use from Robin Hood is now included in the recall. There are others included as well. I need to check the dates of the bags that I have. I guess it's a good thing I haven't been baking for the last six weeks. Here is the link:h... | Thanks Danni
Yes, a week or two ago the Rogers AP flour that I buy from Costco was included, but fortunately the bag that I have on hand was a different batch. Thanks for the link. I'll keep an eye on that.I noticed you hadn't been posting for a while; I was wondering how the 6-loaf baking was going with the new cast i... |
Flour Recall expanded again
I was afraid that this would happen. The multigrain flour that I use from Robin Hood is now included in the recall. There are others included as well. I need to check the dates of the bags that I have. I guess it's a good thing I haven't been baking for the last six weeks. Here is the link:h... | Thanks Danni
Yes, a week or two ago the Rogers AP flour that I buy from Costco was included, but fortunately the bag that I have on hand was a different batch. Thanks for the link. I'll keep an eye on that.I noticed you hadn't been posting for a while; I was wondering how the 6-loaf baking was going with the new cast i... |
Breadxit - UK flours: US or European?
Hi,I am a novice baker in the UK, trying to get my head around all of the variables. I am working my way through FWYS and have been getting some good flavour, but not the open crumb I am after, and I am finding the higher hydration doughs pretty sticky (I am a rookie after all). An... | Try both
Get some very strong (Canadian) bread flour and try that. I think you can get it at Waitrose, not sure about Tesco or Asda. If it doesn't do the trick, then drop the hydration a bit. I live in Canada and always use strong Canadian bread flour, but even so I've dropped the hydration a bit on the FWSY and Tartin... |
Breadxit - UK flours: US or European?
Hi,I am a novice baker in the UK, trying to get my head around all of the variables. I am working my way through FWYS and have been getting some good flavour, but not the open crumb I am after, and I am finding the higher hydration doughs pretty sticky (I am a rookie after all). An... | Try both
Get some very strong (Canadian) bread flour and try that. I think you can get it at Waitrose, not sure about Tesco or Asda. If it doesn't do the trick, then drop the hydration a bit. I live in Canada and always use strong Canadian bread flour, but even so I've dropped the hydration a bit on the FWSY and Tartin... |
Just got my hands on some toasted malt wheat flakes
Ive been dying to try malted wheat flakes and found these toasted wheat flakes with malt in a local shop. Now i need a recipe...any ideas? I get my flour from a UK mill called Dove farm and they do a delicious malthouse flour that has flakes in it but im looking to ma... | Honeyed Spelt and Oat Levain
by Sarah Owen.It is a lovely recipe that uses Oat flakes. However I regularly play around with the flour and soaker. Works very well so far. Just swap the oat soaker with the toasted wheat flakes. |
Just got my hands on some toasted malt wheat flakes
Ive been dying to try malted wheat flakes and found these toasted wheat flakes with malt in a local shop. Now i need a recipe...any ideas? I get my flour from a UK mill called Dove farm and they do a delicious malthouse flour that has flakes in it but im looking to ma... | Honeyed Spelt and Oat Levain
by Sarah Owen.It is a lovely recipe that uses Oat flakes. However I regularly play around with the flour and soaker. Works very well so far. Just swap the oat soaker with the toasted wheat flakes. |
Glutenous Rice Flour in Bannetons
Is it okay to use glutenous rice flour in dusting your bannetons? Is should work mostly like regular rice flour right? | NO!
Completely different. Do not use!Hope I am in time.Normal rice flour not glutenous, |
Glutenous Rice Flour in Bannetons
Is it okay to use glutenous rice flour in dusting your bannetons? Is should work mostly like regular rice flour right? | NO!
Completely different. Do not use!Hope I am in time.Normal rice flour not glutenous, |
Central Milling Flour in Northern Indiana/Chicago/Southwest Michigan?
I recently ordered a couple of small bags from Central Milling to try out. Really enjoyed the bread from the flour. Now I need to find a place to buy it my area. What cash and carries have Central Milling Flours in the Chicago, Northern Indiana or... | I don't see why a boutique
I don't see why a boutique miller from across the country would have a distributor in a region not exactly known as a hotbed of artisan baking. Besides, pretty much no bakery supplier in Chicagoland is open to retail customers. |
Central Milling Flour in Northern Indiana/Chicago/Southwest Michigan?
I recently ordered a couple of small bags from Central Milling to try out. Really enjoyed the bread from the flour. Now I need to find a place to buy it my area. What cash and carries have Central Milling Flours in the Chicago, Northern Indiana or... | I don't see why a boutique
I don't see why a boutique miller from across the country would have a distributor in a region not exactly known as a hotbed of artisan baking. Besides, pretty much no bakery supplier in Chicagoland is open to retail customers. |
Caputo Flour
I am intrigued by what I hear about the Antimo Caputo flour. Can someone explain the differences between the red bag flour and the flour in the blue and white bag? | caputo flours
There are some sites that sell the caputo flours. They usually will give information on what it's best use is in baking and the gluten percentage. The one I like is a company called Brickovenbaker.com. though I haven't ordered from them. I believe there are two different types of Caputo flours sold i... |
Caputo Flour
I am intrigued by what I hear about the Antimo Caputo flour. Can someone explain the differences between the red bag flour and the flour in the blue and white bag? | caputo flours
There are some sites that sell the caputo flours. They usually will give information on what it's best use is in baking and the gluten percentage. The one I like is a company called Brickovenbaker.com. though I haven't ordered from them. I believe there are two different types of Caputo flours sold i... |
I love Polenta but how does cornmeal work in a sourdough?
hiherejust wondering what the texture and taste is like of cornmeal in a bread and how to deal with its high absorption rates in a bread dough - i assume it makes a good crust?thanks Moray | I too love polenta
I really enjoy the flavor and texture that cornmeal brings to bread. I add it fairly often. I usually do so in one of two ways . . . 1) Cook the polenta according to the directions on the package (minus any butter and salt it may recommend). Let it cool, then add it to the dough. I roughly estimate a... |
I love Polenta but how does cornmeal work in a sourdough?
hiherejust wondering what the texture and taste is like of cornmeal in a bread and how to deal with its high absorption rates in a bread dough - i assume it makes a good crust?thanks Moray | I too love polenta
I really enjoy the flavor and texture that cornmeal brings to bread. I add it fairly often. I usually do so in one of two ways . . . 1) Cook the polenta according to the directions on the package (minus any butter and salt it may recommend). Let it cool, then add it to the dough. I roughly estimate a... |
Best butter for croissants
I am looking for what the best butter for croissants may be with regards to flavor as well as providing for that light airy crumb. Some are "too melty" and some "break apart." I see a lot of people recommend Plugra, but I was put off by the "natural flavor" ingredient and I didn't think the t... | fat percentage is the trick
From everything I've read, it's the butterfat percentage. i.e. whatever brand it is, you will be better off with 83% "european" butter than normal U.S. 78% fat butter. The parts that aren't fat - milk solids and water - freeze harder than the fat and reduce flexibility of the butter layer.... |
Best butter for croissants
I am looking for what the best butter for croissants may be with regards to flavor as well as providing for that light airy crumb. Some are "too melty" and some "break apart." I see a lot of people recommend Plugra, but I was put off by the "natural flavor" ingredient and I didn't think the t... | fat percentage is the trick
From everything I've read, it's the butterfat percentage. i.e. whatever brand it is, you will be better off with 83% "european" butter than normal U.S. 78% fat butter. The parts that aren't fat - milk solids and water - freeze harder than the fat and reduce flexibility of the butter layer.... |
Quality Flour in Toronto.
Hey Guys!!
I am in Toronto Canada and have been buying my flour at bulk barn. I usually get their unbleached bread flour, whole wheat, and rye flour. Does anyone know of a place in Toronto to get better quality flour than this? I would love to try making bread with some quality ingredia... | I buy my daily use flour at
I buy my daily use flour at Costco in 20kg bleached all purpose bags for $13.99 each. I buy 5lb packs of King Arthur flour whenever I go to the US.
If you can, contact Dawn Foods to try and source King Arthur flour, they have an office in the GTA. Another alternative if you don't minde the ... |
Quality Flour in Toronto.
Hey Guys!!
I am in Toronto Canada and have been buying my flour at bulk barn. I usually get their unbleached bread flour, whole wheat, and rye flour. Does anyone know of a place in Toronto to get better quality flour than this? I would love to try making bread with some quality ingredia... | I buy my daily use flour at
I buy my daily use flour at Costco in 20kg bleached all purpose bags for $13.99 each. I buy 5lb packs of King Arthur flour whenever I go to the US.
If you can, contact Dawn Foods to try and source King Arthur flour, they have an office in the GTA. Another alternative if you don't minde the ... |
2 roasted rye malts: Chocolate, and Red Rye Crystal.
With all the talk of roasted rye malts in the recent Rye Community Bake, I had to try some.Red rye crystal seems to be used in a lot of rye formulas. And cocoa powder is called for in some, too -- so I think the chocolate roasted one may fit somewhere.To be clear -- ... | How did you find the malt
How did you find the malt teas? I've been curious to try substituting the chocolate rye malt for cocoa in bread recipes that specify cocoa for color. Is the chcocolate rye any more bitter than cocoa? |
2 roasted rye malts: Chocolate, and Red Rye Crystal.
With all the talk of roasted rye malts in the recent Rye Community Bake, I had to try some.Red rye crystal seems to be used in a lot of rye formulas. And cocoa powder is called for in some, too -- so I think the chocolate roasted one may fit somewhere.To be clear -- ... | How did you find the malt
How did you find the malt teas? I've been curious to try substituting the chocolate rye malt for cocoa in bread recipes that specify cocoa for color. Is the chcocolate rye any more bitter than cocoa? |
coffee berry flour
anyone tried this at all?a newish Trader Joes product.Just dropped a couple tbsp into a multigrain loaf. | and the results?
what where your results from the coffee berry flour experiment? I'm interested.claudia |
coffee berry flour
anyone tried this at all?a newish Trader Joes product.Just dropped a couple tbsp into a multigrain loaf. | and the results?
what where your results from the coffee berry flour experiment? I'm interested.claudia |
Basic white bread - Margarine vs Butter vs Shortening
Hi,
Does anyone know the differences in taste and texture that will result from making white bread from margarine instead of butter or shortening?
The majority of recipes that I've seen uses butter or shortening as fat, but rarely margarine.
Thanks,
CW | Basic white bread - Margarine vs Butter vs Shortening
HOPEFULLY that is because Margarine is ONE MOLECULE away from PLASTIC!! Ewwwwww!!! It really is nasty stuff!! |
Basic white bread - Margarine vs Butter vs Shortening
Hi,
Does anyone know the differences in taste and texture that will result from making white bread from margarine instead of butter or shortening?
The majority of recipes that I've seen uses butter or shortening as fat, but rarely margarine.
Thanks,
CW | Basic white bread - Margarine vs Butter vs Shortening
HOPEFULLY that is because Margarine is ONE MOLECULE away from PLASTIC!! Ewwwwww!!! It really is nasty stuff!! |
another buckwheat question
Buckwheat flour bought from the miller at a street market in Brittany had tiny black specks in it and made delicious bread, strongly buckwheat flavoured. Doves Farm wholemeal buckwheat flour bought in Britain at Sainsbury's or a health shop lacks both the little specks and the lovely strong f... | Buckwheat flour is either
dark or light. The dark is unhulled. The black specks are the ground hulls. The seed hulls give a more robust flavor to the flour.The light buckwheat flour is ground from hulled seeds. So it's lighter in color and the flavor is not pronounced.sorry, I don't know where you can purchase the ... |
another buckwheat question
Buckwheat flour bought from the miller at a street market in Brittany had tiny black specks in it and made delicious bread, strongly buckwheat flavoured. Doves Farm wholemeal buckwheat flour bought in Britain at Sainsbury's or a health shop lacks both the little specks and the lovely strong f... | Buckwheat flour is either
dark or light. The dark is unhulled. The black specks are the ground hulls. The seed hulls give a more robust flavor to the flour.The light buckwheat flour is ground from hulled seeds. So it's lighter in color and the flavor is not pronounced.sorry, I don't know where you can purchase the ... |
Granular lecithin
This might seem fairly obvious to everyone else, but I was kind of surprised by it, so I'll share it for all the people that are as challenged as I am.
I was trying to find an alternate source for granular lecithin because I didn't want to pay shipping costs from King Arthur Flour . . .
Anyway, people... | which aisle?
siuflower
which aisle?
siuflower |
Granular lecithin
This might seem fairly obvious to everyone else, but I was kind of surprised by it, so I'll share it for all the people that are as challenged as I am.
I was trying to find an alternate source for granular lecithin because I didn't want to pay shipping costs from King Arthur Flour . . .
Anyway, people... | which aisle?
siuflower
which aisle?
siuflower |
another buckwheat question
Buckwheat flour bought from the miller at a street market in Brittany had tiny black specks in it and made delicious bread, strongly buckwheat flavoured. Doves Farm wholemeal buckwheat flour bought in Britain at Sainsbury's or a health shop lacks both the little specks and the lovely strong f... | Whole buckwheat versus hulled
I think maybe it's whole buckwheat flour (with the little black specks) as opposed to hulled buckwheat flour. See this link which describes both. I know that, here in Western Canada, Bulk Barn sells both 'coarse' and 'fine' buckwheat flour. The former has the black specks, the latter doesn... |
another buckwheat question
Buckwheat flour bought from the miller at a street market in Brittany had tiny black specks in it and made delicious bread, strongly buckwheat flavoured. Doves Farm wholemeal buckwheat flour bought in Britain at Sainsbury's or a health shop lacks both the little specks and the lovely strong f... | Whole buckwheat versus hulled
I think maybe it's whole buckwheat flour (with the little black specks) as opposed to hulled buckwheat flour. See this link which describes both. I know that, here in Western Canada, Bulk Barn sells both 'coarse' and 'fine' buckwheat flour. The former has the black specks, the latter doesn... |
Ireks Format V2000 and Ireks Soft bread improver
Warmest greetings! I'm new here and find the conversations very interesting and enlightening.I wonder if anyone knows what Ireks Format V2000 and Ireks Soft are made of. I'd like to know if they contain any harmful ingredients. I'm asking out of curiosity. I don't use br... | Well if you google...
You get:Contains amongst others: Wheat flour, dextrose, emulsifier, ascorbic acid and enzymesalthough not the exact ingredients (this is Format V2000)The 'soft' says:Contains amongst others: Acidity regulator, emulsifier, enzymes and ascorbic acidyour question is about harmful ingredients though ... |
Ireks Format V2000 and Ireks Soft bread improver
Warmest greetings! I'm new here and find the conversations very interesting and enlightening.I wonder if anyone knows what Ireks Format V2000 and Ireks Soft are made of. I'd like to know if they contain any harmful ingredients. I'm asking out of curiosity. I don't use br... | Well if you google...
You get:Contains amongst others: Wheat flour, dextrose, emulsifier, ascorbic acid and enzymesalthough not the exact ingredients (this is Format V2000)The 'soft' says:Contains amongst others: Acidity regulator, emulsifier, enzymes and ascorbic acidyour question is about harmful ingredients though ... |
Patent flour versus bread flour
I have previously used only high gluten bread flour for my bread and pizza baking. My source has switched from the bread flour to patent flour. From various sources i understand there are multiple grades of patent flour. MY QUESTION IS will the unbleached unenriched patent flour provide ... | Maybe
High gluten flour is actually quite strong for most breads so you'll need to check the specs on the new flour to see how it will compare. My first guess is it will produce better bread but you may need to make adjustments if it is weaker source of wheat. Josh |
Patent flour versus bread flour
I have previously used only high gluten bread flour for my bread and pizza baking. My source has switched from the bread flour to patent flour. From various sources i understand there are multiple grades of patent flour. MY QUESTION IS will the unbleached unenriched patent flour provide ... | Maybe
High gluten flour is actually quite strong for most breads so you'll need to check the specs on the new flour to see how it will compare. My first guess is it will produce better bread but you may need to make adjustments if it is weaker source of wheat. Josh |
Sprouted wheat flour
Hi friends. I have some questions about sprouted wheat flour.Which are the main benefits of using sprouted wheat flour in the dough? Which % in a formula would you suggest? Does sprouted wheat flour have any repercussion or impact in the mixing process or in the fermentation time?Cheers. Abel Sierr... | Some Info
https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/#more-2583 |
Sprouted wheat flour
Hi friends. I have some questions about sprouted wheat flour.Which are the main benefits of using sprouted wheat flour in the dough? Which % in a formula would you suggest? Does sprouted wheat flour have any repercussion or impact in the mixing process or in the fermentation time?Cheers. Abel Sierr... | Some Info
https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/#more-2583 |
Brand of Bottled Water Used for Success with your Sourdough Breads...
By way of King Arthur Flour, I understand 6.0 pH spring water is the best for baking. I have hard well water, with a pH between 4.0 and 5.0, so I use bottled water. What brand of water are you using and how do you feel about the success with that bra... | Not a pro insight, but...
I use chlorinated tap water for all baking, and have never had a problem, as far as I can tell. The one resource I found about pH is from a 2005 study of the Biscayne Aquifer, from which we receive our water."The pH of samples collected for this study ranged from 6.2 to 7.7, with a median of ... |
Brand of Bottled Water Used for Success with your Sourdough Breads...
By way of King Arthur Flour, I understand 6.0 pH spring water is the best for baking. I have hard well water, with a pH between 4.0 and 5.0, so I use bottled water. What brand of water are you using and how do you feel about the success with that bra... | Not a pro insight, but...
I use chlorinated tap water for all baking, and have never had a problem, as far as I can tell. The one resource I found about pH is from a 2005 study of the Biscayne Aquifer, from which we receive our water."The pH of samples collected for this study ranged from 6.2 to 7.7, with a median of ... |
Stone milled P/L of 1.0
HelloI just bought a stone milled flour. The package say it has the P/L of 1.0 (the site states 1.2)As far as i Know (not very far:) the ideal is between 0.5 and 0.6.I believe this means a not very elastic flour, right?Any tips on how to handle this? Any special consideration?thanks thats the f... | From my limited reading,
this flour's analysis indicates a very strong flour. Doughs produced from this flour are apt to be more elastic than extensible. It should perform well in breads that use preferments or that employ long fermentation, as well as with naturally leavened breads. Paul |
Stone milled P/L of 1.0
HelloI just bought a stone milled flour. The package say it has the P/L of 1.0 (the site states 1.2)As far as i Know (not very far:) the ideal is between 0.5 and 0.6.I believe this means a not very elastic flour, right?Any tips on how to handle this? Any special consideration?thanks thats the f... | From my limited reading,
this flour's analysis indicates a very strong flour. Doughs produced from this flour are apt to be more elastic than extensible. It should perform well in breads that use preferments or that employ long fermentation, as well as with naturally leavened breads. Paul |
How is this a black bread?
Just bought a black bread. Ingredients:Wheat Flour, apple juice, yeast, salt, oil, caraway seeds. It certainly looks like a black bread but not sure how they got the colour. I was under the impression all ingredients must be listed but they seem to have left something out. | Forgive me, I have no frame
Forgive me, I have no frame of reference of what black bread is or should be... But in terms of appearing black, I can imagine oxidised apple creating a deep brown colour.On that note, black tea unlike green tea, is black / deep brown, because it is made from green tea leaves that have been ... |
How is this a black bread?
Just bought a black bread. Ingredients:Wheat Flour, apple juice, yeast, salt, oil, caraway seeds. It certainly looks like a black bread but not sure how they got the colour. I was under the impression all ingredients must be listed but they seem to have left something out. | Forgive me, I have no frame
Forgive me, I have no frame of reference of what black bread is or should be... But in terms of appearing black, I can imagine oxidised apple creating a deep brown colour.On that note, black tea unlike green tea, is black / deep brown, because it is made from green tea leaves that have been ... |
Does 0.05% Ash make a difference?
I was wondering about ash content. King Arthur has Sir Galahad flour with an ash content of 0.55% and their Artisan Bread flour has an ash content of 0.60%. If I buy the Artisan Bread flour one, will it be significantly different from the Sir Galahad one or say their normal bread flou... | Maybe other differences?
I have used neither flour but I will offer some perspective on the ash analyses. One thing to realize is that these ash and protein analyses have tolerances that result in an allowable range. The spec sheet for Sir Galahad I saw on Bakers Authority showed 0.50 ± 0.03% ash. KA's commercial site ... |
Does 0.05% Ash make a difference?
I was wondering about ash content. King Arthur has Sir Galahad flour with an ash content of 0.55% and their Artisan Bread flour has an ash content of 0.60%. If I buy the Artisan Bread flour one, will it be significantly different from the Sir Galahad one or say their normal bread flou... | Maybe other differences?
I have used neither flour but I will offer some perspective on the ash analyses. One thing to realize is that these ash and protein analyses have tolerances that result in an allowable range. The spec sheet for Sir Galahad I saw on Bakers Authority showed 0.50 ± 0.03% ash. KA's commercial site ... |
Using whey as liquid substitute
I've just tried a "30-minute mozzarella" recipe, and it turned out wonderful, but the book it came from said that the leftover whey can be used as a substitute liquid in bread making. Has anyone tried this? Book reads: "whey contains milk sugar, albuminous protein, and minerals." So, is ... | re Using whey as liquid substitute
I've used whey left over from making ricotta cheese in a one-to-one substitution for the water called for. I did not scald the whey prior to using. It works very well.I use mostly instant yeast (not sourdough) and I do notice that the dough rises somewhat more rapidly than the same re... |
Using whey as liquid substitute
I've just tried a "30-minute mozzarella" recipe, and it turned out wonderful, but the book it came from said that the leftover whey can be used as a substitute liquid in bread making. Has anyone tried this? Book reads: "whey contains milk sugar, albuminous protein, and minerals." So, is ... | re Using whey as liquid substitute
I've used whey left over from making ricotta cheese in a one-to-one substitution for the water called for. I did not scald the whey prior to using. It works very well.I use mostly instant yeast (not sourdough) and I do notice that the dough rises somewhat more rapidly than the same re... |
Corn meal suggestion?
I found an old Nashville cookbook that contains a 200-year-old recipe for "Corn Light Bread." It begins with a corn meal mush that sits out overnight. But, as typical, the recipe just says to use "meal." I'm wondering if anyone has some insight on what type of corn meal available today would be cl... | I'm guessig a STEM pan
is one that requires a doctorate in Science, Technology, Engineering or Math to use. Otherwise I would think it was a typo and they meant steam pan. |
Corn meal suggestion?
I found an old Nashville cookbook that contains a 200-year-old recipe for "Corn Light Bread." It begins with a corn meal mush that sits out overnight. But, as typical, the recipe just says to use "meal." I'm wondering if anyone has some insight on what type of corn meal available today would be cl... | I'm guessig a STEM pan
is one that requires a doctorate in Science, Technology, Engineering or Math to use. Otherwise I would think it was a typo and they meant steam pan. |
How do you mix cheese to a sourdough bread!
Hello all! Question let's say I'm making a sourdough boule how would I add cheese to the dough? So that when u slice the bread its in the crumb but not in chunks sorry if I could not explain well but any help would be appreciated thanks a lot TFL.- steven | Well normally when adding something
You'd do so when performing the stretch and folds so it gets incorporated. |
How do you mix cheese to a sourdough bread!
Hello all! Question let's say I'm making a sourdough boule how would I add cheese to the dough? So that when u slice the bread its in the crumb but not in chunks sorry if I could not explain well but any help would be appreciated thanks a lot TFL.- steven | Well normally when adding something
You'd do so when performing the stretch and folds so it gets incorporated. |
How to tell what kind of yeast?
Hubby bought me a 2lb brick of Fleischmans but he was trying to be helpful and put it in my freezer container before I ever saw the packaging. He didn't realize there was a difference and has no idea if it was ADY or IDY. Any good way to determine which kind it is? | No idea from looking, but
No idea from looking, but perhaps the receipt will list the variety? |
How to tell what kind of yeast?
Hubby bought me a 2lb brick of Fleischmans but he was trying to be helpful and put it in my freezer container before I ever saw the packaging. He didn't realize there was a difference and has no idea if it was ADY or IDY. Any good way to determine which kind it is? | No idea from looking, but
No idea from looking, but perhaps the receipt will list the variety? |
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