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Instant yeast
Hi,I found a yeast i didn t know, the saf instant premium.Someone knows it and how to use it than the classical red one ?Thank you | Instant
No need to proof, just add to flour |
Instant yeast
Hi,I found a yeast i didn t know, the saf instant premium.Someone knows it and how to use it than the classical red one ?Thank you | Instant
No need to proof, just add to flour |
Indigo Malt Powder
I just bought a package of Indigo (brand) Malt Powder at my local Natures Emporium store to make some bagels. I've googled and can't find any more information on it and there isn't anything on the package.
Is there any way to tell if this is the right 'malt powder' called for in the recipe? Or if its... | search results
I used TLF's search function on Indigo malt power and found the following January 2008 post:
I think it's diastic malt powder but...
As far as I know, the malt powder I have is diastic malt powder. But I could be wrong...
I bought it at the healthfood store some time ago and keep it in the freezer... |
Indigo Malt Powder
I just bought a package of Indigo (brand) Malt Powder at my local Natures Emporium store to make some bagels. I've googled and can't find any more information on it and there isn't anything on the package.
Is there any way to tell if this is the right 'malt powder' called for in the recipe? Or if its... | search results
I used TLF's search function on Indigo malt power and found the following January 2008 post:
I think it's diastic malt powder but...
As far as I know, the malt powder I have is diastic malt powder. But I could be wrong...
I bought it at the healthfood store some time ago and keep it in the freezer... |
Homemade Caramel Color For Pumpernickel Bread
If I make my own caramel color for pumpernickel bread does it need to be refrigerated with leftover coloring? Since there isn't any preservative in it, I'm not sure. | If your caramel is just crarmelized suger
no worries leaving it out, Sugar is a preservative and doesn't spoil. Since caramel has been boiled to death anything in the sugar is also now very dead. |
Homemade Caramel Color For Pumpernickel Bread
If I make my own caramel color for pumpernickel bread does it need to be refrigerated with leftover coloring? Since there isn't any preservative in it, I'm not sure. | If your caramel is just crarmelized suger
no worries leaving it out, Sugar is a preservative and doesn't spoil. Since caramel has been boiled to death anything in the sugar is also now very dead. |
buying bulk flour in MA
Hi everyone,I know that a lot of people have posted about buying bulk flour but a lot of it seems to be area-specific. I'm wondering if anyone knows where I can buy 50# bags of King Arthur in the greater Boston area (~1 hour drive outside Boston) or have it shipped without being affiliated with... | Flour
If you want bulk king arthur flour, you should drive out to King Arthur in Norwich Vt. They sell 25lb and 50lb bags.It takes me about 2 hours from Lowell. The best thing would be to take a class in the baking school and buy the flour while your there. You'll get 10% off. |
buying bulk flour in MA
Hi everyone,I know that a lot of people have posted about buying bulk flour but a lot of it seems to be area-specific. I'm wondering if anyone knows where I can buy 50# bags of King Arthur in the greater Boston area (~1 hour drive outside Boston) or have it shipped without being affiliated with... | Flour
If you want bulk king arthur flour, you should drive out to King Arthur in Norwich Vt. They sell 25lb and 50lb bags.It takes me about 2 hours from Lowell. The best thing would be to take a class in the baking school and buy the flour while your there. You'll get 10% off. |
whey powder vs dry milk
This has probably been discussed before but I wasn't able to find my answer with a search.I generally bake whole wheat sandwich bread and I usually add a few tablespoons of dry milk powder. I was wondering about how dry whey powder might behave compared to the milk powder.I'm not sure, but my ... | Liquid whey
I don't know about whey powder -- but I have experimented with making a WW sandwich loaf with liquid whey (from yogurt making), starting with whey as a 1:1 substitute for water. I found the result to be less than desirable. The baked bread was dense and gooey, and I could not fix it over a few loaves. Whey ... |
whey powder vs dry milk
This has probably been discussed before but I wasn't able to find my answer with a search.I generally bake whole wheat sandwich bread and I usually add a few tablespoons of dry milk powder. I was wondering about how dry whey powder might behave compared to the milk powder.I'm not sure, but my ... | Liquid whey
I don't know about whey powder -- but I have experimented with making a WW sandwich loaf with liquid whey (from yogurt making), starting with whey as a 1:1 substitute for water. I found the result to be less than desirable. The baked bread was dense and gooey, and I could not fix it over a few loaves. Whey ... |
multigrain flour - buy or make it ?
i bought a multigrain flour, in the breadmaker i use with other flour but the texture is great, lots of texture... however its costly total 48oz is 20$ on amzis there an equivalent to buy or make if you can see from the pictures? | Amount for each type of grain is in descending order
And you can find out the proportions by scouring the internet.Making your own 7-grain or 11-grain means 7 bags or 11 bags respectively. Not for me though. |
multigrain flour - buy or make it ?
i bought a multigrain flour, in the breadmaker i use with other flour but the texture is great, lots of texture... however its costly total 48oz is 20$ on amzis there an equivalent to buy or make if you can see from the pictures? | Amount for each type of grain is in descending order
And you can find out the proportions by scouring the internet.Making your own 7-grain or 11-grain means 7 bags or 11 bags respectively. Not for me though. |
Doves Farm Heritage Seeded Bread Flour
A nice new flour by Doves Farm (UK). A blend of Spelt, Emmer, Einkorn and Wheat with a seed mix of Sunflower, Brown Linseed, Teff and Poppy. Treated my self to 2x 1kg bags. I happen to be on Doves Farm panel where they send questionnaires to get an idea of what new products the pu... | That looks like a nice mix,
That looks like a nice mix, let us know how it bakes up!I remember getting some kind of seeded whole wheat flour from Shipton Mill back in the times of first lockdown and when I just started baking and there weren't any options. It was actually super tasty, but I never used it again, and can... |
Doves Farm Heritage Seeded Bread Flour
A nice new flour by Doves Farm (UK). A blend of Spelt, Emmer, Einkorn and Wheat with a seed mix of Sunflower, Brown Linseed, Teff and Poppy. Treated my self to 2x 1kg bags. I happen to be on Doves Farm panel where they send questionnaires to get an idea of what new products the pu... | That looks like a nice mix,
That looks like a nice mix, let us know how it bakes up!I remember getting some kind of seeded whole wheat flour from Shipton Mill back in the times of first lockdown and when I just started baking and there weren't any options. It was actually super tasty, but I never used it again, and can... |
Baking with Bread Flour and Plain Flour
Hi everyone, I'm quite new to bread baking and was curious whether it is acceptable to mix bread flour with plain flour to get a light, airy interior with a crispy outer crust, similar to a banh mi baguette. | Bread Flour and Plain Flour
Sokha, I use organic unbleached all-purpose (plain) flour for everything -- yeast bread, sourdough bread, baguettes, laminated dough, cakes, pasta, everything. It makes my life a bit simpler to have just the one flour in my cupboard. No bread flour. No cake flour. (I keep my gluten-free flou... |
Baking with Bread Flour and Plain Flour
Hi everyone, I'm quite new to bread baking and was curious whether it is acceptable to mix bread flour with plain flour to get a light, airy interior with a crispy outer crust, similar to a banh mi baguette. | Bread Flour and Plain Flour
Sokha, I use organic unbleached all-purpose (plain) flour for everything -- yeast bread, sourdough bread, baguettes, laminated dough, cakes, pasta, everything. It makes my life a bit simpler to have just the one flour in my cupboard. No bread flour. No cake flour. (I keep my gluten-free flou... |
is 99.9% milk fat butter suitable for laminating dough?
Hi everyone,This is my first post in this forum, but I have been lurking here and learned a lot from the forum threads here. I am not a native English speaker so please bear with my English.I am looking looking for a good butter for making laminated dough such as ... | Not that helpful
I think you are correct. I would think that this Corman would function similarly to lard (albeit with better flavor). It is easier to roll out when cold, therefore easier to laminate dough. |
is 99.9% milk fat butter suitable for laminating dough?
Hi everyone,This is my first post in this forum, but I have been lurking here and learned a lot from the forum threads here. I am not a native English speaker so please bear with my English.I am looking looking for a good butter for making laminated dough such as ... | Not that helpful
I think you are correct. I would think that this Corman would function similarly to lard (albeit with better flavor). It is easier to roll out when cold, therefore easier to laminate dough. |
Malt Extract Powder
We've been following the forums here for a long time, not being a member. We bake mostly a version of "commercial" bread, rye bread, and hamburger-hotdog buns. We're trying to get a very specific, unique Italian roll and have worked with just about every ingredient. We recently found a home brewing ... | Diastatic malt or white malt is nothing more than
grain that has been sprouted for several days that convers the starch in the grain berry into sugar and more Amylase enzymes that convert the starch in flour into sugar. The sprouts are dried at low temperatures usually around 105 F so that the enzymes created are not ... |
Malt Extract Powder
We've been following the forums here for a long time, not being a member. We bake mostly a version of "commercial" bread, rye bread, and hamburger-hotdog buns. We're trying to get a very specific, unique Italian roll and have worked with just about every ingredient. We recently found a home brewing ... | Diastatic malt or white malt is nothing more than
grain that has been sprouted for several days that convers the starch in the grain berry into sugar and more Amylase enzymes that convert the starch in flour into sugar. The sprouts are dried at low temperatures usually around 105 F so that the enzymes created are not ... |
How to subsitute for wheat germ in a recipe?
I am new to bread baking and am attempting my second basic wheat bread. The recipe I'm following (cooks illustrated whole wheat sandwich bread) uses a soaker for the whole wheat portion of the recipe. The ingredients for the soaker are as follows: 3 cups (16.5 oz) whole whea... | wheat germ contains nutrients
and minerals and lots of vitamins, and and and. A lot like nuts... got any nuts? throw half a cup of nuts into a blender along with about half a cup of the recipe's ww flour and pulse the nuts into powder. Then toss them into the soaker. After reading this, I might go buy the wheat g... |
How to subsitute for wheat germ in a recipe?
I am new to bread baking and am attempting my second basic wheat bread. The recipe I'm following (cooks illustrated whole wheat sandwich bread) uses a soaker for the whole wheat portion of the recipe. The ingredients for the soaker are as follows: 3 cups (16.5 oz) whole whea... | wheat germ contains nutrients
and minerals and lots of vitamins, and and and. A lot like nuts... got any nuts? throw half a cup of nuts into a blender along with about half a cup of the recipe's ww flour and pulse the nuts into powder. Then toss them into the soaker. After reading this, I might go buy the wheat g... |
Farmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
Hi, I am in need of serious help. I have just recently been called to bake with all organic flour at my current job. I am using Farmers Ground from Ithica NY. The dough is a wheat and rye blend, I'm not sure what is going wrong. Afte... | edit
Farmers Ground is based out of Trumansburg NY! |
Farmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
Hi, I am in need of serious help. I have just recently been called to bake with all organic flour at my current job. I am using Farmers Ground from Ithica NY. The dough is a wheat and rye blend, I'm not sure what is going wrong. Afte... | edit
Farmers Ground is based out of Trumansburg NY! |
Substitute for strong bread flour
Drat, should have seen that coming! So my sourdough levain (made with strong bread flour) has been bubbling away all night and I've just gone to make it up into the full scale dough only to find I don't have enough bread flour left. However I do have spelt, wholemeal, pastry flour, it... | Wholemeal
My first bet would be wholemeal. But are you talking about strong wholemeal flour? What does the protein content say? If you do go for this option increase the hydration.Not the pastry flour. That won't work.Italian 00 and French T55 are very white flours. In the UK bread flour is not as white as these two. T... |
Substitute for strong bread flour
Drat, should have seen that coming! So my sourdough levain (made with strong bread flour) has been bubbling away all night and I've just gone to make it up into the full scale dough only to find I don't have enough bread flour left. However I do have spelt, wholemeal, pastry flour, it... | Wholemeal
My first bet would be wholemeal. But are you talking about strong wholemeal flour? What does the protein content say? If you do go for this option increase the hydration.Not the pastry flour. That won't work.Italian 00 and French T55 are very white flours. In the UK bread flour is not as white as these two. T... |
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
I baked Dan Lepard's Whole Grain Rye today. It includes whole-rye sourdough starter (80%), whole rye berries (160%), and light rye flour (100%). Also, some salt and optional yeast, which I used because my starter was over-ripe... | Whole rye vs. White Rye
Hi, Yulika.
White rye is to whole rye as AP is to Whole Wheat flour. White rye has relatively little rye flavor. It produces a lighter bread than whole rye.
If the formula you gave is accurate, it is unusual both in the extremely high percent of rye sour and the mix of whole rye and white rye wi... |
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
I baked Dan Lepard's Whole Grain Rye today. It includes whole-rye sourdough starter (80%), whole rye berries (160%), and light rye flour (100%). Also, some salt and optional yeast, which I used because my starter was over-ripe... | Whole rye vs. White Rye
Hi, Yulika.
White rye is to whole rye as AP is to Whole Wheat flour. White rye has relatively little rye flavor. It produces a lighter bread than whole rye.
If the formula you gave is accurate, it is unusual both in the extremely high percent of rye sour and the mix of whole rye and white rye wi... |
Bread flour
Around where I live, King Arthur bread flour is usually over $5 for a 5 lb bag. It rarely goes on sale. However, it seems that if I check all of the various supermarket chains, King Arthur AP flour is always on sale somewhere, often for only $2 for a 5 lb bag. So I was just curious.Does AP flour + vital ... | I Don't use Bread Flour
I pretty much gave up on bread flour several months ago as I noticed virtually no difference in quality between King Arthur AP and their bread flour. I bake both sour dough and yeast breads using only AP flour and the rise and stability are just fine. Certainly one can play around with adding ... |
Bread flour
Around where I live, King Arthur bread flour is usually over $5 for a 5 lb bag. It rarely goes on sale. However, it seems that if I check all of the various supermarket chains, King Arthur AP flour is always on sale somewhere, often for only $2 for a 5 lb bag. So I was just curious.Does AP flour + vital ... | I Don't use Bread Flour
I pretty much gave up on bread flour several months ago as I noticed virtually no difference in quality between King Arthur AP and their bread flour. I bake both sour dough and yeast breads using only AP flour and the rise and stability are just fine. Certainly one can play around with adding ... |
Where can I buy rye flours
I'm just beginning with bread making. My first sourdough starter is only two days old. It took a bit of looking, but one of the supermarkets near me sells Hodgson Mills rye flour. It's not whole grain, but "all natural, stone ground flour".Various promising recipes that I see call for some... | I'm not much help but I have
I'm not much help but I have some of the Hodgson Mill's rye and I'm pretty sure it is whole grain...it's rather coarse compared to the rye I usually use (a fine milled dark rye that I get from a bin in my local natural food grocery store). I'm pretty sure you could use the HM in your recipe... |
Where can I buy rye flours
I'm just beginning with bread making. My first sourdough starter is only two days old. It took a bit of looking, but one of the supermarkets near me sells Hodgson Mills rye flour. It's not whole grain, but "all natural, stone ground flour".Various promising recipes that I see call for some... | I'm not much help but I have
I'm not much help but I have some of the Hodgson Mill's rye and I'm pretty sure it is whole grain...it's rather coarse compared to the rye I usually use (a fine milled dark rye that I get from a bin in my local natural food grocery store). I'm pretty sure you could use the HM in your recipe... |
Wheat Germ and Hydration
How does wheat germ affect the final hydration of a dough? Is it included or not? If it is included what would it's absorbance be like, bread flour or whole-wheat? Trying to get a feel of what a dough would be like before I attempt the recipe. Just to get an idea , be prepared and to be wary of... | The germ is removed when the whole grain is
milled into whole wheat lour. Treat it like whole wheat when it comes to hydration. Make sure to keep your wheat germ in the freezer since it will go rancid very fast.Happy New Yeart AbeMake sure to toast it before adding into the mix - WG was oe of the original ingredients... |
Wheat Germ and Hydration
How does wheat germ affect the final hydration of a dough? Is it included or not? If it is included what would it's absorbance be like, bread flour or whole-wheat? Trying to get a feel of what a dough would be like before I attempt the recipe. Just to get an idea , be prepared and to be wary of... | The germ is removed when the whole grain is
milled into whole wheat lour. Treat it like whole wheat when it comes to hydration. Make sure to keep your wheat germ in the freezer since it will go rancid very fast.Happy New Yeart AbeMake sure to toast it before adding into the mix - WG was oe of the original ingredients... |
Maximum percentage of salt
I'm a bit of a salt tooth, and I'm curious about pushing the limit of dough saltiness. One source I've come across said to beware of any recipe calling for anything higher than 2.5%, that it messes with yeast growth, but I've been making pizza dough at 3% with good results (it begins with a f... | There are lots of myths about
There are lots of myths about salt killing yeast but it is tougher than most think. Here is a great post:https://www.thefreshloaf.com/node/66462/salt-sourdough-culturesgb |
Maximum percentage of salt
I'm a bit of a salt tooth, and I'm curious about pushing the limit of dough saltiness. One source I've come across said to beware of any recipe calling for anything higher than 2.5%, that it messes with yeast growth, but I've been making pizza dough at 3% with good results (it begins with a f... | There are lots of myths about
There are lots of myths about salt killing yeast but it is tougher than most think. Here is a great post:https://www.thefreshloaf.com/node/66462/salt-sourdough-culturesgb |
French 45 flour
What U.S. flour is similar to French 45? One Internet source said that it is a low-protein pastry flour. Another says that it is equivalent to Tipo 00!I'm hoping to find something similar to French 45 without resorting to mail order.Janet | re: french t45
JanetI've always understood t45 to be about equivalent to US pastry flours. As I understand it, there are differences in the grains used and thus differences in hydrability (is that a word?) and perhaps other characteristics.I've also seen the gluten/protein content of pastry flours in the States vary by... |
French 45 flour
What U.S. flour is similar to French 45? One Internet source said that it is a low-protein pastry flour. Another says that it is equivalent to Tipo 00!I'm hoping to find something similar to French 45 without resorting to mail order.Janet | re: french t45
JanetI've always understood t45 to be about equivalent to US pastry flours. As I understand it, there are differences in the grains used and thus differences in hydrability (is that a word?) and perhaps other characteristics.I've also seen the gluten/protein content of pastry flours in the States vary by... |
What French flours should I buy?
It looks like my daughter & son-in-law will be leaving Paris in the next 2 months & moving back to the U.S. I'd hoped to get over there next spring and shop myself - oh well. If they can bring me some flour for baguettes and other breads, what should they buy that I can't get here? I... | Paris
Sadly, Paris does not offer a great selection of flours, but if you want something to make distinctly "French" style baguettes, order up some "T65" flour, but ask for either "farine bio" (organic flour) or flour marked specifically "farine de tradition." That will give you the most natural French flour, since lik... |
What French flours should I buy?
It looks like my daughter & son-in-law will be leaving Paris in the next 2 months & moving back to the U.S. I'd hoped to get over there next spring and shop myself - oh well. If they can bring me some flour for baguettes and other breads, what should they buy that I can't get here? I... | Paris
Sadly, Paris does not offer a great selection of flours, but if you want something to make distinctly "French" style baguettes, order up some "T65" flour, but ask for either "farine bio" (organic flour) or flour marked specifically "farine de tradition." That will give you the most natural French flour, since lik... |
Why do some bread recipes include plain/cake flour?
Hi, does anyone have any idea why some bread recipes include the use of plain/cake flour instead of solely bread flour? How does that affect the texture? Doesnt an all bread flour recipe produce some better bread since bread flour forms essentially more gluten? | To make it more feathery
The more gluten-the chewier the bread. The less gluten- the cake-ier, more crumbly, the texture. Think of it like a scale.AP flour has plenty of gluten to make a very nice bread crumb but you must pay attention to hydrating and developing not only the gluten but also the starch in the flour. Ca... |
Why do some bread recipes include plain/cake flour?
Hi, does anyone have any idea why some bread recipes include the use of plain/cake flour instead of solely bread flour? How does that affect the texture? Doesnt an all bread flour recipe produce some better bread since bread flour forms essentially more gluten? | To make it more feathery
The more gluten-the chewier the bread. The less gluten- the cake-ier, more crumbly, the texture. Think of it like a scale.AP flour has plenty of gluten to make a very nice bread crumb but you must pay attention to hydrating and developing not only the gluten but also the starch in the flour. Ca... |
Re-milled semolina
I'm excited - I just re-milled some durum semolina in my Wondermill Jr. (with the stones) to make durum flour, and it worked a treat! I haven't been able to find durum flour anywhere for making Altamura bread, but semolina I can get at Bulk Barn. Nice to know I can make my own fairly quickly and easi... | I use the same trick with my mill
and the result is simply great.Happy baking Lazy Loafer!Joze |
Re-milled semolina
I'm excited - I just re-milled some durum semolina in my Wondermill Jr. (with the stones) to make durum flour, and it worked a treat! I haven't been able to find durum flour anywhere for making Altamura bread, but semolina I can get at Bulk Barn. Nice to know I can make my own fairly quickly and easi... | I use the same trick with my mill
and the result is simply great.Happy baking Lazy Loafer!Joze |
A glass of H2O
Something you'll never hear anyone say is... "I could really do with a glass of H2O".A glass of "water" will always suffice.Why then, when it comes to baking, is "H2O" used often?Just curious. | h2o
Two less characters to type and it sounds more scientific. |
A glass of H2O
Something you'll never hear anyone say is... "I could really do with a glass of H2O".A glass of "water" will always suffice.Why then, when it comes to baking, is "H2O" used often?Just curious. | h2o
Two less characters to type and it sounds more scientific. |
Retail Translation of "Medium Rye"
Some of Hamelman's recipes in Bread call for "Medium Rye". I can get locally grown and milled, whole grain rye and have used this when called for. I also have some Bob's Red Mill "Dark Rye". Is the latter equivalent to Medium Rye (I assume that bob probably sifts out some of the wh... | Medium Rye
BRM "Dark Rye" isn't the same as medium rye. I use King Arthur Flour's "Rye Flour" when a recipe calls for medium rye flour. P. 42 of Hamelman, 2nd ed. gives some description of the types of rye flours. |
Retail Translation of "Medium Rye"
Some of Hamelman's recipes in Bread call for "Medium Rye". I can get locally grown and milled, whole grain rye and have used this when called for. I also have some Bob's Red Mill "Dark Rye". Is the latter equivalent to Medium Rye (I assume that bob probably sifts out some of the wh... | Medium Rye
BRM "Dark Rye" isn't the same as medium rye. I use King Arthur Flour's "Rye Flour" when a recipe calls for medium rye flour. P. 42 of Hamelman, 2nd ed. gives some description of the types of rye flours. |
Star Anise instead of Anise Seed & Zest vs Orange Extract
I am working on a Rye sourdough and need 1 tsp of Anise Seed. However I only have whole Star Anise (and no spice grinder). How do I get the flavour of Anise into the bread? I have thought of two options. Let me know which one you like or offer another. 1. Soak s... | Crack the star anise, dump the seeds out and then
grind them. Do it all the time when I run out of seeds. |
Star Anise instead of Anise Seed & Zest vs Orange Extract
I am working on a Rye sourdough and need 1 tsp of Anise Seed. However I only have whole Star Anise (and no spice grinder). How do I get the flavour of Anise into the bread? I have thought of two options. Let me know which one you like or offer another. 1. Soak s... | Crack the star anise, dump the seeds out and then
grind them. Do it all the time when I run out of seeds. |
Adding Red Fife flour...
I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. Now I'm not sure what to do with it. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole? | It's a bread flour itself
So you can use it any way you wish. I got some Red Turkey flour a while ago and, although it's bolted whole wheat, it stand on its own quite nicely.
I hope these heritage varieties like Red Fife and Turkey gain in popularity. |
Adding Red Fife flour...
I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. Now I'm not sure what to do with it. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole? | It's a bread flour itself
So you can use it any way you wish. I got some Red Turkey flour a while ago and, although it's bolted whole wheat, it stand on its own quite nicely.
I hope these heritage varieties like Red Fife and Turkey gain in popularity. |
Marquis Wheat:
An interesting article from Saveurhttp://www.saveur.com/ellen-king-reviving-midwestern-bread?dom=tw | Heartland Mill
Heartland Mill in Marienthal, KS has been selling and shipping Turkey Red wheat flour for several years. The wheat is grown locally. Most of it is sold in commercial quantities to bakeries across the country but it can be purchased in consumer quantities if you're willing to pay the shipping costs.http:/... |
Marquis Wheat:
An interesting article from Saveurhttp://www.saveur.com/ellen-king-reviving-midwestern-bread?dom=tw | Heartland Mill
Heartland Mill in Marienthal, KS has been selling and shipping Turkey Red wheat flour for several years. The wheat is grown locally. Most of it is sold in commercial quantities to bakeries across the country but it can be purchased in consumer quantities if you're willing to pay the shipping costs.http:/... |
Rye flour?
I am working on a formula that calls for medium rye flour. I have some dark rye and white rye flour on hand. Is it faulty logic to assume that I can combine the two to get an approximation of medium rye?
Alan | theoretically you can, but ...
dark rye flour is what's left of the medium (i.e., whole grain) rye flour after the starchy endosperm (i.e., white flour) is sifted out. half and half by volume should give you a fair approximation.alternatively, you can buy medium rye flour, aka pumpernickel flour, whole-grain rye flour,... |
Rye flour?
I am working on a formula that calls for medium rye flour. I have some dark rye and white rye flour on hand. Is it faulty logic to assume that I can combine the two to get an approximation of medium rye?
Alan | theoretically you can, but ...
dark rye flour is what's left of the medium (i.e., whole grain) rye flour after the starchy endosperm (i.e., white flour) is sifted out. half and half by volume should give you a fair approximation.alternatively, you can buy medium rye flour, aka pumpernickel flour, whole-grain rye flour,... |
Don't have high gluten flour. Can I just add vital wheat gluten instead?
Have a quick question... I want to start baking more country style breads which usually call for high-gluten (high protein) flour. I am having difficulty finding such high protein flours here in Cyprus. The max is like 11.5%. Is it possible to add... | Try it
I am in France and french flour is also low in gluten, which produces the typical texture of french bread.
But because I originate from the UK I prefer bread made with strong flour. So I managed to buy some gluten and added it(I think 1tbsp to 1lb of flour) and it did produce a more supple and stretchy dough. B... |
Don't have high gluten flour. Can I just add vital wheat gluten instead?
Have a quick question... I want to start baking more country style breads which usually call for high-gluten (high protein) flour. I am having difficulty finding such high protein flours here in Cyprus. The max is like 11.5%. Is it possible to add... | Try it
I am in France and french flour is also low in gluten, which produces the typical texture of french bread.
But because I originate from the UK I prefer bread made with strong flour. So I managed to buy some gluten and added it(I think 1tbsp to 1lb of flour) and it did produce a more supple and stretchy dough. B... |
Very good primer on bread terms and ingredients
I'm sure this link has been posted here before, but Sourdough Home has a great page that explains a lot about bread terms and ingredients - a wealth of information! | I've just learned something new
Why do my homemade un-enriched sourdoughs tend to change colour less when toasted unlike bought bread, which has many additives in it, which seem to toast much better?When reading through your link I found out why when I got to adding milk into the bread. Lactose isn't digested by the ye... |
Very good primer on bread terms and ingredients
I'm sure this link has been posted here before, but Sourdough Home has a great page that explains a lot about bread terms and ingredients - a wealth of information! | I've just learned something new
Why do my homemade un-enriched sourdoughs tend to change colour less when toasted unlike bought bread, which has many additives in it, which seem to toast much better?When reading through your link I found out why when I got to adding milk into the bread. Lactose isn't digested by the ye... |
How do I use this treasure?
Well, I'm excited. I make a very popular bread that is made with a sponge / poolish based on my hubby's homemade beer. He took a loaf down to his beer & wine making supplier, and in exchange they gave me a 500 gram bag of a dark malt (powder). Now the challenge is to come up with a recipe us... | Think of it
as you would brown sugar. taste it. |
How do I use this treasure?
Well, I'm excited. I make a very popular bread that is made with a sponge / poolish based on my hubby's homemade beer. He took a loaf down to his beer & wine making supplier, and in exchange they gave me a 500 gram bag of a dark malt (powder). Now the challenge is to come up with a recipe us... | Think of it
as you would brown sugar. taste it. |
Instant yeast vs. Active dry yeast?
I made a batch of buns earlier, but now that thmet are proofing, I realized that I used instant yeast in a recipe that called for active dry yeast, and I followed the steps to rehydrate(is that what it's called?) active dry yeast. I just learnt from a friend that instant yeast does ... | Perfectly fine
Doesn't require it but will make no difference. I sometimes do it just to make sure it's still healthy. As long as you used some of the water from the recipe so it doesn't alter the hydration there should be no problem. |
Instant yeast vs. Active dry yeast?
I made a batch of buns earlier, but now that thmet are proofing, I realized that I used instant yeast in a recipe that called for active dry yeast, and I followed the steps to rehydrate(is that what it's called?) active dry yeast. I just learnt from a friend that instant yeast does ... | Perfectly fine
Doesn't require it but will make no difference. I sometimes do it just to make sure it's still healthy. As long as you used some of the water from the recipe so it doesn't alter the hydration there should be no problem. |
Soaking raisins and using the water
I'm using raisins as an add in to my bread and have decided to soak them in boiling water first then using the water in the recipe too. Dabrownman advised this with my last Einkorn loaf and said it'll add lovely flavour and make a nice crust due to the sugars. This isn't an Einkorn l... | You have to add water.
Since raisins will soak up some water you need to add the difference: I do the same when I am soaking cranberries and add as much as it was soaked up by them.Happy baking!Joze |
Soaking raisins and using the water
I'm using raisins as an add in to my bread and have decided to soak them in boiling water first then using the water in the recipe too. Dabrownman advised this with my last Einkorn loaf and said it'll add lovely flavour and make a nice crust due to the sugars. This isn't an Einkorn l... | You have to add water.
Since raisins will soak up some water you need to add the difference: I do the same when I am soaking cranberries and add as much as it was soaked up by them.Happy baking!Joze |
What would be a good brand of butter for home baking?
I have been making yeast breads as well as quick breads and intend to make cookies and the like. But I guess the real question is what butter fat percentage should I try to shoot for? | For everyday baking, whatever
For everyday baking, whatever your supermarket has for cheapest is probably fine. I'm not sure about the percentage - around 80% or so? If you want the butter flavor in your product to be very assertive, go for a European style butter, which has higher fat content - something like 82-85% d... |
What would be a good brand of butter for home baking?
I have been making yeast breads as well as quick breads and intend to make cookies and the like. But I guess the real question is what butter fat percentage should I try to shoot for? | For everyday baking, whatever
For everyday baking, whatever your supermarket has for cheapest is probably fine. I'm not sure about the percentage - around 80% or so? If you want the butter flavor in your product to be very assertive, go for a European style butter, which has higher fat content - something like 82-85% d... |
Flour Source in Toronto
Hi all,Can anyone recommend a good source for flour in Toronto, Canada? I've been very pleased with Bob's Red Mill Organic, but the it often seems to go out of stock at the local whole foods'. I would prefer to find an online source for organic, all purpose flour, but am open to any recommendati... | Luckily, several posts to reference
Type "Toronto flour" (sans quotes) in the Search box, then click the Search button. You'll get some helpful information about sources. Paul |
Flour Source in Toronto
Hi all,Can anyone recommend a good source for flour in Toronto, Canada? I've been very pleased with Bob's Red Mill Organic, but the it often seems to go out of stock at the local whole foods'. I would prefer to find an online source for organic, all purpose flour, but am open to any recommendati... | Luckily, several posts to reference
Type "Toronto flour" (sans quotes) in the Search box, then click the Search button. You'll get some helpful information about sources. Paul |
Wheat gluten
Good evening all, Is it safe to make a dough using wheat gluten and water and then pan frying it for, say, 5-7 minutes per side? This is assuming the dough to be roughly 10cm in diameter and 1.5cm thick. Would this be adequate to cook the wheat gluten fully? There is little/ nothing online about frying rat... | That is what the cChinese have been doing for
a thousand years to make mock meat for vegans. Just stir fry it like any other meat.. |
Wheat gluten
Good evening all, Is it safe to make a dough using wheat gluten and water and then pan frying it for, say, 5-7 minutes per side? This is assuming the dough to be roughly 10cm in diameter and 1.5cm thick. Would this be adequate to cook the wheat gluten fully? There is little/ nothing online about frying rat... | That is what the cChinese have been doing for
a thousand years to make mock meat for vegans. Just stir fry it like any other meat.. |
hydration and chia question
Hello. How should I deal with the water added to chia (or others seeds) and then added to the dough? I thought it would not alter the final hydration as the water should be absorbed by the chia (it's said to absorb 12 times it's mass in water). But the result I'm getting point in the other w... | different hydration for different stuff
me again! ;-)for soaking seeds, grains, nuts, and so on I use with great success this listhttp://www.homebaking.at/quellen-und-quellen-lassen/see below atRichtwerte von Wasseraufnahmen bei Saaten und Körnern: happy baking rudi |
hydration and chia question
Hello. How should I deal with the water added to chia (or others seeds) and then added to the dough? I thought it would not alter the final hydration as the water should be absorbed by the chia (it's said to absorb 12 times it's mass in water). But the result I'm getting point in the other w... | different hydration for different stuff
me again! ;-)for soaking seeds, grains, nuts, and so on I use with great success this listhttp://www.homebaking.at/quellen-und-quellen-lassen/see below atRichtwerte von Wasseraufnahmen bei Saaten und Körnern: happy baking rudi |
What is the best flour for boiling dough (dumplings)?
Hey guys quick question, I am in the process of perfecting my pelmeni recipe/russian dumplings that you boil. The two flours I used are the King Arthur all purpose flour and the Hill Country all purpose, and you wont believe it but the cheap flour made way better do... | The only thing I remember is
The only thing I remember is Oriental wheaten delicacies are best when made with flour a moderate protein level. King Arthur AP as I know has 11% gluten that is too high for dumplings or pelmeni. Some stores I think carry flour that is specifically used for dumplings. I always use Gold Meda... |
What is the best flour for boiling dough (dumplings)?
Hey guys quick question, I am in the process of perfecting my pelmeni recipe/russian dumplings that you boil. The two flours I used are the King Arthur all purpose flour and the Hill Country all purpose, and you wont believe it but the cheap flour made way better do... | The only thing I remember is
The only thing I remember is Oriental wheaten delicacies are best when made with flour a moderate protein level. King Arthur AP as I know has 11% gluten that is too high for dumplings or pelmeni. Some stores I think carry flour that is specifically used for dumplings. I always use Gold Meda... |
High fiber flour mix
Hello I have been using King Arthur flour high fiber flour mix. The mix combines, white bread flour, barley flour andhi-maize resistant corn starch. KAF tells me this mix is proprietary. I've gotten a sample of hi-maize and wouldlike to make my own mix. Does anyone have any ideas on good formulati... | High Fiber Mix, Homemade
Each cup of your high fiber flour mix will be a blend comprised of 86.8 grams (about 3.1 oz) of bread flour and 33.2 grams ( about 1.2 oz) of their KA Pure Corn Fiber product(hi maize corn starch).That "barley flour" component is just the "malted barley flour" that is already a typical additio... |
High fiber flour mix
Hello I have been using King Arthur flour high fiber flour mix. The mix combines, white bread flour, barley flour andhi-maize resistant corn starch. KAF tells me this mix is proprietary. I've gotten a sample of hi-maize and wouldlike to make my own mix. Does anyone have any ideas on good formulati... | High Fiber Mix, Homemade
Each cup of your high fiber flour mix will be a blend comprised of 86.8 grams (about 3.1 oz) of bread flour and 33.2 grams ( about 1.2 oz) of their KA Pure Corn Fiber product(hi maize corn starch).That "barley flour" component is just the "malted barley flour" that is already a typical additio... |
meaning of "strong flour"
I just picked up Dan Lepard's "The Handmade Loaf" in which many recipes specify a "strong flour.." In his discussion of flour he doesn't make any reference to this. Does he mean a high protein flour, like a bread flour, or is that just a British way of saying all-purpose wheat flour? | All-purpose flour
Hi,
I am from the UK, and lecture in Bakery at Newcastle College.
I would not describe our plain flour as equivalent to US All-Purpose flour. We just don't have that grade of flour over here, for the homebaker. UK Plain Flour is milled from domestic wheat which is too weak to be considered ideal f... |
meaning of "strong flour"
I just picked up Dan Lepard's "The Handmade Loaf" in which many recipes specify a "strong flour.." In his discussion of flour he doesn't make any reference to this. Does he mean a high protein flour, like a bread flour, or is that just a British way of saying all-purpose wheat flour? | All-purpose flour
Hi,
I am from the UK, and lecture in Bakery at Newcastle College.
I would not describe our plain flour as equivalent to US All-Purpose flour. We just don't have that grade of flour over here, for the homebaker. UK Plain Flour is milled from domestic wheat which is too weak to be considered ideal f... |
Let's talk about semolina flour!
This flour gives me so much anxiety! American semolina vs Italian semolina vs Indian semolina, has anyone been able to find a good source for differentiating all these types/terms. Are any of these interchangeable? Where do you actually by remilled semolina flour in the US? What is the ... | Unfortunately I can answer only one of your
questions. Durum is more finely ground than semolina, which is coarser. I know nada about Indian or Italian Semolina. hester |
Let's talk about semolina flour!
This flour gives me so much anxiety! American semolina vs Italian semolina vs Indian semolina, has anyone been able to find a good source for differentiating all these types/terms. Are any of these interchangeable? Where do you actually by remilled semolina flour in the US? What is the ... | Unfortunately I can answer only one of your
questions. Durum is more finely ground than semolina, which is coarser. I know nada about Indian or Italian Semolina. hester |
Ascorbic acid
With Ascorbic acid (vitamin c) powder, can you add it directly to flour or does it have to be dissolved into the water?I added it to flour and noticed a difference in the dough so I guess it works that way. I guess I've answered my own question but if it works better in water I'll do that next time. | I think it's often added to
I think it's often added to water mainly to make it easier to measure. |
Ascorbic acid
With Ascorbic acid (vitamin c) powder, can you add it directly to flour or does it have to be dissolved into the water?I added it to flour and noticed a difference in the dough so I guess it works that way. I guess I've answered my own question but if it works better in water I'll do that next time. | I think it's often added to
I think it's often added to water mainly to make it easier to measure. |
Help pls Forkish plain flour uk
greetingsplease help. I adore FWSY Ken Forkish method and am a beginner with his technique tho not with others. My first time with his Saturday loaf was a great success. I used regular bread flour and no DO, just free form in oven but I do have a Miele oven specially chosen for a steam i... | Use strong flour and if you can get
your hands on some Canadian (Manitoba) flour, use that. His recipes worked wonderfully well for me in Canada using either bread flour or all purpose flour as here for some reason, have almost the same protein content.The other thing to be wary of is that your UK flour is not as absor... |
Help pls Forkish plain flour uk
greetingsplease help. I adore FWSY Ken Forkish method and am a beginner with his technique tho not with others. My first time with his Saturday loaf was a great success. I used regular bread flour and no DO, just free form in oven but I do have a Miele oven specially chosen for a steam i... | Use strong flour and if you can get
your hands on some Canadian (Manitoba) flour, use that. His recipes worked wonderfully well for me in Canada using either bread flour or all purpose flour as here for some reason, have almost the same protein content.The other thing to be wary of is that your UK flour is not as absor... |
Finding Type 00 flour
Hi kids. New here and this is my first post. I am a professional private cook in RJ and I do quite a bit of bread baking for clients and for home. Ive been here in RJ for 7 years and believe me, cooking here is a challenge. One of my current issues is farinha, flour for bread making. I have been u... | Central Milling
CM provides the highest quality flours and 00 is available in bags to 50 lbs.http://centralmilling.com/ Organic Type 00 Normal Pizza Flour and Organic Type 00 Reinforced Pizza Flour |
Finding Type 00 flour
Hi kids. New here and this is my first post. I am a professional private cook in RJ and I do quite a bit of bread baking for clients and for home. Ive been here in RJ for 7 years and believe me, cooking here is a challenge. One of my current issues is farinha, flour for bread making. I have been u... | Central Milling
CM provides the highest quality flours and 00 is available in bags to 50 lbs.http://centralmilling.com/ Organic Type 00 Normal Pizza Flour and Organic Type 00 Reinforced Pizza Flour |
Non-egg wash that's the same or better, possibly synth
So I'm in an area with a TON of vegans and I'm making bread for them. I've found that there are some local businesses that are getting bread from b2b suppliers and I've put an example in this post's picture. I need something that will make buns as shiny and browned... | Corn starch gel?
Just make up a loose pudding consistency corn starch and water and brush it over the loaf. You have to heat it until it thickens. I believe t gets glossy. |
Non-egg wash that's the same or better, possibly synth
So I'm in an area with a TON of vegans and I'm making bread for them. I've found that there are some local businesses that are getting bread from b2b suppliers and I've put an example in this post's picture. I need something that will make buns as shiny and browned... | Corn starch gel?
Just make up a loose pudding consistency corn starch and water and brush it over the loaf. You have to heat it until it thickens. I believe t gets glossy. |
Does anyone know the meaning of this numbers?
Just curious...Besides protein, how does the other characteristics affects baking bread? Physical/Chemical Properties Moisture: max 15,5 % Proteins: min 14,5 % Ashes: type 00 max 0,55 Wet Gluten: min 40 % Rheological PropertiesChopin Alveograph: W 410 - Tolerance: -10/+30... | Flour data
Ash: how refined the flour is. In this case very. No more than 0.55% remains when a sample of the the flour in burnt.Wet Gluten: percentage of hydrated gluten remaining when a dough sample is washed of it's starch. Rheological properties:Various tests performed by different instruments that measure the dough... |
Does anyone know the meaning of this numbers?
Just curious...Besides protein, how does the other characteristics affects baking bread? Physical/Chemical Properties Moisture: max 15,5 % Proteins: min 14,5 % Ashes: type 00 max 0,55 Wet Gluten: min 40 % Rheological PropertiesChopin Alveograph: W 410 - Tolerance: -10/+30... | Flour data
Ash: how refined the flour is. In this case very. No more than 0.55% remains when a sample of the the flour in burnt.Wet Gluten: percentage of hydrated gluten remaining when a dough sample is washed of it's starch. Rheological properties:Various tests performed by different instruments that measure the dough... |
Can Manitoba flour be used alone to make a sourdough?
Hello. I just ordered some manitoba flour. Can I just make my regular formula with it, adjusting the hydration as needed? Can it be used alone? Any recipe (didn't find any in a quick search)? Hints? Thanks.vk | Just did a google search
It is described as very strong flour, which suggests it would be very good for bread, but it is also categorised by "type". Do you know which type it is?Italian "Manitoba" flour is very strong bread flour. However it could also describe flour from the "Manitoba" province in Canada.I would think... |
Can Manitoba flour be used alone to make a sourdough?
Hello. I just ordered some manitoba flour. Can I just make my regular formula with it, adjusting the hydration as needed? Can it be used alone? Any recipe (didn't find any in a quick search)? Hints? Thanks.vk | Just did a google search
It is described as very strong flour, which suggests it would be very good for bread, but it is also categorised by "type". Do you know which type it is?Italian "Manitoba" flour is very strong bread flour. However it could also describe flour from the "Manitoba" province in Canada.I would think... |
A baking tip
Just watching The Great British Bake Off (recently got hooked) and came across a tip for cakes but might work across the board. To prevent fruit or any add-ins (they were talking about glace cherries though and I've added the "add ins" but I think they were talking about anything) from falling to the botto... | Works for muffins!
I don't think I've ever had bread add-ins sink to the bottom though. So maybe not a problem? |
A baking tip
Just watching The Great British Bake Off (recently got hooked) and came across a tip for cakes but might work across the board. To prevent fruit or any add-ins (they were talking about glace cherries though and I've added the "add ins" but I think they were talking about anything) from falling to the botto... | Works for muffins!
I don't think I've ever had bread add-ins sink to the bottom though. So maybe not a problem? |
Sprouting Farro
I am thinking of including sprouted seeds in my breads since so many of you are posting incredible breads made with sprouts. So I have a few questions:1. Based on the picture above, can you tell me if this is whole, pearled or semi pearled Farro or Spelt? (I cant remember if I got this from Bulk Barn or... | Encouragement
Hi, Dani3ll3!You know I'm too new to be able to answer your questions. Forgive me. Please allow me to encourage you in your sprouting adventure. Love that picture!!Dabrownman has a sprouting primer that I followed and found me sprouting wheat berries. It was the easiest and most amazing thing I've done wi... |
Sprouting Farro
I am thinking of including sprouted seeds in my breads since so many of you are posting incredible breads made with sprouts. So I have a few questions:1. Based on the picture above, can you tell me if this is whole, pearled or semi pearled Farro or Spelt? (I cant remember if I got this from Bulk Barn or... | Encouragement
Hi, Dani3ll3!You know I'm too new to be able to answer your questions. Forgive me. Please allow me to encourage you in your sprouting adventure. Love that picture!!Dabrownman has a sprouting primer that I followed and found me sprouting wheat berries. It was the easiest and most amazing thing I've done wi... |
Home baking with inulin/chicory root fibre?
I found these threads mentioning inulin as a product ....http://www.thefreshloaf.com/node/12016/there-way-increasing-fiber-count-homemade-breadhttp://www.thefreshloaf.com/node/7282/wow-oven-spring.... but couldn't find anything re: using it as an ingredient in home baking.Mo... | The only thing popping into my head is cattails
Turns out the roots are full of inulin. Starchy. Often eaten roasted.No personal experience. |
Home baking with inulin/chicory root fibre?
I found these threads mentioning inulin as a product ....http://www.thefreshloaf.com/node/12016/there-way-increasing-fiber-count-homemade-breadhttp://www.thefreshloaf.com/node/7282/wow-oven-spring.... but couldn't find anything re: using it as an ingredient in home baking.Mo... | The only thing popping into my head is cattails
Turns out the roots are full of inulin. Starchy. Often eaten roasted.No personal experience. |
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