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Oil in Bread. What's is better for you?
Canola, Veg., Soybean oil, Safflower oil, Olive Oil, EVOO I have been consistently using vegetable oil and canola interchangeably in my recipes. I’m not sure of the reactions caused when using a saturated fat vs. monounsaturated vs. poly unsaturated fats in my breads. Is there ... | Grapeseed and coconut oil +
Hi!I'll be interested to follow this thread, because I've wondered the same things myself. For quite a while bread was made with olive oil at our house, but I recently bought grapeseed oil on a whim (pretty reasonable at Wal-Mart), and much prefer its flavor. Apparently it's also very health... |
Oil in Bread. What's is better for you?
Canola, Veg., Soybean oil, Safflower oil, Olive Oil, EVOO I have been consistently using vegetable oil and canola interchangeably in my recipes. I’m not sure of the reactions caused when using a saturated fat vs. monounsaturated vs. poly unsaturated fats in my breads. Is there ... | Grapeseed and coconut oil +
Hi!I'll be interested to follow this thread, because I've wondered the same things myself. For quite a while bread was made with olive oil at our house, but I recently bought grapeseed oil on a whim (pretty reasonable at Wal-Mart), and much prefer its flavor. Apparently it's also very health... |
Chocolate breads
I have been trying to make some chocolate breads, croissant and pate a choux for the past couple of years, have yet to make anything that tastes like chocolate. I have tried increasing the cocoa powder and nothing happens. I have used regular cocoa powder, dutch processed, and even the Valrhona dark ... | I think the way to get
I think the way to get something to taste like chocolate is to use a lot of chocolate. Cakes taste like chocolate and they are pretty rich. I do feel like choux paste could be possible to chocolatize, but I wonder "why?" Is it for a "cool" factor? What about pain au chocolat and chocolate ecl... |
Chocolate breads
I have been trying to make some chocolate breads, croissant and pate a choux for the past couple of years, have yet to make anything that tastes like chocolate. I have tried increasing the cocoa powder and nothing happens. I have used regular cocoa powder, dutch processed, and even the Valrhona dark ... | I think the way to get
I think the way to get something to taste like chocolate is to use a lot of chocolate. Cakes taste like chocolate and they are pretty rich. I do feel like choux paste could be possible to chocolatize, but I wonder "why?" Is it for a "cool" factor? What about pain au chocolat and chocolate ecl... |
Convert dry milk to milk recipe
This is probably simple and I may be overthinking it.I have heirloom bread recipes (from mother) that use dry milk powder and water. How do I replace that with either milk or just water?1 cup water + 1/4 cup dry milk powder (original recipe) = ? how much milk or how much plain water? I s... | The way I do it is
100 g of whole milk = 10 g of milk powder + 90 g of water |
Convert dry milk to milk recipe
This is probably simple and I may be overthinking it.I have heirloom bread recipes (from mother) that use dry milk powder and water. How do I replace that with either milk or just water?1 cup water + 1/4 cup dry milk powder (original recipe) = ? how much milk or how much plain water? I s... | The way I do it is
100 g of whole milk = 10 g of milk powder + 90 g of water |
Central Milling vs Honeyvile vs. KA?
It's difficult to find decent bread flour in quantity (or even 5lb) where I live, so think I'll order. Whole Foods (30-40 min. one way) only has Giusto's Baker's Choice? with 11% protein. I have a year-round cool cement garage, gasketed storage containers, and vacuum sealer. I'll... | Costco and central milling
Although it's not malted, Costco's carries Central Milling organic all purpose flour and it's a real bargain, comes in 2 ten pound bags wrapped together, don't recall the price but cheap. It would probably be worth buying some malt to add to your mix although I haven't done that myself. In f... |
Central Milling vs Honeyvile vs. KA?
It's difficult to find decent bread flour in quantity (or even 5lb) where I live, so think I'll order. Whole Foods (30-40 min. one way) only has Giusto's Baker's Choice? with 11% protein. I have a year-round cool cement garage, gasketed storage containers, and vacuum sealer. I'll... | Costco and central milling
Although it's not malted, Costco's carries Central Milling organic all purpose flour and it's a real bargain, comes in 2 ten pound bags wrapped together, don't recall the price but cheap. It would probably be worth buying some malt to add to your mix although I haven't done that myself. In f... |
Coffee Flour. New to me!!
http://www.huffingtonpost.com/entry/coffee-waste-flour-environment-cookies-environment_us_5783a161e4b01edea78e9377? | But he said, "gluten free" :(
But he said, "gluten free" :( |
Coffee Flour. New to me!!
http://www.huffingtonpost.com/entry/coffee-waste-flour-environment-cookies-environment_us_5783a161e4b01edea78e9377? | But he said, "gluten free" :(
But he said, "gluten free" :( |
Baking with gluten free multigrain flour
I was given some gluten free multi grain flour and I want to include some in my next bread.I want to use it as one third of the total flour. As I see it I have the following choices: 1. Use two thirds bread floor and one third of the gluten free multigrain flour. 2. Use two thi... | It really depends on what you are trying to achieve
I would say from the way your question is phrased that you have never baked with GF flour and you are just trying to use it up in your regular baking. This is an opportunity! There is a whole different world of baking out there beyond wheat. By all means add some to e... |
Baking with gluten free multigrain flour
I was given some gluten free multi grain flour and I want to include some in my next bread.I want to use it as one third of the total flour. As I see it I have the following choices: 1. Use two thirds bread floor and one third of the gluten free multigrain flour. 2. Use two thi... | It really depends on what you are trying to achieve
I would say from the way your question is phrased that you have never baked with GF flour and you are just trying to use it up in your regular baking. This is an opportunity! There is a whole different world of baking out there beyond wheat. By all means add some to e... |
Organic v. non-organic flour
I've been using Dakota Maid AP flour (used to use Bread flour, but I'd rather not use the ascorbic acid which is omitted in the AP), and Dakota Maid Organic white flour (unenriched).It's small but nonetheless interesting: the AP flour as malted barley flour, the o. flour does not. As such,... | No difference here...
I use organic flour almost exclusively (in the UK) but when I was mistakenly sent a sack of non-organic I used it and didn't notice any difference at all. The mill does not add anything other than the statutory stuff. Protein was 12% in both flours.-Gordon |
Organic v. non-organic flour
I've been using Dakota Maid AP flour (used to use Bread flour, but I'd rather not use the ascorbic acid which is omitted in the AP), and Dakota Maid Organic white flour (unenriched).It's small but nonetheless interesting: the AP flour as malted barley flour, the o. flour does not. As such,... | No difference here...
I use organic flour almost exclusively (in the UK) but when I was mistakenly sent a sack of non-organic I used it and didn't notice any difference at all. The mill does not add anything other than the statutory stuff. Protein was 12% in both flours.-Gordon |
Pungent flour
I've just bought some organic flour, and I'm a bit curious about the smell. It's a little pungent. It doesn't smell rancid, but it's got a real... farm-like smell to it? Almost grassy. It's definitely distinct to how old flour smells, and the production date is only last week.I've had stoneground fresh fl... | Okay, I've just baked the
Okay, I've just baked the first batch of baguettes with this stuff and the taste carried through baking and in to the bread as well. It's not as pronounced in the taste of the bread as it was in the smell of the flour, but this is definitely not like any kind of wheat/bread I've tasted anywher... |
Pungent flour
I've just bought some organic flour, and I'm a bit curious about the smell. It's a little pungent. It doesn't smell rancid, but it's got a real... farm-like smell to it? Almost grassy. It's definitely distinct to how old flour smells, and the production date is only last week.I've had stoneground fresh fl... | Okay, I've just baked the
Okay, I've just baked the first batch of baguettes with this stuff and the taste carried through baking and in to the bread as well. It's not as pronounced in the taste of the bread as it was in the smell of the flour, but this is definitely not like any kind of wheat/bread I've tasted anywher... |
Malted Bread Flour
Hi all... I am very new to this bread baking thing.I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?ThanksThe Complete Noob - Morag | Can't get it in Canada either.
I have tried to find malted flour here but to no avail. Someone very kindly sent me some from England once and I made beautiful Hovis with it, along with other malted breads. The only thing I can think of that might work is to buy malted wheat flakes (King Arthur might have them.) and p... |
Malted Bread Flour
Hi all... I am very new to this bread baking thing.I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?ThanksThe Complete Noob - Morag | Can't get it in Canada either.
I have tried to find malted flour here but to no avail. Someone very kindly sent me some from England once and I made beautiful Hovis with it, along with other malted breads. The only thing I can think of that might work is to buy malted wheat flakes (King Arthur might have them.) and p... |
Montreal - rye flour?!
I used to dabble in baking with sourdough and rye flour for a few years, but having moved to Montreal I'm finding it really difficult to find rye flour, let alone cracked rye.Please help! I really need my rugbrød fix....! | Check Bulk Barn
They carry dark rye flour. They also carry rye flakes. Bulk Barnhttps://www.google.ca/search?site=&source=hp&ei=QGuMV7jWDMLSjwTCwoiQCw&q=bulk+barn+montreal&oq=bulk+barn+mon&gs_l=mobile-gws-hp.1.0.0l5.2179.7138.0.92...Sorry about the long link but I am on my phone and the link creator won't work for me. |
Montreal - rye flour?!
I used to dabble in baking with sourdough and rye flour for a few years, but having moved to Montreal I'm finding it really difficult to find rye flour, let alone cracked rye.Please help! I really need my rugbrød fix....! | Check Bulk Barn
They carry dark rye flour. They also carry rye flakes. Bulk Barnhttps://www.google.ca/search?site=&source=hp&ei=QGuMV7jWDMLSjwTCwoiQCw&q=bulk+barn+montreal&oq=bulk+barn+mon&gs_l=mobile-gws-hp.1.0.0l5.2179.7138.0.92...Sorry about the long link but I am on my phone and the link creator won't work for me. |
Ingredients
I recently read that anything, other than wheat flour, yeast, salt and water, should be considered as enhancers or improvements. I do not want to argue or defend this statement.But using this as a starting point, I would like to ask if anyone could recommend a comprehensive reference on bread ingredients.T... | Bread Dogma
I recommend that you read a recent post from Trevor Wilson's blog. http://www.breadwerx.com/embarrassing-problem-tartine-envy/I think it all comes down to whether you are trying to duplicate someone else's formula or if you are interested in making bread to your own satisfaction. I recently tried a baguette... |
Ingredients
I recently read that anything, other than wheat flour, yeast, salt and water, should be considered as enhancers or improvements. I do not want to argue or defend this statement.But using this as a starting point, I would like to ask if anyone could recommend a comprehensive reference on bread ingredients.T... | Bread Dogma
I recommend that you read a recent post from Trevor Wilson's blog. http://www.breadwerx.com/embarrassing-problem-tartine-envy/I think it all comes down to whether you are trying to duplicate someone else's formula or if you are interested in making bread to your own satisfaction. I recently tried a baguette... |
is there a huge difference between organic and non-organic flour
I live in the Okanagan Valley in British Columbia, Canada, and I just discovered I can buy flour directly from the Rogers Mill. They carry a variety of flours that I can't buy in a local store. The two I want to play with are Organic White Flour, it is gr... | No difference
Unless there is a protein difference between the two you are unlikely to see much variation. When I worked in an artisan bakery in Vancouver the organic also cost twice the price of the regular flour but there was zero difference in the final outcome of the loaves.I have baked many a loaf at home with the... |
is there a huge difference between organic and non-organic flour
I live in the Okanagan Valley in British Columbia, Canada, and I just discovered I can buy flour directly from the Rogers Mill. They carry a variety of flours that I can't buy in a local store. The two I want to play with are Organic White Flour, it is gr... | No difference
Unless there is a protein difference between the two you are unlikely to see much variation. When I worked in an artisan bakery in Vancouver the organic also cost twice the price of the regular flour but there was zero difference in the final outcome of the loaves.I have baked many a loaf at home with the... |
help on making diastatic malt
hi , im very newbie in bakingi try to make diastatic malt coz its not available where i livei see many post and video , try 2 times with barley and wheat .. failsoak for 12 hour .. closed gar or open to the air , dark or light ?dump the water and then soak again immediately .. drain for 8 ... | A link at least
My attempt to follow this steps didn't succeed. But it was completely my fault. I just ***ed it. Gonna try again. Hope it helps youhttps://www.weekendbakery.com/posts/making-your-own-diastatic-malt/ |
help on making diastatic malt
hi , im very newbie in bakingi try to make diastatic malt coz its not available where i livei see many post and video , try 2 times with barley and wheat .. failsoak for 12 hour .. closed gar or open to the air , dark or light ?dump the water and then soak again immediately .. drain for 8 ... | A link at least
My attempt to follow this steps didn't succeed. But it was completely my fault. I just ***ed it. Gonna try again. Hope it helps youhttps://www.weekendbakery.com/posts/making-your-own-diastatic-malt/ |
The Salt Thread
We have threads covering scales and yeast, so, possibly it is time to have one on salt.RL Beranbaum finds regular salt to be unacceptable and suggests sea salt. Other writers have different views on the topic.Given the prices that one pays for a simple container of sea salt, it is possible that one mig... | Salt
I disagree with Rose about this. Table salt isn't the tastiest, but it'll work.
A box of coarse Kosher Salt is only an extra buck or two. That is what I usually to bake with and it tastes fine. Perhaps a Supertaster could tell the difference, but I can't. |
The Salt Thread
We have threads covering scales and yeast, so, possibly it is time to have one on salt.RL Beranbaum finds regular salt to be unacceptable and suggests sea salt. Other writers have different views on the topic.Given the prices that one pays for a simple container of sea salt, it is possible that one mig... | Salt
I disagree with Rose about this. Table salt isn't the tastiest, but it'll work.
A box of coarse Kosher Salt is only an extra buck or two. That is what I usually to bake with and it tastes fine. Perhaps a Supertaster could tell the difference, but I can't. |
Diastatic malt powder substitution
Planning to make these for tomorrow's dinner : http://www.wildyeastblog.com/get-your-malt-on/Poolish is started, but I don't have - and cannot get it where I live - any diastatic malt powder, was thinking of replacing some of the strong flour with malted wholemeal - has anyone an ... | Diastatic malt syrup is a
Diastatic malt syrup is a good substitute, and is available in many health food stores. You could always use either white sugar or honey. It won't be exactly the same, but should work just fine. I would substitute 1:1 aka same quantities. |
Diastatic malt powder substitution
Planning to make these for tomorrow's dinner : http://www.wildyeastblog.com/get-your-malt-on/Poolish is started, but I don't have - and cannot get it where I live - any diastatic malt powder, was thinking of replacing some of the strong flour with malted wholemeal - has anyone an ... | Diastatic malt syrup is a
Diastatic malt syrup is a good substitute, and is available in many health food stores. You could always use either white sugar or honey. It won't be exactly the same, but should work just fine. I would substitute 1:1 aka same quantities. |
Leftover whey from cheese making
I made some ricotta yesterday and I saved the whey when I strained out the curds. There's an awful lot of it, and while I was originally planning to put it in smoothies, I really want to try adding it to some of my bread.The whey itself tastes slightly sweet so I imagine it'll have a su... | Soda bread..
.. or scones.For soda bread - "rough" flour - basically anything - some wholemeal, with bits, seeds, "granary", etc. a teaspoon of salt and another of bicarb to about 300g of flour, add in enough whey to make a sticky dough - turn it into a baking tray, roughly shape it into a sticky round, dust with flour... |
Leftover whey from cheese making
I made some ricotta yesterday and I saved the whey when I strained out the curds. There's an awful lot of it, and while I was originally planning to put it in smoothies, I really want to try adding it to some of my bread.The whey itself tastes slightly sweet so I imagine it'll have a su... | Soda bread..
.. or scones.For soda bread - "rough" flour - basically anything - some wholemeal, with bits, seeds, "granary", etc. a teaspoon of salt and another of bicarb to about 300g of flour, add in enough whey to make a sticky dough - turn it into a baking tray, roughly shape it into a sticky round, dust with flour... |
Any suggestions for using malted wheat flakes?
I bought some malted wheat flakes because.......well....... because they were there and sounded interesting http://bakerybits.co.uk/malted-wheat-flakes.html#detailedproductinfo. Now I have to figure out how to use them. Any suggestions? | aka..
Granary bits. Malted wheat is the main "bits" in most granary style flours. Throw a handfull onto some basic dough with another handfull of wholemeal and off you go..Or what I was doing for a while was rolling wholemeal loaves in them to make a nice malty crunch on the outside..-Gordonps. edit to just add that Gr... |
Any suggestions for using malted wheat flakes?
I bought some malted wheat flakes because.......well....... because they were there and sounded interesting http://bakerybits.co.uk/malted-wheat-flakes.html#detailedproductinfo. Now I have to figure out how to use them. Any suggestions? | aka..
Granary bits. Malted wheat is the main "bits" in most granary style flours. Throw a handfull onto some basic dough with another handfull of wholemeal and off you go..Or what I was doing for a while was rolling wholemeal loaves in them to make a nice malty crunch on the outside..-Gordonps. edit to just add that Gr... |
flours proteins and gluten
hi,I 'm looking for a list of bread flour or not, with average amount of protein and gluten.can someone get it or tell me where to find it ?Thank you | You won't find one with
gluten listed . |
flours proteins and gluten
hi,I 'm looking for a list of bread flour or not, with average amount of protein and gluten.can someone get it or tell me where to find it ?Thank you | You won't find one with
gluten listed . |
AP vs bread flour
White bread recipe calls for AP flour. Can I substitute bread flour? Any changes to the recipe? | Yes you can..Bread
flour will be a bit more thirsty I up the hydration 2%. But I have to admit I take recipes the other way subbing AP for bread flour. With my AP....... bread flour is an overkill for bread and the crumb isn't as good. But for Higher % whole grain breads, 50% or over, I like the bread flour. |
AP vs bread flour
White bread recipe calls for AP flour. Can I substitute bread flour? Any changes to the recipe? | Yes you can..Bread
flour will be a bit more thirsty I up the hydration 2%. But I have to admit I take recipes the other way subbing AP for bread flour. With my AP....... bread flour is an overkill for bread and the crumb isn't as good. But for Higher % whole grain breads, 50% or over, I like the bread flour. |
what is the correct way of long time storing of bulk instant yeast?
Hi
I purchased a 450g/1pound pack of instant yeast, used a spoon once, then kept it in a tight-lid jar in the fridge 2 months ago. Now when I try baking with it, the dough doesn't rise, though its expiray date still has a year left. Is it dead? or can ... | I use the SAF instant
I use the SAF instant yeast......I used to use this yeast for luncheon rolls when I cooked for a cafeteria. I didn't even refrigerate it......just weighed from the bag.....It could sit on the shelf for as long as a month sometimes after being opened. I think SAF instant yeast is like Starbucks c... |
what is the correct way of long time storing of bulk instant yeast?
Hi
I purchased a 450g/1pound pack of instant yeast, used a spoon once, then kept it in a tight-lid jar in the fridge 2 months ago. Now when I try baking with it, the dough doesn't rise, though its expiray date still has a year left. Is it dead? or can ... | I use the SAF instant
I use the SAF instant yeast......I used to use this yeast for luncheon rolls when I cooked for a cafeteria. I didn't even refrigerate it......just weighed from the bag.....It could sit on the shelf for as long as a month sometimes after being opened. I think SAF instant yeast is like Starbucks c... |
Central Milling Flour
I was wondering if anyone has any opinions about Central Milling Artisan Bakers Craft organic unbleached flour?I order from Azure Standard and just realized they carry this flour.https://www.azurestandard.com/shop/product/716// | Yes
ABC is as good as any and better than most. The Giusto family runs the operation. |
Central Milling Flour
I was wondering if anyone has any opinions about Central Milling Artisan Bakers Craft organic unbleached flour?I order from Azure Standard and just realized they carry this flour.https://www.azurestandard.com/shop/product/716// | Yes
ABC is as good as any and better than most. The Giusto family runs the operation. |
Availability of Central Milling Co. Flour (with digression on Chicken Cacciatore)
Several TFLers (myself included) have had good experience with flours from Central Milling Company (affiliated with Keith Giusto Bakery Supply) in Petaluma, California. In particular, I have been loving CM's Organic Artisan Baker's Craft... | Good info!
Thanks, Glenn!
Another question has come up in some discussions, and you shared the answer with me on the phone this morning: CM supplies WFM nationally. So, WFM 365 brand flours are from CM, regardless of where you buy it, not just in Northern CA.
David |
Availability of Central Milling Co. Flour (with digression on Chicken Cacciatore)
Several TFLers (myself included) have had good experience with flours from Central Milling Company (affiliated with Keith Giusto Bakery Supply) in Petaluma, California. In particular, I have been loving CM's Organic Artisan Baker's Craft... | Good info!
Thanks, Glenn!
Another question has come up in some discussions, and you shared the answer with me on the phone this morning: CM supplies WFM nationally. So, WFM 365 brand flours are from CM, regardless of where you buy it, not just in Northern CA.
David |
fresh yeast
Does anyone know where I can buy fresh (cake) yeast. | Where in the world are you?
It might help If we knew where or in what city you are looking. Fresh yeast is kept in a refrigerated area. Ask at your favourite market. |
fresh yeast
Does anyone know where I can buy fresh (cake) yeast. | Where in the world are you?
It might help If we knew where or in what city you are looking. Fresh yeast is kept in a refrigerated area. Ask at your favourite market. |
Brolite Sours
I was searching for another source other than KA for a deli rye sour and came across http://www.bakewithbrolite.com/products.shtml which seems to have several types of sour worth trying. Unfortunately, it seems to be for wholesale orders only and the sours come in 50# bags. I was wondering if anyone has a... | Is this how they make make Fake Frankenstein
sourdough breads? |
Brolite Sours
I was searching for another source other than KA for a deli rye sour and came across http://www.bakewithbrolite.com/products.shtml which seems to have several types of sour worth trying. Unfortunately, it seems to be for wholesale orders only and the sours come in 50# bags. I was wondering if anyone has a... | Is this how they make make Fake Frankenstein
sourdough breads? |
Organic flour supplier in San Diego?
My local supplier, Lakeside Bakery Supply has just dropped all organic flours from their lineup. Ack! I go through 50-lb bags every month or so, and can't stomach buying 5lb bags of organic flour at the grocery, when I was getting organic bread flour for around 60 cents/pound. I'... | People's Food Co-op in Ocean Beach
Peter,
I get Giusto's Baker's Choice organic flour at People's, but not at as good a price as you were paying. It's about $1 per pound, in 50 pound bags. You have to pay an annual $15 membership to order it. I'm happy with the flour.
Sue |
Organic flour supplier in San Diego?
My local supplier, Lakeside Bakery Supply has just dropped all organic flours from their lineup. Ack! I go through 50-lb bags every month or so, and can't stomach buying 5lb bags of organic flour at the grocery, when I was getting organic bread flour for around 60 cents/pound. I'... | People's Food Co-op in Ocean Beach
Peter,
I get Giusto's Baker's Choice organic flour at People's, but not at as good a price as you were paying. It's about $1 per pound, in 50 pound bags. You have to pay an annual $15 membership to order it. I'm happy with the flour.
Sue |
Yeast brands
Hi Folks,Is it my imagination that different brands of yeast make the bread taste different? In the past I've always used Fleischmann's bread machine yeast. Recently I couldn't find it, so I bought some Red Star bread machine yeast. The bread that this yeast produces doesn't seem to taste as good as the br... | Without a doubt
Although most (if not all) commercial yeasts are of the same species (Saccharomyces cerevisiae), variations in the brands, even in the individual packages, can produce different results. It is possible that one company's yeast package has, on average, more active cultures than the other, thus driving an... |
Yeast brands
Hi Folks,Is it my imagination that different brands of yeast make the bread taste different? In the past I've always used Fleischmann's bread machine yeast. Recently I couldn't find it, so I bought some Red Star bread machine yeast. The bread that this yeast produces doesn't seem to taste as good as the br... | Without a doubt
Although most (if not all) commercial yeasts are of the same species (Saccharomyces cerevisiae), variations in the brands, even in the individual packages, can produce different results. It is possible that one company's yeast package has, on average, more active cultures than the other, thus driving an... |
Bob's Red Mill Whole Wheat has changed
Has anyone else experienced Bob's Red Mill Whole Wheat flour degrading in quality? The flour used to feel well ground, now it just feels like sand. Any other whole wheat flours out there that are finely ground? I mean all whole wheat, not a blend. | Wheat Montana flours are finely ground
Their wholegrain flours are nearly as smooth as others' AP or bread flours. Paul |
Bob's Red Mill Whole Wheat has changed
Has anyone else experienced Bob's Red Mill Whole Wheat flour degrading in quality? The flour used to feel well ground, now it just feels like sand. Any other whole wheat flours out there that are finely ground? I mean all whole wheat, not a blend. | Wheat Montana flours are finely ground
Their wholegrain flours are nearly as smooth as others' AP or bread flours. Paul |
Combining different brand yeasts
Hi Folks,This may be a silly question, but I'm so new to bread making that I just don't know.I have two different brands of bread machine yeast. I poured what was left from one brand into the new bottle of the different brand. Are the two brands different enough to have some negative ef... | I think it would be just fine!
As long as they are both either instant yeast or bread machine yeast, as you said, there should be no issues. |
Combining different brand yeasts
Hi Folks,This may be a silly question, but I'm so new to bread making that I just don't know.I have two different brands of bread machine yeast. I poured what was left from one brand into the new bottle of the different brand. Are the two brands different enough to have some negative ef... | I think it would be just fine!
As long as they are both either instant yeast or bread machine yeast, as you said, there should be no issues. |
Cultured wheat flour?
I was on the Alvarado bakery site and saw Cultured Wheat listed as an ingredient. Google listed many technical pages but no easy answers.Has anyone ever used cultured wheat flour before, or seen it for sale? | I went with a cultured wheat
to the opera once. Sorry, I just couldn't resist...Mini O |
Cultured wheat flour?
I was on the Alvarado bakery site and saw Cultured Wheat listed as an ingredient. Google listed many technical pages but no easy answers.Has anyone ever used cultured wheat flour before, or seen it for sale? | I went with a cultured wheat
to the opera once. Sorry, I just couldn't resist...Mini O |
Sourcream as efficient, good substitute for egg
I apologize beforehand if this post is in the wrong place. I do not know if there is a forum for allergy substitute related topics. Please move accordingly.I'm posting the substitution for egg. My whole family is vegetarian and we use sourcream as our substitute. It w... | Thanks for the tip! My family
Thanks for the tip! My family is vegetarian too. I have been looking for an egg substitute for a long time. It will be wonderful if this works.Will post results after I experiment.Anjali |
Sourcream as efficient, good substitute for egg
I apologize beforehand if this post is in the wrong place. I do not know if there is a forum for allergy substitute related topics. Please move accordingly.I'm posting the substitution for egg. My whole family is vegetarian and we use sourcream as our substitute. It w... | Thanks for the tip! My family
Thanks for the tip! My family is vegetarian too. I have been looking for an egg substitute for a long time. It will be wonderful if this works.Will post results after I experiment.Anjali |
effect of vinegar on instant yeast dough
Greetings
I've read that some sliced bread loaf recipes have vinegar in their ingredients. I hope that you shed some light on the benefits of adding vinegar, and how does that affect the finl result, specially on doughs that use instant yeast. | Yeast enhancer.
The highest breads I've ever made have vinegar in them. My Double Crusty recipe calls for a tsp. of vinegar which somehow gives the yeast a real boost and you can't stop the bread from rising to great heights. I've made this bread with all white flour and all whole wheat and part of each, and it pract... |
effect of vinegar on instant yeast dough
Greetings
I've read that some sliced bread loaf recipes have vinegar in their ingredients. I hope that you shed some light on the benefits of adding vinegar, and how does that affect the finl result, specially on doughs that use instant yeast. | Yeast enhancer.
The highest breads I've ever made have vinegar in them. My Double Crusty recipe calls for a tsp. of vinegar which somehow gives the yeast a real boost and you can't stop the bread from rising to great heights. I've made this bread with all white flour and all whole wheat and part of each, and it pract... |
Wholemeal Flour confusion
Hi! New to this site. I found it by asking Google a question.I am learning to make bread at home and have some confusion as to the different flours listed in some recipes.One calls for: 4 cups wheatmeal (85% extraction) bread flour; or equal parts unbleached white and whole wheat bread flour... | Types of flour
Yes, it can be very confusing, can't it? Especially when you have bakers from all over the world as we have here. Often things are called by different names in North America versus the UK or Australia, for example.For a description of different types of wheat flour (that is, flour made from wheat), try t... |
Wholemeal Flour confusion
Hi! New to this site. I found it by asking Google a question.I am learning to make bread at home and have some confusion as to the different flours listed in some recipes.One calls for: 4 cups wheatmeal (85% extraction) bread flour; or equal parts unbleached white and whole wheat bread flour... | Types of flour
Yes, it can be very confusing, can't it? Especially when you have bakers from all over the world as we have here. Often things are called by different names in North America versus the UK or Australia, for example.For a description of different types of wheat flour (that is, flour made from wheat), try t... |
flour additives
Dear bread lovers,I am baking my own bread for several years and consider myself a not bad amateur.while i was checking the ingredients in several suppliers i happen to emulgators. one of them Mono Diglisridlerin Mono Diasetil Tartaric Acid (E472 a) is said to improve the texture.Can anybody help me ? ... | Cream of Tartar
Tartaric acid is a salt found in cream de tartar.It is often added to a recipe along with baking soda (sodium bicarbonate). When these two combine with moisture the reaction produces carbon dioxide. So this will have a leavening effect, giving the bread some rise.I would not use much. Only about 1/4 tsp... |
flour additives
Dear bread lovers,I am baking my own bread for several years and consider myself a not bad amateur.while i was checking the ingredients in several suppliers i happen to emulgators. one of them Mono Diglisridlerin Mono Diasetil Tartaric Acid (E472 a) is said to improve the texture.Can anybody help me ? ... | Cream of Tartar
Tartaric acid is a salt found in cream de tartar.It is often added to a recipe along with baking soda (sodium bicarbonate). When these two combine with moisture the reaction produces carbon dioxide. So this will have a leavening effect, giving the bread some rise.I would not use much. Only about 1/4 tsp... |
Using malted grains
I stopped in at a brewing supply shop yesterday and picked up a pound of malted rye and a pound of malted wheat. These are fully diastatic malts. They can be roasted or toasted to convert them to non diastatic malts, prior to use in breads. That is most likely what I will do with them, since the ... | Sorry, I can't help on this
Sorry, I can't help on this one but will be interested to see what you turn up and bake! |
Using malted grains
I stopped in at a brewing supply shop yesterday and picked up a pound of malted rye and a pound of malted wheat. These are fully diastatic malts. They can be roasted or toasted to convert them to non diastatic malts, prior to use in breads. That is most likely what I will do with them, since the ... | Sorry, I can't help on this
Sorry, I can't help on this one but will be interested to see what you turn up and bake! |
Soakers- using seeds
While not new to baking, I am a bit of a novice making anything else other than basic white or wheat bread. I ordered several new books and thought I would try my hand at a Five-Grain Bead that calls for a soaker using flax, sesame, sunflower, pumpkin seeds and rolled oats. I have not been able to ... | raw or roasted
roasted taste betterraw if using those particular seeds on the outside crustroasted if going into the inside of the loafI keep raw and roasted on hand. Keep seeds is a cool dark place and always taste first before tossing in. Storing in the refrigerator will also give a longer shelf life.For fresh yeas... |
Soakers- using seeds
While not new to baking, I am a bit of a novice making anything else other than basic white or wheat bread. I ordered several new books and thought I would try my hand at a Five-Grain Bead that calls for a soaker using flax, sesame, sunflower, pumpkin seeds and rolled oats. I have not been able to ... | raw or roasted
roasted taste betterraw if using those particular seeds on the outside crustroasted if going into the inside of the loafI keep raw and roasted on hand. Keep seeds is a cool dark place and always taste first before tossing in. Storing in the refrigerator will also give a longer shelf life.For fresh yeas... |
Teff Country Bread
I had some wholemeal teff flour sitting around for a while, destined for gluten free experiments that didn't happen yet.Now, after a repair to my oven I was dying to try out if it worked properly again, and for that I improvised a yeasted bread, based on basic french dough, but using that sad unused ... | Bread Flour 300g (60%), Extra Strong Bread Flour 100g (20%), Wholemeal Teff 100g (20%), Salt 10g (2%), Instant Yeast 3g(0.6%), Water 345g (69%)Be careful when kneading, the dough feels quite slack and doesn't hold together well.Proof for 2 hours, with one or two folds.Shape, proof for another hour, bake for 35min with ... |
Teff Country Bread
I had some wholemeal teff flour sitting around for a while, destined for gluten free experiments that didn't happen yet.Now, after a repair to my oven I was dying to try out if it worked properly again, and for that I improvised a yeasted bread, based on basic french dough, but using that sad unused ... | Bread Flour 300g (60%), Extra Strong Bread Flour 100g (20%), Wholemeal Teff 100g (20%), Salt 10g (2%), Instant Yeast 3g(0.6%), Water 345g (69%)Be careful when kneading, the dough feels quite slack and doesn't hold together well.Proof for 2 hours, with one or two folds.Shape, proof for another hour, bake for 35min with ... |
Best of Lemon Zest
How do you get the best Zest from your citrus on a large scale basis? And is dehydrated (saves oodles of time for a bakery) zest anything near the goodness of the fresh stuff? | Fresh is best
IMHO, dehydrating lemon zest removes the volatile oils that make it smell so good in the first place. Using a micro-plane is also the best way if using in a gremolata or sauce, but if steeping in alcohol for something like Limoncello, I use a potato peeler being careful not to get much of the white pith... |
Best of Lemon Zest
How do you get the best Zest from your citrus on a large scale basis? And is dehydrated (saves oodles of time for a bakery) zest anything near the goodness of the fresh stuff? | Fresh is best
IMHO, dehydrating lemon zest removes the volatile oils that make it smell so good in the first place. Using a micro-plane is also the best way if using in a gremolata or sauce, but if steeping in alcohol for something like Limoncello, I use a potato peeler being careful not to get much of the white pith... |
What flour do you use for AP?
Looking for some guidance on an artisan AP flour. I currently use KAF AP.Any others? | Here in the USA
Nothing "artisanal", actually quite the opposite. I use either Pillsbury AP or Gold Medal AP flour (both owned by General Mills). At ~$3 / 5 lb. bag. I get what I'd consider good results from them. "Better flours" would do a better job? I dunno, never use them. I'm pretty happy with what I use. |
What flour do you use for AP?
Looking for some guidance on an artisan AP flour. I currently use KAF AP.Any others? | Here in the USA
Nothing "artisanal", actually quite the opposite. I use either Pillsbury AP or Gold Medal AP flour (both owned by General Mills). At ~$3 / 5 lb. bag. I get what I'd consider good results from them. "Better flours" would do a better job? I dunno, never use them. I'm pretty happy with what I use. |
Is that really cheese?
http://news.nationalpost.com/appetizer/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-woodI have known for a while that they use wood cellulose to keep shredded cheese from clumping but 40% seems a bit over the top. We haven't bought shredded cheese for a long time and this just confirm... | If whoever wrote this does
If whoever wrote this does not know the difference between Parmesan and Romano, what does it matter if there some wood pulp in his cheese? |
Is that really cheese?
http://news.nationalpost.com/appetizer/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-woodI have known for a while that they use wood cellulose to keep shredded cheese from clumping but 40% seems a bit over the top. We haven't bought shredded cheese for a long time and this just confirm... | If whoever wrote this does
If whoever wrote this does not know the difference between Parmesan and Romano, what does it matter if there some wood pulp in his cheese? |
Adding fruits and nuts to dough
I make a cinnamon raisin nut bread that folks like around here. I make a sweet dough, knead it and add cinnamon chips, nuts and raisins. The raisins are plumped and allowed to drain and dry for an hour or so. I still find that the raisins tend to over hydrate the dough and cause a stic... | Sticky mess
I make several breads with dried fruits and nuts. I find that, even if the dough is sticky and sloppy after I have mixed in the plumped fruit, the dough comes back together during bulk fermentation. I guess the added water is gradually absorbed by the flour. Now the breads I make are all sourdough, and the... |
Adding fruits and nuts to dough
I make a cinnamon raisin nut bread that folks like around here. I make a sweet dough, knead it and add cinnamon chips, nuts and raisins. The raisins are plumped and allowed to drain and dry for an hour or so. I still find that the raisins tend to over hydrate the dough and cause a stic... | Sticky mess
I make several breads with dried fruits and nuts. I find that, even if the dough is sticky and sloppy after I have mixed in the plumped fruit, the dough comes back together during bulk fermentation. I guess the added water is gradually absorbed by the flour. Now the breads I make are all sourdough, and the... |
Amount of Yeast in Bertinet's White Dough
Newbie question incoming :)In Bertinet's Dough (pg. 33), the white dough recipe calls for "1/3 ounce Fresh yeast (preferably) or 1/4-ounce envelope active dry yeast (1 1/2 teaspoons)". However, on my jar of Red Star yeast, it says that a 1/4 ounce packet is equivalent to appro... | Metric conversions..
Bertinet is French living in the UK. That book was originally published in metric and badly translated. Although I'm in the UK, I have the US version of that book as the person who bought it for me was a cheap-skate and bought it via a grey import company )-:The recipe is 7g dry yeast (standard sac... |
Amount of Yeast in Bertinet's White Dough
Newbie question incoming :)In Bertinet's Dough (pg. 33), the white dough recipe calls for "1/3 ounce Fresh yeast (preferably) or 1/4-ounce envelope active dry yeast (1 1/2 teaspoons)". However, on my jar of Red Star yeast, it says that a 1/4 ounce packet is equivalent to appro... | Metric conversions..
Bertinet is French living in the UK. That book was originally published in metric and badly translated. Although I'm in the UK, I have the US version of that book as the person who bought it for me was a cheap-skate and bought it via a grey import company )-:The recipe is 7g dry yeast (standard sac... |
what is whole rye flour?
this may sound dumb, but I have pumpernickle, and what appears to be a finely ground rye flour, and I don't believe I've ever seen any labels at the co-op for whole rye.....am I missing something here? | Rye distinctions
Whole rye flour = whole meal rye, which is all of the ground rye berry (just like whole wheat). Apparently, pumpernickle flour is coarsely ground wholemeal rye. There is also light and dark rye. I assume that the dark rye is probably finely ground wholemeal rye and the light rye probably has some of th... |
what is whole rye flour?
this may sound dumb, but I have pumpernickle, and what appears to be a finely ground rye flour, and I don't believe I've ever seen any labels at the co-op for whole rye.....am I missing something here? | Rye distinctions
Whole rye flour = whole meal rye, which is all of the ground rye berry (just like whole wheat). Apparently, pumpernickle flour is coarsely ground wholemeal rye. There is also light and dark rye. I assume that the dark rye is probably finely ground wholemeal rye and the light rye probably has some of th... |
High gluten flour (UK) -- Turkish Grocery stores
I live in an area with a lot of Turkish groceries and convenience stores which appear to have a large variety of flours. But most of which aren't in english. So I'm never 100% what grain they're from. I'm finding it difficult to source high gluten flour for bagels as mos... | Check the labels?
If there are no UK branded flours (e.g. Allinsons), I'd just keep looking at the bags until I found one that was >= 12% protein and try that. Then google translate the name :-)Or see if there's a (British) supermarket or convenience store near you?Mail order is OK if you can afford the postage - Shipt... |
High gluten flour (UK) -- Turkish Grocery stores
I live in an area with a lot of Turkish groceries and convenience stores which appear to have a large variety of flours. But most of which aren't in english. So I'm never 100% what grain they're from. I'm finding it difficult to source high gluten flour for bagels as mos... | Check the labels?
If there are no UK branded flours (e.g. Allinsons), I'd just keep looking at the bags until I found one that was >= 12% protein and try that. Then google translate the name :-)Or see if there's a (British) supermarket or convenience store near you?Mail order is OK if you can afford the postage - Shipt... |
Latest Blog Post: In Defense of First Clear
Side by side: Unbleached first clear (left) and unbleached high-glutenThe Rye Baker: In Defense of First Clear | ??????????
Is there a point to this? |
Latest Blog Post: In Defense of First Clear
Side by side: Unbleached first clear (left) and unbleached high-glutenThe Rye Baker: In Defense of First Clear | ??????????
Is there a point to this? |
Is Rye becoming hard to get?
I had to order Rye from King Arthur Flour today because my local stores no longer carry it. I used to buy Arrowhead Mills organic Rye, but that seems hard to get. I can't find rye flour anywhere locally. Not even at Walmart. My local Publix used to carry it, but now they've replace it with ... | I haven't needed to buy it recently
Our local Natural Grocers often has rye berries (maybe mill in a coffee grinder if you don't have a mill) and/or flour. Sprouts often does as well. Have you looked at Bob's Red Mill? Their website says they have it, and they may be able to help you find a local store that carries the... |
Is Rye becoming hard to get?
I had to order Rye from King Arthur Flour today because my local stores no longer carry it. I used to buy Arrowhead Mills organic Rye, but that seems hard to get. I can't find rye flour anywhere locally. Not even at Walmart. My local Publix used to carry it, but now they've replace it with ... | I haven't needed to buy it recently
Our local Natural Grocers often has rye berries (maybe mill in a coffee grinder if you don't have a mill) and/or flour. Sprouts often does as well. Have you looked at Bob's Red Mill? Their website says they have it, and they may be able to help you find a local store that carries the... |
Great River Organic All Purpose flour
Has anyone worked with this AP organic white flour? It's not whole wheat but looks to have lots of the bran included.Im having some issues with this flour. I made a sourdough using my long time living culture the bread well but completely deflated when I peeled this into my oven.... | It's not AP flour
I had similar problems with a 10# bag I bought at the KC, MO Costco so I emailed the company. They promptly replied and told me that it wasn't an AP flour at all but more of a light white whole wheat flour with a fair amount of the bran removed. There was supposed to be a "New" version in the pipeline... |
Great River Organic All Purpose flour
Has anyone worked with this AP organic white flour? It's not whole wheat but looks to have lots of the bran included.Im having some issues with this flour. I made a sourdough using my long time living culture the bread well but completely deflated when I peeled this into my oven.... | It's not AP flour
I had similar problems with a 10# bag I bought at the KC, MO Costco so I emailed the company. They promptly replied and told me that it wasn't an AP flour at all but more of a light white whole wheat flour with a fair amount of the bran removed. There was supposed to be a "New" version in the pipeline... |
Blue Bird flour/ Cortez Colorado
I was given 5# Blue Bird flour grown and milled in Cortez, Colorado, for Christmas - from Colorado relatives. I read that it is 8% protein, good for fry bread and tortillas. Does this mean that it is good, too, for cookies and brownies? Does anyone know if it would also match 00 (Italia... | 8% is too low for bread
and it's on the low side for pastry flour. I suspect that this is really cake flour. |
Blue Bird flour/ Cortez Colorado
I was given 5# Blue Bird flour grown and milled in Cortez, Colorado, for Christmas - from Colorado relatives. I read that it is 8% protein, good for fry bread and tortillas. Does this mean that it is good, too, for cookies and brownies? Does anyone know if it would also match 00 (Italia... | 8% is too low for bread
and it's on the low side for pastry flour. I suspect that this is really cake flour. |
Sam's and Costco bread flour?
As per my other topic right below this, I was at Sam's and Costco to look for bulk bread yeast. But while I was there, I was amused to find some good deals on flour. Sam's has "Peter Pan Bread Flour", $11/25#. I believe WalMart may carry that as well. Costco has "Con Agra Harvest Bread Flo... | bulk flours
In the midwest, I can buy Dakota Maid unbleached flour at Sam's Club for ~$8/25lbs. It is not bromated and it is nice flour. Check with Whole Foods Coops in your area. Our local coop will special order 50 lb bags of King Arthur Flours (various types) for around $30 to $35. I had access to a warehouse t... |
Sam's and Costco bread flour?
As per my other topic right below this, I was at Sam's and Costco to look for bulk bread yeast. But while I was there, I was amused to find some good deals on flour. Sam's has "Peter Pan Bread Flour", $11/25#. I believe WalMart may carry that as well. Costco has "Con Agra Harvest Bread Flo... | bulk flours
In the midwest, I can buy Dakota Maid unbleached flour at Sam's Club for ~$8/25lbs. It is not bromated and it is nice flour. Check with Whole Foods Coops in your area. Our local coop will special order 50 lb bags of King Arthur Flours (various types) for around $30 to $35. I had access to a warehouse t... |
Clear flour
There has been some discussion on Fresh Loaf about shifting whole wheat flour to "make" clear flour: that is, the resulting flour is said to be clear flour. But the discussions have not included mesh-size. (One milling company uses #70 mesh.) Be that as it may, what is the concensus about doing the rever... | Re: what is the concensus
Do you mean whether or not it's a good idea? If so, I can't see how adding them could ever be a bad idea; if not, I don't understand the question. |
Clear flour
There has been some discussion on Fresh Loaf about shifting whole wheat flour to "make" clear flour: that is, the resulting flour is said to be clear flour. But the discussions have not included mesh-size. (One milling company uses #70 mesh.) Be that as it may, what is the concensus about doing the rever... | Re: what is the concensus
Do you mean whether or not it's a good idea? If so, I can't see how adding them could ever be a bad idea; if not, I don't understand the question. |
Back to fruits and nuts
Yesterday I used my Ankarsrum with the roller to make three loaves of cinnamon raisin nut bread. I mixed all but the butter, salt and goodies and let the flour, yeast and liquid sit for 30 minutes before adding salt and then soft butter. In watching videos I can only conclude that stand mixers... | But the question is ...
would you have it with cheese or butter & jam/honey?My wife likes cheese with fruit breads, but I've never taken to it.... I'd probably toast it with butter!Looks lovely though :-)-Gordon |
Back to fruits and nuts
Yesterday I used my Ankarsrum with the roller to make three loaves of cinnamon raisin nut bread. I mixed all but the butter, salt and goodies and let the flour, yeast and liquid sit for 30 minutes before adding salt and then soft butter. In watching videos I can only conclude that stand mixers... | But the question is ...
would you have it with cheese or butter & jam/honey?My wife likes cheese with fruit breads, but I've never taken to it.... I'd probably toast it with butter!Looks lovely though :-)-Gordon |
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