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What can I put on bottom of bread?
What can I put on bottom of bread from sticking besides cornmeal and flour? I remember someone using wheat something but I forgot the name. | rice flour
Rice flour is very slippery if you are working with a peel and sliding the loaves into your oven. |
What can I put on bottom of bread?
What can I put on bottom of bread from sticking besides cornmeal and flour? I remember someone using wheat something but I forgot the name. | rice flour
Rice flour is very slippery if you are working with a peel and sliding the loaves into your oven. |
Dough Enhancer Even When Recipe Calls For Gluten?
Hello -- I've just received my first shipment of grains and am excited about milling my own flour. I've been reading up on dough enhancers and have decided to try one. The one I've made includes gluten, pectin, powdered milk, gelatin, ginger, and lecithin granules. My q... | Hi Preston
Welcome to the world of home milling. I've never seen the need for adding dough enhancers while using freshly milled flour but it would be an interesting experiment to do two side by side loaves one with and one without to see what the difference is.Stu |
Dough Enhancer Even When Recipe Calls For Gluten?
Hello -- I've just received my first shipment of grains and am excited about milling my own flour. I've been reading up on dough enhancers and have decided to try one. The one I've made includes gluten, pectin, powdered milk, gelatin, ginger, and lecithin granules. My q... | Hi Preston
Welcome to the world of home milling. I've never seen the need for adding dough enhancers while using freshly milled flour but it would be an interesting experiment to do two side by side loaves one with and one without to see what the difference is.Stu |
Sprouted Flour
For anyone looking for sprouted flour, I saw some at Sprouts Farmer's Market in Petaluma. The had sprouted wheat flour and sprouted rye flour. I think it was around $6 or $7 a bag. Really should of taken a picture. I didn't buy any because my ability to bake bread is limited right now. | In the UK
I've saw sprouted spelt flour in Sainsbury's for the first time a few days ago. And at about £5/kilo it can stay there. |
Sprouted Flour
For anyone looking for sprouted flour, I saw some at Sprouts Farmer's Market in Petaluma. The had sprouted wheat flour and sprouted rye flour. I think it was around $6 or $7 a bag. Really should of taken a picture. I didn't buy any because my ability to bake bread is limited right now. | In the UK
I've saw sprouted spelt flour in Sainsbury's for the first time a few days ago. And at about £5/kilo it can stay there. |
Adding cheese on top...?
Adding cheese on top...? If there's anything I love as much as bread it's cheese.I've made several recipes where cheese is mixed into the dough, and that is simple enough. But my wife and I were out Christmas shopping today and we stopped for lunch at Panera. I asked to replace my customary ... | I like cheese bread as well
I like cheese bread as well and I add the cheese in the proofing basket and then put the shaped loaf on top. I bake for 10 minutes at 425˚F and then reduce to 375˚F for the rest of the bake. As long as you turn the temp down around the 10 minute mark I have no trouble with the cheese burni... |
Adding cheese on top...?
Adding cheese on top...? If there's anything I love as much as bread it's cheese.I've made several recipes where cheese is mixed into the dough, and that is simple enough. But my wife and I were out Christmas shopping today and we stopped for lunch at Panera. I asked to replace my customary ... | I like cheese bread as well
I like cheese bread as well and I add the cheese in the proofing basket and then put the shaped loaf on top. I bake for 10 minutes at 425˚F and then reduce to 375˚F for the rest of the bake. As long as you turn the temp down around the 10 minute mark I have no trouble with the cheese burni... |
Vitamin C
I regularly bake a sourdough whole wheat rye bread in batches of 4-5 loaves, using a preferment. I would like to use vitamin C, but am unsure when to add it. I utilize commercial yeast in the preferment, and need to know if I should add it then, or wait until the dough is ready for the bulk fermentation. An... | Vitamin C?
What are you hoping to achieve by adding vitamin C? |
Vitamin C
I regularly bake a sourdough whole wheat rye bread in batches of 4-5 loaves, using a preferment. I would like to use vitamin C, but am unsure when to add it. I utilize commercial yeast in the preferment, and need to know if I should add it then, or wait until the dough is ready for the bulk fermentation. An... | Vitamin C?
What are you hoping to achieve by adding vitamin C? |
Malt in Hamelman's recipes?
Hi!I baked the Danish rye with spelt and pumpkin seeds (75% whole rye and 25% whole spelt) from Hamelman's "Bread". In it, he calls for 5% "barley malt". I didn't have the barley malt but I had the Rimrock (Vienna-Style Spring Rye) Malt - Mecca Grade so I ground some and used that. The bread... | A very quick assessment
IMO the slight gumminess is due to over proofing with another sign of the crust beginning to separate which wuld have resulted in a bakers cavern. 5% diastatic malt sounds like a lot. Don't use it often but I believe 1-2 tsp in a loaf is ample.E.g. for 500g of flour then about 5g is enough. 5% o... |
Malt in Hamelman's recipes?
Hi!I baked the Danish rye with spelt and pumpkin seeds (75% whole rye and 25% whole spelt) from Hamelman's "Bread". In it, he calls for 5% "barley malt". I didn't have the barley malt but I had the Rimrock (Vienna-Style Spring Rye) Malt - Mecca Grade so I ground some and used that. The bread... | A very quick assessment
IMO the slight gumminess is due to over proofing with another sign of the crust beginning to separate which wuld have resulted in a bakers cavern. 5% diastatic malt sounds like a lot. Don't use it often but I believe 1-2 tsp in a loaf is ample.E.g. for 500g of flour then about 5g is enough. 5% o... |
Solod as inactive rye malt
Just a question on whether solod is an interesting sub for standard inactive rye malt powder. If so, what kinds of percentage limits might be reasonable in a hearty dark rye. | What's standard inactive rye
What's standard inactive rye malt powder?.. Tbh I wouldn't use any other inactive malt in rye bread, except red rye malt.And probably don't go over 5%... |
Solod as inactive rye malt
Just a question on whether solod is an interesting sub for standard inactive rye malt powder. If so, what kinds of percentage limits might be reasonable in a hearty dark rye. | What's standard inactive rye
What's standard inactive rye malt powder?.. Tbh I wouldn't use any other inactive malt in rye bread, except red rye malt.And probably don't go over 5%... |
Flour temp
Hi folks. I live in the southeast. I don't use a lot of flour, so I keep it in the fridge to prevent things from getting into it. I am at my wits end trying to figure out why neither my biscuits nor my yeast dough rise. Am I ruining my flour by doing this? If so, how long will my flour be viable, say, in a T... | If it is white flour it has a
If it is white flour it has a pretty long shelf life and refrigeration actually extends it. Make sure your yeast is still good by dissolving a little in sugar water if it bubbles it's good. Baking powder and soda usually don't go bad so can't explain why there is no rise. |
Flour temp
Hi folks. I live in the southeast. I don't use a lot of flour, so I keep it in the fridge to prevent things from getting into it. I am at my wits end trying to figure out why neither my biscuits nor my yeast dough rise. Am I ruining my flour by doing this? If so, how long will my flour be viable, say, in a T... | If it is white flour it has a
If it is white flour it has a pretty long shelf life and refrigeration actually extends it. Make sure your yeast is still good by dissolving a little in sugar water if it bubbles it's good. Baking powder and soda usually don't go bad so can't explain why there is no rise. |
natural enzymes?
I brought some bread and the ingredient has something called 'natural enzymes', is this baking soda or baking powder, or is it something else? | Why are you buying bread?
Start baking your own. Then ask questions.-Gordon |
natural enzymes?
I brought some bread and the ingredient has something called 'natural enzymes', is this baking soda or baking powder, or is it something else? | Why are you buying bread?
Start baking your own. Then ask questions.-Gordon |
Cinnamon and rising
Just saw this note to a King Arthur recipe for cinnamon bread*:Thanks to reader feedback, this recipe has been amended as of May 1, 2015, as follows: the amount of cinnamon has been cut back, to reduce rising times; the salt has been increased, for flavor; and the recipe has been cut in half, to mak... | Hammelman notes...
... that tree-bark spices (e.g. cinnamon) can retard yeast. Not really noticed it much myself - usually putting it down to butter/fats/eggs and other stuff that slows things down in enriched doughs...-Gordon |
Cinnamon and rising
Just saw this note to a King Arthur recipe for cinnamon bread*:Thanks to reader feedback, this recipe has been amended as of May 1, 2015, as follows: the amount of cinnamon has been cut back, to reduce rising times; the salt has been increased, for flavor; and the recipe has been cut in half, to mak... | Hammelman notes...
... that tree-bark spices (e.g. cinnamon) can retard yeast. Not really noticed it much myself - usually putting it down to butter/fats/eggs and other stuff that slows things down in enriched doughs...-Gordon |
Lowering cholesterol
The Japanese milk bread recipe I use has 1 egg and 60 grams of butter per loaf. Are there any substitutes for egg yolk and butter that won't adversely affect the flavor and texture? | Olive oil but keep the egg yolk
1 yolk per loaf is really insignificant for contributing to blood cholesterol but really contributes to the bread texture. If you really must eliminate it, increase the oil a bit and poss increase the liquid slightly- maybe a tablespoon or so. |
Lowering cholesterol
The Japanese milk bread recipe I use has 1 egg and 60 grams of butter per loaf. Are there any substitutes for egg yolk and butter that won't adversely affect the flavor and texture? | Olive oil but keep the egg yolk
1 yolk per loaf is really insignificant for contributing to blood cholesterol but really contributes to the bread texture. If you really must eliminate it, increase the oil a bit and poss increase the liquid slightly- maybe a tablespoon or so. |
fermented seasoning, fermented vinegar
Hi everyone,Found a "fermented seasoning" & "fermented vinegar" on a store bought bread labelAny idea what these are??? | Fermented vinegar is most
Fermented vinegar is most likely just regular vinegar, prepared from natural feedstock by fermentation, as opposed to dilution of acetic acid. In the US to be called vinegar it has to be fermented, it may not be the case elsewhere. Fermented seasoning - it's anybody's guess. |
fermented seasoning, fermented vinegar
Hi everyone,Found a "fermented seasoning" & "fermented vinegar" on a store bought bread labelAny idea what these are??? | Fermented vinegar is most
Fermented vinegar is most likely just regular vinegar, prepared from natural feedstock by fermentation, as opposed to dilution of acetic acid. In the US to be called vinegar it has to be fermented, it may not be the case elsewhere. Fermented seasoning - it's anybody's guess. |
Flea seeds / Psyllium seeds
"Flohsamen" in German, a direct translation is "Flea seeds." Great name, right? Hey, maybe because they are so small and look like fleas. Seem rather light for their volume.Bought a 300g bag in the supermarket today, organic, for 100g 7.7g fat, 6.4g carbs and 16g protein, (sounds l... | Psyllium experience
Mini, I've only ever worked with the husks, not the whole seeds. Yes, very high fiber content. Used in some laxatives, like Metamucil. Very high water absorption capacity, too. Forms an even stronger gel than chia or flax seeds. That's why it is a popular ingredient in gluten free breads, where... |
Flea seeds / Psyllium seeds
"Flohsamen" in German, a direct translation is "Flea seeds." Great name, right? Hey, maybe because they are so small and look like fleas. Seem rather light for their volume.Bought a 300g bag in the supermarket today, organic, for 100g 7.7g fat, 6.4g carbs and 16g protein, (sounds l... | Psyllium experience
Mini, I've only ever worked with the husks, not the whole seeds. Yes, very high fiber content. Used in some laxatives, like Metamucil. Very high water absorption capacity, too. Forms an even stronger gel than chia or flax seeds. That's why it is a popular ingredient in gluten free breads, where... |
Anyone with experience baking with Russian "Makfa" flour?
On a whim, I decided to buy a bag (in a can) of Makfa-brand Russian flour. It appears to be imported to Canada via Wonder Berry North America Inc. (their web page doesn't seem to work).Looks plain white, 10% protein.Anybody online have any experience baking wit... | So far, so good
Rolled out my baguettes (72% hydration, with about 4% whole wheat/wheat bran to break up the "whiteness" of the dough) this morning after an overnight ferment in the fridge, and they're proofing now.Only difference so far is that the dough's a lot smoother and easier to handle.More, as it happens .... |
Anyone with experience baking with Russian "Makfa" flour?
On a whim, I decided to buy a bag (in a can) of Makfa-brand Russian flour. It appears to be imported to Canada via Wonder Berry North America Inc. (their web page doesn't seem to work).Looks plain white, 10% protein.Anybody online have any experience baking wit... | So far, so good
Rolled out my baguettes (72% hydration, with about 4% whole wheat/wheat bran to break up the "whiteness" of the dough) this morning after an overnight ferment in the fridge, and they're proofing now.Only difference so far is that the dough's a lot smoother and easier to handle.More, as it happens .... |
Didnt see these ingredients?
Hi, I picked up a bake bread (i bake it at home as its not fully baked) at the store, but i have been to this bakery and seen how they make it, but my concerns are some ingredients are not what i saw them mixed at the bakery, here is the full list of ingredients:unbleached enriched flour (w... | Ingredients...
> niacin, reduced iron, thiamine mononitrate, riboflavin, folic acidThese are added to the flour before it gets to the store. They're either being 'put back' into the flour, having been removed when the bran was sifted from the flour, or are there because someone once decided that bread would be a good w... |
Didnt see these ingredients?
Hi, I picked up a bake bread (i bake it at home as its not fully baked) at the store, but i have been to this bakery and seen how they make it, but my concerns are some ingredients are not what i saw them mixed at the bakery, here is the full list of ingredients:unbleached enriched flour (w... | Ingredients...
> niacin, reduced iron, thiamine mononitrate, riboflavin, folic acidThese are added to the flour before it gets to the store. They're either being 'put back' into the flour, having been removed when the bran was sifted from the flour, or are there because someone once decided that bread would be a good w... |
Whole wheat vs. whole grain flour
What is the difference (if any) between whole wheat and whole grain flour? My King Arthur flour packet is labeled 100% Whole Wheat Flour and it also says 100% Whole grain flour. Many of Chad Robertson's recipes call for Whole grain flour. Michael | 100% Whole Wheat
is a whole grain too. Whole means everything - no parts missing and 100% means the same thing. !00% wheat is not necessarily a whole grain flour - it might all be wheat but the bran and wheat germ are missing or some other part found in the whole grain.happy baking |
Whole wheat vs. whole grain flour
What is the difference (if any) between whole wheat and whole grain flour? My King Arthur flour packet is labeled 100% Whole Wheat Flour and it also says 100% Whole grain flour. Many of Chad Robertson's recipes call for Whole grain flour. Michael | 100% Whole Wheat
is a whole grain too. Whole means everything - no parts missing and 100% means the same thing. !00% wheat is not necessarily a whole grain flour - it might all be wheat but the bran and wheat germ are missing or some other part found in the whole grain.happy baking |
What volume is 50 lbs of flour?
If I purchase 50# bag of flour from a restaurant supply how large a container will I need to store it? 5gal? 10 gal? thanks,Rob | 55 quart
I have wheeled containers that hold about 13 gallons and there is plenty of room for 50 lbs of white flour. When I buy 50 lbs of whole wheat flour, I divide it into plastic bags which hold 5-6 lbs each, storing what will not be used immediately in the freezer so that it stays fresh. |
What volume is 50 lbs of flour?
If I purchase 50# bag of flour from a restaurant supply how large a container will I need to store it? 5gal? 10 gal? thanks,Rob | 55 quart
I have wheeled containers that hold about 13 gallons and there is plenty of room for 50 lbs of white flour. When I buy 50 lbs of whole wheat flour, I divide it into plastic bags which hold 5-6 lbs each, storing what will not be used immediately in the freezer so that it stays fresh. |
Fake vs Real Buttermilk
Has anyone else discovered the difference between "real" and "fake" buttermilk?I first thought it was a matter of full-fat versus low-fat buttermilk, because the low-fat kind had locust bean gum and carrageenan.But upon inspecting the label on Kroger whole-milk buttermilk, I discovered that it h... | I always thought "real"
I always thought "real" buttermilk didn't exist any more because I only ever found the "cultured" (fake!) varieties in my market region. Then I moved to Washington state, and entered a new market area. Here I discovered Grace Harbor Farms products. Sadly for you (happy for me!) they are very ... |
Fake vs Real Buttermilk
Has anyone else discovered the difference between "real" and "fake" buttermilk?I first thought it was a matter of full-fat versus low-fat buttermilk, because the low-fat kind had locust bean gum and carrageenan.But upon inspecting the label on Kroger whole-milk buttermilk, I discovered that it h... | I always thought "real"
I always thought "real" buttermilk didn't exist any more because I only ever found the "cultured" (fake!) varieties in my market region. Then I moved to Washington state, and entered a new market area. Here I discovered Grace Harbor Farms products. Sadly for you (happy for me!) they are very ... |
soft v hard wheat.
Which produces the best bread flour? I think we know the answer, but why?Just asking because I found that the wheat grown in France is almost all soft wheat. eg the wheat harvest this year, 40.8milion tonnes of soft wheat, and 1.8 million tonnes of hard wheat. It was a good harvest, up about 10% from... | Yeah, I don't know that you
Yeah, I don't know that you can call one best or worst. Personally, I like some hard wheat in my rustic breads, but too much and they take too much work to tear and chew. In North America what is labelled "Bread Flour" tends to be harder (higher in protein) than All Purpose Flour. And I be... |
soft v hard wheat.
Which produces the best bread flour? I think we know the answer, but why?Just asking because I found that the wheat grown in France is almost all soft wheat. eg the wheat harvest this year, 40.8milion tonnes of soft wheat, and 1.8 million tonnes of hard wheat. It was a good harvest, up about 10% from... | Yeah, I don't know that you
Yeah, I don't know that you can call one best or worst. Personally, I like some hard wheat in my rustic breads, but too much and they take too much work to tear and chew. In North America what is labelled "Bread Flour" tends to be harder (higher in protein) than All Purpose Flour. And I be... |
Oats at Whole Foods
I ran out of oats from my regular supplier, Honeyville. While waiting for another bag, I bought a few pounds of bulk groats from Whole Foods Market. At about $2.65/lb, I thought it was a little pricey, even if it was organic. At home, I found that the groats were smaller, softer, and less dense t... | return them
if you don't like them. I always look at the oats themselves before buying as oat size can vary greatly yet still have the same food value. If I can't see them, I don't buy them. |
Oats at Whole Foods
I ran out of oats from my regular supplier, Honeyville. While waiting for another bag, I bought a few pounds of bulk groats from Whole Foods Market. At about $2.65/lb, I thought it was a little pricey, even if it was organic. At home, I found that the groats were smaller, softer, and less dense t... | return them
if you don't like them. I always look at the oats themselves before buying as oat size can vary greatly yet still have the same food value. If I can't see them, I don't buy them. |
Condensed milk
I was thinking of making Bernard Clayton's Portuguese Sweet bread and it calls for condensed milk. I assume this is sweetened condensed milk, but his comment about the use of condensed milk has me wondering if this was unsweetened (evaporated milk). Given this was the 1970's, I think it is sweetened but ... | I've never heard of
I've never heard of evaporated milk called "condensed evaporated milk".I've never heard of non-sweet condensed milk.However, once you speak of "dulce de leche" (literally "milk sweet"), which usually is simply caramelized condensed milk, can mean other things in different Spanish speaking countries.... |
Condensed milk
I was thinking of making Bernard Clayton's Portuguese Sweet bread and it calls for condensed milk. I assume this is sweetened condensed milk, but his comment about the use of condensed milk has me wondering if this was unsweetened (evaporated milk). Given this was the 1970's, I think it is sweetened but ... | I've never heard of
I've never heard of evaporated milk called "condensed evaporated milk".I've never heard of non-sweet condensed milk.However, once you speak of "dulce de leche" (literally "milk sweet"), which usually is simply caramelized condensed milk, can mean other things in different Spanish speaking countries.... |
Dry Milk vs Dry Buttermilk
Hi everyone - any thoughts on if I can use dry milk instead of dry buttermilk in a recipe? I'm making a white-wheat bread. Thinking fat content might be an issue? I'm pretty new to baking so I'm hoping some of you with some more experience can guide me in the right direction.Thanks! :) | Recipe
What is the recipe? If the recipe uses baking soda (sodium bicarbonate) for the leaveni, then you need the acid in buttermilk.Ford |
Dry Milk vs Dry Buttermilk
Hi everyone - any thoughts on if I can use dry milk instead of dry buttermilk in a recipe? I'm making a white-wheat bread. Thinking fat content might be an issue? I'm pretty new to baking so I'm hoping some of you with some more experience can guide me in the right direction.Thanks! :) | Recipe
What is the recipe? If the recipe uses baking soda (sodium bicarbonate) for the leaveni, then you need the acid in buttermilk.Ford |
UK National Collection of Yeast Cultures
This is news to me, so thought it might be to others here: https://catalogue.ncyc.co.uk/ | Interesting
And you can order yeast cultures too. |
UK National Collection of Yeast Cultures
This is news to me, so thought it might be to others here: https://catalogue.ncyc.co.uk/ | Interesting
And you can order yeast cultures too. |
Homemade Non-Diastatic Malt Powder?
I would like to attempt to make my own non-diastatic malt powder. I've seen several recipes online for making diastatic, but nothing about making non-diastatic.So, I'm wondering: if I sprout the barley, dry it in the oven, mill/grind it---would I then roast the powder?Or would it mak... | re: Homemade Non-Diastatic Malt Powder
Welcome bayleafbakerI just happened to have read a post by 'dabrownman' earlier today that addressed that very issue.http://www.thefreshloaf.com/node/27954/making-red-rye-maltHe's doing rye not barley, but it's probably all pretty similar in process.Hope this helps.dobie |
Homemade Non-Diastatic Malt Powder?
I would like to attempt to make my own non-diastatic malt powder. I've seen several recipes online for making diastatic, but nothing about making non-diastatic.So, I'm wondering: if I sprout the barley, dry it in the oven, mill/grind it---would I then roast the powder?Or would it mak... | re: Homemade Non-Diastatic Malt Powder
Welcome bayleafbakerI just happened to have read a post by 'dabrownman' earlier today that addressed that very issue.http://www.thefreshloaf.com/node/27954/making-red-rye-maltHe's doing rye not barley, but it's probably all pretty similar in process.Hope this helps.dobie |
Active vrs Instant Yeast
In my search for dabrownman's instructional on making Yeast Water (which I still can't find, but I gotta figure he posted somewhere here), I have bumped into quite a few discussions regarding the differences between the two yeasts.About 5 years ago I switched from Red Star Active Dry Yeast to S... | Peter Reinhart's Opinion
I was just reading a bit in Peter Reinhart's Whole Grain Breads and came across this point in one of his FA/nhuman:"Active dry yeast contains a small amount of glutathione, which causes gluten to relax. In side-by-side test bakes, it definitely enhances extensibility; however, I still prefer i... |
Active vrs Instant Yeast
In my search for dabrownman's instructional on making Yeast Water (which I still can't find, but I gotta figure he posted somewhere here), I have bumped into quite a few discussions regarding the differences between the two yeasts.About 5 years ago I switched from Red Star Active Dry Yeast to S... | Peter Reinhart's Opinion
I was just reading a bit in Peter Reinhart's Whole Grain Breads and came across this point in one of his FA/nhuman:"Active dry yeast contains a small amount of glutathione, which causes gluten to relax. In side-by-side test bakes, it definitely enhances extensibility; however, I still prefer i... |
Where Can I Order Unimproved Spelt Berries?
I am looking for an unimproved common variety of whole grain spelt berries. | How far back are you looking?
Information:https://hort.purdue.edu/newcrop/proceedings1996/V3-156.html |
Where Can I Order Unimproved Spelt Berries?
I am looking for an unimproved common variety of whole grain spelt berries. | How far back are you looking?
Information:https://hort.purdue.edu/newcrop/proceedings1996/V3-156.html |
Long lasting loaf
Hello all,I’m in the very early stages of researching for a small bakery to produce sliced loaves of bread and wanted advise on how I can keep it as fresh as possible for as long as possible. I would also prefer to have a mainly automated production process but on a small scale to begin. Please can an... | Enriched bread
Enriched bread will stay fresh longer than those made with lean dough. |
Long lasting loaf
Hello all,I’m in the very early stages of researching for a small bakery to produce sliced loaves of bread and wanted advise on how I can keep it as fresh as possible for as long as possible. I would also prefer to have a mainly automated production process but on a small scale to begin. Please can an... | Enriched bread
Enriched bread will stay fresh longer than those made with lean dough. |
Flour for crepes
In France I have used T55 and or T65. Here in the US for the buckwhear flour I am having good results with the "light "buckwheat I am getting from Birkett Mill in PA but have not found the right flour for my sweet crepes batter yet. I am purchasing French T55 from an importer in NY (www.lepicerie.com)... | Interesting
I think with the right hydration and waiting before heating, you'll find your flour. The very first test I do when starting with a new flour, is to make a crepe from it. Obvious to me is that you are mixing buckwheat flour with another flour. Eggs will also make a difference in flavour so get eggs from... |
Flour for crepes
In France I have used T55 and or T65. Here in the US for the buckwhear flour I am having good results with the "light "buckwheat I am getting from Birkett Mill in PA but have not found the right flour for my sweet crepes batter yet. I am purchasing French T55 from an importer in NY (www.lepicerie.com)... | Interesting
I think with the right hydration and waiting before heating, you'll find your flour. The very first test I do when starting with a new flour, is to make a crepe from it. Obvious to me is that you are mixing buckwheat flour with another flour. Eggs will also make a difference in flavour so get eggs from... |
Can flour with similar protein percentage work the same?
I'm an amateur baker in China. I can find 3 types of flour in the market: a. flour made from North American or European wheat by local factory; b. so called "bread flour" made from local wheat by local factory; c. high-gluten flour or AP flour made from local whe... | are these all wheat flours?
If they're all wheat, yes, protein is the most important thing. If not, then I'd be cautious as not all flours are the same. But assuming they're all some kind of wheat, I'd try to get a kilo or two of each and experiment. |
Can flour with similar protein percentage work the same?
I'm an amateur baker in China. I can find 3 types of flour in the market: a. flour made from North American or European wheat by local factory; b. so called "bread flour" made from local wheat by local factory; c. high-gluten flour or AP flour made from local whe... | are these all wheat flours?
If they're all wheat, yes, protein is the most important thing. If not, then I'd be cautious as not all flours are the same. But assuming they're all some kind of wheat, I'd try to get a kilo or two of each and experiment. |
Barley Flour and Vital Wheat Gluten
I bought about 4 pounds worth of barley flour from Bob's Red Mill, and it's pretty great. I love the slightly sweet, nutty taste it provides, and the high fiber content is a big bonus.After making a wonderful round loaf in my oven using a 33/33/33 proportion of bread flour, whole whe... | Sure you could
but be ready for a very tight texture. And it wouldn't be 100% barley would it? (squint)What about using a tangzhong with it? :) |
Barley Flour and Vital Wheat Gluten
I bought about 4 pounds worth of barley flour from Bob's Red Mill, and it's pretty great. I love the slightly sweet, nutty taste it provides, and the high fiber content is a big bonus.After making a wonderful round loaf in my oven using a 33/33/33 proportion of bread flour, whole whe... | Sure you could
but be ready for a very tight texture. And it wouldn't be 100% barley would it? (squint)What about using a tangzhong with it? :) |
Subbing honey or maple syrup for sugar by weight
I recently started making SD sandwich loaves using a base recipe that uses white sugar. I'd like to try honey and maple syrup instead. (Separately :p) I did a search here and also did a quick google but haven't seen how much to sub by weight. Thanks in advance to anyo... | subbing by weight/calories per gram
While not perfect the method I use is to look at the calories in published data and use that as how I calculate the factors. In other words most "sugars" give the calories per gram - and that is what I go from.deblacksmith |
Subbing honey or maple syrup for sugar by weight
I recently started making SD sandwich loaves using a base recipe that uses white sugar. I'd like to try honey and maple syrup instead. (Separately :p) I did a search here and also did a quick google but haven't seen how much to sub by weight. Thanks in advance to anyo... | subbing by weight/calories per gram
While not perfect the method I use is to look at the calories in published data and use that as how I calculate the factors. In other words most "sugars" give the calories per gram - and that is what I go from.deblacksmith |
Adjusting for King Arthur White Whole-wheat flour
The KA website says that White Whole-wheat flour can be substituted for up to a third of regular flour. I tried substituting about 28%, and found that the dough mixed up rather stiff. Twice I had to add more water (which isn't as easy once the gluten is active).Can anyb... | With that level of white
With that level of white whole wheat I would start by adding about 5% based on total water. An example would be 315g instead of 300g. Another and I think a better way is to autolyse and while mixing in the leavening and salt adjust with either water or flour to the consistency that you want the... |
Adjusting for King Arthur White Whole-wheat flour
The KA website says that White Whole-wheat flour can be substituted for up to a third of regular flour. I tried substituting about 28%, and found that the dough mixed up rather stiff. Twice I had to add more water (which isn't as easy once the gluten is active).Can anyb... | With that level of white
With that level of white whole wheat I would start by adding about 5% based on total water. An example would be 315g instead of 300g. Another and I think a better way is to autolyse and while mixing in the leavening and salt adjust with either water or flour to the consistency that you want the... |
Wonderful (but long) vids about science of ingredients
These are a few years old but I was researching how to make a chewier cookie when I came across these videos. Joanne Chang offers wonderful and simple explanations in regards how ingredients behave when making a yellow cake but the concepts are the same for any pro... | thanks
I always enjoy science and food together. I will check out the link. |
Wonderful (but long) vids about science of ingredients
These are a few years old but I was researching how to make a chewier cookie when I came across these videos. Joanne Chang offers wonderful and simple explanations in regards how ingredients behave when making a yellow cake but the concepts are the same for any pro... | thanks
I always enjoy science and food together. I will check out the link. |
Bagels- barley malt syrup vs molasses
I have a recipe that calls for "barley malt syrup". All I have is molasses, which I used to make rye bread with. Will molasses be a good substitute for barley malt syrup? and will the flavor of the bagels be just as good as if I used barley malt syrup. | probably not
barley malt syrup is much sweeter and lighter in colour than molasses. I use both in Rye breads of various types...-Gordon |
Bagels- barley malt syrup vs molasses
I have a recipe that calls for "barley malt syrup". All I have is molasses, which I used to make rye bread with. Will molasses be a good substitute for barley malt syrup? and will the flavor of the bagels be just as good as if I used barley malt syrup. | probably not
barley malt syrup is much sweeter and lighter in colour than molasses. I use both in Rye breads of various types...-Gordon |
Differences in flour in Canada and the US
Hamelman's recipes often call for bread flour. However since his books are written and published in the US I assume his recipes are composed most often with US ingredients. Which makes me wonder if I should be using an all-purpose flour instead of bread flour because I am using... | a-p flour
I'm in Montreal and did try bread flour briefly, but I found it was too expensive for me. I buy unbleached all-purpose flour and make wonderful bread with it. In Ireland and England, the flour to buy would be their 'strong flour', but here, the all-purpose is perfectly good for bread. I think the 'bread' f... |
Differences in flour in Canada and the US
Hamelman's recipes often call for bread flour. However since his books are written and published in the US I assume his recipes are composed most often with US ingredients. Which makes me wonder if I should be using an all-purpose flour instead of bread flour because I am using... | a-p flour
I'm in Montreal and did try bread flour briefly, but I found it was too expensive for me. I buy unbleached all-purpose flour and make wonderful bread with it. In Ireland and England, the flour to buy would be their 'strong flour', but here, the all-purpose is perfectly good for bread. I think the 'bread' f... |
Slightly less than white white flour ...
So I have a few sacks of some white flour that's been stoneground and then sifted - rather than being roller milled. This is nice flour and while the bran has been sifted out it still has a good portion of the wheatgerm present.And here's the issue - it's not white. It's a sort ... | Can you show a picture?
Would be interested in how off white you mean. |
Slightly less than white white flour ...
So I have a few sacks of some white flour that's been stoneground and then sifted - rather than being roller milled. This is nice flour and while the bran has been sifted out it still has a good portion of the wheatgerm present.And here's the issue - it's not white. It's a sort ... | Can you show a picture?
Would be interested in how off white you mean. |
Central Milling flour at Costco
Well, it looks like the Costco in my town is now carrying Central Milling AP flour. They are still carrying the Miller Milling flour also. The Central Milling flour was $14 for 20 lbs. While I was standing there discussing with my daughter about the flour, a woman came up and grab one. S... | I have settled on the same
I have settled on the same flour as Forkish uses, Shepards, which is available at my local Cash and Carry for a stunning $17 for 50lbs. |
Central Milling flour at Costco
Well, it looks like the Costco in my town is now carrying Central Milling AP flour. They are still carrying the Miller Milling flour also. The Central Milling flour was $14 for 20 lbs. While I was standing there discussing with my daughter about the flour, a woman came up and grab one. S... | I have settled on the same
I have settled on the same flour as Forkish uses, Shepards, which is available at my local Cash and Carry for a stunning $17 for 50lbs. |
Curious about All Purpose Unbleached flours
So - regarding All Purpose Unbleached flours -- General Mills AP/Unb; Trader Joe's; Bob's Red Mill - Are these similar? Any recommendations for or against? I am just starting baking again. I have been using KAF and Bob's Red Mill for my whole wheat and pastry, but not sure ab... | I've had good luck
with Pillsbury, General Mills, Winco, LaFama and Smart & Final AP flours making bread with LaFama the best..Happy baking |
Curious about All Purpose Unbleached flours
So - regarding All Purpose Unbleached flours -- General Mills AP/Unb; Trader Joe's; Bob's Red Mill - Are these similar? Any recommendations for or against? I am just starting baking again. I have been using KAF and Bob's Red Mill for my whole wheat and pastry, but not sure ab... | I've had good luck
with Pillsbury, General Mills, Winco, LaFama and Smart & Final AP flours making bread with LaFama the best..Happy baking |
Baking Soda vs. Baking Powder
Hi, we are a new food blog and we are trying to discuss the food science behind delicious baked goods and make it easy to understand. I was hoping some of you here might be able to take a look at the video we made below describing the difference between baking soda and baking powder and pr... | To me it's a little bit 19th
To me it's a little bit 19th century. Can you even buy single-acting baking powder? |
Baking Soda vs. Baking Powder
Hi, we are a new food blog and we are trying to discuss the food science behind delicious baked goods and make it easy to understand. I was hoping some of you here might be able to take a look at the video we made below describing the difference between baking soda and baking powder and pr... | To me it's a little bit 19th
To me it's a little bit 19th century. Can you even buy single-acting baking powder? |
Rhubarb?
Has anyone used rhubarb in bread? Not a quick bread, but a yeast bread. I'm mulling over trying some in a rye loaf and wondered if I should cook it first, or sweeten it, or what. | Well, it's packed full of vitamin C
so that ought to be helpful. Natural dough enhancer. Try mixing a little shredded raw with a little starter and see what happens. How about partially dried? Nope, haven't tried it yet. Mixed with strawberries and made into jam is good on top. Hmmm. Onions are naturally sweet a... |
Rhubarb?
Has anyone used rhubarb in bread? Not a quick bread, but a yeast bread. I'm mulling over trying some in a rye loaf and wondered if I should cook it first, or sweeten it, or what. | Well, it's packed full of vitamin C
so that ought to be helpful. Natural dough enhancer. Try mixing a little shredded raw with a little starter and see what happens. How about partially dried? Nope, haven't tried it yet. Mixed with strawberries and made into jam is good on top. Hmmm. Onions are naturally sweet a... |
Diastatic Malt Powder
How can a person make their own diastatic malt powder to use in baking? Thanks in advance. | Haven't tried it myself (yet) but here's a guide...
....from some very experienced bakers who have:Making your own diastatic maltHope it helps. And don't forget to let us know how it all goes. |
Diastatic Malt Powder
How can a person make their own diastatic malt powder to use in baking? Thanks in advance. | Haven't tried it myself (yet) but here's a guide...
....from some very experienced bakers who have:Making your own diastatic maltHope it helps. And don't forget to let us know how it all goes. |
European flour?
My wife finds that bread doesn't agree with her. She watches what she eats and has bread only occasionally. You can imagine this isn't great for me as someone who likes to bake... :)We recently traveled to Belgium and had some delicious breads, pastries, etc. We ate whatever we wanted and my wife didn't... | could be flour
then again hard to pinpoint without testing the butter, eggs, and other ingredients or lack of ingredients, preparation methods, etc. I would suggest taking a very basic recipe you know well and see if you can get longer waiting times between mixing and baking the dough's flour. Try mixing with cold ... |
European flour?
My wife finds that bread doesn't agree with her. She watches what she eats and has bread only occasionally. You can imagine this isn't great for me as someone who likes to bake... :)We recently traveled to Belgium and had some delicious breads, pastries, etc. We ate whatever we wanted and my wife didn't... | could be flour
then again hard to pinpoint without testing the butter, eggs, and other ingredients or lack of ingredients, preparation methods, etc. I would suggest taking a very basic recipe you know well and see if you can get longer waiting times between mixing and baking the dough's flour. Try mixing with cold ... |
Bäckerstärke - is this just potato starch?
I have been looking for a good German roll recipe (Brötchen) and this tutorial calls for coating the dough lightly with Bäckerstärke before final proofing so that they turn out nice and shiny.I know that I can order the stuff from hobbybaecker.de but what exactly is "Bäckerstä... | Bäckerstärke
is a special, non-clumping potato starch, used to prevent sticking, the same way that rice flour does. Brotdoc Björn Hollensteiner uses it to prevent his rolls from sticking to the couche. I don't think this is really necessary, the linen is rather non-stick, anyway, and I had never problems with sticking.... |
Bäckerstärke - is this just potato starch?
I have been looking for a good German roll recipe (Brötchen) and this tutorial calls for coating the dough lightly with Bäckerstärke before final proofing so that they turn out nice and shiny.I know that I can order the stuff from hobbybaecker.de but what exactly is "Bäckerstä... | Bäckerstärke
is a special, non-clumping potato starch, used to prevent sticking, the same way that rice flour does. Brotdoc Björn Hollensteiner uses it to prevent his rolls from sticking to the couche. I don't think this is really necessary, the linen is rather non-stick, anyway, and I had never problems with sticking.... |
central milling organic flour sold at costco
I have been making artisan breads for about 10 years now and my starters are that old. I recently changed over to organic flour. I found central mills organic flour at costco and thought I would try it. I live close to Bobs red mill also but Costco is closer. The central mil... | I use Central Milling AP
I use Central Milling AP flour to feed my starter (70% + WW + Rye kept at 67% hydration), and have for years. I do notice that after a couple of days at room temperature it does thin out a bit, but I have attributed this to the proteases breaking down the gluten. I tend to feed it at least on... |
central milling organic flour sold at costco
I have been making artisan breads for about 10 years now and my starters are that old. I recently changed over to organic flour. I found central mills organic flour at costco and thought I would try it. I live close to Bobs red mill also but Costco is closer. The central mil... | I use Central Milling AP
I use Central Milling AP flour to feed my starter (70% + WW + Rye kept at 67% hydration), and have for years. I do notice that after a couple of days at room temperature it does thin out a bit, but I have attributed this to the proteases breaking down the gluten. I tend to feed it at least on... |
Giusto's Bread Flour
I was shopping at my local Safeway and in their bulk bin section they had a couple bins with Giusto's flour. They had the Baker's Choice and Ultimate Performer versions. I bought some of the Baker's Choice so I could try it out. Totally don't remember how much they charged for it. So, if you are in... | Giusto flour @ Safeway
Kathy,Thanks for the info! Will do! Giusto's is in Petaluma and they sell from there, as well. You might also check out the Costco organic section: they are carrying Central Milling's organic AP, but you have to buy 2 ea. 10 lb. sacks. I don't recall the price, either, but it seems it was ar... |
Giusto's Bread Flour
I was shopping at my local Safeway and in their bulk bin section they had a couple bins with Giusto's flour. They had the Baker's Choice and Ultimate Performer versions. I bought some of the Baker's Choice so I could try it out. Totally don't remember how much they charged for it. So, if you are in... | Giusto flour @ Safeway
Kathy,Thanks for the info! Will do! Giusto's is in Petaluma and they sell from there, as well. You might also check out the Costco organic section: they are carrying Central Milling's organic AP, but you have to buy 2 ea. 10 lb. sacks. I don't recall the price, either, but it seems it was ar... |
Combining Dry Yeast with Rapid or Quick Rise Yeast in same recipe
Can you combine the two types of yeast in order to get a better rise? I'm working with a low carb recipe, so there are no sugars in the flour for the yeast to feed off of. I get a small rise, whether I use quick rise yeast or active dry yeast, and then i... | If you describe your process,
it will be easier to answer your question.A basic point to consider, though: enzymes in the flour (some are naturally present in the flour and others can be added by the miller or the baker) break down starch from the flour into sugars that the yeast can digest. No sugar need be added to ... |
Combining Dry Yeast with Rapid or Quick Rise Yeast in same recipe
Can you combine the two types of yeast in order to get a better rise? I'm working with a low carb recipe, so there are no sugars in the flour for the yeast to feed off of. I get a small rise, whether I use quick rise yeast or active dry yeast, and then i... | If you describe your process,
it will be easier to answer your question.A basic point to consider, though: enzymes in the flour (some are naturally present in the flour and others can be added by the miller or the baker) break down starch from the flour into sugars that the yeast can digest. No sugar need be added to ... |
Coeur de Blé
I was trying to follow a french recipe for buckwheat pancakes and it mentions needing a coffee spoon of 'farine de ble coeur de blé'. I've been trying to find out what that is since I can't work out what 'wheat flour heart of wheat' is. A web search doesn't find anything and google translate just deals wit... | farine coeur de blé
It seems to be a fine flour specially for patisserie. Also prevents lumps (grumeaux.)Masterchef and Francine make it."a coffee spoonful " sounds strange. French spoon sizes are different from UK ones. |
Coeur de Blé
I was trying to follow a french recipe for buckwheat pancakes and it mentions needing a coffee spoon of 'farine de ble coeur de blé'. I've been trying to find out what that is since I can't work out what 'wheat flour heart of wheat' is. A web search doesn't find anything and google translate just deals wit... | farine coeur de blé
It seems to be a fine flour specially for patisserie. Also prevents lumps (grumeaux.)Masterchef and Francine make it."a coffee spoonful " sounds strange. French spoon sizes are different from UK ones. |
Dry Yeast VS Starter?
I have a recipe that calls for dry yeast but I want to use my new Pineapple starter instead. How much starter replaces 1 3/4 tsp dry yeast? | Trick question!
I some ways it is not as easy as 1 for 1. But basically a cup of healthy starter is about the same as one packet of yeast. So whats the catch? Well, first you have to consider the hydration of your starter - and adjust your formulate for the water and and flour that will provide. Second, healthy starte... |
Dry Yeast VS Starter?
I have a recipe that calls for dry yeast but I want to use my new Pineapple starter instead. How much starter replaces 1 3/4 tsp dry yeast? | Trick question!
I some ways it is not as easy as 1 for 1. But basically a cup of healthy starter is about the same as one packet of yeast. So whats the catch? Well, first you have to consider the hydration of your starter - and adjust your formulate for the water and and flour that will provide. Second, healthy starte... |
Broken butter in croussant dough.
I think I have found that this is probably not a problem but when I am rolling my croissant dough, I see the butter, in chunks, trying to poke through. The croissants turn out OK but I wonder.... I have tried several levels of refrigeration or freezing. What if were to just whip air... | Blend with flour
I follow the following procedure with the butter.Blend the 3 3/4 sticks of butter and the 1/2 cup of flour. Lightly flour a piece of plastic wrap and place the butter mixture on it. Shape the butter into an 8” x 8” square. Wrap it and place it into the refrigerator until the dough is ready.Essentia... |
Broken butter in croussant dough.
I think I have found that this is probably not a problem but when I am rolling my croissant dough, I see the butter, in chunks, trying to poke through. The croissants turn out OK but I wonder.... I have tried several levels of refrigeration or freezing. What if were to just whip air... | Blend with flour
I follow the following procedure with the butter.Blend the 3 3/4 sticks of butter and the 1/2 cup of flour. Lightly flour a piece of plastic wrap and place the butter mixture on it. Shape the butter into an 8” x 8” square. Wrap it and place it into the refrigerator until the dough is ready.Essentia... |
Potato Flour VS Potato flakes
Interchangeable? | According to Bob's Red Mill
Potato flour is "Ground from whole peeled and dehydrated russet potatoes, our premium quality Potato Flour is perfect for thickening sauces, soups and gravies. Potato Flour works wonderfully in many baked goods and is a healthy option for gluten-free and allergy-free cooking. Potatoes are a ... |
Potato Flour VS Potato flakes
Interchangeable? | According to Bob's Red Mill
Potato flour is "Ground from whole peeled and dehydrated russet potatoes, our premium quality Potato Flour is perfect for thickening sauces, soups and gravies. Potato Flour works wonderfully in many baked goods and is a healthy option for gluten-free and allergy-free cooking. Potatoes are a ... |
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