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Salt Substitute?
Doctor (a nephrologist) says no more salt. It's bad for the kidneys.I use salt substitute on popcorn (potassium chloride — no sodium) and it's great! You can't tell the difference between it and regular salt.I have not tried baking with salt substitute but was wondering if anyone reading this has. What... | A thesis for you
A thesis for you on this very subject. |
Salt Substitute?
Doctor (a nephrologist) says no more salt. It's bad for the kidneys.I use salt substitute on popcorn (potassium chloride — no sodium) and it's great! You can't tell the difference between it and regular salt.I have not tried baking with salt substitute but was wondering if anyone reading this has. What... | A thesis for you
A thesis for you on this very subject. |
Malted barley flour
I came across some malted barley flour in a store recently. What exactly are its uses? Is it the same thing as diastatic malt? The label says Malted Barley Flour (Regular diastatic). I'd appreciate any info. Thanks | Malted Barley flour
It's kind of the same thing. Most flours, except organic, here in the U.S. contain malted barley flour. It's used as a kind of dough conditioner,to help feed the yeast during fermentation, though too much of it breaks down the starches. You can't use it for baking straight. Suggested use are 0.5% of... |
Malted barley flour
I came across some malted barley flour in a store recently. What exactly are its uses? Is it the same thing as diastatic malt? The label says Malted Barley Flour (Regular diastatic). I'd appreciate any info. Thanks | Malted Barley flour
It's kind of the same thing. Most flours, except organic, here in the U.S. contain malted barley flour. It's used as a kind of dough conditioner,to help feed the yeast during fermentation, though too much of it breaks down the starches. You can't use it for baking straight. Suggested use are 0.5% of... |
Adding flavor to white bread or croissants, how to?
Too much purchased bread now a days taste like Styrofoam and even my home made croissants taste like Pillsbury refrigerated tube biscuits.I have improved the texture of croissants by ignoring the high temperature and preheating the oven as is suggested in all recipes ... | butter is not the issue
The water percentage in the butter is not reducing the flavor, nor will lard increase the flavor. To increase the flavor, mostly adding a sense of sweetness to the crumb and myriad flavors to the crust, cold retard the bulk ferment for 12 to 16 hours.Additional means of enhancement include usi... |
Adding flavor to white bread or croissants, how to?
Too much purchased bread now a days taste like Styrofoam and even my home made croissants taste like Pillsbury refrigerated tube biscuits.I have improved the texture of croissants by ignoring the high temperature and preheating the oven as is suggested in all recipes ... | butter is not the issue
The water percentage in the butter is not reducing the flavor, nor will lard increase the flavor. To increase the flavor, mostly adding a sense of sweetness to the crumb and myriad flavors to the crust, cold retard the bulk ferment for 12 to 16 hours.Additional means of enhancement include usi... |
Organic yeast - where to buy? which brand?
Please suggest where to buy organic yeast and what brand ? This is in south bay. | what country?
There are "south bay's" all over the world ...I buy Bioreal organic yeast from Shipton Mill in the UK. It's made in Germany. The only manufacturer in Europe as far as I know.-Gordon |
Organic yeast - where to buy? which brand?
Please suggest where to buy organic yeast and what brand ? This is in south bay. | what country?
There are "south bay's" all over the world ...I buy Bioreal organic yeast from Shipton Mill in the UK. It's made in Germany. The only manufacturer in Europe as far as I know.-Gordon |
Whey: How to use it and why
There has been discussion of whey in baking German bread so herewith are the results of some of my researches on the topic.1-How to use dry whey for baking:-Whey is heavy in protein and so has a tendency to toughen the texture of baked goods, so you may need to adjust your recipe accordingly... | Using liquid whey
I make both cheese and bread and your posting made me think. What about making bread with the liquid whey left over from the cheese making process? Have you tried that? I might experiment this weekend but would love to know if anybody has done it. On the other hand, any particular tricks on dryin... |
Whey: How to use it and why
There has been discussion of whey in baking German bread so herewith are the results of some of my researches on the topic.1-How to use dry whey for baking:-Whey is heavy in protein and so has a tendency to toughen the texture of baked goods, so you may need to adjust your recipe accordingly... | Using liquid whey
I make both cheese and bread and your posting made me think. What about making bread with the liquid whey left over from the cheese making process? Have you tried that? I might experiment this weekend but would love to know if anybody has done it. On the other hand, any particular tricks on dryin... |
Bread Machine Yeast
I am so glad to have found this website! Lots of great tips and recipes!! I have not used my Zoj bread machine in a couple of years and now want to resume using it. I have jar of yeast that has been in my fridge for couple of years. I read on the Fleishman website about proofing instant yeast. ... | I personally would just try
I personally would just try it by making a pizza dough and testing it that way, the worse that happens is you have a flat bread of sorts...LOL! I am using some INSTANT yeast in very small amounts that is 2-3 years old (perhaps more) that I keep in my freezer. I buy the SAF 16oz pkg and put... |
Bread Machine Yeast
I am so glad to have found this website! Lots of great tips and recipes!! I have not used my Zoj bread machine in a couple of years and now want to resume using it. I have jar of yeast that has been in my fridge for couple of years. I read on the Fleishman website about proofing instant yeast. ... | I personally would just try
I personally would just try it by making a pizza dough and testing it that way, the worse that happens is you have a flat bread of sorts...LOL! I am using some INSTANT yeast in very small amounts that is 2-3 years old (perhaps more) that I keep in my freezer. I buy the SAF 16oz pkg and put... |
Can I blend white rye and whole rye to get medium rye?
Seems so obvious, right? I can buy both white and whole rye locally, but I have to send away for the medium rye. Would it be a close approximation to do a 50/50 blend? Or some other percentage?And what about First Clear? Is there any way to mimic that flour's prope... | Honestly
I purchased first clear from King Arthur and my palate couldn't tell the difference. I do, though, use First Patent bread flour I buy in 50 lb bags. I can't tell the difference either between that and grocery store KA bread flour.As far as rye, I do notice a richer flavor from the KA pumpernickel as opposed ... |
Can I blend white rye and whole rye to get medium rye?
Seems so obvious, right? I can buy both white and whole rye locally, but I have to send away for the medium rye. Would it be a close approximation to do a 50/50 blend? Or some other percentage?And what about First Clear? Is there any way to mimic that flour's prope... | Honestly
I purchased first clear from King Arthur and my palate couldn't tell the difference. I do, though, use First Patent bread flour I buy in 50 lb bags. I can't tell the difference either between that and grocery store KA bread flour.As far as rye, I do notice a richer flavor from the KA pumpernickel as opposed ... |
Semola and fresh yeast
Last year after an almost futile search around these parts I found a 1K bag of Antico Caputo durum flour, milled at least as fine as my standard AP flour. Well, now it is gone. Recently I went back to the same market, and drat! They don't carry it anymore. So I ordered a bag of General Mills ... | Wow! Lucky you to find what you're looking for, but...
How'd you happen upon a place so very far from you?I travel 90 minutes from just outside Sacramento to San Francisco now and again just to buy malt powder and high gluten in bulk. Time's coming when I'll have to make that trip again. At least I can store enough ... |
Semola and fresh yeast
Last year after an almost futile search around these parts I found a 1K bag of Antico Caputo durum flour, milled at least as fine as my standard AP flour. Well, now it is gone. Recently I went back to the same market, and drat! They don't carry it anymore. So I ordered a bag of General Mills ... | Wow! Lucky you to find what you're looking for, but...
How'd you happen upon a place so very far from you?I travel 90 minutes from just outside Sacramento to San Francisco now and again just to buy malt powder and high gluten in bulk. Time's coming when I'll have to make that trip again. At least I can store enough ... |
beer - flat or not
for those of you that have used beer as an ingredient (I'm thinking porter for a miche experiment), do you leave the beer out for a day to "flatten" it a bit or ..........? | I have used beer
and no I don't flatten it. I do bring it up to room temperature before opening and mixing.Cheers! |
beer - flat or not
for those of you that have used beer as an ingredient (I'm thinking porter for a miche experiment), do you leave the beer out for a day to "flatten" it a bit or ..........? | I have used beer
and no I don't flatten it. I do bring it up to room temperature before opening and mixing.Cheers! |
Lots of eggs, lots of butter
Here's two dairy questions I thought of recently:1: I'm looking at some recipes I was given from someone whose father ran a bakery for many years. A lot of the recipes call for eggs by the quart. That's a lot of egg breaking to do. Is there some alternative way to generate a large volume... | You can buy these things and anything else at
a restaurant supply store. They sell broken eggs by 10# and large blocks of butter. If you are not re-seller with a business tax number you will have to pay the tax if it applies. Food distributors don't typically sell to the public but my local RSS does. |
Lots of eggs, lots of butter
Here's two dairy questions I thought of recently:1: I'm looking at some recipes I was given from someone whose father ran a bakery for many years. A lot of the recipes call for eggs by the quart. That's a lot of egg breaking to do. Is there some alternative way to generate a large volume... | You can buy these things and anything else at
a restaurant supply store. They sell broken eggs by 10# and large blocks of butter. If you are not re-seller with a business tax number you will have to pay the tax if it applies. Food distributors don't typically sell to the public but my local RSS does. |
Is there any substitute for malt extract?
A bread recipe calls for it. | Honey?
Think honey might work. |
Is there any substitute for malt extract?
A bread recipe calls for it. | Honey?
Think honey might work. |
Understanding Spanish flour types
Hi everybody!I‘m from Germany and want to try some recipes from the Spanish book Pan de Pueblo by Iban Yarza. So I have to substitute Spanish flour with German flour. In the book different names and/or numbers are used. I already found out, that the names and numbers used in the book (... | All these flours are white
All these flours are white flours. I am a spanish baker. By the way Iban Yarza is a friend of mine. Harina panificable is All purpose flour. Harina de fuerza is Strong Flour (13 gr of protein or more). Harina de media fuerza is something in between, similar to french T55. You can mix 50% of A... |
Understanding Spanish flour types
Hi everybody!I‘m from Germany and want to try some recipes from the Spanish book Pan de Pueblo by Iban Yarza. So I have to substitute Spanish flour with German flour. In the book different names and/or numbers are used. I already found out, that the names and numbers used in the book (... | All these flours are white
All these flours are white flours. I am a spanish baker. By the way Iban Yarza is a friend of mine. Harina panificable is All purpose flour. Harina de fuerza is Strong Flour (13 gr of protein or more). Harina de media fuerza is something in between, similar to french T55. You can mix 50% of A... |
Whats the use of adding citric acid,acetic acid and lactic acid to bread?
None | good question
I think the yeasts favour an acidic environment. When one makes a sourdough starter with just flour and water the mixture becomes acidic overtime killing off the bad bacteria creating a good environment for the wild yeasts to grow. This is a natural process. Adding citric acid to any yeast bread would be ... |
Whats the use of adding citric acid,acetic acid and lactic acid to bread?
None | good question
I think the yeasts favour an acidic environment. When one makes a sourdough starter with just flour and water the mixture becomes acidic overtime killing off the bad bacteria creating a good environment for the wild yeasts to grow. This is a natural process. Adding citric acid to any yeast bread would be ... |
two different rye flours
up till now I have used rye meal flour (right one in photo) the only one available to me locally. Now I find a little bulk store "Indian Spice Traders" it is called and it stocks lots of ingredients for the local indian population stocks rye flour. (left one in photo). How would you classify... | It looks like light rye but
It looks like light rye but the easiest thing would be to ask them to show you the bulk bag it comes in. |
two different rye flours
up till now I have used rye meal flour (right one in photo) the only one available to me locally. Now I find a little bulk store "Indian Spice Traders" it is called and it stocks lots of ingredients for the local indian population stocks rye flour. (left one in photo). How would you classify... | It looks like light rye but
It looks like light rye but the easiest thing would be to ask them to show you the bulk bag it comes in. |
Dough Consistency
We are setting a large bakery to make sandwich rolls (hot dog rolls), buns and loaves. We also want to fill the buns with some fillings like cheese, jam, jelly, fruits etc. For this purpose we want to use Rheon encrusting machine KN550. Now because our flour is not always strong, we cannot use this ... | As a home baker,
the best I can suggest is that you also reach out to the Bread Bakers Guild of America at www.bbga.org. While there are professional bakers who frequent TFL (yay!) and may be able to help you, the BBGA is geared to professionals and their needs. Whether through TFL or BBGA, I hope you receive the ans... |
Dough Consistency
We are setting a large bakery to make sandwich rolls (hot dog rolls), buns and loaves. We also want to fill the buns with some fillings like cheese, jam, jelly, fruits etc. For this purpose we want to use Rheon encrusting machine KN550. Now because our flour is not always strong, we cannot use this ... | As a home baker,
the best I can suggest is that you also reach out to the Bread Bakers Guild of America at www.bbga.org. While there are professional bakers who frequent TFL (yay!) and may be able to help you, the BBGA is geared to professionals and their needs. Whether through TFL or BBGA, I hope you receive the ans... |
I Feel the Need, the Need for Seeds
So lately, I've been wanting to add a little more texture to my breads. I've never loved nuts in my bread so I thought I'd stick with seeds. Would love to hear some suggestions from everyone on what some of their favorites are. | My absolute favorite that I just baked again
It is Hamelman's Sourdough seeded bread and has a flax (i use golden) soaker and toasted sesame and sunflower seeds. Delicious. |
I Feel the Need, the Need for Seeds
So lately, I've been wanting to add a little more texture to my breads. I've never loved nuts in my bread so I thought I'd stick with seeds. Would love to hear some suggestions from everyone on what some of their favorites are. | My absolute favorite that I just baked again
It is Hamelman's Sourdough seeded bread and has a flax (i use golden) soaker and toasted sesame and sunflower seeds. Delicious. |
Einkorn
http://www.einkorn.com/ancient-einkorn-discovered-in-britain/http://www.einkorn.com/eli-rogosa-umass-amherst-establish-ancient-einkorn-wheat/http://www.independent.co.uk/life-style/history/the-remarkable-archaeological-underwater-discovery-that-could-open-up-a-new-chapter-in-the-study-of-eu... | The Iceman's Last Meal
Was Einkorn.http://www.pbs.org/wgbh/nova/ancient/iceman-last-meal.html |
Einkorn
http://www.einkorn.com/ancient-einkorn-discovered-in-britain/http://www.einkorn.com/eli-rogosa-umass-amherst-establish-ancient-einkorn-wheat/http://www.independent.co.uk/life-style/history/the-remarkable-archaeological-underwater-discovery-that-could-open-up-a-new-chapter-in-the-study-of-eu... | The Iceman's Last Meal
Was Einkorn.http://www.pbs.org/wgbh/nova/ancient/iceman-last-meal.html |
Butter or Margarine
Dear group members!My name is Polina and I am studying International communication managment in the Hague University (The Netherlands). Currently I am working on my research paper about baking industry in UK. The main research question what people prefer to use butter or margarine? Could you fill in... | Done
Best of luck |
Butter or Margarine
Dear group members!My name is Polina and I am studying International communication managment in the Hague University (The Netherlands). Currently I am working on my research paper about baking industry in UK. The main research question what people prefer to use butter or margarine? Could you fill in... | Done
Best of luck |
Briess - a viable subsitute for diastatic malt powder?
Can Briess be substituted for diastatic malt powder in a starter?
BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread. I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...
I am trying to s... | Maybe you can double check
Maybe you can double check with your source, but it looks like your malt is not diastatic. I don't think there is really a viable substitute and you can probably just skip it. You will still probably get decent results, especially if it's just for the starter. Things may just take a little lo... |
Briess - a viable subsitute for diastatic malt powder?
Can Briess be substituted for diastatic malt powder in a starter?
BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread. I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...
I am trying to s... | Maybe you can double check
Maybe you can double check with your source, but it looks like your malt is not diastatic. I don't think there is really a viable substitute and you can probably just skip it. You will still probably get decent results, especially if it's just for the starter. Things may just take a little lo... |
Fresh/cake yeast in US recipes
Hi. I'm in the UK and do all my recipes in grams (as most people seem to do here anyway; bravi). I'm converting one for the US edition of a recipe book, and I'm trying to get my head around the best way to "translate" 20g of fresh/compressed/cake yeast.Am I right in thinking that in the U... | Tell your editor that it's
Tell your editor that it's time to stop with that already. Do you know how annoying it is when a European book is reprinted here and becomes completely unusable because everything is converted to cups and completely messed up in the process? Ask him to look at the reviews and prices of the ... |
Fresh/cake yeast in US recipes
Hi. I'm in the UK and do all my recipes in grams (as most people seem to do here anyway; bravi). I'm converting one for the US edition of a recipe book, and I'm trying to get my head around the best way to "translate" 20g of fresh/compressed/cake yeast.Am I right in thinking that in the U... | Tell your editor that it's
Tell your editor that it's time to stop with that already. Do you know how annoying it is when a European book is reprinted here and becomes completely unusable because everything is converted to cups and completely messed up in the process? Ask him to look at the reviews and prices of the ... |
Where to find Wheat Berries in Canada
Hi, I've been researching where I can find Hard Red Wheat berries as well as Soft wheat, Durum wheat and Rye. Does anybody have any sources that they'd like to share. There doesn't seem to be many around. Thank you! | I found one...
I found this one in British Columbia in a fast Google search for "whole wheat berries canada supplier". There were some other links. One of them may be closer to you. |
Where to find Wheat Berries in Canada
Hi, I've been researching where I can find Hard Red Wheat berries as well as Soft wheat, Durum wheat and Rye. Does anybody have any sources that they'd like to share. There doesn't seem to be many around. Thank you! | I found one...
I found this one in British Columbia in a fast Google search for "whole wheat berries canada supplier". There were some other links. One of them may be closer to you. |
Flour protein percentages
I am unsure of certain flours and could use some help. Firstly I am in Australia in one of the smaller states and do not have access to as many flour options as those of you lucky folks in the States. I would like to know the protein % of your high gluten flour as opposed to normal bread flo... | 13% is Strong Flour
Falls within the range of Bread Flour and will make good bread. Even the slightly weaker, middle of the road, all purpose flour can make bread but not used by professional bakers.http://culinaryarts.about.com/od/bakingdesserts/p/wheatflour.htmHope this helps. |
Flour protein percentages
I am unsure of certain flours and could use some help. Firstly I am in Australia in one of the smaller states and do not have access to as many flour options as those of you lucky folks in the States. I would like to know the protein % of your high gluten flour as opposed to normal bread flo... | 13% is Strong Flour
Falls within the range of Bread Flour and will make good bread. Even the slightly weaker, middle of the road, all purpose flour can make bread but not used by professional bakers.http://culinaryarts.about.com/od/bakingdesserts/p/wheatflour.htmHope this helps. |
Using Out of Date White Flour
I used to think that white bread flour would be good to use for a long time, including for several months (or more) past its best before date. But now I'm not so sure.Two recent bakes have made me question my original view.One used mainly Granoro Manitoba flour, BB April 22 in a levain rai... | All about storage conditions.
I'm not surprised in the humid UK.Flour that is stored/transported in paper packaging is also more susceptible to humidty or lack thereof Here in the US, our retail 5 pound paper packages of flour are very leaky. You can often see flour dust on the store shelf. And I often see a small puf... |
Using Out of Date White Flour
I used to think that white bread flour would be good to use for a long time, including for several months (or more) past its best before date. But now I'm not so sure.Two recent bakes have made me question my original view.One used mainly Granoro Manitoba flour, BB April 22 in a levain rai... | All about storage conditions.
I'm not surprised in the humid UK.Flour that is stored/transported in paper packaging is also more susceptible to humidty or lack thereof Here in the US, our retail 5 pound paper packages of flour are very leaky. You can often see flour dust on the store shelf. And I often see a small puf... |
Primex, Sweetex, shortening?
I see recipes that mention Primex shortening, or Sweetex shortening. I see mention of, say, Sweetex being used for frostings, but some casual googling does tell me about what they are. Can anyone explain what they are made of / what makes these brand names different from the vegetable sho... | I think the shortening
I think the shortening contains emulsifiers which allows it to mix with water which shortening by nature would resist. In a icing this would give a smoother texture and longer shelf life.Gerhard |
Primex, Sweetex, shortening?
I see recipes that mention Primex shortening, or Sweetex shortening. I see mention of, say, Sweetex being used for frostings, but some casual googling does tell me about what they are. Can anyone explain what they are made of / what makes these brand names different from the vegetable sho... | I think the shortening
I think the shortening contains emulsifiers which allows it to mix with water which shortening by nature would resist. In a icing this would give a smoother texture and longer shelf life.Gerhard |
Percent of gluten in different flours
I am looking for a list of flours that contain gluten and how much gluten each of them have. I am allergic to wheat and want to start experimenting baking bread without wheat. I am not gluten free, I can have gluten in other flours like rye and barley. I dislike gluten free bread m... | wheats..
Look for the yellow and red marked ones in this list:http://www.csaceliacs.org/grains_and_flours_glossary.jspthen cross out the ones marked: wheat.Can't see anything there in a quick look that is not wheat but contains gluten other than Rye, barley and possibly oats and hemp.. I've tried making bread with an o... |
Percent of gluten in different flours
I am looking for a list of flours that contain gluten and how much gluten each of them have. I am allergic to wheat and want to start experimenting baking bread without wheat. I am not gluten free, I can have gluten in other flours like rye and barley. I dislike gluten free bread m... | wheats..
Look for the yellow and red marked ones in this list:http://www.csaceliacs.org/grains_and_flours_glossary.jspthen cross out the ones marked: wheat.Can't see anything there in a quick look that is not wheat but contains gluten other than Rye, barley and possibly oats and hemp.. I've tried making bread with an o... |
A thoroughly unscientific survey
As a result of the recent rye bread test bakes for Stan's upcoming book, I'm curious about what rye flours TFL bakers are able to find in stores in their areas. For instance, in my neck of the woods:Location - Overland Park, Kansas (a Kansas City suburb)Flours - Hodgson Mills, a coarse... | In my small community
here just south of Sacramento, CA, the supply is very parallel to your own, but no Whole Foods here. I can get BRM Dark Rye, and Hodgson Mills Whole Rye (same 5# bag as yours I imagine), but none of the "outliers". I use NYBakers.com (Stan) for the rest, and I buy White and Cream of Rye, and Cho... |
A thoroughly unscientific survey
As a result of the recent rye bread test bakes for Stan's upcoming book, I'm curious about what rye flours TFL bakers are able to find in stores in their areas. For instance, in my neck of the woods:Location - Overland Park, Kansas (a Kansas City suburb)Flours - Hodgson Mills, a coarse... | In my small community
here just south of Sacramento, CA, the supply is very parallel to your own, but no Whole Foods here. I can get BRM Dark Rye, and Hodgson Mills Whole Rye (same 5# bag as yours I imagine), but none of the "outliers". I use NYBakers.com (Stan) for the rest, and I buy White and Cream of Rye, and Cho... |
Todays Packaged Yeast
Greetings,I baked my first loaf of bread as a kid back in the 60's. And have baked bread on and off throughout my life.I remember when proofing yeast many years ago, the aroma would fill the kitchen.And when the bread baked, it had that wonderful bready smell and the final loaves tasted like....br... | I saw a truck this morning
that you will seldom see in "the states." Too bad I had my old phone... It was a delivery truck for fresh yeast! Ha! and Aaah! I was thinking all about the fresh loafers who love the stuff! Anyway... the various blocks were pictured on the sides and back of the truck. Na ya. Yeast ju... |
Todays Packaged Yeast
Greetings,I baked my first loaf of bread as a kid back in the 60's. And have baked bread on and off throughout my life.I remember when proofing yeast many years ago, the aroma would fill the kitchen.And when the bread baked, it had that wonderful bready smell and the final loaves tasted like....br... | I saw a truck this morning
that you will seldom see in "the states." Too bad I had my old phone... It was a delivery truck for fresh yeast! Ha! and Aaah! I was thinking all about the fresh loafers who love the stuff! Anyway... the various blocks were pictured on the sides and back of the truck. Na ya. Yeast ju... |
Dough conditioners vs. dough enhancers
Hello all. I know that this is a touchy subject for some, but I'd like to reintroduce this question. To preface my question, a little bit of context:I am a recent member of this site, but have been baking on an amateur level for nearly ten years, purely as a hobby. Within the past... | Levain breads offer longer shelf life
without the expense, or customer distaste for, additional ingredients. It's quite common for me to have levain (sourdough, if you prefer) breads that are still enjoyable to eat a week after baking, so long as they are protected from drying out. If your customers are storing bread... |
Dough conditioners vs. dough enhancers
Hello all. I know that this is a touchy subject for some, but I'd like to reintroduce this question. To preface my question, a little bit of context:I am a recent member of this site, but have been baking on an amateur level for nearly ten years, purely as a hobby. Within the past... | Levain breads offer longer shelf life
without the expense, or customer distaste for, additional ingredients. It's quite common for me to have levain (sourdough, if you prefer) breads that are still enjoyable to eat a week after baking, so long as they are protected from drying out. If your customers are storing bread... |
Baking with Splenda and Stevia
I thought I could make some low-carb biscotti using Splenda, then I came across this fairly recent information:http://www.treehugger.com/health/baking-and-cooking-splenda-releases-carcinogens-food.htmlEverything causes cancer these days.So off to the store for some Stevia in the Raw (not ... | stevia seems to work differently
I used stevia granulated (not the raw stevia) in spelt sultana and choc chip cookies which are normally delicious. I substituted only half the specified sugar and worked out the equivalent amount of stevia as I was too scared to do a full substitution. The cookies were edible but the te... |
Baking with Splenda and Stevia
I thought I could make some low-carb biscotti using Splenda, then I came across this fairly recent information:http://www.treehugger.com/health/baking-and-cooking-splenda-releases-carcinogens-food.htmlEverything causes cancer these days.So off to the store for some Stevia in the Raw (not ... | stevia seems to work differently
I used stevia granulated (not the raw stevia) in spelt sultana and choc chip cookies which are normally delicious. I substituted only half the specified sugar and worked out the equivalent amount of stevia as I was too scared to do a full substitution. The cookies were edible but the te... |
where to get yeast economically?
I think this last topic was covered about five years ago, but I'll bring it up again. Those 1 lb blocks of active dry (Red-Star, Fleischmans, etc.) are the way to go, but I am at my wits end trying to find them economically. Our local Texas HEB grocery chain used to stock them, but evid... | ebay?
e.g. http://www.ebay.co.uk/itm/251689912519 which is in the UK, so probably no use to you whatsoever, but maybe someone local has some? -Gordon |
where to get yeast economically?
I think this last topic was covered about five years ago, but I'll bring it up again. Those 1 lb blocks of active dry (Red-Star, Fleischmans, etc.) are the way to go, but I am at my wits end trying to find them economically. Our local Texas HEB grocery chain used to stock them, but evid... | ebay?
e.g. http://www.ebay.co.uk/itm/251689912519 which is in the UK, so probably no use to you whatsoever, but maybe someone local has some? -Gordon |
I have a Yeast Affection....
Every package or bottle of yeast claims to be "Active".Is there any yeast that not active?It has been recommended that I look for "Instant Active Dry Yeast".I have seen combinations of all words and then some. "For bread machines", is the latest one I have found.So confused.Other than havi... | Have a read
http://www.asweetpeachef.com/cooking-101/differences-between-types-of-yeast/ |
I have a Yeast Affection....
Every package or bottle of yeast claims to be "Active".Is there any yeast that not active?It has been recommended that I look for "Instant Active Dry Yeast".I have seen combinations of all words and then some. "For bread machines", is the latest one I have found.So confused.Other than havi... | Have a read
http://www.asweetpeachef.com/cooking-101/differences-between-types-of-yeast/ |
Help!! "Knead" some starter in San Diego
I posted this request in the introductory forum for my first post, but thought I would ask here too. I left my starter in my friend's fridge in Northern California yesterday morning before hitting the road. Now my box of baking supplies is mocking me. Could anyone in San Diego ... | Starter Rescue
Christopher,What part of town are you in? I'm in North Park. I'm going to refresh my starter this week and could spot you a blob of it...it's a firm starter. Would that work for you?Sue |
Help!! "Knead" some starter in San Diego
I posted this request in the introductory forum for my first post, but thought I would ask here too. I left my starter in my friend's fridge in Northern California yesterday morning before hitting the road. Now my box of baking supplies is mocking me. Could anyone in San Diego ... | Starter Rescue
Christopher,What part of town are you in? I'm in North Park. I'm going to refresh my starter this week and could spot you a blob of it...it's a firm starter. Would that work for you?Sue |
Einkorn Flour on sale at Whole Foods
I have not posted in a very long time, though I lurk in the shadows on a near daily basis and bake near weekly.Anyway, I stopped by Whole Foods in Northern Colorado last night and they had Jovial Einkorn flour on sale at 1/2 price ($3.49 for 2lbs) and I thought I might let others k... | Please post
Please post pics and a review of einkorn...I have been curious and wonder if it is worth searching it out. |
Einkorn Flour on sale at Whole Foods
I have not posted in a very long time, though I lurk in the shadows on a near daily basis and bake near weekly.Anyway, I stopped by Whole Foods in Northern Colorado last night and they had Jovial Einkorn flour on sale at 1/2 price ($3.49 for 2lbs) and I thought I might let others k... | Please post
Please post pics and a review of einkorn...I have been curious and wonder if it is worth searching it out. |
Stone-Buhr Flour
On the shelf at the local Grocery Store, I had 5 brands to choose from. Stone-Buhr Shepherd's Grain All Purpose Unbleached is the one I purchased because it was the middle price. Has anyone else used this brand flour? It has been sold at stores in my area as long as I can remember (several decades:>... | Stone-Buhr
I've used Stone-Buhr quite a few times and always had good luck with it. |
Stone-Buhr Flour
On the shelf at the local Grocery Store, I had 5 brands to choose from. Stone-Buhr Shepherd's Grain All Purpose Unbleached is the one I purchased because it was the middle price. Has anyone else used this brand flour? It has been sold at stores in my area as long as I can remember (several decades:>... | Stone-Buhr
I've used Stone-Buhr quite a few times and always had good luck with it. |
KA versus Big Box Store flour
This week-end, I did a test baking two breads with a sourdough starter.Bread 1 used KA unbleached white bread flour and bread 2 used Sams Club Conagra bleached white bread flour.Made two barms Friday evening and Saturday added the dough, one rise, re-fold, proof and into the oven.Only used... | I wouldn't go near bleached
I wouldn't go near bleached flour.After trying several, I have settled on Trader Joe's house brand called Baker Josef's. I use the unbleached all-purpose. |
KA versus Big Box Store flour
This week-end, I did a test baking two breads with a sourdough starter.Bread 1 used KA unbleached white bread flour and bread 2 used Sams Club Conagra bleached white bread flour.Made two barms Friday evening and Saturday added the dough, one rise, re-fold, proof and into the oven.Only used... | I wouldn't go near bleached
I wouldn't go near bleached flour.After trying several, I have settled on Trader Joe's house brand called Baker Josef's. I use the unbleached all-purpose. |
Grape seed flour
I noticed that KA has a grape seed flour on their website that's made from Chardonnay grapes. Has anyone tried it? It's supposed to add fiber, antioxidents, slightly sweet flavor, and serve as a life extender for baked goods.
Thanks!
Patricia | Same Question
I was wondering the same thing. Have you learned anything about this product? |
Grape seed flour
I noticed that KA has a grape seed flour on their website that's made from Chardonnay grapes. Has anyone tried it? It's supposed to add fiber, antioxidents, slightly sweet flavor, and serve as a life extender for baked goods.
Thanks!
Patricia | Same Question
I was wondering the same thing. Have you learned anything about this product? |
French T65: which kind of wheat grains
Ive been a lurker for a while and have been baking for two years in my small China apartment (with a small convection oven), trying my best. Recently I tried some imported T65 flour and was amazed by the difference in flavor. I'll be moving back to the usa in two years and would l... | Most of the wheat grown in France is
soft spring or winter wheat and T'65 can be made from either.if I remember correctly. It comes in at about 11.2-11.4% protein which is what we call a decent AP flour. This why making a good bread using it is difficult and requires more skill and less water that using a hard red wi... |
French T65: which kind of wheat grains
Ive been a lurker for a while and have been baking for two years in my small China apartment (with a small convection oven), trying my best. Recently I tried some imported T65 flour and was amazed by the difference in flavor. I'll be moving back to the usa in two years and would l... | Most of the wheat grown in France is
soft spring or winter wheat and T'65 can be made from either.if I remember correctly. It comes in at about 11.2-11.4% protein which is what we call a decent AP flour. This why making a good bread using it is difficult and requires more skill and less water that using a hard red wi... |
I give up on the VWG
I bought some vital wheat gluten when I was attempting to bake with some brown rice flour I had been given. Didn't like results, gave the brown rice flour away on Freecycle to someone trying a gluten-free diet.I still had the VWG, so decided to see what it would do for my usual bread recipe. Sourdo... | I donlt thnk I would notice
such a small amount of added VWG in 4 C of Gold Medal. Shows you how bad GM BFB flour is to begin with:-) |
I give up on the VWG
I bought some vital wheat gluten when I was attempting to bake with some brown rice flour I had been given. Didn't like results, gave the brown rice flour away on Freecycle to someone trying a gluten-free diet.I still had the VWG, so decided to see what it would do for my usual bread recipe. Sourdo... | I donlt thnk I would notice
such a small amount of added VWG in 4 C of Gold Medal. Shows you how bad GM BFB flour is to begin with:-) |
Here are Specs on trader Josef's all purpose flour
Including falling weight, protein and ash. https://docs.google.com/document/d/1HE9fhPKHLW9pcV6bJ0_eGQthJGOHYna17DT998_J5kw | Sorry, the file you have
Sorry, the file you have requested does not exist. |
Here are Specs on trader Josef's all purpose flour
Including falling weight, protein and ash. https://docs.google.com/document/d/1HE9fhPKHLW9pcV6bJ0_eGQthJGOHYna17DT998_J5kw | Sorry, the file you have
Sorry, the file you have requested does not exist. |
Red star ADY tiny
I was surprised to see red stars ADY had the tiny, tubular shape I associate with IDY! Anyone have experience with it? Does it work more like instant yeast or more like active dry? | Red Star ADY
I still have a quantity of Red Star ADY that has been quietly resting in the freezer downstairs for about five years now. It still works on demand when needed.Most of the time, I hydrate the ADY before using but I have also mixed in some small quantities that were dry into a few sourdough loaves when the s... |
Red star ADY tiny
I was surprised to see red stars ADY had the tiny, tubular shape I associate with IDY! Anyone have experience with it? Does it work more like instant yeast or more like active dry? | Red Star ADY
I still have a quantity of Red Star ADY that has been quietly resting in the freezer downstairs for about five years now. It still works on demand when needed.Most of the time, I hydrate the ADY before using but I have also mixed in some small quantities that were dry into a few sourdough loaves when the s... |
High gluten flour or just add vwg to ap?
I've always kept both an all purpose flour, and a high-gluten "bread" flour like giusto's "ultimate performer".Can I just add a bit of VWG to the all purpose, and avoid buying two flours? | It won't be quite the same
I actually do something similar at the next level - I do keep bread flour on hand, and I add VWG to it in varying percentages to bring it up to 14.2% and 19.2%, to simulate KAF's Sir Lancelot and First Clear respectively. This works reasonably well, but I don't imagine it's perfect. Anyway, o... |
High gluten flour or just add vwg to ap?
I've always kept both an all purpose flour, and a high-gluten "bread" flour like giusto's "ultimate performer".Can I just add a bit of VWG to the all purpose, and avoid buying two flours? | It won't be quite the same
I actually do something similar at the next level - I do keep bread flour on hand, and I add VWG to it in varying percentages to bring it up to 14.2% and 19.2%, to simulate KAF's Sir Lancelot and First Clear respectively. This works reasonably well, but I don't imagine it's perfect. Anyway, o... |
Ascorbic acid?
I see it listed as a flour additive for commercial bread flour and I am wondering why it is used. I read that it is an antioxidant, but it didn't explain what it does specifically in the flour to contribute to the making of bread with the commercial wheat flour. What does it do exactly? | Dough strength
I recall reading in The Village Baker years ago that a small amount (maybe 0.02% or less) of ascorbic acid/vitamin C powder will improve the tolerance of the dough; that is, it will make the dough a little better at withstanding some improper mixing and overproofing.Hamelman says that it is believed to i... |
Ascorbic acid?
I see it listed as a flour additive for commercial bread flour and I am wondering why it is used. I read that it is an antioxidant, but it didn't explain what it does specifically in the flour to contribute to the making of bread with the commercial wheat flour. What does it do exactly? | Dough strength
I recall reading in The Village Baker years ago that a small amount (maybe 0.02% or less) of ascorbic acid/vitamin C powder will improve the tolerance of the dough; that is, it will make the dough a little better at withstanding some improper mixing and overproofing.Hamelman says that it is believed to i... |
Arva flour problems - pale crust
Hey all,Not sure how many Canadians frequent this site (though I know there are some!), but this might be a more general question anyway. I recently bought a bag of Arva Unbleached White Hard Wheat Flour to use for bread, and it seems as though it's resulting in loaves that barely brown... | My guess: No malted barley
My guess: No malted barley flour is added to the Arva flour. In the US, most all flours that will see use in bread making have malted barley flour as an additive. It only takes a very small amount. It aids in browning, especially when no other sugars are included in the recipe.Don't know for... |
Arva flour problems - pale crust
Hey all,Not sure how many Canadians frequent this site (though I know there are some!), but this might be a more general question anyway. I recently bought a bag of Arva Unbleached White Hard Wheat Flour to use for bread, and it seems as though it's resulting in loaves that barely brown... | My guess: No malted barley
My guess: No malted barley flour is added to the Arva flour. In the US, most all flours that will see use in bread making have malted barley flour as an additive. It only takes a very small amount. It aids in browning, especially when no other sugars are included in the recipe.Don't know for... |
ingredients for brown crumb
What can I add (ingredients) to my bread so I can get a brown crumb (see inserted picture) for my bread. Of course should the bread be eatable :)Few things that Ican think about is :1)Brown syrup or similar. Since I only found white,dark,breadsyrup in the supermarket, so then I have to go to... | try coffee or cocoa
Try instant coffee or powdered cocoa to get the dark color. |
ingredients for brown crumb
What can I add (ingredients) to my bread so I can get a brown crumb (see inserted picture) for my bread. Of course should the bread be eatable :)Few things that Ican think about is :1)Brown syrup or similar. Since I only found white,dark,breadsyrup in the supermarket, so then I have to go to... | try coffee or cocoa
Try instant coffee or powdered cocoa to get the dark color. |
Fava Bean flour - What does it do in the dough?
Hi Can anyone help me please?I use weak UK frown flours. For free form baking. With a white flour I get a pretty open crumb with 65% water using autolysis and a sour dough starter. Above 65% hydration the dough won't hold its shape.I have recently started adding 2% fava b... | Oxidation mechanism
Bean flours are a rich source of lipoxygenase enzymes which act on fats (lipids) and in doing so they release hydrogen peroxide into the environment, a commonly occurring product in the biological world. This free peroxide will then go on to oxidise other compounds that are susceptible to oxidation.... |
Fava Bean flour - What does it do in the dough?
Hi Can anyone help me please?I use weak UK frown flours. For free form baking. With a white flour I get a pretty open crumb with 65% water using autolysis and a sour dough starter. Above 65% hydration the dough won't hold its shape.I have recently started adding 2% fava b... | Oxidation mechanism
Bean flours are a rich source of lipoxygenase enzymes which act on fats (lipids) and in doing so they release hydrogen peroxide into the environment, a commonly occurring product in the biological world. This free peroxide will then go on to oxidise other compounds that are susceptible to oxidation.... |
Proofing with blackstrap molasses
Well, I'm broke, and the pantry is a little bare. I have all the ingredients for some basic bread, but the only sweetener in the house is some blackstrap molasses. I normally proof my yeast in warm water with a spoonful of honey thrown in to give the yeast a quick feed. Is there any re... | Blackstrap molasses isn't particularly sweet
It also has a very strong flavor. You may want to taste a teaspoonful of it before deciding whether to put it in your bread. While I like the stuff, I usually want it in concert with something sweeter since the molasses can be somewhat bitter. A little works great in mult... |
Proofing with blackstrap molasses
Well, I'm broke, and the pantry is a little bare. I have all the ingredients for some basic bread, but the only sweetener in the house is some blackstrap molasses. I normally proof my yeast in warm water with a spoonful of honey thrown in to give the yeast a quick feed. Is there any re... | Blackstrap molasses isn't particularly sweet
It also has a very strong flavor. You may want to taste a teaspoonful of it before deciding whether to put it in your bread. While I like the stuff, I usually want it in concert with something sweeter since the molasses can be somewhat bitter. A little works great in mult... |
What kind of flour makes a sticky dough?
Which flour property results in a sticky dough? Is it high protein content? I tried searching the forums but am embarrassed to say I can't find a definite answer. Maybe it's so sticky because it's not an old flour? Those flours in supermarkets are usually months old and have rid... | Protein and Hydration; Starter
All of these 3 factors can make a sticky dough. In your case, the flour is probably really low protein. Local flours from small farmers tend to be especially prone to this problem. I would advise either trying lower hydrations or a baguette dough ie, and preshaping tightly and maybe twice... |
What kind of flour makes a sticky dough?
Which flour property results in a sticky dough? Is it high protein content? I tried searching the forums but am embarrassed to say I can't find a definite answer. Maybe it's so sticky because it's not an old flour? Those flours in supermarkets are usually months old and have rid... | Protein and Hydration; Starter
All of these 3 factors can make a sticky dough. In your case, the flour is probably really low protein. Local flours from small farmers tend to be especially prone to this problem. I would advise either trying lower hydrations or a baguette dough ie, and preshaping tightly and maybe twice... |
Irlande, nil points!
Been trying out Italian tipo 00 flour which is nice, but I'd also like to try out French flours, just to see whether they make any difference. Problem is ... while I have been able to source tipo 00 in various places here in Ireland, French flour remains elusive. Ideally I'd be hoping for somewhere... | If there are local outlets
If there are local outlets selling French flour to those in the business, see if you can find someone buying the flour and ask if they will sell some to you. Jeff |
Irlande, nil points!
Been trying out Italian tipo 00 flour which is nice, but I'd also like to try out French flours, just to see whether they make any difference. Problem is ... while I have been able to source tipo 00 in various places here in Ireland, French flour remains elusive. Ideally I'd be hoping for somewhere... | If there are local outlets
If there are local outlets selling French flour to those in the business, see if you can find someone buying the flour and ask if they will sell some to you. Jeff |
Where to buy Amylase ingredient?
I have a recipe for brioche buns that calls for Amylase enzyme, 1 tsp for 20 buns. Do I need this? Where do you buy this? I am in Calgary.thanks | that would be an extremly high dosage
Baking enzymes are actually mixed with flour or some other filler agent to make them dosable in the real world. The tsp full of the Amylase preparation would probably only contain a tiny few grains of the enzyme. These preparations are usually used by flour mills and industrial bak... |
Where to buy Amylase ingredient?
I have a recipe for brioche buns that calls for Amylase enzyme, 1 tsp for 20 buns. Do I need this? Where do you buy this? I am in Calgary.thanks | that would be an extremly high dosage
Baking enzymes are actually mixed with flour or some other filler agent to make them dosable in the real world. The tsp full of the Amylase preparation would probably only contain a tiny few grains of the enzyme. These preparations are usually used by flour mills and industrial bak... |
Help with buying bulk pack (16-32 oz) of Fleischmann/SAF/Red Star yeast in Fredericton, New Brunswick, Canada
Does anyone here knows where I can buy Fleischmann/SAF/Red Star yeast in Fredericton, New Brunswickarea ? | Have you asked your local
grocer if she/he can order it for you? |
Help with buying bulk pack (16-32 oz) of Fleischmann/SAF/Red Star yeast in Fredericton, New Brunswick, Canada
Does anyone here knows where I can buy Fleischmann/SAF/Red Star yeast in Fredericton, New Brunswickarea ? | Have you asked your local
grocer if she/he can order it for you? |
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