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Central Milling Artisan Bakers Craft Flour
My husband and I were in Point Reyes yesterday. Petaluma is not too far from Point Reyes so I was hoping to swing by Keith Giusto's to get some flour, but unfortunately they are closed on Saturdays. Imagine my delight when I spotted a pallet of Central Milling Organic Artisan... | Nice find!
KAF sells a plastic flour storage bin that holds 25# bags. I haven't seen that particular item elsewhere, but I haven't looked either.Happy baking!David |
Central Milling Artisan Bakers Craft Flour
My husband and I were in Point Reyes yesterday. Petaluma is not too far from Point Reyes so I was hoping to swing by Keith Giusto's to get some flour, but unfortunately they are closed on Saturdays. Imagine my delight when I spotted a pallet of Central Milling Organic Artisan... | Nice find!
KAF sells a plastic flour storage bin that holds 25# bags. I haven't seen that particular item elsewhere, but I haven't looked either.Happy baking!David |
KA bread flour better ... sigh
I'm on food stamps and have been economizing on flour. Gold Medal bread flour is $4,99 for 5-pound bag here in expensive Honolulu; KA bread flour, same size, is $8.49. So, baking with Gold Medal. The supermarket was out of the Gold Medal, so I gritted my teeth and splurged on the KA. Big... | It isn't gluten content
KA makes flours from very low gluten (cake flour) to very high (Sir Launcelot, used for bagels and the like). There is minimal processing and great attention to quality and integrity of the grain. I would bet that dollar for dollar you are getting more nutrition in the KAF than in the processed ... |
KA bread flour better ... sigh
I'm on food stamps and have been economizing on flour. Gold Medal bread flour is $4,99 for 5-pound bag here in expensive Honolulu; KA bread flour, same size, is $8.49. So, baking with Gold Medal. The supermarket was out of the Gold Medal, so I gritted my teeth and splurged on the KA. Big... | It isn't gluten content
KA makes flours from very low gluten (cake flour) to very high (Sir Launcelot, used for bagels and the like). There is minimal processing and great attention to quality and integrity of the grain. I would bet that dollar for dollar you are getting more nutrition in the KAF than in the processed ... |
Types of all-purpose flour
All-purpose flour can be bleached or unbleached, and its protein level can be anywhere from 9% to 12%. I can see the difference in recipes. When I make spätzle with King Arthur flour, the batter is stiffer than with Gold Medal unbleached, and the spätzle cooks up a bit firmer. What about reci... | King Arthur All Purpose Flour
has as much protein/gluten as some bread flour. I think it would make a firmer crumb. For things using baking powder, I would use Gold Medal, it has lower protein/gluten.ALL-PURPOSE FLOUR, SOUTHERN - 8 to 9% proteinBest Use: biscuits, cookies, muffins, pancakes, pie crusts, quick breads, w... |
Types of all-purpose flour
All-purpose flour can be bleached or unbleached, and its protein level can be anywhere from 9% to 12%. I can see the difference in recipes. When I make spätzle with King Arthur flour, the batter is stiffer than with Gold Medal unbleached, and the spätzle cooks up a bit firmer. What about reci... | King Arthur All Purpose Flour
has as much protein/gluten as some bread flour. I think it would make a firmer crumb. For things using baking powder, I would use Gold Medal, it has lower protein/gluten.ALL-PURPOSE FLOUR, SOUTHERN - 8 to 9% proteinBest Use: biscuits, cookies, muffins, pancakes, pie crusts, quick breads, w... |
20% Bran flour
Since I presume "20% bran flour" has all the germ and 20% of the bran as whole wheat, to recreate 1000g 20% bran flour can you just mix 200 g whole wheat (assuming 3% germ and 15% bran) with 776g white flour and add 24g wheat germ? | Almost
You proportions would work, of course.Leader himself means these, just a tiny bit different from yours:250g whole wheat flour725g all purpose flour25 g wheat germ----1000g of 20% bran flour. Leader recommends the following approximation"To make your own 20 percent bran wheat flour with germ, combine 3 parts unbl... |
20% Bran flour
Since I presume "20% bran flour" has all the germ and 20% of the bran as whole wheat, to recreate 1000g 20% bran flour can you just mix 200 g whole wheat (assuming 3% germ and 15% bran) with 776g white flour and add 24g wheat germ? | Almost
You proportions would work, of course.Leader himself means these, just a tiny bit different from yours:250g whole wheat flour725g all purpose flour25 g wheat germ----1000g of 20% bran flour. Leader recommends the following approximation"To make your own 20 percent bran wheat flour with germ, combine 3 parts unbl... |
Malt powder vs. Malt extract power
HiWhere I live, only one manufacturer produces malt related stuff, and they have two (well technically three) different types of barley malt:The first one is labeled as Malt Extract, which is lucky honey, I think it would be called Malt Syrup worldwide.\The second one is Malt Extract ... | It depends, @ Behnam
The malt extract/syrup can be diastatic or non-diastatic. If the label doesn't say, you may need to contact the manufacturer for the answer. If the former, it contains active enzymes that will convert starches to sugars; in which case, it can perform the same function in dough that malted flour w... |
Malt powder vs. Malt extract power
HiWhere I live, only one manufacturer produces malt related stuff, and they have two (well technically three) different types of barley malt:The first one is labeled as Malt Extract, which is lucky honey, I think it would be called Malt Syrup worldwide.\The second one is Malt Extract ... | It depends, @ Behnam
The malt extract/syrup can be diastatic or non-diastatic. If the label doesn't say, you may need to contact the manufacturer for the answer. If the former, it contains active enzymes that will convert starches to sugars; in which case, it can perform the same function in dough that malted flour w... |
How much Vital Wheat Gluten to use?
I'm using 1 and 1/2 tsp per cup of wholewheat flour and it works fine. But how about non-wheat flour like buckwheat or soy flour? How much VWG should I add in per cup of such flour mixes? | Are these wheat-free mixes?
Using VWG as a boost in a wheat flour based loaf is a totally different idea than using it as a main structure-forming component in low carb breads using non-wheat flours. It is used for both. So is this question related to a wheatflour based loaf that has soy and/or buckwheat as additives?... |
How much Vital Wheat Gluten to use?
I'm using 1 and 1/2 tsp per cup of wholewheat flour and it works fine. But how about non-wheat flour like buckwheat or soy flour? How much VWG should I add in per cup of such flour mixes? | Are these wheat-free mixes?
Using VWG as a boost in a wheat flour based loaf is a totally different idea than using it as a main structure-forming component in low carb breads using non-wheat flours. It is used for both. So is this question related to a wheatflour based loaf that has soy and/or buckwheat as additives?... |
Self Rising Flour
I am always searching the net and cookbooks for muffin, quick bread, biscuits, and other breakfast and desert recipes. I rise very early to go to deliver newspapers (my "retirement" income), and when I get back home I want something hot out of the oven for breakfast.Now lots of these recipes call for ... | Nope, not me
I've tried that many years ago. I now enjoy cooking and baking and can taste the difference in flours and prefer the results I get when I combine all the ingredients myself with King Aurthur Flour. I find my baking results are a little better using all ingredients individually.Rick |
Self Rising Flour
I am always searching the net and cookbooks for muffin, quick bread, biscuits, and other breakfast and desert recipes. I rise very early to go to deliver newspapers (my "retirement" income), and when I get back home I want something hot out of the oven for breakfast.Now lots of these recipes call for ... | Nope, not me
I've tried that many years ago. I now enjoy cooking and baking and can taste the difference in flours and prefer the results I get when I combine all the ingredients myself with King Aurthur Flour. I find my baking results are a little better using all ingredients individually.Rick |
Which flour is the best?
Hi, I was just wondering what flour you use and why, which brand works the best, and which one works the worst. If you tend to stay away from a brand or have a regular brand, please tell me! And tell me your flour experiences if you can. I'm just confused over which flour to use and don't want ... | Are you a UK baker? Marriages
Are you a UK baker? Marriages flour is excellent, I use it at times. I mostly use Shipton Mill, as I buy in bulk 25kg sacks for the organic white and also cake flour, but you don't have to buy in bulk sacks. Ken Forkish, Emmanuel Hjiandreou and Richard Bertinet all recommend them in their... |
Which flour is the best?
Hi, I was just wondering what flour you use and why, which brand works the best, and which one works the worst. If you tend to stay away from a brand or have a regular brand, please tell me! And tell me your flour experiences if you can. I'm just confused over which flour to use and don't want ... | Are you a UK baker? Marriages
Are you a UK baker? Marriages flour is excellent, I use it at times. I mostly use Shipton Mill, as I buy in bulk 25kg sacks for the organic white and also cake flour, but you don't have to buy in bulk sacks. Ken Forkish, Emmanuel Hjiandreou and Richard Bertinet all recommend them in their... |
Yogurt as main hydration agent?
When using something like yogurt in a recipe how much water is it adding? I read somewhere that milk is about 82% hydrated. Because yogurt is made from mostly milk is it safe to assume that it is around the same hydration level? What about sour cream? | I have not been able to find
I have not been able to find anything about the hydration of the yogurt. I usually use Greek yogurt. Sour cream is 73% hydration according to the info I found. I think it would be safe to assume yogurt is about the same. The best bet is to hold back some of your other liquid and yogurt ... |
Yogurt as main hydration agent?
When using something like yogurt in a recipe how much water is it adding? I read somewhere that milk is about 82% hydrated. Because yogurt is made from mostly milk is it safe to assume that it is around the same hydration level? What about sour cream? | I have not been able to find
I have not been able to find anything about the hydration of the yogurt. I usually use Greek yogurt. Sour cream is 73% hydration according to the info I found. I think it would be safe to assume yogurt is about the same. The best bet is to hold back some of your other liquid and yogurt ... |
Alternative flours
I recently bowed to temptation and began buying the non-standard Bob's Red Mill flours. I started out with just rye and semolina (I've only begun working with flour that isn't ordinary bread flour) and yesterday I just bought a package of barley and spelt, sorely tempted by the flax meal and amaranth... | Hi, I just joined the forum
Hi, I just joined the forum recently, and found your post when looking for experiments using Ragi. I would like to try ragi, rajgira and jowar, bajra flours in my bread, and will try your recipe.I just have a couple of questions - do you knead the dough fully as well as keep it out overnight... |
Alternative flours
I recently bowed to temptation and began buying the non-standard Bob's Red Mill flours. I started out with just rye and semolina (I've only begun working with flour that isn't ordinary bread flour) and yesterday I just bought a package of barley and spelt, sorely tempted by the flax meal and amaranth... | Hi, I just joined the forum
Hi, I just joined the forum recently, and found your post when looking for experiments using Ragi. I would like to try ragi, rajgira and jowar, bajra flours in my bread, and will try your recipe.I just have a couple of questions - do you knead the dough fully as well as keep it out overnight... |
Lard recipes
I just bought two pounds of leaf lard. Two pounds makes a lot of scallion pancakes and Chinese pastries. Time to branch out.Do you have any recipes calling specifically for leaf lard?Janet | that's like asking if there's a specific
dress to wear in a Mercedes. Any recipe that asks for shortening will come out better. Just like anything one wears looks better on the seat of a fine auto. |
Lard recipes
I just bought two pounds of leaf lard. Two pounds makes a lot of scallion pancakes and Chinese pastries. Time to branch out.Do you have any recipes calling specifically for leaf lard?Janet | that's like asking if there's a specific
dress to wear in a Mercedes. Any recipe that asks for shortening will come out better. Just like anything one wears looks better on the seat of a fine auto. |
The Serious Eats Guide to Whole Grains
I found this great article on Serious Eats (which is a very good website for foodies) about whole grains. Very useful! Since I see a lot of people around here using different grains in their bread, I thought I'd share this with you. Enjoy!http://www.seriouseats.com/2014/03/guide-t... | Great article. Thanks for
Great article. Thanks for sharing. |
The Serious Eats Guide to Whole Grains
I found this great article on Serious Eats (which is a very good website for foodies) about whole grains. Very useful! Since I see a lot of people around here using different grains in their bread, I thought I'd share this with you. Enjoy!http://www.seriouseats.com/2014/03/guide-t... | Great article. Thanks for
Great article. Thanks for sharing. |
00 Giusto Flour, 10.5% protein
My natural foods store just began to stock this. What is it best used for? Pizza? Baguette? | from what I'v heard
its great for pizza, never had to opportunity to try it myself though, if you used it to make that ciabatta it appears to be pretty darn good for that as well. any crumb shot? |
00 Giusto Flour, 10.5% protein
My natural foods store just began to stock this. What is it best used for? Pizza? Baguette? | from what I'v heard
its great for pizza, never had to opportunity to try it myself though, if you used it to make that ciabatta it appears to be pretty darn good for that as well. any crumb shot? |
Ground wood chips in flour as seasoning/"smoky" flavouring???
Did the search, but found nothing exactly fitting my question.A buddy wants to introduce a smoky flavour into his bread. We rejected liquid smoke because even though it's a generally natural ingredient, we don't like some of the products out there. Another... | I would really shy away from
I would really shy away from adding wood chips into any bread you plan on eating, and would suggest smoking the flour instead. If you have a home brewing store nearby, look for "rauch malt" which is a smoked malted barley that is used in some styles of beer, and if crushed up would make a ... |
Ground wood chips in flour as seasoning/"smoky" flavouring???
Did the search, but found nothing exactly fitting my question.A buddy wants to introduce a smoky flavour into his bread. We rejected liquid smoke because even though it's a generally natural ingredient, we don't like some of the products out there. Another... | I would really shy away from
I would really shy away from adding wood chips into any bread you plan on eating, and would suggest smoking the flour instead. If you have a home brewing store nearby, look for "rauch malt" which is a smoked malted barley that is used in some styles of beer, and if crushed up would make a ... |
Cracked Rye and Whole Rye Flour for sale in Downtown area of Seattle?
I live in the Interior of BC where I've scoured the supermarkets and health food stores in vain for the above products. I'll be in the downtown area of Seattle this coming weekend. Any pointers to where I might look for these? Many thanks | Cracked Rye in downtown area Seattle?
I have not found any cracked rye in BC's Interior. Am going to be in the downtown area of Seattle this weekend. Any idea where I might find it? Thanks |
Cracked Rye and Whole Rye Flour for sale in Downtown area of Seattle?
I live in the Interior of BC where I've scoured the supermarkets and health food stores in vain for the above products. I'll be in the downtown area of Seattle this coming weekend. Any pointers to where I might look for these? Many thanks | Cracked Rye in downtown area Seattle?
I have not found any cracked rye in BC's Interior. Am going to be in the downtown area of Seattle this weekend. Any idea where I might find it? Thanks |
Comments on White Lily Flours
This post is based on both my use of WL flours for the past few years and the chart labeled Flour Characteristics and Ratings on this page.White Lily All Purpose Flour. Bleached, 8% protein and soft wheat. When you note that KA AP protein hovers around 11.7% you'll therefore see why I co... | Some have probably seen this posted before
but for those that haven't seen it, here's a chart I put together of U.S. supermarket wheat flour by type and protein / gluten content. Most of these flour brands are available at U.S. supermarkets:..FLOUR PROTEIN BY TYPES AND BRANDS (retail flour):.CAKE FLOUR - 7% to 9.4% pro... |
Comments on White Lily Flours
This post is based on both my use of WL flours for the past few years and the chart labeled Flour Characteristics and Ratings on this page.White Lily All Purpose Flour. Bleached, 8% protein and soft wheat. When you note that KA AP protein hovers around 11.7% you'll therefore see why I co... | Some have probably seen this posted before
but for those that haven't seen it, here's a chart I put together of U.S. supermarket wheat flour by type and protein / gluten content. Most of these flour brands are available at U.S. supermarkets:..FLOUR PROTEIN BY TYPES AND BRANDS (retail flour):.CAKE FLOUR - 7% to 9.4% pro... |
Where to get Graham and high extraction flours?
All my local stores stopped carrying Graham flour and I got a craving for a Graham loaf. That's a shame. So mail order it is, I guess? Can you recommend a seller? I also recently came across "Tartine No. 3" by Robertson and would like to make some of those but many of his... | I've been wondering this too.
I'm sorry this doesn't answer your question but I have been searching for graham myself. . . .I just use bread flour where a recipe calls for high-extraction. Sorry I can't help! Best wishes. |
Where to get Graham and high extraction flours?
All my local stores stopped carrying Graham flour and I got a craving for a Graham loaf. That's a shame. So mail order it is, I guess? Can you recommend a seller? I also recently came across "Tartine No. 3" by Robertson and would like to make some of those but many of his... | I've been wondering this too.
I'm sorry this doesn't answer your question but I have been searching for graham myself. . . .I just use bread flour where a recipe calls for high-extraction. Sorry I can't help! Best wishes. |
Options and costs for alternatives to "T 1150" Rye
I move through a lot of medium rye. I primarily use KA medium rye. A discussion here showed that after my exchanges with the company this rye is closer to a T1370 than T1150, but it's great flour. $3.30 a pound at our`local stores. 3# bags.I can get Central Milling... | Not exactly to your point, Paul
So far, I’ve only used whole rye flour; even in recipes that call for white rye or medium rye. That’s primarily because I mill my own rye flour and have not been motivated enough to set up a screening/bolting operation. Or, if you prefer, too lazy. While I know that my breads are ther... |
Options and costs for alternatives to "T 1150" Rye
I move through a lot of medium rye. I primarily use KA medium rye. A discussion here showed that after my exchanges with the company this rye is closer to a T1370 than T1150, but it's great flour. $3.30 a pound at our`local stores. 3# bags.I can get Central Milling... | Not exactly to your point, Paul
So far, I’ve only used whole rye flour; even in recipes that call for white rye or medium rye. That’s primarily because I mill my own rye flour and have not been motivated enough to set up a screening/bolting operation. Or, if you prefer, too lazy. While I know that my breads are ther... |
Anna Tipo "00"
I've never seen this flour before, so I bought it, without any idea what it's used for. The package says it is for everything from cake to pizza, which doesn't sound likely. What is Tipo 00 good for? | pizza
Its ideal for pizza Josh |
Anna Tipo "00"
I've never seen this flour before, so I bought it, without any idea what it's used for. The package says it is for everything from cake to pizza, which doesn't sound likely. What is Tipo 00 good for? | pizza
Its ideal for pizza Josh |
XXXX flour
What is XXXX flour? A cook in Boston uses "regular flour, 4X" to make pulled noodles. | Maybe its
Something like 00 flour. Very fine? I only suggest this because sugar is sometimes categorized like such. For instance I can't shake calling powdered sugar 10x since my first bakery job. Its 10x fineness from whole sugar is the point I believe. Just a guess thoughJosh |
XXXX flour
What is XXXX flour? A cook in Boston uses "regular flour, 4X" to make pulled noodles. | Maybe its
Something like 00 flour. Very fine? I only suggest this because sugar is sometimes categorized like such. For instance I can't shake calling powdered sugar 10x since my first bakery job. Its 10x fineness from whole sugar is the point I believe. Just a guess thoughJosh |
Gluten graphic ATK visual
Here's a link to a clip on the America's Test Kitchen site showing & comparing gluten washed from bread flour and gluten washed from cake flour. Worth watching if you've never tried this yourself. | Very interesting
thanks for sharing RobynNZ. The video shows an awful lot about gluten. Sylvia |
Gluten graphic ATK visual
Here's a link to a clip on the America's Test Kitchen site showing & comparing gluten washed from bread flour and gluten washed from cake flour. Worth watching if you've never tried this yourself. | Very interesting
thanks for sharing RobynNZ. The video shows an awful lot about gluten. Sylvia |
An ideas for leftover bread soaking water?
Part of my newer baking routine now is that I throw tiny left-over crusts of bread into a paper bag.When I bake my next batch of bread, I soak the crusts, drain the water so it's pulpy, not mushy, and mix it into my dough (usually about 30-35% baker's percentage or so). I fin... | why bother?
soaking and dumping excess liquid? Why create excess? (when you don't have to) :)Why not weigh the dried bread and add enough water to make end dough hydration? Example: Take 100g dried crumbs and add 65g water to get 65% hydration for a end dough with a 65% hydration. 70g water for a 70% hydration dou... |
An ideas for leftover bread soaking water?
Part of my newer baking routine now is that I throw tiny left-over crusts of bread into a paper bag.When I bake my next batch of bread, I soak the crusts, drain the water so it's pulpy, not mushy, and mix it into my dough (usually about 30-35% baker's percentage or so). I fin... | why bother?
soaking and dumping excess liquid? Why create excess? (when you don't have to) :)Why not weigh the dried bread and add enough water to make end dough hydration? Example: Take 100g dried crumbs and add 65g water to get 65% hydration for a end dough with a 65% hydration. 70g water for a 70% hydration dou... |
Using gums
I'd like to know if there are any improvements in usual bread making (not gluten free) when using ingredients like guar gum or xanthan gum as emulsifiers or texture softners, as these products are being used as substitute for butter or eggs in "healthy" cooking because of their property of making things smoo... | Not sure I'd bother
Since they are gums, they won't serve as emulsifiers. They also won't, in and of themselves, soften the bread. If anything, they are likely to give the bread a rubbery texture.It's probably best if you decide what you want to accomplish, since "healthy" has different connotations for different peo... |
Using gums
I'd like to know if there are any improvements in usual bread making (not gluten free) when using ingredients like guar gum or xanthan gum as emulsifiers or texture softners, as these products are being used as substitute for butter or eggs in "healthy" cooking because of their property of making things smoo... | Not sure I'd bother
Since they are gums, they won't serve as emulsifiers. They also won't, in and of themselves, soften the bread. If anything, they are likely to give the bread a rubbery texture.It's probably best if you decide what you want to accomplish, since "healthy" has different connotations for different peo... |
"Better for Bread"
What is the protein percentage of Gold Medal "Better for Bread" flour? | Their website
says 4g protein to 30 g serving size.which would be 13.33 % if taken literally. Like all things like this less than truth in advertising, there is wiggle room for rounding. 30 g could be rounded down from 30.49 g and 4 g could be rounded up from 3.51 g. If you divide 3.51 by 30.49 you get 11.77% prote... |
"Better for Bread"
What is the protein percentage of Gold Medal "Better for Bread" flour? | Their website
says 4g protein to 30 g serving size.which would be 13.33 % if taken literally. Like all things like this less than truth in advertising, there is wiggle room for rounding. 30 g could be rounded down from 30.49 g and 4 g could be rounded up from 3.51 g. If you divide 3.51 by 30.49 you get 11.77% prote... |
Atta Flour
My only supplier (Australia) of durum (semolina) flour is currently out of stock and is unable to tell me when it will be back. I use this flour in combination (up to 50%) with bread flour in my breads regularly. Until I can access this flour again, I have purchased some khorasan and also some atta flour t... | Some people don't
like atta but I find it OK as long as you sift out the added back in bran and hard bits first ....if you want it to be closer to the semolina you have used before. A little eexperimentation should yield good results. |
Atta Flour
My only supplier (Australia) of durum (semolina) flour is currently out of stock and is unable to tell me when it will be back. I use this flour in combination (up to 50%) with bread flour in my breads regularly. Until I can access this flour again, I have purchased some khorasan and also some atta flour t... | Some people don't
like atta but I find it OK as long as you sift out the added back in bran and hard bits first ....if you want it to be closer to the semolina you have used before. A little eexperimentation should yield good results. |
Flour preferences
I have been a long time beneficiary of this site, having tried several of the recipes. I am am looking to develop my baking a little further and I was looking to get some advice on the different brands of flour that are readily available in the States. Is there a major difference in taste between a ... | I find both of these flours
I find both of these flours pretty comparable, however the protein (and gluten) content of the King Arthur flour is going to be a bit higher than the comparable Gold Medal flour.I haven't had much success with Gold Medel's AP flour, but the "better for bread" flour is quite acceptable. Of t... |
Flour preferences
I have been a long time beneficiary of this site, having tried several of the recipes. I am am looking to develop my baking a little further and I was looking to get some advice on the different brands of flour that are readily available in the States. Is there a major difference in taste between a ... | I find both of these flours
I find both of these flours pretty comparable, however the protein (and gluten) content of the King Arthur flour is going to be a bit higher than the comparable Gold Medal flour.I haven't had much success with Gold Medel's AP flour, but the "better for bread" flour is quite acceptable. Of t... |
Flour preferences
I have been a long time beneficiary of this site, having tried several of the recipes. I am am looking to develop my baking a little further and I was looking to get some advice on the different brands of flour that are readily available in the States. Is there a major difference in taste between a ... | taste and acquired taste
can always be discussed. Bake two loaves using different flours and tell us what you think of them. Are they different? |
Flour preferences
I have been a long time beneficiary of this site, having tried several of the recipes. I am am looking to develop my baking a little further and I was looking to get some advice on the different brands of flour that are readily available in the States. Is there a major difference in taste between a ... | taste and acquired taste
can always be discussed. Bake two loaves using different flours and tell us what you think of them. Are they different? |
Cutting rye berries into "rye chops."
The Furi Froggy, from Rachael Ray, was on close-out a few years ago at the Tuesday Morning store. Only $10! Normally $40. Shoulda bought 2!I finally found a use for it. Those blades are sharp! I cut myself while cleaning it. In a deep 9 quart bowl, to keep the pieces from flying ou... | I didn't know such a tool
I didn't know such a tool existed. I like it. I use my stone mill set on about 5 1/2 to make cracked rye for the 5 grain levain loaf, but to get 29-grams I need 38-grams of rye berries after I pass it through a #40 mesh sieve. This tool would be easier without excess.GavinEDIT: My wife just re... |
Cutting rye berries into "rye chops."
The Furi Froggy, from Rachael Ray, was on close-out a few years ago at the Tuesday Morning store. Only $10! Normally $40. Shoulda bought 2!I finally found a use for it. Those blades are sharp! I cut myself while cleaning it. In a deep 9 quart bowl, to keep the pieces from flying ou... | I didn't know such a tool
I didn't know such a tool existed. I like it. I use my stone mill set on about 5 1/2 to make cracked rye for the 5 grain levain loaf, but to get 29-grams I need 38-grams of rye berries after I pass it through a #40 mesh sieve. This tool would be easier without excess.GavinEDIT: My wife just re... |
Onions for sourdough
How fine should onions be chopped and how long should they be precooked. Would be be alright to carmelize them (slow cooked for 2-4 hours slightly covered with some salt and dry vermouth)? | I use dried onions, I buy
I use dried onions, I buy them in my local Supermarket.I have not yet tried using freshly cooked onions because of the moisture.I am hoping someone can give an Answer as I would love to learn how to go about it too:) |
Onions for sourdough
How fine should onions be chopped and how long should they be precooked. Would be be alright to carmelize them (slow cooked for 2-4 hours slightly covered with some salt and dry vermouth)? | I use dried onions, I buy
I use dried onions, I buy them in my local Supermarket.I have not yet tried using freshly cooked onions because of the moisture.I am hoping someone can give an Answer as I would love to learn how to go about it too:) |
Central Milling High Mountain Flour (Hi-Protein)
Hello,I bought a 50-pound bag of Central Milling's Organic High Mountain Hi-Protein flour (blend of hard red spring wheat, 13%), thinking it would produce the same wonderful bagels that I was getting with King Arthur Bread Flour.At first go, I was pretty disappointed by ... | Well...,
Central Milling is highly regarded so I'm somewhat at a loss to explain it not coming through on your bagels. At 13% it should make rather stout bagel dough. Do you still have the bags date coding? I'd call Central and find out if they've had any issues with the lot that it's from - it does happen from time to... |
Central Milling High Mountain Flour (Hi-Protein)
Hello,I bought a 50-pound bag of Central Milling's Organic High Mountain Hi-Protein flour (blend of hard red spring wheat, 13%), thinking it would produce the same wonderful bagels that I was getting with King Arthur Bread Flour.At first go, I was pretty disappointed by ... | Well...,
Central Milling is highly regarded so I'm somewhat at a loss to explain it not coming through on your bagels. At 13% it should make rather stout bagel dough. Do you still have the bags date coding? I'd call Central and find out if they've had any issues with the lot that it's from - it does happen from time to... |
Best Place to Buy Flour in the DC Area - King Arthur Distributor?
Hi guys,Does anyone know about a place to find good flours in DC?Or the phone #/contact info of the King Arthur Distributer here?Thanks,gingi | King Arthur flour
King Arthur Flour web site is: http://www.kingarthurflour.comPhone: 800/827-6836They will ship retail.Ford |
Best Place to Buy Flour in the DC Area - King Arthur Distributor?
Hi guys,Does anyone know about a place to find good flours in DC?Or the phone #/contact info of the King Arthur Distributer here?Thanks,gingi | King Arthur flour
King Arthur Flour web site is: http://www.kingarthurflour.comPhone: 800/827-6836They will ship retail.Ford |
malt powder or sprouted flour
In the mood for tinkering, I made some diastatic (I think) malt powder from wheat berries just to see if the process is as simple as everyone says it is (it is). But as I was grinding it the question arose – did I make malt powder or sprouted wheat flour? It's probably a silly question b... | Yes and No
Diastatic Malt Powder is from sprouted grain (like wheat berries). The difference between sprouted flour and malt powder is how long you sprout it.For flour, you only want the sprout to just pop out of the bran. For malt powder, you want it to sprout the length of the grain itself, which is too far for flour... |
malt powder or sprouted flour
In the mood for tinkering, I made some diastatic (I think) malt powder from wheat berries just to see if the process is as simple as everyone says it is (it is). But as I was grinding it the question arose – did I make malt powder or sprouted wheat flour? It's probably a silly question b... | Yes and No
Diastatic Malt Powder is from sprouted grain (like wheat berries). The difference between sprouted flour and malt powder is how long you sprout it.For flour, you only want the sprout to just pop out of the bran. For malt powder, you want it to sprout the length of the grain itself, which is too far for flour... |
Stuck with salted Butter
The only butter I can find is salted. Now what? I've got a scales and now to figure. I've seen some recipes that one "stick" of butter is 1/2 cup and that sometimes 1/4 teaspoon salt can be eliminated if salted butter is used. I'm getting nervous...I would really appreciate some help. /nh... | HI MO.
1. Just looked on the
HI MO.1. Just looked on the label of one stick of butter it says it is 4oz which is 113g.2. On the outer package the amount of salt isn't actually given but the amount of Sodium is. And the amount of sodium per 1TBsp which is 14g is 75mg.Hope this helps.Rudy |
Stuck with salted Butter
The only butter I can find is salted. Now what? I've got a scales and now to figure. I've seen some recipes that one "stick" of butter is 1/2 cup and that sometimes 1/4 teaspoon salt can be eliminated if salted butter is used. I'm getting nervous...I would really appreciate some help. /nh... | HI MO.
1. Just looked on the
HI MO.1. Just looked on the label of one stick of butter it says it is 4oz which is 113g.2. On the outer package the amount of salt isn't actually given but the amount of Sodium is. And the amount of sodium per 1TBsp which is 14g is 75mg.Hope this helps.Rudy |
Cocoa butter in pandoro
What it the purpose of the cocoa butter used in pandoro? Texture or flavor?From Susan Tenney's blog: "As I understand it, the purpose of this is to add some holes to the otherwise very regular crumb" (http://www.wildyeastblog.com/2009/12/15/pandoro/).However, in Maggie Glezer's recipe for "Bruno... | Flavour. No other reason. If
Flavour. No other reason. If incorporated properly as it should be then it will not create holes. |
Cocoa butter in pandoro
What it the purpose of the cocoa butter used in pandoro? Texture or flavor?From Susan Tenney's blog: "As I understand it, the purpose of this is to add some holes to the otherwise very regular crumb" (http://www.wildyeastblog.com/2009/12/15/pandoro/).However, in Maggie Glezer's recipe for "Bruno... | Flavour. No other reason. If
Flavour. No other reason. If incorporated properly as it should be then it will not create holes. |
Flour in Canada !!
The last Canadian miller, Robin Hood, has been sold to Americans, and I can't find decent white bread flour any more. All of it that I can find now has miserable gluten content, and all the mass market ones now have ascorbic acid added to try to make up for it.Has anyone found a Canadian source of go... | What part of Canada are you in?
Every region has its own mills. In the maritimes, there's Speerville Mills http://www.speervilleflourmill.ca/product_list.htmI've had very good luck with their flours including the whole wheat, unbleached white, spelt and rye. Superstore (Loblaw's) carries them here. In Quebec, there's... |
Flour in Canada !!
The last Canadian miller, Robin Hood, has been sold to Americans, and I can't find decent white bread flour any more. All of it that I can find now has miserable gluten content, and all the mass market ones now have ascorbic acid added to try to make up for it.Has anyone found a Canadian source of go... | What part of Canada are you in?
Every region has its own mills. In the maritimes, there's Speerville Mills http://www.speervilleflourmill.ca/product_list.htmI've had very good luck with their flours including the whole wheat, unbleached white, spelt and rye. Superstore (Loblaw's) carries them here. In Quebec, there's... |
Another Big Food etailer posing as down home folks
Hi all,FYI, just got an email inviting me to a new online site called bakersbodega. What they don't tell you is that it's run by BakeMark, which owns Duncan Hines, among other brands, and sells flours under a dozen different brand names ... same wine, different bottle.... | Thanks for the heads up.
I know Southern Calif. doesn't have too many ancient grains but do you have something growing nearby you want to promote for history's sake? |
Another Big Food etailer posing as down home folks
Hi all,FYI, just got an email inviting me to a new online site called bakersbodega. What they don't tell you is that it's run by BakeMark, which owns Duncan Hines, among other brands, and sells flours under a dozen different brand names ... same wine, different bottle.... | Thanks for the heads up.
I know Southern Calif. doesn't have too many ancient grains but do you have something growing nearby you want to promote for history's sake? |
Giustos Flours
Hello, I did a search on the Giusto flours on TFL and came up with a little info, but am seeing others input as well. I am new to artisan bread but not to baking. I had been baking sourdoughs for awhile using KA Bread Flour, but I now have access to every Giusto Flour. I bought a bag of Keith's Best Unbl... | flour choice
I haven't used Giusto flour, but I would note that most flour you buy in the U.S., including KA Bread Flour, does have a small amount of diastatic malt added. If you decide on a flour without the added malt, you may find you need to add some yourself for best results with your bread. Diastatic malt has enz... |
Giustos Flours
Hello, I did a search on the Giusto flours on TFL and came up with a little info, but am seeing others input as well. I am new to artisan bread but not to baking. I had been baking sourdoughs for awhile using KA Bread Flour, but I now have access to every Giusto Flour. I bought a bag of Keith's Best Unbl... | flour choice
I haven't used Giusto flour, but I would note that most flour you buy in the U.S., including KA Bread Flour, does have a small amount of diastatic malt added. If you decide on a flour without the added malt, you may find you need to add some yourself for best results with your bread. Diastatic malt has enz... |
Calculating total flour
When calculating total flour of formula, what ingredients would you include?Would diastatic malt powder or malt barley powder be included? Any others that you would add as part of total flour? | Good Question
I include malt powders as they are often an ingredient in flour anyway. Vital Wheat Gluten counts towards flour. Any ground grain that won't be used in a soaker I usually count towards the total flour. It's mostly a reference point per the formula for me. I'm sure there is rule out there somewhere. Jo... |
Calculating total flour
When calculating total flour of formula, what ingredients would you include?Would diastatic malt powder or malt barley powder be included? Any others that you would add as part of total flour? | Good Question
I include malt powders as they are often an ingredient in flour anyway. Vital Wheat Gluten counts towards flour. Any ground grain that won't be used in a soaker I usually count towards the total flour. It's mostly a reference point per the formula for me. I'm sure there is rule out there somewhere. Jo... |
Bakers percentage question
I do apologize up front if this topic has been talked about or is in the wrong category. I have read about bakers percentage before, and I even have a spreadsheet that I use to break down the percentages of my yeast products.The issue or question I have is this. Does the recipe dictate the pe... | Bakers percentages help with
Bakers percentages help with comparison and scaling. If I'm thinking about enriching my bread it is useful to be able to quickly examine other recipes to see the bakers percentage of honey, eggs, etc. in them. I bake tiny loaves with about 200g of flour total; if I want to use your recipe, ... |
Bakers percentage question
I do apologize up front if this topic has been talked about or is in the wrong category. I have read about bakers percentage before, and I even have a spreadsheet that I use to break down the percentages of my yeast products.The issue or question I have is this. Does the recipe dictate the pe... | Bakers percentages help with
Bakers percentages help with comparison and scaling. If I'm thinking about enriching my bread it is useful to be able to quickly examine other recipes to see the bakers percentage of honey, eggs, etc. in them. I bake tiny loaves with about 200g of flour total; if I want to use your recipe, ... |
Shipton Mill article
http://www.theguardian.com/lifeandstyle/2014/apr/23/shipton-mill-flour-britain-baking-revolution | Nice to see this
piece. Thanks. |
Shipton Mill article
http://www.theguardian.com/lifeandstyle/2014/apr/23/shipton-mill-flour-britain-baking-revolution | Nice to see this
piece. Thanks. |
Black Walnuts
After being featured in our local newspaper (humblebrag...), I had a person call me wanting to sell me black walnuts for my Cranberry-Walnut Sourdough bread. He'll stop by next week to give me a sample. I'm alsways open to purchasing ingredients from a local source, but am not sure if black walnuts will l... | No, black walnuts are quite
No, black walnuts are quite different in taste and texture to regular walnuts, although they share a similar taxonomy. They are considered quite a delicacy both because of their exceptional buttery flavor, and that they are so difficult to crack open. I much prefer them over standard walnuts... |
Black Walnuts
After being featured in our local newspaper (humblebrag...), I had a person call me wanting to sell me black walnuts for my Cranberry-Walnut Sourdough bread. He'll stop by next week to give me a sample. I'm alsways open to purchasing ingredients from a local source, but am not sure if black walnuts will l... | No, black walnuts are quite
No, black walnuts are quite different in taste and texture to regular walnuts, although they share a similar taxonomy. They are considered quite a delicacy both because of their exceptional buttery flavor, and that they are so difficult to crack open. I much prefer them over standard walnuts... |
Malt powder and syrup
I am new to bread making and see recipes with malt powder or syrup. I went to local brewing supply store to see what they have. There were many choices I left empty handed. If you follow the link below to their web site you will see why. Are the extracts here the same as the powder/flower I see... | barley malt syrup...
My "Eden Foods Organic" 16 oz jar seems to do fine in the refrigerator for months. It is a grocery store product so perhaps the brewing supply syrup is different somehow. |
Malt powder and syrup
I am new to bread making and see recipes with malt powder or syrup. I went to local brewing supply store to see what they have. There were many choices I left empty handed. If you follow the link below to their web site you will see why. Are the extracts here the same as the powder/flower I see... | barley malt syrup...
My "Eden Foods Organic" 16 oz jar seems to do fine in the refrigerator for months. It is a grocery store product so perhaps the brewing supply syrup is different somehow. |
How is malt powder made?
Does anyone know how malt powder is made? Thank! | Here is how I do it
http://www.thefreshloaf.com/node/30857/making-white-and-red-malts-sprouted-rye-whole-wheat-and-spelthttp://www.thefreshloaf.com/node/27954/making-red-rye-maltDiastatic Malt or white malt is dried at temperatures 150 F or below to make sure the enzyme you created through malting are not killed off.. ... |
How is malt powder made?
Does anyone know how malt powder is made? Thank! | Here is how I do it
http://www.thefreshloaf.com/node/30857/making-white-and-red-malts-sprouted-rye-whole-wheat-and-spelthttp://www.thefreshloaf.com/node/27954/making-red-rye-maltDiastatic Malt or white malt is dried at temperatures 150 F or below to make sure the enzyme you created through malting are not killed off.. ... |
Use olive oil or flaxseed to balance or remove the omega 6 problem?
I've made a few loaves of bread before. I personally don't like making whole grain bread because it's too hard to make (much tougher to knead, harder to rise, more ingredients to add, etc), so I usually just make white bread. Anyway, one thing that h... | Grape seed oil is nice,
Grape seed oil is nice, neutral and not terrible for your health. Olive oil too. I don't think the flax seed addition will do much as an omega offset. |
Use olive oil or flaxseed to balance or remove the omega 6 problem?
I've made a few loaves of bread before. I personally don't like making whole grain bread because it's too hard to make (much tougher to knead, harder to rise, more ingredients to add, etc), so I usually just make white bread. Anyway, one thing that h... | Grape seed oil is nice,
Grape seed oil is nice, neutral and not terrible for your health. Olive oil too. I don't think the flax seed addition will do much as an omega offset. |
Questions about gluten content and quality.
So all the craze is about protein content in flour, because good bread flour is not the most common around here (I guess that is the reason).But how much of the protein content of flour is actually the gluten? All of it?I know for whole wheat it is definitely not, but I can't... | No, not all of it. Gluten
No, not all of it. Gluten-forming proteins constitute around 85-90% of total protein content. The rest is mostly albumin and globulin.Re: durum. There're different types of it, bred for different purposes. Some are perfectly fine for breadmaking, although they are of course a minority. |
Questions about gluten content and quality.
So all the craze is about protein content in flour, because good bread flour is not the most common around here (I guess that is the reason).But how much of the protein content of flour is actually the gluten? All of it?I know for whole wheat it is definitely not, but I can't... | No, not all of it. Gluten
No, not all of it. Gluten-forming proteins constitute around 85-90% of total protein content. The rest is mostly albumin and globulin.Re: durum. There're different types of it, bred for different purposes. Some are perfectly fine for breadmaking, although they are of course a minority. |
observations on fresh yeast
In my neighborhood, fresh yeast is available in supermarkets only during the Christmas holiday season. I bought a couple of the 2 ounce packages this past season and have been using the yeast to bake my bread and pizza. The two packages I bought have a date of 12/25/2013 stamped on the botto... | Another fan of fresh yeast!
Hi Granpa LarryI always use fresh yeast - I teach, in 2-hour sessions, and fresh yeast just works faster than the instant stuff for my purposes.I've done some experimenting on the keeping qualities of this yeast, and I've found that it will keep for at least 3 months, tightly wrapped in foil... |
observations on fresh yeast
In my neighborhood, fresh yeast is available in supermarkets only during the Christmas holiday season. I bought a couple of the 2 ounce packages this past season and have been using the yeast to bake my bread and pizza. The two packages I bought have a date of 12/25/2013 stamped on the botto... | Another fan of fresh yeast!
Hi Granpa LarryI always use fresh yeast - I teach, in 2-hour sessions, and fresh yeast just works faster than the instant stuff for my purposes.I've done some experimenting on the keeping qualities of this yeast, and I've found that it will keep for at least 3 months, tightly wrapped in foil... |
Honeyville Flour
I was just browsing amazon.com for flour in bulk (since I go through 5-10lbs of flour per week). 50lb bags of Honeyville kept popping up for what seems to be a pretty reasonable price to me. Has anyone had any experience with this brand? Would you recommend it? Any disclaimers? I'd love to know. Thanks... | Organic
and usually sales where shipping is $5 flat. I have a 50 lb bag or organic rye berries and same for wheat berries (I grind my own), very happy. |
Honeyville Flour
I was just browsing amazon.com for flour in bulk (since I go through 5-10lbs of flour per week). 50lb bags of Honeyville kept popping up for what seems to be a pretty reasonable price to me. Has anyone had any experience with this brand? Would you recommend it? Any disclaimers? I'd love to know. Thanks... | Organic
and usually sales where shipping is $5 flat. I have a 50 lb bag or organic rye berries and same for wheat berries (I grind my own), very happy. |
Drying oils for bread baking
I always use about 4% olive oil in my breads to slower down the stalinig process. When I tried using sunflower oil instead I had impression the the bread dries faster. Is it possible?
I remember that some oils are called "drying" oils. Does it have any significance in bread baking?
Also in ... | I always use sunflower
oil and can't say that it makes bread stale quicker. I've never actually used olive oil, since it is expensive here, but rapeseed oil was the same as sunflower. I don't suppose there is much difference if you don't use some sort of exotic oil. |
Drying oils for bread baking
I always use about 4% olive oil in my breads to slower down the stalinig process. When I tried using sunflower oil instead I had impression the the bread dries faster. Is it possible?
I remember that some oils are called "drying" oils. Does it have any significance in bread baking?
Also in ... | I always use sunflower
oil and can't say that it makes bread stale quicker. I've never actually used olive oil, since it is expensive here, but rapeseed oil was the same as sunflower. I don't suppose there is much difference if you don't use some sort of exotic oil. |
Kamut
Hi all,I've been hearing a lot of mixed things about Kamut lately, and I was wondering if anyone can help me with some of the differences between Kamut and grano duro, which I believe we call durum in America?I've spent a good bit of time in Italy lately, and the jury seems to be split. In Italy Kamut is very exp... | cultivars
Kamut is variety of durum wheat and whoever recommends it for gluten intolerances is a criminal.Generally speaking the gluten it forms is less elastic and more appropriate for bread making than the gluten of durum wheat (lower P/L, but still quite tenacious), but I find all those claims seriously exaggerated.... |
Kamut
Hi all,I've been hearing a lot of mixed things about Kamut lately, and I was wondering if anyone can help me with some of the differences between Kamut and grano duro, which I believe we call durum in America?I've spent a good bit of time in Italy lately, and the jury seems to be split. In Italy Kamut is very exp... | cultivars
Kamut is variety of durum wheat and whoever recommends it for gluten intolerances is a criminal.Generally speaking the gluten it forms is less elastic and more appropriate for bread making than the gluten of durum wheat (lower P/L, but still quite tenacious), but I find all those claims seriously exaggerated.... |
Poolish - miniscule amount of IDY?
Hello, many of the German formulas I use call for tiny amounts - 0.1g - of fresh yeast (Brotdoc describes it as a "large rice grain size bit). I use IDY and so try to weigh out 1/3 of that on my 0.001 scale but at that level I've no confidence in either the precision or accuracy of ... | Use a solution in water. Take
Use a solution in water. Take a measurable quantity of yeast. For discussion purposes let's say 1 packet (envelope) or 7g. Add it to 500ml of water and stir until the yeast dissolves. 7ml of this solution is 0.1g of yeast. If you measure out 10ml of the solution, you would have 0.14g of... |
Poolish - miniscule amount of IDY?
Hello, many of the German formulas I use call for tiny amounts - 0.1g - of fresh yeast (Brotdoc describes it as a "large rice grain size bit). I use IDY and so try to weigh out 1/3 of that on my 0.001 scale but at that level I've no confidence in either the precision or accuracy of ... | Use a solution in water. Take
Use a solution in water. Take a measurable quantity of yeast. For discussion purposes let's say 1 packet (envelope) or 7g. Add it to 500ml of water and stir until the yeast dissolves. 7ml of this solution is 0.1g of yeast. If you measure out 10ml of the solution, you would have 0.14g of... |
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