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San Fransisco style bread machine flour?
Hi everyone, as some of you have read I'm a beginner and making my own starter at home. For pictures and info on that topic, here's the link: http://www.thefreshloaf.com/node/37150/elusive-sourdough-starter So today we went grocery shopping, and dropped by the nearest company th... | It is definitely a pre-mixed
It is definitely a pre-mixed bread machine mix. If you are trying to make your own wholesome bread, you don't need this and I would stay away from it. You can't make real sourdough from a mix and as you can read there are plenty of additives that are completely unnecessary to make good br... |
San Fransisco style bread machine flour?
Hi everyone, as some of you have read I'm a beginner and making my own starter at home. For pictures and info on that topic, here's the link: http://www.thefreshloaf.com/node/37150/elusive-sourdough-starter So today we went grocery shopping, and dropped by the nearest company th... | It is definitely a pre-mixed
It is definitely a pre-mixed bread machine mix. If you are trying to make your own wholesome bread, you don't need this and I would stay away from it. You can't make real sourdough from a mix and as you can read there are plenty of additives that are completely unnecessary to make good br... |
Olive baguettes - % olives?
Hi,I'm a relative newcomer here, and this is my first post.I've been making DonD's Baguettes a l'Ancienne w/cold retardation (ala Gosselin), which is a non-levain bread, these past two weeks, maybe three times. Anyway my wife had asked me to add olives. So I chopped up some Kalamatas and a... | The experts say...
Check out this link: http://www.thefreshloaf.com/node/26395/3-more-variations-36-hour-sourdough-baguette-one-them-big-hitLooks like our old buddy Txfarmer used up to 20% of the gross flour weight in black olives successfully. Happy Baking |
Olive baguettes - % olives?
Hi,I'm a relative newcomer here, and this is my first post.I've been making DonD's Baguettes a l'Ancienne w/cold retardation (ala Gosselin), which is a non-levain bread, these past two weeks, maybe three times. Anyway my wife had asked me to add olives. So I chopped up some Kalamatas and a... | The experts say...
Check out this link: http://www.thefreshloaf.com/node/26395/3-more-variations-36-hour-sourdough-baguette-one-them-big-hitLooks like our old buddy Txfarmer used up to 20% of the gross flour weight in black olives successfully. Happy Baking |
Subway's New Hit - Yoga Mat Bread
What's not to like about this? Very interesting recipe that even puts Lucy to shame.http://jobs.aol.com/articles/2014/02/10/subway-to-remove-yoga-mat-chemical-from-bread-following-food-b/?icid=maing-grid7%7Cmain5%7Cdl20%7Csec1_lnk3%26pLid%3D441290 | In all fairness though,
Azodicarbonamide is a pretty common preservative in commercially available breads.That said:http://www.theonion.com/articles/subway-removing-shoe-rubber-chemical-from-sandwich,35213/ |
Subway's New Hit - Yoga Mat Bread
What's not to like about this? Very interesting recipe that even puts Lucy to shame.http://jobs.aol.com/articles/2014/02/10/subway-to-remove-yoga-mat-chemical-from-bread-following-food-b/?icid=maing-grid7%7Cmain5%7Cdl20%7Csec1_lnk3%26pLid%3D441290 | In all fairness though,
Azodicarbonamide is a pretty common preservative in commercially available breads.That said:http://www.theonion.com/articles/subway-removing-shoe-rubber-chemical-from-sandwich,35213/ |
High Gluten Flour in NYC
HI All,I'm planning on baking bagels using the BBA formula in a few weeks and I'm trying to plan ahead. I live in NYC and work in Rockland County and so far I haven't been able to find any real high gluten flour in my local supermarkets. I stress the word real because I was almost fooled by a f... | High gluten flour
I cannot speak to the malt, but you can pretty readily find KA Bread flour in NYC. The protein content of the flour is 12.7%.Best,Scott |
High Gluten Flour in NYC
HI All,I'm planning on baking bagels using the BBA formula in a few weeks and I'm trying to plan ahead. I live in NYC and work in Rockland County and so far I haven't been able to find any real high gluten flour in my local supermarkets. I stress the word real because I was almost fooled by a f... | High gluten flour
I cannot speak to the malt, but you can pretty readily find KA Bread flour in NYC. The protein content of the flour is 12.7%.Best,Scott |
Confused about yeast
I want to make the 25% WW bread in the recipes section. What yeast do I use because it does not say, and exactly how much yeast do I use when the recipe says the following..."Make a poolish with8 ounces of stone ground whole wheat flour and 8 ounces of water and as much yeast as will lay on a table... | Just a pinch.
Typically, just a pinch of yeast(instant dry/active dry-no more than about 1/16 tsp) is used to make a poolish needed for a loaf of bread.To estimate 1/16 tsp, measure out ¼ tsp, then divide that into 4 portions. One portion is about the 1/16 tsp, or pinch, needed to make the poolish.You really don't need... |
Confused about yeast
I want to make the 25% WW bread in the recipes section. What yeast do I use because it does not say, and exactly how much yeast do I use when the recipe says the following..."Make a poolish with8 ounces of stone ground whole wheat flour and 8 ounces of water and as much yeast as will lay on a table... | Just a pinch.
Typically, just a pinch of yeast(instant dry/active dry-no more than about 1/16 tsp) is used to make a poolish needed for a loaf of bread.To estimate 1/16 tsp, measure out ¼ tsp, then divide that into 4 portions. One portion is about the 1/16 tsp, or pinch, needed to make the poolish.You really don't need... |
Help with scaling.
Hi, i want to scale up a recipe and say do one and a half times the amount or double. With the yeast, does that get scaled up in the same way?For example if the recipe called for 20g of fresh yeast and I wanted to make one and a half times would I use 30g of yeast? And for double the recipe 40g?my gu... | Oops!
This question has been asked and answered previously. I should have searched first and asked after. Sorry guys.if I knew how to delete the post I would. |
Help with scaling.
Hi, i want to scale up a recipe and say do one and a half times the amount or double. With the yeast, does that get scaled up in the same way?For example if the recipe called for 20g of fresh yeast and I wanted to make one and a half times would I use 30g of yeast? And for double the recipe 40g?my gu... | Oops!
This question has been asked and answered previously. I should have searched first and asked after. Sorry guys.if I knew how to delete the post I would. |
Why not use instant dry milk?
I've noticed that many people here refer to non-instant dry milk in recipes. What is the difference and what harm can I be doing to my bread by adding instant dry milk? I cannot find non-instant locally and am unwilling to spend the money on shipping and my bread seems to come out fine wit... | Instant dry milk vs. non-instant
Hi Mark. I'm a little confused about your question. Is there such a thing as non-instant dry milk?
--Pamela |
Why not use instant dry milk?
I've noticed that many people here refer to non-instant dry milk in recipes. What is the difference and what harm can I be doing to my bread by adding instant dry milk? I cannot find non-instant locally and am unwilling to spend the money on shipping and my bread seems to come out fine wit... | Instant dry milk vs. non-instant
Hi Mark. I'm a little confused about your question. Is there such a thing as non-instant dry milk?
--Pamela |
Jeffrey Hamelman recipes
Given Mr Hamelman's affiliation with King Arthur Flour, should I assume that his recipes use King Arthur flour?Flours vary so much in protein content, I wonder if using the "wrong" brand can mean the difference between a stiff dough and a batter.Janet | I Would Assume
the answer would be yes! |
Jeffrey Hamelman recipes
Given Mr Hamelman's affiliation with King Arthur Flour, should I assume that his recipes use King Arthur flour?Flours vary so much in protein content, I wonder if using the "wrong" brand can mean the difference between a stiff dough and a batter.Janet | I Would Assume
the answer would be yes! |
A new North Carolina Resource ? organic wheat producer/consortium ?
Publicity for the Asheville Artisan Bread day (back in March) mentioned a new group in North Carolina who were trying to source organic wheat for bread production.
Has anyone information about this? | Carolina
This site may explain it. http://ncobfp.blogspot.com/ |
A new North Carolina Resource ? organic wheat producer/consortium ?
Publicity for the Asheville Artisan Bread day (back in March) mentioned a new group in North Carolina who were trying to source organic wheat for bread production.
Has anyone information about this? | Carolina
This site may explain it. http://ncobfp.blogspot.com/ |
Osmotolerant yeast weight/volume!
I'm literally in the middle of making pandoro according to Susan Tenney's Wild Yeast blog. It calls for "0.8 g (1/4 t.)" of yeast.Is 0.8 gram of yeast really only 1/4 teaspoon?—because my scale says that 1/4 teaspoon is less than half a gram.Either my new scale has a problem, or the re... | There is too much variation
There is too much variation in how a teaspoon is measured and how a scale is calibrated to say that the recipe is wrong Or that your scale has a problem. No need to worry, though. Even if you add less yeast, the recipe will still work. Just watch the dough and not the clock :-) |
Osmotolerant yeast weight/volume!
I'm literally in the middle of making pandoro according to Susan Tenney's Wild Yeast blog. It calls for "0.8 g (1/4 t.)" of yeast.Is 0.8 gram of yeast really only 1/4 teaspoon?—because my scale says that 1/4 teaspoon is less than half a gram.Either my new scale has a problem, or the re... | There is too much variation
There is too much variation in how a teaspoon is measured and how a scale is calibrated to say that the recipe is wrong Or that your scale has a problem. No need to worry, though. Even if you add less yeast, the recipe will still work. Just watch the dough and not the clock :-) |
Barley malt in The Rye Baker
I have a question about the use of barley malt in recipes in Stanley Ginsberg's The Rye Baker. Several recipes use malt powder but only two of them state whether the malt is diastatic or non-diastatic. The description of the East Berlin Malt Rye describes the use of dark barley malt (120° L... | I would think
I don't have the book but I would think if it's not specified then it would be non diastolic. You can try deactivating your diastatic malt by heating it up. Quantities asked for should be an indicator though. I wouldn't risk adding too much diastatic malt as it will result in a very gummy bread. |
Barley malt in The Rye Baker
I have a question about the use of barley malt in recipes in Stanley Ginsberg's The Rye Baker. Several recipes use malt powder but only two of them state whether the malt is diastatic or non-diastatic. The description of the East Berlin Malt Rye describes the use of dark barley malt (120° L... | I would think
I don't have the book but I would think if it's not specified then it would be non diastolic. You can try deactivating your diastatic malt by heating it up. Quantities asked for should be an indicator though. I wouldn't risk adding too much diastatic malt as it will result in a very gummy bread. |
White wholewheat flour
Does anyone know if white wholewheat flour is available in Canada (I live in Ontario). I have been unable to find a supplier so far. I would like to experiment with it. What is the difference in nutritional value, taste, texture, etc. to regular wholewheat. | I found an earlier TFL thread
I found an earlier TFL thread on the subject here:http://www.thefreshloaf.com/node/11847/white-whole-wheat-vs-whole-wheat-beginners-questionThe USA Today link the first poster provides is worth following. |
White wholewheat flour
Does anyone know if white wholewheat flour is available in Canada (I live in Ontario). I have been unable to find a supplier so far. I would like to experiment with it. What is the difference in nutritional value, taste, texture, etc. to regular wholewheat. | I found an earlier TFL thread
I found an earlier TFL thread on the subject here:http://www.thefreshloaf.com/node/11847/white-whole-wheat-vs-whole-wheat-beginners-questionThe USA Today link the first poster provides is worth following. |
Ugh - what wheat berries should I order to mill into flour?!
Man I'm sorry - I've been so dependent on this forum lately! : - /I'm unsure about what to do. For weeks I've been meaning to put in my first order from Azure Standard who will deliver wheat berries and pails, lids etc. (along with any other natural/organic ... | Whole grain flours
milled at home take some getting used to, from a baking standpoint at least. The same may be true of the eating, depending on your expectations. It takes a little practice to establish hydration levels and timing to produce consistent results. It's not all that hard, but it does take some practice... |
Ugh - what wheat berries should I order to mill into flour?!
Man I'm sorry - I've been so dependent on this forum lately! : - /I'm unsure about what to do. For weeks I've been meaning to put in my first order from Azure Standard who will deliver wheat berries and pails, lids etc. (along with any other natural/organic ... | Whole grain flours
milled at home take some getting used to, from a baking standpoint at least. The same may be true of the eating, depending on your expectations. It takes a little practice to establish hydration levels and timing to produce consistent results. It's not all that hard, but it does take some practice... |
Substitute for high-gluten flour
Maggie Glezer's pandoro recipe calls for flour with 14% protein. Can I just add "vital wheat gluten" to King Arthur bread flour? Janet | Yes, that would probably be
Yes, that would probably be the next best thing. Just follow the directions with the vwg on how much to use, or use the "mixed mass calculator" to possibly make a more precise blend:http://foodsim.unclesalmon.com/Edited for current, correct address. |
Substitute for high-gluten flour
Maggie Glezer's pandoro recipe calls for flour with 14% protein. Can I just add "vital wheat gluten" to King Arthur bread flour? Janet | Yes, that would probably be
Yes, that would probably be the next best thing. Just follow the directions with the vwg on how much to use, or use the "mixed mass calculator" to possibly make a more precise blend:http://foodsim.unclesalmon.com/Edited for current, correct address. |
Killed the yeast?
I opened a bag of SAF Red instant yeast two weeks ago. Divided it into two vacuum-sealed bags, and stashed it into the freezer. Then I read Maggie Glezer's book. She said that freezing damages the yeast, while refrigerating will preserve it for only 3 to 4 months. Still, many of you have frozen yeast ... | You didn't kill the yeast
While Ms Glezer discourages the storage of yeast in a freezer, there are quite a few people who post here on TFL that have personal experience that conflicts with her statement. My own experience is that back in August 2009 I bought a 1# bag of Red Star active dry yeast at a nearby Costco. Ev... |
Killed the yeast?
I opened a bag of SAF Red instant yeast two weeks ago. Divided it into two vacuum-sealed bags, and stashed it into the freezer. Then I read Maggie Glezer's book. She said that freezing damages the yeast, while refrigerating will preserve it for only 3 to 4 months. Still, many of you have frozen yeast ... | You didn't kill the yeast
While Ms Glezer discourages the storage of yeast in a freezer, there are quite a few people who post here on TFL that have personal experience that conflicts with her statement. My own experience is that back in August 2009 I bought a 1# bag of Red Star active dry yeast at a nearby Costco. Ev... |
Buying flour in France - help
Hi folks,I'll be driving through Northern France next week on the way to see the in laws, and don't want to miss the opportunity to buy French bread flour, especially T55. I'll be dropping into the nearest supermarket in Calais.Given that I have no experience regarding which brands and typ... | There's little difference
between the brands if you purchase in a supermarket and stay within the same flour type (55 for bread indeed, it's the most frequently used one), just go middle of the road and avoid the really low prices. If you want specialty flours you'd have to go see a miller but don't know if you have t... |
Buying flour in France - help
Hi folks,I'll be driving through Northern France next week on the way to see the in laws, and don't want to miss the opportunity to buy French bread flour, especially T55. I'll be dropping into the nearest supermarket in Calais.Given that I have no experience regarding which brands and typ... | There's little difference
between the brands if you purchase in a supermarket and stay within the same flour type (55 for bread indeed, it's the most frequently used one), just go middle of the road and avoid the really low prices. If you want specialty flours you'd have to go see a miller but don't know if you have t... |
flours for ........
Hi, wondering if or what diff. is between pastry and '00' flour. Are they interchangeable and for what uses eg: bread, pastry items etc? thnx | OO Flour
I believe that "Type OO" flour is based on the fineness of the grind and not on the protein content. In my area virtually all of the OO flour sold is intended for pizza dough and has too much protein for pastry. According to some web sites they do make OO flour in a range of protein contents from 6.5 to 12.5... |
flours for ........
Hi, wondering if or what diff. is between pastry and '00' flour. Are they interchangeable and for what uses eg: bread, pastry items etc? thnx | OO Flour
I believe that "Type OO" flour is based on the fineness of the grind and not on the protein content. In my area virtually all of the OO flour sold is intended for pizza dough and has too much protein for pastry. According to some web sites they do make OO flour in a range of protein contents from 6.5 to 12.5... |
How much dry yeast for Tartine bread formula?
I want to modify my Tartine bread formula to just use dry yeast and forego the wild yeast starter that I've been having so much trouble with (for now). Does anyone know what ingredients to use (i.e., how much dry yeast, how much water, how much salt, how much flour) for s... | It'll hardly be Tartine
with commercial yeast. A good solution for you would be to look into Ken Forkish' formulas with commercial yeast. If you don't have the book and can't find a copy to borrow, check out the forums - I'm sure someone has posted one formula or another. I really enjoy his White Bread With 80% biga, w... |
How much dry yeast for Tartine bread formula?
I want to modify my Tartine bread formula to just use dry yeast and forego the wild yeast starter that I've been having so much trouble with (for now). Does anyone know what ingredients to use (i.e., how much dry yeast, how much water, how much salt, how much flour) for s... | It'll hardly be Tartine
with commercial yeast. A good solution for you would be to look into Ken Forkish' formulas with commercial yeast. If you don't have the book and can't find a copy to borrow, check out the forums - I'm sure someone has posted one formula or another. I really enjoy his White Bread With 80% biga, w... |
Guessing flour weights for unknown recipes
Let's say I have a recipe for a quick bread that, like many I discover, is listed using volume measures. What are good starting points for converting the flour measures to weights? I know I will need to test and refine from there, but I am thinking, based on reading and given ... | Here's a King Arthur website
I reference frequently to convert volumes to weights. I further convert US weights to metric. I find metric much easier to use.http://www.kingarthurflour.com/recipe/master-weight-chart.htmlDavid G |
Guessing flour weights for unknown recipes
Let's say I have a recipe for a quick bread that, like many I discover, is listed using volume measures. What are good starting points for converting the flour measures to weights? I know I will need to test and refine from there, but I am thinking, based on reading and given ... | Here's a King Arthur website
I reference frequently to convert volumes to weights. I further convert US weights to metric. I find metric much easier to use.http://www.kingarthurflour.com/recipe/master-weight-chart.htmlDavid G |
Flour weights
I'm playing around with some recipes trying to convert measures into weights which I can then translate into percentages. I took out several of the flours I have on hand and did some measurements this morning. Here's what I came up with.Each is the weight in grams of one cup. I filled the measuring cup fu... | 165I realize these figures will depend on both my rather random accuracy at swiping, local humidity and the phase of the moon... but are they reasonably close to what other members have come up with?I was surprised rye was so much lighter.Thanks. |
Flour weights
I'm playing around with some recipes trying to convert measures into weights which I can then translate into percentages. I took out several of the flours I have on hand and did some measurements this morning. Here's what I came up with.Each is the weight in grams of one cup. I filled the measuring cup fu... | 165I realize these figures will depend on both my rather random accuracy at swiping, local humidity and the phase of the moon... but are they reasonably close to what other members have come up with?I was surprised rye was so much lighter.Thanks. |
Cold water and yeast
"Dry yeast requires warm water (about 110°F.) to activate it by enabling it to absorb water and swell. Cold water will kill it."—Rose Levy Beranbaum, The Pie and Pastry BibleIs this true? I would think that the yeast would simply slow down or go dormant. Janet | Funny thought there
I don't think the yeast could "slow down or go dormant" any more than it is when dry! But, it is certainly doubtful that it could be killed by cold water. I would think the yeast will awaken and become somewhat more active than it is when dry, but not nearly as active as it is in warmer climates, su... |
Cold water and yeast
"Dry yeast requires warm water (about 110°F.) to activate it by enabling it to absorb water and swell. Cold water will kill it."—Rose Levy Beranbaum, The Pie and Pastry BibleIs this true? I would think that the yeast would simply slow down or go dormant. Janet | Funny thought there
I don't think the yeast could "slow down or go dormant" any more than it is when dry! But, it is certainly doubtful that it could be killed by cold water. I would think the yeast will awaken and become somewhat more active than it is when dry, but not nearly as active as it is in warmer climates, su... |
Diastatic Malt?
If I grind this in my Mock Mill, will it function similar to diastatic malt? | Probably not esp if it doesn
Probably not esp if it doesn't say diastatic or enzymatic. It notes colour (lovibond) and flavour which I would guess is its primary contribution. |
Diastatic Malt?
If I grind this in my Mock Mill, will it function similar to diastatic malt? | Probably not esp if it doesn
Probably not esp if it doesn't say diastatic or enzymatic. It notes colour (lovibond) and flavour which I would guess is its primary contribution. |
Enzymes, malt and bread
Can anyone direct me to some scientific or technical sites that explain the effects of diastatic malt and enzymes on the yeast and flour? I'd like to know what the chemical interactions are when you add them to bread.I'd also like some suggestions for amounts (weight/volume/percentage) of malt t... | Try Pyler, E. "Baking Science
Try Pyler, E. "Baking Science and Technology". 2 volumes, 1600 pages, but it costs lots of money.Best wishesAndy |
Enzymes, malt and bread
Can anyone direct me to some scientific or technical sites that explain the effects of diastatic malt and enzymes on the yeast and flour? I'd like to know what the chemical interactions are when you add them to bread.I'd also like some suggestions for amounts (weight/volume/percentage) of malt t... | Try Pyler, E. "Baking Science
Try Pyler, E. "Baking Science and Technology". 2 volumes, 1600 pages, but it costs lots of money.Best wishesAndy |
Can cracked rye be made into flour?
I got my hands on some beautiful cracked rye, and I'm thinking about finely grinding some of it to make flour. My question is: would it work? What type of flour would I get? Would it work for sourdough rye bread making? | It will work. You will get
It will work. You will get whole grain rye flour. Yes it will make sourdough rye.Happy Baking, Jeff |
Can cracked rye be made into flour?
I got my hands on some beautiful cracked rye, and I'm thinking about finely grinding some of it to make flour. My question is: would it work? What type of flour would I get? Would it work for sourdough rye bread making? | It will work. You will get
It will work. You will get whole grain rye flour. Yes it will make sourdough rye.Happy Baking, Jeff |
Central Milling organic AP flour in stock now at Costco in Portland, Ore.!
After badgering my local Costco with a number of suggestion cards about carrying something other than bleached and bromated flours, I'm happy to say that the Clackamas Costco now has Central Milling's organic AP flour in stock. That is exactly w... | Unfortunately
that flour has vanished from Denver area Costco's. They do carry it in Utah ( as well as Lehi Roller mills Turkey Red - gotta get a duffle bag so I can check some to home!)I guess I'd better start some badgering... |
Central Milling organic AP flour in stock now at Costco in Portland, Ore.!
After badgering my local Costco with a number of suggestion cards about carrying something other than bleached and bromated flours, I'm happy to say that the Clackamas Costco now has Central Milling's organic AP flour in stock. That is exactly w... | Unfortunately
that flour has vanished from Denver area Costco's. They do carry it in Utah ( as well as Lehi Roller mills Turkey Red - gotta get a duffle bag so I can check some to home!)I guess I'd better start some badgering... |
Whole Wheat Flour?
I just bought this "Whole Wheat Flour" from a bakery supply store near my home in NW China. Can anyone tell me how to put it to the best use?Here's a picture of the back of the package:
IMG_4418.JPG
Here's a close-up of the flour:
IMG_4419.JPG
When I mix it with water it becomes ver... | 只能说……加油！哈哈What happens if you
只能说……加油！哈哈What happens if you add more? Still sticky? Also, sometimes when I'm mixing up a 100% whole wheat dough it feels really sticky, but if you wet your hands and fold it a few times, it will start to become more doughlike. I mean like press down, fold, press down, fold... You can als... |
Whole Wheat Flour?
I just bought this "Whole Wheat Flour" from a bakery supply store near my home in NW China. Can anyone tell me how to put it to the best use?Here's a picture of the back of the package:
IMG_4418.JPG
Here's a close-up of the flour:
IMG_4419.JPG
When I mix it with water it becomes ver... | 只能说……加油！哈哈What happens if you
只能说……加油！哈哈What happens if you add more? Still sticky? Also, sometimes when I'm mixing up a 100% whole wheat dough it feels really sticky, but if you wet your hands and fold it a few times, it will start to become more doughlike. I mean like press down, fold, press down, fold... You can als... |
Baking with Rice Flour
A colleague of mine was on a job in India for a while and he was telling me about some bread he ate there that was made with rice flour. Seeing as rice is highly available over there and very cheap, they mill it and bake with it. But he also said that this bread wasn't really up to standard as a ... | Hi, AlyRice flour does not
Hi, AlyRice flour does not contain gluten, and makes the dough weaker when added with wheat flour. The resultant bread with rice flour added will have a softer crumb and thinner crust. It will also reduce the volume of the loaf that you seek to make. If it is a flat bread you plan to make, as... |
Baking with Rice Flour
A colleague of mine was on a job in India for a while and he was telling me about some bread he ate there that was made with rice flour. Seeing as rice is highly available over there and very cheap, they mill it and bake with it. But he also said that this bread wasn't really up to standard as a ... | Hi, AlyRice flour does not
Hi, AlyRice flour does not contain gluten, and makes the dough weaker when added with wheat flour. The resultant bread with rice flour added will have a softer crumb and thinner crust. It will also reduce the volume of the loaf that you seek to make. If it is a flat bread you plan to make, as... |
Non soy lecithin
Can some one direct me to a source for Lecithin that is not soy based for using as one of the components of a dough condition I want to try?Thanks in advance.Don | egg yolks
egg yolks |
Non soy lecithin
Can some one direct me to a source for Lecithin that is not soy based for using as one of the components of a dough condition I want to try?Thanks in advance.Don | egg yolks
egg yolks |
buying yeast in Charlotte NC
Does anyone know where I can buy bulk pack i.e.1-2 lb of SAF/Red yeast in Charlotte NC 28202? | Sam's or BJ's usually has it.
Sam's or BJ's usually has it. I visit your area a few times a year and I've bought it at either place. |
buying yeast in Charlotte NC
Does anyone know where I can buy bulk pack i.e.1-2 lb of SAF/Red yeast in Charlotte NC 28202? | Sam's or BJ's usually has it.
Sam's or BJ's usually has it. I visit your area a few times a year and I've bought it at either place. |
Ireland ... again
Hi All. I would like to post this as a follow on from http://www.thefreshloaf.com/node/17559/flours-ireland - as it's now over 3 years since the last comment was posted there I wouldn't imagine that that thread would attract much traffic nowadays. So here goes.Not sure how much this has changed since ... | Irish Wheat
Irish wheat production is explained here: http://oklahomafarmreport.com/wire/news/2012/02/00077_OALPJohnSpinkTegasc02222012b_000603.phpTeagasc Site: http://www.teagasc.ie/Let us know what you learn about your local situation. Cereal production and milling around the world is a fascinating subject - and one ... |
Ireland ... again
Hi All. I would like to post this as a follow on from http://www.thefreshloaf.com/node/17559/flours-ireland - as it's now over 3 years since the last comment was posted there I wouldn't imagine that that thread would attract much traffic nowadays. So here goes.Not sure how much this has changed since ... | Irish Wheat
Irish wheat production is explained here: http://oklahomafarmreport.com/wire/news/2012/02/00077_OALPJohnSpinkTegasc02222012b_000603.phpTeagasc Site: http://www.teagasc.ie/Let us know what you learn about your local situation. Cereal production and milling around the world is a fascinating subject - and one ... |
Flours of Ireland
This forum is for all of you who, like me, live in Ireland and face daily challenges with the choice of flours. I hope to find other people in Ireland who share their experience and sources.
I would like to start by sharing my experience with Irish flours and will tell you what I can find in our supe... | Oh, I nearly forgot the rye flour
Rye flour is of course also availble - not widely, but it is available in our health food store with a protein of 7.6% and in our local Super Valu with a protein content of 8.5%.
Best Wishes,
Wolfgang |
Flours of Ireland
This forum is for all of you who, like me, live in Ireland and face daily challenges with the choice of flours. I hope to find other people in Ireland who share their experience and sources.
I would like to start by sharing my experience with Irish flours and will tell you what I can find in our supe... | Oh, I nearly forgot the rye flour
Rye flour is of course also availble - not widely, but it is available in our health food store with a protein of 7.6% and in our local Super Valu with a protein content of 8.5%.
Best Wishes,
Wolfgang |
Sprouted Whole Wheat Flour?
A friend of mine showed me a newly discovered product from the bulk food baking section of a local store. It's called Sprouted Whole Wheat Flour. I was wondering how this compares to malt powder because I've made my own malt powder following instructions found on the web and the process i... | I have been using Sprouted
I have been using Sprouted whole wheat flour in place of regular whole wheat flour quite successfully. I have also used sprouted spelt flour. I have used them most successfully in the bread machine. I follow my regular recipe and replace the whole wheat flour with the sprouted.An excerpt from... |
Sprouted Whole Wheat Flour?
A friend of mine showed me a newly discovered product from the bulk food baking section of a local store. It's called Sprouted Whole Wheat Flour. I was wondering how this compares to malt powder because I've made my own malt powder following instructions found on the web and the process i... | I have been using Sprouted
I have been using Sprouted whole wheat flour in place of regular whole wheat flour quite successfully. I have also used sprouted spelt flour. I have used them most successfully in the bread machine. I follow my regular recipe and replace the whole wheat flour with the sprouted.An excerpt from... |
High protein flour in India
Hi.. Just joined TheFreshLoaf.
Im a homebaker, from Bangalore,India.
Im on a journey to perfect my Croissants.. but in vain.. Ive made it so many times and have even become good with hand lamination
But fail to get a good honeycomb.
Ive tried youtube recipes from bruno albouse , weissman, ... | see this post and comments.
This post may not have a direct answer, but it mentions a baker and a supplier that you could investigate for your solution: www.thefreshloaf.com/node/64683/flour-india |
High protein flour in India
Hi.. Just joined TheFreshLoaf.
Im a homebaker, from Bangalore,India.
Im on a journey to perfect my Croissants.. but in vain.. Ive made it so many times and have even become good with hand lamination
But fail to get a good honeycomb.
Ive tried youtube recipes from bruno albouse , weissman, ... | see this post and comments.
This post may not have a direct answer, but it mentions a baker and a supplier that you could investigate for your solution: www.thefreshloaf.com/node/64683/flour-india |
vinegar smell normal for sprouting rye?
I'm looking for feedback from those folks with experience sprouting rye.I'm currently 4 days in to the process for sprouting rye berries for diastatic malt, and for the for the past 2 days there is a distinct odor of vinegar coming from the sprouts. Visually, I see nothing wrong.... | Never noticed this with rye or any other sprouts.
But I haven't sprouted rye nearly as much as wheat or barley, so maybe somebody else that has done it more has noticed a similar result.However, 4 days seems to be a long time to not have gotten sprouts the length of the seeds, Does it seem longer than other things you... |
vinegar smell normal for sprouting rye?
I'm looking for feedback from those folks with experience sprouting rye.I'm currently 4 days in to the process for sprouting rye berries for diastatic malt, and for the for the past 2 days there is a distinct odor of vinegar coming from the sprouts. Visually, I see nothing wrong.... | Never noticed this with rye or any other sprouts.
But I haven't sprouted rye nearly as much as wheat or barley, so maybe somebody else that has done it more has noticed a similar result.However, 4 days seems to be a long time to not have gotten sprouts the length of the seeds, Does it seem longer than other things you... |
Storing fresh yeast
Up until recently, I've been storing my surplus fresh yeast in the freezer. This works perfectly well, except the yeast isn't all that great when it is defrosted.I've been experimenting on keeping it in the fridge - tightly wrapped in foil, which seems to be working well.Here's my experiment so ... | I accidentally tossed my yeast,
half a fresh cube wrapped in its own foil paper, into the fridge without paying much attention to where it disappeared. It landed on my open container of baking soda used to keep down fridge odors. Sitting on the baking soda kept it fresh longer, surprisingly longer. Mini Oven |
Storing fresh yeast
Up until recently, I've been storing my surplus fresh yeast in the freezer. This works perfectly well, except the yeast isn't all that great when it is defrosted.I've been experimenting on keeping it in the fridge - tightly wrapped in foil, which seems to be working well.Here's my experiment so ... | I accidentally tossed my yeast,
half a fresh cube wrapped in its own foil paper, into the fridge without paying much attention to where it disappeared. It landed on my open container of baking soda used to keep down fridge odors. Sitting on the baking soda kept it fresh longer, surprisingly longer. Mini Oven |
Diastatic Malt Syrup Storage
How should I store diastatic malt syrup? In a jar in the fridge? Room temperature ok?Thanks for any advice. Anyone? Anyone? Stan?Glenn | They usually pour it into a big plastic container...
....at the beer store. I transfer it to a covered glass jar and put it in the pantry (dark, dry, room temp.) with the maple syrup and the honey (so I know where to find it).T'will outlive you if you don't use it.I checked all over the internets after mrfrost said it'... |
Diastatic Malt Syrup Storage
How should I store diastatic malt syrup? In a jar in the fridge? Room temperature ok?Thanks for any advice. Anyone? Anyone? Stan?Glenn | They usually pour it into a big plastic container...
....at the beer store. I transfer it to a covered glass jar and put it in the pantry (dark, dry, room temp.) with the maple syrup and the honey (so I know where to find it).T'will outlive you if you don't use it.I checked all over the internets after mrfrost said it'... |
Dangers of Rice?
http://blogs.discovermagazine.com/crux/2013/08/02/toxin-found-in-most-u-s-rice-causes-genetic-damage/#.UiUKeuBU4UU | Thanks, Mini! This is
Thanks, Mini! This is terrific news! |
Dangers of Rice?
http://blogs.discovermagazine.com/crux/2013/08/02/toxin-found-in-most-u-s-rice-causes-genetic-damage/#.UiUKeuBU4UU | Thanks, Mini! This is
Thanks, Mini! This is terrific news! |
Gluten Free Breads
Why do gluten free recipes use so many types of flours/starches? Woud it be possible to just use one or two? | For the same reason it takes
For the same reason it takes 10-20-30-40 ingredients to make fat-free "sour cream" or vegan "chicken". It's not easy to force things do what they are not meant to. |
Gluten Free Breads
Why do gluten free recipes use so many types of flours/starches? Woud it be possible to just use one or two? | For the same reason it takes
For the same reason it takes 10-20-30-40 ingredients to make fat-free "sour cream" or vegan "chicken". It's not easy to force things do what they are not meant to. |
Is millet flour supposed to have an afterflavor bitterness?
I have bought millet flour from Bob's Red Mill and Arrowhead Organic Flours and both times the millet flour had a very bitter afterflavor. The "Use By" dates were in the future (2014 and 2015) so they should not have been "old". I contacted both companies -who... | Wait, wait, wait. Are you
Wait, wait, wait. Are you tasting the raw flour? You might want to bake it first and see how it turns out. No matter the flour, if you taste it raw it will have a generally unpleasant flavor. |
Is millet flour supposed to have an afterflavor bitterness?
I have bought millet flour from Bob's Red Mill and Arrowhead Organic Flours and both times the millet flour had a very bitter afterflavor. The "Use By" dates were in the future (2014 and 2015) so they should not have been "old". I contacted both companies -who... | Wait, wait, wait. Are you
Wait, wait, wait. Are you tasting the raw flour? You might want to bake it first and see how it turns out. No matter the flour, if you taste it raw it will have a generally unpleasant flavor. |
Common rye flour brand?
I'm curious what are the more common brands of rye flour available in U.S. grocery stores.Where I live, piedmont area of North Carolina, about the only rye flour brand I see in supermarkets is Hodgson's stoneground whole rye. I think once in a while I may have seen Bob's Red Mill brand, but I'm ... | Flour in the piedmont.
Hay thihal123, You have an outstanding flour source in your back yard and this is where I get my flour. I live just north of you in Virginia. They are open 7 days a week and are wonderful to deal with. In fact I need to go there this weekend.http://oldmillofguilford.com/1340 NC Hwy 68 North ... |
Common rye flour brand?
I'm curious what are the more common brands of rye flour available in U.S. grocery stores.Where I live, piedmont area of North Carolina, about the only rye flour brand I see in supermarkets is Hodgson's stoneground whole rye. I think once in a while I may have seen Bob's Red Mill brand, but I'm ... | Flour in the piedmont.
Hay thihal123, You have an outstanding flour source in your back yard and this is where I get my flour. I live just north of you in Virginia. They are open 7 days a week and are wonderful to deal with. In fact I need to go there this weekend.http://oldmillofguilford.com/1340 NC Hwy 68 North ... |
quality flour that can be shipped
I'm looking for suggestions of reasonably priced bread flour, whole wheat berries, rye flour, etc. that can be shipped. I live in a very rural area and struggle to find any flour but dakota maid at our tiny grocery store. we are 3 hours from a big city. any suggestions on quality fl... | Give these people a try
Stan is a member of the Fresh Loaf. http://nybakers.com/ |
quality flour that can be shipped
I'm looking for suggestions of reasonably priced bread flour, whole wheat berries, rye flour, etc. that can be shipped. I live in a very rural area and struggle to find any flour but dakota maid at our tiny grocery store. we are 3 hours from a big city. any suggestions on quality fl... | Give these people a try
Stan is a member of the Fresh Loaf. http://nybakers.com/ |
freshness of flour
my first post ever to any blog! i have been baking on and off for many years, this period about six or seven pretty much continuously. my question is: i am beginning to grind my own flour with a stone mill and wonder if it is possible for flour to be TOO fresh. BTW, how to make the text larger so i ... | oops
didn't mean to dreate a new topic!!! uncreate it if it can be done and just put this in a general category of questions. |
freshness of flour
my first post ever to any blog! i have been baking on and off for many years, this period about six or seven pretty much continuously. my question is: i am beginning to grind my own flour with a stone mill and wonder if it is possible for flour to be TOO fresh. BTW, how to make the text larger so i ... | oops
didn't mean to dreate a new topic!!! uncreate it if it can be done and just put this in a general category of questions. |
No more problems with food
An enterprising young man has developed a food replacement called Soylent (from soy milk and lentil flour as two main ingredients) that has all the necessary calories, minerals and vitamins required for a perfectly balanced diet. He has added some vanilla to the drink recently to give it a mo... | hey
I'll have what yer having instead. |
No more problems with food
An enterprising young man has developed a food replacement called Soylent (from soy milk and lentil flour as two main ingredients) that has all the necessary calories, minerals and vitamins required for a perfectly balanced diet. He has added some vanilla to the drink recently to give it a mo... | hey
I'll have what yer having instead. |
Non-Diastic Malt Confusion
Hello, With all the newly found free time I have found myself with, I have been trying some new bread recipes and methods (I started sourdough bread making a few months ago so I am still new!). I recently purchased "The Sourdough School" by Vanessa Kimbell, her recipe for classic sourdough wi... | Hi Lyn! I'm not sure about
Hi Lyn! I'm not sure about King Arthur flour, because we don't have that here, but I can tell you that diastatic malt powder/flour is used to give a good rise and a nice brown crust. It's pale in colour and often included in natural bread improver, or you can buy it to add yourself, so it's m... |
Non-Diastic Malt Confusion
Hello, With all the newly found free time I have found myself with, I have been trying some new bread recipes and methods (I started sourdough bread making a few months ago so I am still new!). I recently purchased "The Sourdough School" by Vanessa Kimbell, her recipe for classic sourdough wi... | Hi Lyn! I'm not sure about
Hi Lyn! I'm not sure about King Arthur flour, because we don't have that here, but I can tell you that diastatic malt powder/flour is used to give a good rise and a nice brown crust. It's pale in colour and often included in natural bread improver, or you can buy it to add yourself, so it's m... |
Good sense regarding nutrition and bread
There is so much pseudo-scientific .... nonsense ... written about food component intolerance and nutrition. It's nice to see an article about some folks who 1) make sense, and 2) are doing something meaningful to address the nutritional shortcomings of most of the flour availab... | Re: Good Sense
Thank you for posting the link David. That article is worth read twice. |
Good sense regarding nutrition and bread
There is so much pseudo-scientific .... nonsense ... written about food component intolerance and nutrition. It's nice to see an article about some folks who 1) make sense, and 2) are doing something meaningful to address the nutritional shortcomings of most of the flour availab... | Re: Good Sense
Thank you for posting the link David. That article is worth read twice. |
High Gluten Flour
HiI have a question about flour .. I live in Australia and do not have access to high gluten flour. Can't even buy rye flour in supermarkets! I have found a couple of suppliers where I can access rye flours, durum semolina flour (what a find) and many other flours. But, not high gluten flour. I do... | Yes, in the absence of true
Yes, in the absence of true high gluten flour, you can blend the "straight gluten flour" (most popularly known as Vital Wheat Gluten, or VWG, here) with your lower protein flours. Actually, it's not unheard of(rare, but not unheard of) for even millers doing so.If you know the protein specif... |
High Gluten Flour
HiI have a question about flour .. I live in Australia and do not have access to high gluten flour. Can't even buy rye flour in supermarkets! I have found a couple of suppliers where I can access rye flours, durum semolina flour (what a find) and many other flours. But, not high gluten flour. I do... | Yes, in the absence of true
Yes, in the absence of true high gluten flour, you can blend the "straight gluten flour" (most popularly known as Vital Wheat Gluten, or VWG, here) with your lower protein flours. Actually, it's not unheard of(rare, but not unheard of) for even millers doing so.If you know the protein specif... |
Cream or Sahne - German/American Dairy Conversion
Adjusting to new ingredients can be quite challenging.If you find a nice recipe from Germany, Austria or Switzerland, and have no idea how all these dairy products can be "translated" to American ingredients, here is your chance.And don't think Google translate will be ... | Thank you Karin
I need this ASAP! :) :) :) |
Cream or Sahne - German/American Dairy Conversion
Adjusting to new ingredients can be quite challenging.If you find a nice recipe from Germany, Austria or Switzerland, and have no idea how all these dairy products can be "translated" to American ingredients, here is your chance.And don't think Google translate will be ... | Thank you Karin
I need this ASAP! :) :) :) |
Processing semolina to make durum flour possible?
Hello,Due to difficulty sourcing durum flour in the UK, is it possible to blitz general fine semolina to a finer texture, approaching a flour, to make yeasted cornbread or Altamura style bread? | Give it a try!
Hi Cob,Yes, give it a try! (I was excited to learn this just last Saturday -- at an open house at Bennison's Bakery here in Chicago :-) Granules of durum we know as couscous. Grind the couscous a bit, and we have semolina. Grind it finer, we have durum flour.Many thanks to Chef Kim Montello (a Master Bak... |
Processing semolina to make durum flour possible?
Hello,Due to difficulty sourcing durum flour in the UK, is it possible to blitz general fine semolina to a finer texture, approaching a flour, to make yeasted cornbread or Altamura style bread? | Give it a try!
Hi Cob,Yes, give it a try! (I was excited to learn this just last Saturday -- at an open house at Bennison's Bakery here in Chicago :-) Granules of durum we know as couscous. Grind the couscous a bit, and we have semolina. Grind it finer, we have durum flour.Many thanks to Chef Kim Montello (a Master Bak... |
berries for multigrain
I have always used wheat and rye berries as ingrediants for a multigrain loaf.Are there other berries worth trying that add a little flavor as well? | For scalds, soakers, flours and sprouts
I have used durum, farro, spelt, einkorn, millet ,amaranth, barley, quinoa, oat, buckwheat, various different rices, various beans, lentils and who knows what else. Just about anything that can be sprouted works as a multigrain ingredient. |
berries for multigrain
I have always used wheat and rye berries as ingrediants for a multigrain loaf.Are there other berries worth trying that add a little flavor as well? | For scalds, soakers, flours and sprouts
I have used durum, farro, spelt, einkorn, millet ,amaranth, barley, quinoa, oat, buckwheat, various different rices, various beans, lentils and who knows what else. Just about anything that can be sprouted works as a multigrain ingredient. |
Barley Flour
I have a lot of barley and a mill. I was wondering if anyone uses regular milled barley in their bread? I know it doesn't have gluten so it would have to be added in small quanities. I am just wondering if I could add some to my wheat or white bread. Anyone have any experience with this? | Welsh barley bread
Here's a recipe that uses barley flour. I confess that I haven't tried the recipe myself yet. It is on my list of things to do and make though.
The recipe is from 'The Blessings of Bread' by Adrian Bailey (Paddington Press Ltd, 1975):-
"Haidd: Welsh barley bread
4 cups barley flour
2 teaspoons of sal... |
Barley Flour
I have a lot of barley and a mill. I was wondering if anyone uses regular milled barley in their bread? I know it doesn't have gluten so it would have to be added in small quanities. I am just wondering if I could add some to my wheat or white bread. Anyone have any experience with this? | Welsh barley bread
Here's a recipe that uses barley flour. I confess that I haven't tried the recipe myself yet. It is on my list of things to do and make though.
The recipe is from 'The Blessings of Bread' by Adrian Bailey (Paddington Press Ltd, 1975):-
"Haidd: Welsh barley bread
4 cups barley flour
2 teaspoons of sal... |
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