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UK - Durum Wheat Flour
I've found one new source (and hoping for another source) of durum wheat flour in the UK!Limone on Highgate High Street N6 (delicatessen, does freshly prepared sandwiches, lots of yummy deli ingredients, not cheap but good quality and very friendly) are now stocking durum wheat flour (semola rima... | OMG
I pay that same brand 82 eurocent per kilogram. I don't find it particularly tasty, either. It's quite bland compared to many other durum wheat flours. |
UK - Durum Wheat Flour
I've found one new source (and hoping for another source) of durum wheat flour in the UK!Limone on Highgate High Street N6 (delicatessen, does freshly prepared sandwiches, lots of yummy deli ingredients, not cheap but good quality and very friendly) are now stocking durum wheat flour (semola rima... | OMG
I pay that same brand 82 eurocent per kilogram. I don't find it particularly tasty, either. It's quite bland compared to many other durum wheat flours. |
How much powdered sugar should be used ...
... to replace granulated sugar in a bread recipe?Is there a general rule for this type of substitution? By volume? By weight?Would the proportion depend on the type of bread?Unfortunately, I only have powdered sugar end brown sugar readily available.Thanks! | For a bread recipe, you could
For a bread recipe, you could probably get away with a simplified substitution of using an amount of powdered sugar equal in weight to the amount of granulated sugar. Powdered sugar takes up a much higher volume than granulated, so substituting by volume is trickier. If you want to be e... |
How much powdered sugar should be used ...
... to replace granulated sugar in a bread recipe?Is there a general rule for this type of substitution? By volume? By weight?Would the proportion depend on the type of bread?Unfortunately, I only have powdered sugar end brown sugar readily available.Thanks! | For a bread recipe, you could
For a bread recipe, you could probably get away with a simplified substitution of using an amount of powdered sugar equal in weight to the amount of granulated sugar. Powdered sugar takes up a much higher volume than granulated, so substituting by volume is trickier. If you want to be e... |
Cornstarch
In bread making, what uses/aims/purposes the addition of a little cornstarch to the dough could have?I`ve found (and already read) the following post: http://www.thefreshloaf.com/node/14451/cornstarch-bread.But the focus there was slightly different.Would there be anything more to be said about the subject?T... | Hello,I believe a litle
Hello,I believe a litle addition of cornstarch/cornflour (depending on the recipe) has the effect of lowering the gluten content and making the crumb finer, softer, and perhap lighter. In my experience, the result is just so. Using rice and potato flour also has the same efffect. I also believe ... |
Cornstarch
In bread making, what uses/aims/purposes the addition of a little cornstarch to the dough could have?I`ve found (and already read) the following post: http://www.thefreshloaf.com/node/14451/cornstarch-bread.But the focus there was slightly different.Would there be anything more to be said about the subject?T... | Hello,I believe a litle
Hello,I believe a litle addition of cornstarch/cornflour (depending on the recipe) has the effect of lowering the gluten content and making the crumb finer, softer, and perhap lighter. In my experience, the result is just so. Using rice and potato flour also has the same efffect. I also believe ... |
Recreate unbleached flour
Hi!
I've got a recipe that calls for unbleached APF, but the local stores don't carry it. Can I make it by adding gluten to APF? Of course, it won't change the color, but at least the flour will be stronger. And how much gluten would I have to add? Thank you! | Just substitute
I don't think you can recreate unbleached APF if what you have is already bleached. Adding VWG will change the protein content, but that's not really what I think the difference between bleached vs unbleached is. I think it's more a color and taste thing (plus extra chemical?).
King Arthur Flour makes ... |
Recreate unbleached flour
Hi!
I've got a recipe that calls for unbleached APF, but the local stores don't carry it. Can I make it by adding gluten to APF? Of course, it won't change the color, but at least the flour will be stronger. And how much gluten would I have to add? Thank you! | Just substitute
I don't think you can recreate unbleached APF if what you have is already bleached. Adding VWG will change the protein content, but that's not really what I think the difference between bleached vs unbleached is. I think it's more a color and taste thing (plus extra chemical?).
King Arthur Flour makes ... |
Getting dough to rise and form properly
I'm fairly new to bread making but I'm having problems getting the dough to rise and form. I'm doing as plain of a recipe as possible, creating toast bread (called formfranska in swedish but couldn't find a good enough translation) I've uped the recipe a few times, adding more ye... | Greetings! It looks as
Greetings! It looks as though formfranska is similar to "pain de mie," which can be a bit sticky and hard to form. It sounds like the difficulty is technique. There are a few good videos out there. This one looks helpful:https://www.youtube.com/watch?v=jabhPaP6RREMy suggestion would be to wat... |
Getting dough to rise and form properly
I'm fairly new to bread making but I'm having problems getting the dough to rise and form. I'm doing as plain of a recipe as possible, creating toast bread (called formfranska in swedish but couldn't find a good enough translation) I've uped the recipe a few times, adding more ye... | Greetings! It looks as
Greetings! It looks as though formfranska is similar to "pain de mie," which can be a bit sticky and hard to form. It sounds like the difficulty is technique. There are a few good videos out there. This one looks helpful:https://www.youtube.com/watch?v=jabhPaP6RREMy suggestion would be to wat... |
Is posible to get unbleached flour un Mexico?
Hello everybody,Im from Mexico, and I just tried King Arthur flour WW and its amazing!Now I can see what´s the deal about unbleached flour , problem is, that i can´t find any unbleached flour here yet.Does anyone knows a brand of unbleached flour here? Its really expensive ... | Otro regio
Hi Claudia, I'm from Monterrey too and I also struggle a lot to find good flour. (I'm writing in english to follow the rules of the forum)First. It is expensive to import flour, I look for a lot of options for import different flours and I find that is not worth it.My favorite flour is Hoja de Plata, is from... |
Is posible to get unbleached flour un Mexico?
Hello everybody,Im from Mexico, and I just tried King Arthur flour WW and its amazing!Now I can see what´s the deal about unbleached flour , problem is, that i can´t find any unbleached flour here yet.Does anyone knows a brand of unbleached flour here? Its really expensive ... | Otro regio
Hi Claudia, I'm from Monterrey too and I also struggle a lot to find good flour. (I'm writing in english to follow the rules of the forum)First. It is expensive to import flour, I look for a lot of options for import different flours and I find that is not worth it.My favorite flour is Hoja de Plata, is from... |
Help Identifying Mystery Seed on Pullman 5 Grain Photo
I'm about to embark on baking a loaf of Pullman 5-Grain and I'd like to use the same seeds used by Breadbar here in Los Angeles on their pullman loaf. I can identify all of the seeds (sunflower, sesame, flax, poppy) on this loaf except for the yelllow round seeds w... | Millet seed
I'm pretty sure it's millet seeds. Sylvia |
Help Identifying Mystery Seed on Pullman 5 Grain Photo
I'm about to embark on baking a loaf of Pullman 5-Grain and I'd like to use the same seeds used by Breadbar here in Los Angeles on their pullman loaf. I can identify all of the seeds (sunflower, sesame, flax, poppy) on this loaf except for the yelllow round seeds w... | Millet seed
I'm pretty sure it's millet seeds. Sylvia |
baguettes
why when looking at 2 recipes one quotes 500g of T55 and 10g of yeast when another quotes 500g King Arthur AP flour and 2g of instant yeast.Why the difference in yeast? | Less yeast leads to slower
Less yeast leads to slower fermentation, most likely better flavour but considerably more time required. Try both and decide for yourself which way you prefer. |
baguettes
why when looking at 2 recipes one quotes 500g of T55 and 10g of yeast when another quotes 500g King Arthur AP flour and 2g of instant yeast.Why the difference in yeast? | Less yeast leads to slower
Less yeast leads to slower fermentation, most likely better flavour but considerably more time required. Try both and decide for yourself which way you prefer. |
If you were a sweetner...you'd be....
I'm missing a malty flavor in my bread.I've been using brown sugar, which is fine for the dough...but, I'm not sure about flavor.I used non-diastatic malt in last weekend's bake and I couldn't really taste a malt flavor.Its been suggested that I try barley malt syrup or molasses...... | If you're looking for malty
If you're looking for malty flavor, barley malt syrup is a good choice. A little bit goes a long way, and it lasts for a very long time in your pantry, so it's a good investment even if it is a bit more expensive than some other sweeteners. |
If you were a sweetner...you'd be....
I'm missing a malty flavor in my bread.I've been using brown sugar, which is fine for the dough...but, I'm not sure about flavor.I used non-diastatic malt in last weekend's bake and I couldn't really taste a malt flavor.Its been suggested that I try barley malt syrup or molasses...... | If you're looking for malty
If you're looking for malty flavor, barley malt syrup is a good choice. A little bit goes a long way, and it lasts for a very long time in your pantry, so it's a good investment even if it is a bit more expensive than some other sweeteners. |
Culprit: The Beer or the Diastatic Malt?
I figured out that the malt I'd been using was actually NON-diastatic.So for my pretzels, I changed that to 1 tsp diastatic in 540 grams of flour.I also changed my beer from a stout to an IPA.The dough was COMPLETELY different.It rose dramatically faster with large air pockets. ... | Try a long cold
retard of the dough and see if the chew comes back. That is an easy way to start to figure it out. The taste should be better at any rate even if not using SD. I'm not keen on IPA beer for bread baking and prefer an amber lager like Bohemia, XX's Amber or Sam Adams. I also like a a cheap ice beer li... |
Culprit: The Beer or the Diastatic Malt?
I figured out that the malt I'd been using was actually NON-diastatic.So for my pretzels, I changed that to 1 tsp diastatic in 540 grams of flour.I also changed my beer from a stout to an IPA.The dough was COMPLETELY different.It rose dramatically faster with large air pockets. ... | Try a long cold
retard of the dough and see if the chew comes back. That is an easy way to start to figure it out. The taste should be better at any rate even if not using SD. I'm not keen on IPA beer for bread baking and prefer an amber lager like Bohemia, XX's Amber or Sam Adams. I also like a a cheap ice beer li... |
Bread flour
I'm sure this question has been asked a hundred times. I have just bought T65 white flour by accident (I'm in France from UK originally so no idea of the american correspondance!) and I want to use it to make bread. I usually use T110 or higher. Will this be possible or is it really just not good enough? | T number
Hi BakingBetty,The French system is a reference to "ash content" and gives no indication of the strength of the flour. You need to look at the protein content. French flour is generally fairly weak. If the protein is around 9% you will probably struggle to make decent bread. But if you have flour aroun... |
Bread flour
I'm sure this question has been asked a hundred times. I have just bought T65 white flour by accident (I'm in France from UK originally so no idea of the american correspondance!) and I want to use it to make bread. I usually use T110 or higher. Will this be possible or is it really just not good enough? | T number
Hi BakingBetty,The French system is a reference to "ash content" and gives no indication of the strength of the flour. You need to look at the protein content. French flour is generally fairly weak. If the protein is around 9% you will probably struggle to make decent bread. But if you have flour aroun... |
vital wheat gluten percentage
If I'm making a yeast bread without wheat, for example half oat flour and half millet four (a random choice), what percentage vital wheat gluten is needed? Also, would a different percentage be used if I was making a quick bread with baking powder?I'm also wondering if vital wheat gluten ... | percentages
bread flours tend to have approximately 12.5+% proteins that translates to ~11.5% gluten. VWG has 75% real gluten. Maybe if you add as much VWG as needed to get to an overall of 12.5% proteins (or even something less: 11.5-12) including only those of wheat (not of oats, that doesn't contain proper gluten)... |
vital wheat gluten percentage
If I'm making a yeast bread without wheat, for example half oat flour and half millet four (a random choice), what percentage vital wheat gluten is needed? Also, would a different percentage be used if I was making a quick bread with baking powder?I'm also wondering if vital wheat gluten ... | percentages
bread flours tend to have approximately 12.5+% proteins that translates to ~11.5% gluten. VWG has 75% real gluten. Maybe if you add as much VWG as needed to get to an overall of 12.5% proteins (or even something less: 11.5-12) including only those of wheat (not of oats, that doesn't contain proper gluten)... |
Dark rye flour
Hi everyone,I'm ready to try out some recipes from "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. The trouble is that several of the ones I want to try call for "dark rye flour." The introduction to the book specifies that in the context of European Jewish bakers, this meant the remnants... | I am a bit surprised that
I am a bit surprised that someone even mills that anymore. |
Dark rye flour
Hi everyone,I'm ready to try out some recipes from "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. The trouble is that several of the ones I want to try call for "dark rye flour." The introduction to the book specifies that in the context of European Jewish bakers, this meant the remnants... | I am a bit surprised that
I am a bit surprised that someone even mills that anymore. |
Sam's vs. Costco vs. Walmart
For several items I make, I just need a standard AP flour, brown sugar, salt, etc....and I've been buying multiple boxes and bags at Walmart for a while but as I look to increase production and actually sell at farmer's markets...I'm wondering if I need to invest in a bulk store account?My ... | Local mills?
Just a bout any town has a flour mill that can sell you flour cheaper, better, local and more direct than Wally World. And you'll feel better about it. |
Sam's vs. Costco vs. Walmart
For several items I make, I just need a standard AP flour, brown sugar, salt, etc....and I've been buying multiple boxes and bags at Walmart for a while but as I look to increase production and actually sell at farmer's markets...I'm wondering if I need to invest in a bulk store account?My ... | Local mills?
Just a bout any town has a flour mill that can sell you flour cheaper, better, local and more direct than Wally World. And you'll feel better about it. |
malt extract vs spray malt powder
has anyone compared results using either as the sugar?I have been using Muntons malt extract as my sugar for years, but it is a bit of a pain as I fridge it and have to warm it to get it to"spoon".Spray malt powder would be easier, but if I'm gonna lose any flavor or texture characteri... | Does malt extract need to be
Does malt extract need to be refigerated? I never have and it's perfectly fine. |
malt extract vs spray malt powder
has anyone compared results using either as the sugar?I have been using Muntons malt extract as my sugar for years, but it is a bit of a pain as I fridge it and have to warm it to get it to"spoon".Spray malt powder would be easier, but if I'm gonna lose any flavor or texture characteri... | Does malt extract need to be
Does malt extract need to be refigerated? I never have and it's perfectly fine. |
Difficulty bolting home-milled spelt flour.
I just don't get much yield. I've tried going finer, really pretty tight, and the mill starts to bind up fairly quickly. If I go coarser, through the 1/30" sieve, I get nothing really, all held back. I'm trying to get a basic "medium" spelt ersatz, anything close to the Ge... | Tempering
Have you tried tempering the grain?Grain that has been pre-conditioned by tempering gives finer particles vs dry milled. |
Difficulty bolting home-milled spelt flour.
I just don't get much yield. I've tried going finer, really pretty tight, and the mill starts to bind up fairly quickly. If I go coarser, through the 1/30" sieve, I get nothing really, all held back. I'm trying to get a basic "medium" spelt ersatz, anything close to the Ge... | Tempering
Have you tried tempering the grain?Grain that has been pre-conditioned by tempering gives finer particles vs dry milled. |
Homemade Lard
It was about 9:30 last Tuesday night. It was about twenty degrees below zero (-40 windchill) and my dogs alerted me to a knock on the door?It's my neighbor, Patty, with a cardboard box containing a nice pork roast, a package of pork ribs, and a sack of leaf lard. (Technically, the fat which surrounds a ho... | To whiten any hard fat-even fry fat from commercial kitchens
I had a neighbor who made the whitest soap with any hard fat she could get from the local school kitchen. You can imagine she would get large cans full of brown yuck but by the time she was finished it was white as snow. And easy to do.I don't think you want ... |
Homemade Lard
It was about 9:30 last Tuesday night. It was about twenty degrees below zero (-40 windchill) and my dogs alerted me to a knock on the door?It's my neighbor, Patty, with a cardboard box containing a nice pork roast, a package of pork ribs, and a sack of leaf lard. (Technically, the fat which surrounds a ho... | To whiten any hard fat-even fry fat from commercial kitchens
I had a neighbor who made the whitest soap with any hard fat she could get from the local school kitchen. You can imagine she would get large cans full of brown yuck but by the time she was finished it was white as snow. And easy to do.I don't think you want ... |
Shelf life of buttermilk
Forgive the fool his question, but how do you know when buttermilk has turned bad? I intend to eventually buy some powdered BM, but until then I need to know when it has spoiled! I mean, it smells bad at the get-go, and tastes like it has already spoiled even when fresh.thnx | fresh buttermilk
and spoiled don't smell the same...I can definately tell when mine has sourerd. Also, it gets watery, separates and stinks when spoiled. I think fresh buttermilk smells wonderful.Sylvia |
Shelf life of buttermilk
Forgive the fool his question, but how do you know when buttermilk has turned bad? I intend to eventually buy some powdered BM, but until then I need to know when it has spoiled! I mean, it smells bad at the get-go, and tastes like it has already spoiled even when fresh.thnx | fresh buttermilk
and spoiled don't smell the same...I can definately tell when mine has sourerd. Also, it gets watery, separates and stinks when spoiled. I think fresh buttermilk smells wonderful.Sylvia |
Other sources for first clear flour?
I ordered two 3 lbs bags of first clear flour from king arthur but am wondering where else i could get it.....pretty pricey from ka. any suggestions would be appreciated. i live outside of dallas texas but i'd do mail order..... | some other people have asked
some other people have asked me about clear and rye flour. even though i an retired i still have connections with two bakery supply houses no more than 10 minutes away if i can get a few people i will buy a hundred pound bag and spilt it.i have a ups account so shipping is no problem and i... |
Other sources for first clear flour?
I ordered two 3 lbs bags of first clear flour from king arthur but am wondering where else i could get it.....pretty pricey from ka. any suggestions would be appreciated. i live outside of dallas texas but i'd do mail order..... | some other people have asked
some other people have asked me about clear and rye flour. even though i an retired i still have connections with two bakery supply houses no more than 10 minutes away if i can get a few people i will buy a hundred pound bag and spilt it.i have a ups account so shipping is no problem and i... |
Olive Oil
I am now baking whole wheat bread in four-loaf batches about two or three times a week as a nutritious food staple. I'm recently, very happily, retired into Social Security poverty.
And I may have recently painted myself into a baking corner.
For digestive reasons, I am changing a decades-old medication. This... | Yes, it does
Yes olive oil can/does go rancid. It needs to be stored in a cool place away from sunlight as much as possible and not exposed to air or heat anymore than necessary, until ready to use. Were you using the last of the oil in the bottle for this last batch of bread? Where do you store the oil? I'm not sur... |
Olive Oil
I am now baking whole wheat bread in four-loaf batches about two or three times a week as a nutritious food staple. I'm recently, very happily, retired into Social Security poverty.
And I may have recently painted myself into a baking corner.
For digestive reasons, I am changing a decades-old medication. This... | Yes, it does
Yes olive oil can/does go rancid. It needs to be stored in a cool place away from sunlight as much as possible and not exposed to air or heat anymore than necessary, until ready to use. Were you using the last of the oil in the bottle for this last batch of bread? Where do you store the oil? I'm not sur... |
glutin
How much glutin should I add to 32 oz loaf of rye bread to increase its structure and hopefully rise higher? | if you add
more than a tablespoon per loaf, it will taste like cardboard. it would be helpful to know you recipe. most of the rye recipes I've seen posted on this site don't have any gluten added- and the results are fabulous, so suggest that you focus on technique and following closely a recipe you like, rather than... |
glutin
How much glutin should I add to 32 oz loaf of rye bread to increase its structure and hopefully rise higher? | if you add
more than a tablespoon per loaf, it will taste like cardboard. it would be helpful to know you recipe. most of the rye recipes I've seen posted on this site don't have any gluten added- and the results are fabulous, so suggest that you focus on technique and following closely a recipe you like, rather than... |
Caloric Restriction and Genetic Engineering Make Bakers Yeast Live 10 Times Longer
Fixed this to rreflect thre real 10 times longer.The average life span for bakers yeast is roughly 8 days. For yeast there is no time like the present. But scientists through restricting food and some very creative genetic engineering ... | "...without apparent side
"...without apparent side effects"And therein lies the "apparent" frightening aspect of many genetically modified organisms. I'll go with the organisms formerly known as natural.Jeff |
Caloric Restriction and Genetic Engineering Make Bakers Yeast Live 10 Times Longer
Fixed this to rreflect thre real 10 times longer.The average life span for bakers yeast is roughly 8 days. For yeast there is no time like the present. But scientists through restricting food and some very creative genetic engineering ... | "...without apparent side
"...without apparent side effects"And therein lies the "apparent" frightening aspect of many genetically modified organisms. I'll go with the organisms formerly known as natural.Jeff |
Lithuanian wheat flours
Hello! This is my first post here on TFL, and straight away I'm starting with a somewhat obscure question.I am aware of German, Polish and so on flour classification, listing ash content which indicates the type of flour, for example Type-550 (popular in Germany, Poland), but here in Lithuania (... | I know considerably more
I know considerably more about bread than I do specifically about flour. Here is my guess...Reinhart and others refer to total protein content of flour. That protein figure is not clearly defined as to what makes up that protein content so it is not an entirely valuable number but it is a goo... |
Lithuanian wheat flours
Hello! This is my first post here on TFL, and straight away I'm starting with a somewhat obscure question.I am aware of German, Polish and so on flour classification, listing ash content which indicates the type of flour, for example Type-550 (popular in Germany, Poland), but here in Lithuania (... | I know considerably more
I know considerably more about bread than I do specifically about flour. Here is my guess...Reinhart and others refer to total protein content of flour. That protein figure is not clearly defined as to what makes up that protein content so it is not an entirely valuable number but it is a goo... |
Shelf life of diastatic malt powder?
Can anyone tell me how long will diastatic malt powder last in the fridge?Thanks!Olga | I've tucked mine into a freezer container and froze it.
It stays loose to remove teaspoons at a time easily. I have no idea how long it lasts with normal refrigeration. It is still raw sprouted flour so it will have a shelf life. |
Shelf life of diastatic malt powder?
Can anyone tell me how long will diastatic malt powder last in the fridge?Thanks!Olga | I've tucked mine into a freezer container and froze it.
It stays loose to remove teaspoons at a time easily. I have no idea how long it lasts with normal refrigeration. It is still raw sprouted flour so it will have a shelf life. |
Chocolate bars
Can someone tell me where to get the little chocolate bars that are used in pain au chocolate? I used them in Montana making pastries with Mark Sinclair & didn't think to write down the name & where to get them.Charlie | Chocolate source
What size were those bars? Worldwide Chocolate has many brands of squares, or maybe if you check out their brand list, it will trigger your memory as to the brand name. |
Chocolate bars
Can someone tell me where to get the little chocolate bars that are used in pain au chocolate? I used them in Montana making pastries with Mark Sinclair & didn't think to write down the name & where to get them.Charlie | Chocolate source
What size were those bars? Worldwide Chocolate has many brands of squares, or maybe if you check out their brand list, it will trigger your memory as to the brand name. |
Milk
I was wondering if changing your milk from whole to 2% would effect the rise and outcome of the bread? Thanks | no
milk affects the structure of the crumb by virtue of its proteins, but the difference between whole and partially skimmed won't be visible in the bread. |
Milk
I was wondering if changing your milk from whole to 2% would effect the rise and outcome of the bread? Thanks | no
milk affects the structure of the crumb by virtue of its proteins, but the difference between whole and partially skimmed won't be visible in the bread. |
OO Semolina for pasta
Only place I can find is on Amazon. Prices are outrageous for a 2 pound bag.Any other location I can buy this from? | Grinding your own flour using durum wheat
- would that be an option for you? Making durum noodles/pasta with fresh flour is quite simple, as I have done it before. If not, Azure Standard sells ultra-unifine and unifine semolina flour at a reasonable price:ultra-unifinehttps://www.azurestandard.com/shop/product/food/flo... |
OO Semolina for pasta
Only place I can find is on Amazon. Prices are outrageous for a 2 pound bag.Any other location I can buy this from? | Grinding your own flour using durum wheat
- would that be an option for you? Making durum noodles/pasta with fresh flour is quite simple, as I have done it before. If not, Azure Standard sells ultra-unifine and unifine semolina flour at a reasonable price:ultra-unifinehttps://www.azurestandard.com/shop/product/food/flo... |
Tipo 1/bread flour and gluten
Hi there,I was wondering, whenever we read about tipo 1/bread flour, it is mentioned that it allows for more gluten development. But how come that happen, if it is less sifted and therefore has more endosperm and bran than all-purpose flour? | Tipo 1 flour
Hi!All purpose flour, by definition, can be white or dark, even whole wheat, but always with moderate gluten and protein content to be suitable for all purposes, from baking cakes to baking breads. Tipo 1 flour, by decree of 2001, must be a high gluten flour by definition with a moderate amount of bran in ... |
Tipo 1/bread flour and gluten
Hi there,I was wondering, whenever we read about tipo 1/bread flour, it is mentioned that it allows for more gluten development. But how come that happen, if it is less sifted and therefore has more endosperm and bran than all-purpose flour? | Tipo 1 flour
Hi!All purpose flour, by definition, can be white or dark, even whole wheat, but always with moderate gluten and protein content to be suitable for all purposes, from baking cakes to baking breads. Tipo 1 flour, by decree of 2001, must be a high gluten flour by definition with a moderate amount of bran in ... |
Hello. This is the 2013
Hello all and in particular America. I shall no doubt upset a few here but comments on this subject would be most interesting and in particular considering that in the twenty-first century we do have electricity and batteries and for a very small amount of money, a scale can be purchased. A scal... | Luddites in the bakery?
No idea why some are so opposed to change, Jezella. Not only does scaling ingredients provide accuracy and consistency, but it's much more economical in terms of time and clean-up.Do you think if scaling was labeled as a "green" practice and issued carbon credits (am jesting), the recipe write... |
Hello. This is the 2013
Hello all and in particular America. I shall no doubt upset a few here but comments on this subject would be most interesting and in particular considering that in the twenty-first century we do have electricity and batteries and for a very small amount of money, a scale can be purchased. A scal... | Luddites in the bakery?
No idea why some are so opposed to change, Jezella. Not only does scaling ingredients provide accuracy and consistency, but it's much more economical in terms of time and clean-up.Do you think if scaling was labeled as a "green" practice and issued carbon credits (am jesting), the recipe write... |
UK centric: Bacheldre Watermill organic stoneground strong white flour for successful sourdough bread?
Hello,I was briefly active on this forum a couple of years ago but have decided to return.Question: attempting a sourdough loaf according to Hamelman's 'vermont' formula ( 750g wheat flour + 100g rye flour) with the B... | Hello Annie,
Thanks for your
Hello Annie,Thanks for your responce. I baked a reasonably successful yeasted loaf with the Bacheldre flour last night, but thinking about your comments re the fermentation times I suspect you are correct; the sourdough dough was surprisingly developed after bulk fermation compared to what ... |
UK centric: Bacheldre Watermill organic stoneground strong white flour for successful sourdough bread?
Hello,I was briefly active on this forum a couple of years ago but have decided to return.Question: attempting a sourdough loaf according to Hamelman's 'vermont' formula ( 750g wheat flour + 100g rye flour) with the B... | Hello Annie,
Thanks for your
Hello Annie,Thanks for your responce. I baked a reasonably successful yeasted loaf with the Bacheldre flour last night, but thinking about your comments re the fermentation times I suspect you are correct; the sourdough dough was surprisingly developed after bulk fermation compared to what ... |
Diastatic Malt Powder
Can anyone please tell me where I can buy Diastatic Malt Powder in the UK, preferably Hertfordshire.
Thank you | If you can't
find any you can alwasy make your own. Sprout some rye berries for 4-5 days and then dry them out in the oven at a temperature that never gets over 150 F. When dry thend grind them up in a coffee mill. Works great. Plus on day 2-3 you can use some of the sproutsin your bread too. Here is a post on how... |
Diastatic Malt Powder
Can anyone please tell me where I can buy Diastatic Malt Powder in the UK, preferably Hertfordshire.
Thank you | If you can't
find any you can alwasy make your own. Sprout some rye berries for 4-5 days and then dry them out in the oven at a temperature that never gets over 150 F. When dry thend grind them up in a coffee mill. Works great. Plus on day 2-3 you can use some of the sproutsin your bread too. Here is a post on how... |
substitute for Wh Wh flour
Hello there,The only wheat flour I can buy in my location is a white flour that has the following composition:per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrateI can find a product that is called 'siberian' wheat bran, with the composition:per 100g: 8.0g protein, 2.2g fat, 5.0g carbohydrat... | "Whole wheat" components:
"Whole wheat" components:Bran - About 14% of the kernel weight. The bran is included in whole wheat flour and is also available separately. The bran contains a small amount of protein, large quantities of the three major B vitamins, trace minerals and dietary fiber -- primarily insoluble.Endos... |
substitute for Wh Wh flour
Hello there,The only wheat flour I can buy in my location is a white flour that has the following composition:per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrateI can find a product that is called 'siberian' wheat bran, with the composition:per 100g: 8.0g protein, 2.2g fat, 5.0g carbohydrat... | "Whole wheat" components:
"Whole wheat" components:Bran - About 14% of the kernel weight. The bran is included in whole wheat flour and is also available separately. The bran contains a small amount of protein, large quantities of the three major B vitamins, trace minerals and dietary fiber -- primarily insoluble.Endos... |
Caraway seeds and preferment
I'm planning on a 25% preferment for a bake tomorrow and it is my intention to add Caraway seeds for flavour and maybe even some black onion seeds. I feel that if the Caraway seed were to be incorporated into the preferment, greater flavour would be released. Now I've never used these sharp... | yes, your concerns are valid.
They are hard little pointy seeds. You can hit them with a hammer first if you like or leave whole for little bursts of flavour while eating. I throw them into the starter so they get a good soaking or you can put them into a shallow bowl with some boiling water (nuke 'em) to let them so... |
Caraway seeds and preferment
I'm planning on a 25% preferment for a bake tomorrow and it is my intention to add Caraway seeds for flavour and maybe even some black onion seeds. I feel that if the Caraway seed were to be incorporated into the preferment, greater flavour would be released. Now I've never used these sharp... | yes, your concerns are valid.
They are hard little pointy seeds. You can hit them with a hammer first if you like or leave whole for little bursts of flavour while eating. I throw them into the starter so they get a good soaking or you can put them into a shallow bowl with some boiling water (nuke 'em) to let them so... |
Leavenibg
Dear Floid(OOPS!)Why is baking powder and baking soda used as leavening instead of yeast? | Not Floyd, but I'll take a
Not Floyd, but I'll take a shot...Baking powder's leavening power is both heat and acid activated. Baking soda's leavening power is acid activated. The advantage of these is that you can bake right after mixing these with your flour and wet ingredients. This keeps gluten from developing, and ... |
Leavenibg
Dear Floid(OOPS!)Why is baking powder and baking soda used as leavening instead of yeast? | Not Floyd, but I'll take a
Not Floyd, but I'll take a shot...Baking powder's leavening power is both heat and acid activated. Baking soda's leavening power is acid activated. The advantage of these is that you can bake right after mixing these with your flour and wet ingredients. This keeps gluten from developing, and ... |
Ingredient range
Could someone tell me the range of salt, yeast and fat for regular loaf breads. I know artisan. Thank you! | re: Ingredient Ranges
RCoplen, From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5% From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)Fat: 0% (Lean dough) to about 100% (ver... |
Ingredient range
Could someone tell me the range of salt, yeast and fat for regular loaf breads. I know artisan. Thank you! | re: Ingredient Ranges
RCoplen, From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5% From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)Fat: 0% (Lean dough) to about 100% (ver... |
Differences between local vs foreign flour
Hello,I recently brought with me from Lebanon some wheat flour, but the thing is it only says on the bag wheat flour, and in arabic it says "Zero" Flour. Theres nothing else on the bag. I'm trying to figure out what this flour is, in terms of protein content I'm trying to fi... | Not only quantity
but also proteins nature and quality. I'm afraid that mediterrean flours really suck in this respect. Italian flours absorb very little water and develop very poor gluten, really terrible to deal with. |
Differences between local vs foreign flour
Hello,I recently brought with me from Lebanon some wheat flour, but the thing is it only says on the bag wheat flour, and in arabic it says "Zero" Flour. Theres nothing else on the bag. I'm trying to figure out what this flour is, in terms of protein content I'm trying to fi... | Not only quantity
but also proteins nature and quality. I'm afraid that mediterrean flours really suck in this respect. Italian flours absorb very little water and develop very poor gluten, really terrible to deal with. |
Flour
I purchased 2 organic stoneground flours from a local mill - Hard Wholewheat Bread Flour and Hard Unbleached AP Flour. (I have always assumed AP flour was a soft flour. Am I correct?) Both these flours are made from Western Hard Red Spring Wheat and both have 12½% protein. The AP flour has had some of the coars... | Flour
Hi Dot. AP flour is not soft flour. Cake flour is the one that is soft. I have never heard of a whole wheat bread flour - so let's just say your mill is not using the term in a generic way. Generally bread flour is a high gluten refined wheat flour. However, if both of your flours have 12.5% protein tha... |
Flour
I purchased 2 organic stoneground flours from a local mill - Hard Wholewheat Bread Flour and Hard Unbleached AP Flour. (I have always assumed AP flour was a soft flour. Am I correct?) Both these flours are made from Western Hard Red Spring Wheat and both have 12½% protein. The AP flour has had some of the coars... | Flour
Hi Dot. AP flour is not soft flour. Cake flour is the one that is soft. I have never heard of a whole wheat bread flour - so let's just say your mill is not using the term in a generic way. Generally bread flour is a high gluten refined wheat flour. However, if both of your flours have 12.5% protein tha... |
Why should I use one type of yeast over another?
Whenever I make a yeasted bread, I always use instant yeast because this is the only type of yeast most supermarkets here in Holland sell. As a result I've never used fresh yeast or active dry yeast at all. The brand of instant yeast I typically buy is Bruggeman because... | Yeast
I put that question to Jeff Hamelman some months ago when our restaurant baking operation was moving into new digs and I was concerned about storage space for fresh yeast. His reply was that given the sophistication of yeast technology nowadays, it's really a matter of personal preference. For my own, I prefer ... |
Why should I use one type of yeast over another?
Whenever I make a yeasted bread, I always use instant yeast because this is the only type of yeast most supermarkets here in Holland sell. As a result I've never used fresh yeast or active dry yeast at all. The brand of instant yeast I typically buy is Bruggeman because... | Yeast
I put that question to Jeff Hamelman some months ago when our restaurant baking operation was moving into new digs and I was concerned about storage space for fresh yeast. His reply was that given the sophistication of yeast technology nowadays, it's really a matter of personal preference. For my own, I prefer ... |
Flour: protein % differences INTERNATIONALLY?
Hi dear all, I am wondering the following (still newbie sourdough baker):In my understanding the higher the protein content of a flour, the better the result. Now, I see lots of recipes that use, bread flour, or strong bread flour with 13% protein content, because the more ... | Spelt is high in protein, but
Spelt is high in protein, but its gluten is not very high "quality", so the dough made with spelt flour is very extensible.Different flours made from the same grain can indeed have very different protein content. That depends on the specific variety of wheat, and on growing conditions. Nor... |
Flour: protein % differences INTERNATIONALLY?
Hi dear all, I am wondering the following (still newbie sourdough baker):In my understanding the higher the protein content of a flour, the better the result. Now, I see lots of recipes that use, bread flour, or strong bread flour with 13% protein content, because the more ... | Spelt is high in protein, but
Spelt is high in protein, but its gluten is not very high "quality", so the dough made with spelt flour is very extensible.Different flours made from the same grain can indeed have very different protein content. That depends on the specific variety of wheat, and on growing conditions. Nor... |
Storage of fresh compressed yeast
After searching all over the place for a store that sells indivdual packages of compressed cake yeast, I gave up and purchased a one pound o block of fresh compressed yeast from a local bakery. Is it possible to freeze the block to extend the shelf life? | how to freeze compressed yeast
yes, Rennie, you can successfully freeze compressed yeast, but only in individual portions, because it doesn't keep well after defrosting. Separate whatever you need from the block of the fresh yeast to last you about a month, and keep it in the refrigertor. The rest of the block of comp... |
Storage of fresh compressed yeast
After searching all over the place for a store that sells indivdual packages of compressed cake yeast, I gave up and purchased a one pound o block of fresh compressed yeast from a local bakery. Is it possible to freeze the block to extend the shelf life? | how to freeze compressed yeast
yes, Rennie, you can successfully freeze compressed yeast, but only in individual portions, because it doesn't keep well after defrosting. Separate whatever you need from the block of the fresh yeast to last you about a month, and keep it in the refrigertor. The rest of the block of comp... |
Sugar necessary in 100% whole wheat bread?
Hi, I'm very new to bread baking. This is my 4th batch of bread.
I am making a whole wheat bread that I im going to cook on a baking sheet.
I am using king arthur flour.
Is it necessary to add some type of sugar to my whole wheat bread? I made a loaf using a little honey (... | I don't add any sugar to my
I don't add any sugar to my 100% whole wheat bread, but I do pre-soak all of my flour overnight. This enables the enzymes in the wheat to convert part of the starch into sugar. I make sourdough bread, so I can't comment on how this works with commercial yeast but I am guessing it works the... |
Sugar necessary in 100% whole wheat bread?
Hi, I'm very new to bread baking. This is my 4th batch of bread.
I am making a whole wheat bread that I im going to cook on a baking sheet.
I am using king arthur flour.
Is it necessary to add some type of sugar to my whole wheat bread? I made a loaf using a little honey (... | I don't add any sugar to my
I don't add any sugar to my 100% whole wheat bread, but I do pre-soak all of my flour overnight. This enables the enzymes in the wheat to convert part of the starch into sugar. I make sourdough bread, so I can't comment on how this works with commercial yeast but I am guessing it works the... |
Corseness of Great River Milling Specialty Rye Flour
Can anyone who has used Great River Milling's Specialty Rye Flour speak to the level of corseness/fineness of the flour? Thanks! | It's a medium grind
We had the same question, so I Great River Organic Milling and asked. The women with whom I spoke said the grind is a medium grind, not too fine, not too coarse. (I also asked if they even offer rye chops, and she said no, only for special orders of a pallet or more.)I just ordered a 25-pound bag fr... |
Corseness of Great River Milling Specialty Rye Flour
Can anyone who has used Great River Milling's Specialty Rye Flour speak to the level of corseness/fineness of the flour? Thanks! | It's a medium grind
We had the same question, so I Great River Organic Milling and asked. The women with whom I spoke said the grind is a medium grind, not too fine, not too coarse. (I also asked if they even offer rye chops, and she said no, only for special orders of a pallet or more.)I just ordered a 25-pound bag fr... |
Thurston County, WA Bulk baking goods / Olympia - Seattle baking supplies
Anybody know of a place i can get bulk wheatberries and/or hard white wheat and/or good bread flour in the Thurston County, WA/ Olympia area? Looking to get bulk baking ingredients locally in the Thurston County, WA area | Bread flour in WA
Appleseed, if there is a Cash and Carry store in your area you might look for Morbread flour - I bought 50lbs from a Lynnwood area store for $18.99! I really like the flour and lately I've been mixing it with Wheat Montana all purpose with good results, A. |
Thurston County, WA Bulk baking goods / Olympia - Seattle baking supplies
Anybody know of a place i can get bulk wheatberries and/or hard white wheat and/or good bread flour in the Thurston County, WA/ Olympia area? Looking to get bulk baking ingredients locally in the Thurston County, WA area | Bread flour in WA
Appleseed, if there is a Cash and Carry store in your area you might look for Morbread flour - I bought 50lbs from a Lynnwood area store for $18.99! I really like the flour and lately I've been mixing it with Wheat Montana all purpose with good results, A. |
Maple syrup in breads
Hi all,I have been baking breads for a while. I have seen all sorts of sweeteners used in breads such as honey, molasses, agave, brown and regular sugar. I do not have a recipe with maple syrup. I made this comment, while munching on my latest loaf, to my wife and was asked why. That is a good... | Found one!
I have never tried this recipe, but found it in the search for maple syrup in breads... sounds good.http://vermontmaple.org/bread-recipes.phpthis is the url for the recipe... made with KA flour.If you decide to make it, please let us know the result.Happy discovery baking,Diane |
Maple syrup in breads
Hi all,I have been baking breads for a while. I have seen all sorts of sweeteners used in breads such as honey, molasses, agave, brown and regular sugar. I do not have a recipe with maple syrup. I made this comment, while munching on my latest loaf, to my wife and was asked why. That is a good... | Found one!
I have never tried this recipe, but found it in the search for maple syrup in breads... sounds good.http://vermontmaple.org/bread-recipes.phpthis is the url for the recipe... made with KA flour.If you decide to make it, please let us know the result.Happy discovery baking,Diane |
On the hunt for T80 France Flour... Where can I find it?
Hi there Loafers,I've heard many good things about T80 France Flour and I really want to buy some.Problem is, it is nowhere to be found in the typical local grocery store baking aisle.I foudna website of a store based in New York but they have a $30 minimum order... | If you are in NY or near Saratoga Springs
Contact Hillcrest foods and ask them about Meunerie Milannaise products. I am pretty sure they have a T80 type or very similar. Meunerie Milannaise does sell products in 5lb (or thereabouts) bags in Canada; I don't know if they are still available in the US. You could try askin... |
On the hunt for T80 France Flour... Where can I find it?
Hi there Loafers,I've heard many good things about T80 France Flour and I really want to buy some.Problem is, it is nowhere to be found in the typical local grocery store baking aisle.I foudna website of a store based in New York but they have a $30 minimum order... | If you are in NY or near Saratoga Springs
Contact Hillcrest foods and ask them about Meunerie Milannaise products. I am pretty sure they have a T80 type or very similar. Meunerie Milannaise does sell products in 5lb (or thereabouts) bags in Canada; I don't know if they are still available in the US. You could try askin... |
Salt
Help! I had just started measuring and mixing my ingredients together to make a couple of wholewheat loaves when I was interupted by a phone call. I then could not remember if I'd already added the 1 tbsp. of salt called for in the recipe. I figured a loaf without salt would be tasteless so I took a chance and ... | Just taste it
If it tastes too salty, it is too salty. |
Salt
Help! I had just started measuring and mixing my ingredients together to make a couple of wholewheat loaves when I was interupted by a phone call. I then could not remember if I'd already added the 1 tbsp. of salt called for in the recipe. I figured a loaf without salt would be tasteless so I took a chance and ... | Just taste it
If it tastes too salty, it is too salty. |
Malt Powder
Hi, im loooking for help, since im having a hard time trying to figure out malt powder.The thing is I live in Argentina, and it took me a while to figure out what exactly malt powder is in my country, specially because of the language. Ive been doing some research on the subject, and read in some places tha... | Have you tried a U Brew
Have you tried a U Brew shop? Generally speaking, you can use malt syrup in place of malt powder, especially if you're wanting it for flavor and color. Diastatic malt is a different matter all together. |
Malt Powder
Hi, im loooking for help, since im having a hard time trying to figure out malt powder.The thing is I live in Argentina, and it took me a while to figure out what exactly malt powder is in my country, specially because of the language. Ive been doing some research on the subject, and read in some places tha... | Have you tried a U Brew
Have you tried a U Brew shop? Generally speaking, you can use malt syrup in place of malt powder, especially if you're wanting it for flavor and color. Diastatic malt is a different matter all together. |
What kind of rye do you think this is? Or can you read Russian?
I have no idea what kind of rye this is, but adore it! I m about to have a big fight with the unpleasant woman who owns this store! She is such a @&$! Anyway I am going to slip in and buy what I can before I blow. I have another source for everything but t... | It's a bag of medium rye.
It's a bag of medium rye. |
What kind of rye do you think this is? Or can you read Russian?
I have no idea what kind of rye this is, but adore it! I m about to have a big fight with the unpleasant woman who owns this store! She is such a @&$! Anyway I am going to slip in and buy what I can before I blow. I have another source for everything but t... | It's a bag of medium rye.
It's a bag of medium rye. |
Grinding flour
I have a Vitamix and I would like to grind my own flour. I am wondering what the healthiest and tastiest flour there is. How would I find the ratios as to how much of each to use. When it calls for WW flour and I use another, how much do I use. That is what I mean. Thanks! | That first part is a tough
That first part is a tough question. Are you looking for more fiber? Oats and barley are your best bet for that. They have more fiber overall than the other grains, and a greater proportion is soluble fiber. Rye is quite good in the fiber department also, but it is mostly insoluble fiber.... |
Grinding flour
I have a Vitamix and I would like to grind my own flour. I am wondering what the healthiest and tastiest flour there is. How would I find the ratios as to how much of each to use. When it calls for WW flour and I use another, how much do I use. That is what I mean. Thanks! | That first part is a tough
That first part is a tough question. Are you looking for more fiber? Oats and barley are your best bet for that. They have more fiber overall than the other grains, and a greater proportion is soluble fiber. Rye is quite good in the fiber department also, but it is mostly insoluble fiber.... |
Black / brown specks in plain flour?
Hi Complete amateur here so please excuse the newbie question, but is plain / all-purpose flour supposed to be pure white, or is it normal to contain some specks? You can't immediately detect it with the naked eye, but under light and maybe the macro function on a phone, you can see... | Can you post an image?
Can you post an image?What country is your flour milled? What brand? |
Black / brown specks in plain flour?
Hi Complete amateur here so please excuse the newbie question, but is plain / all-purpose flour supposed to be pure white, or is it normal to contain some specks? You can't immediately detect it with the naked eye, but under light and maybe the macro function on a phone, you can see... | Can you post an image?
Can you post an image?What country is your flour milled? What brand? |
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