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Non-sour Starter?
I'd like to thank Debra Wink for taking the time to post the finer points of making an easy starter.Now that I have been able to make sourdough at home, I would like to try other flavors using a starter. I plan to use other types of flour to get new flavors in the bread. I want to eliminate the sour f... | baking soda
If you find your sourdough bread is too sour, add a half teaspoon of baking soda to the dough. |
Non-sour Starter?
I'd like to thank Debra Wink for taking the time to post the finer points of making an easy starter.Now that I have been able to make sourdough at home, I would like to try other flavors using a starter. I plan to use other types of flour to get new flavors in the bread. I want to eliminate the sour f... | baking soda
If you find your sourdough bread is too sour, add a half teaspoon of baking soda to the dough. |
Central Milling Bread Flour
Hello all,I've seen old posts where folks would take a trip together and split bags of central milling flour. I was wondering if anyone has a good stock of bread flour (any kind would be great) and would be willing to share, or if anyone would like to take a trip together to Petaluma to get ... | Central Milling
Contact Victoria Brooks victoria@centralmilling.com for 5lb packages of any flour from Central Milling. Minuium 4 packages. Frank |
Central Milling Bread Flour
Hello all,I've seen old posts where folks would take a trip together and split bags of central milling flour. I was wondering if anyone has a good stock of bread flour (any kind would be great) and would be willing to share, or if anyone would like to take a trip together to Petaluma to get ... | Central Milling
Contact Victoria Brooks victoria@centralmilling.com for 5lb packages of any flour from Central Milling. Minuium 4 packages. Frank |
Help! Croissant Advice Needed
Just checking...do I still need to bring my milk temp up to 110 degrees F when using fresh yeast or do you use it cold from the fridge? I warmed it last time and did not have the same results as last year but made other mistakes so not sure if that's why. This is my first season workin... | Usually it is specified in
Usually it is specified in the recipe. I.e. recipe tells you what to do with yeast, how to prepare it and mix it into your dough.For fresh compressed yeast straight from the frigde dissolving it first in liquid with temperature of 85-95F works best. It could be a couple of tablespoons of warm... |
Help! Croissant Advice Needed
Just checking...do I still need to bring my milk temp up to 110 degrees F when using fresh yeast or do you use it cold from the fridge? I warmed it last time and did not have the same results as last year but made other mistakes so not sure if that's why. This is my first season workin... | Usually it is specified in
Usually it is specified in the recipe. I.e. recipe tells you what to do with yeast, how to prepare it and mix it into your dough.For fresh compressed yeast straight from the frigde dissolving it first in liquid with temperature of 85-95F works best. It could be a couple of tablespoons of warm... |
Pizza Flour
Learning the different types of flour & % are all a new concept to me. What I'm reading is that a low protein flour is best for pizza!!!! Here in Mexico, I'm using an AP flour that is 10.1%, according to this pizzamaking site, that's great, is that right? I think I'm so exited!!! http://www.pizzamaking.c... | The best pizza dough
Depends on what you like. I tried all OO but thought it was too extensible. For me 1/3 OO and 2/3 AP, 70 % hydration produces the pizza I like best. Other factors are the amount of yeast used/duration of bulk ferment. Also I found that I needed 2 hours after shaping the dough ball, before I made th... |
Pizza Flour
Learning the different types of flour & % are all a new concept to me. What I'm reading is that a low protein flour is best for pizza!!!! Here in Mexico, I'm using an AP flour that is 10.1%, according to this pizzamaking site, that's great, is that right? I think I'm so exited!!! http://www.pizzamaking.c... | The best pizza dough
Depends on what you like. I tried all OO but thought it was too extensible. For me 1/3 OO and 2/3 AP, 70 % hydration produces the pizza I like best. Other factors are the amount of yeast used/duration of bulk ferment. Also I found that I needed 2 hours after shaping the dough ball, before I made th... |
Shipton Mill (UK)
I just thought that I should share this experience with you.I placed an order for flour on Wednesday evening and received email confirmation at 22:46. The flour arrived at 08:00 on Friday - wonderful service, thank you Shipton Mill ! :) :) | Shipton Mill
I see Shipton Mill is in the UK but does it ship to usa? Is it worth the distance and also, would they even tell you prices in usa money? Jim B. |
Shipton Mill (UK)
I just thought that I should share this experience with you.I placed an order for flour on Wednesday evening and received email confirmation at 22:46. The flour arrived at 08:00 on Friday - wonderful service, thank you Shipton Mill ! :) :) | Shipton Mill
I see Shipton Mill is in the UK but does it ship to usa? Is it worth the distance and also, would they even tell you prices in usa money? Jim B. |
Opinion on a few flours?
So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:Giusto All Purpose Enriched Unbleached FlourPendleton Power high-glutenGM ... | I prefer the Giusto All
I prefer the Giusto All Purpose Enriched Unbleached Flour over the King Arthur Sir Galahad Flour, which is an AP-like flour at 11.7%.Giusto is usually more expensive, but I think that has less to do with quality than with distribution costs. |
Opinion on a few flours?
So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:Giusto All Purpose Enriched Unbleached FlourPendleton Power high-glutenGM ... | I prefer the Giusto All
I prefer the Giusto All Purpose Enriched Unbleached Flour over the King Arthur Sir Galahad Flour, which is an AP-like flour at 11.7%.Giusto is usually more expensive, but I think that has less to do with quality than with distribution costs. |
KA Flour, Unpredictable
For decades, I have been using KA flour (AP, bread, WW, and rye) for all my bread baking. Given the time, I bake bread once a week. SD and traditional. I have never experienced any dough problems with KA flour until this month. I know all about hydration, water temperature, autoylyse, fold and... | This post might be related
http://www.thefreshloaf.com/node/30720/case-melting-doughI live in the UK, so I don't have KA flours,but it sounds like you both might have the same kind of trouble |
KA Flour, Unpredictable
For decades, I have been using KA flour (AP, bread, WW, and rye) for all my bread baking. Given the time, I bake bread once a week. SD and traditional. I have never experienced any dough problems with KA flour until this month. I know all about hydration, water temperature, autoylyse, fold and... | This post might be related
http://www.thefreshloaf.com/node/30720/case-melting-doughI live in the UK, so I don't have KA flours,but it sounds like you both might have the same kind of trouble |
Found a new (to me) ingredient-questions
I am working on a recipe for a cookie and one of the additions is Kinako-Roasted Soy flour. It was listed as a minor amount but essential to the final flavor of the product I am working on.I found some at an Asian grocery store and it smells like peanut butter to me and seems t... | If the powder is made of soy AND is oily ....
.... I'd keep it in the fridge. |
Found a new (to me) ingredient-questions
I am working on a recipe for a cookie and one of the additions is Kinako-Roasted Soy flour. It was listed as a minor amount but essential to the final flavor of the product I am working on.I found some at an Asian grocery store and it smells like peanut butter to me and seems t... | If the powder is made of soy AND is oily ....
.... I'd keep it in the fridge. |
flour storage
I just saw this article on flour storage and thought that some of you might be interested.http://boingboing.net/2012/10/19/clever-bread-flour-storage.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+boingboing%2FiBag+%28Boing... | I though it's hillarious that
I though it's hillarious that he buys artisanal flours to bake in a bread machine. |
flour storage
I just saw this article on flour storage and thought that some of you might be interested.http://boingboing.net/2012/10/19/clever-bread-flour-storage.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+boingboing%2FiBag+%28Boing... | I though it's hillarious that
I though it's hillarious that he buys artisanal flours to bake in a bread machine. |
Different types of flour (local vs international)
Hello,I live in the US and recently started baking. I'm trying to bake a traditional sandwhich bread from my home Lebanon. However, when I went to Lebanon I saw that the flour they use over there is labeled and organized completely differently to the flour in the US. ... | The problem is that different
The problem is that different countries have different flour specs, there is far from a universal standard. See:http://en.wikipedia.org/wiki/FlourIf your "Zero" flour, which is described as a "...Type 75...straight run flour with medium protein quality.", the Type 75 may refer to ash conte... |
Different types of flour (local vs international)
Hello,I live in the US and recently started baking. I'm trying to bake a traditional sandwhich bread from my home Lebanon. However, when I went to Lebanon I saw that the flour they use over there is labeled and organized completely differently to the flour in the US. ... | The problem is that different
The problem is that different countries have different flour specs, there is far from a universal standard. See:http://en.wikipedia.org/wiki/FlourIf your "Zero" flour, which is described as a "...Type 75...straight run flour with medium protein quality.", the Type 75 may refer to ash conte... |
What are psh and rzh flours
I'm finding these in Eastern European recipes (written in English}. Thanks.Doug | psh stands for wheat, and rzh
psh stands for wheat, and rzh stands for rye. |
What are psh and rzh flours
I'm finding these in Eastern European recipes (written in English}. Thanks.Doug | psh stands for wheat, and rzh
psh stands for wheat, and rzh stands for rye. |
Where to buy wheat grain in or around the Toronto area
Hi all, I'm new to the forum. I've been baking a basic oatmeal whole wheat bread for a couple of years now. I just bought a new Bosch Universal Plus and Nutrigrain mill and am looking to buy organic wheat grain to mill at home, for a reasonable price. I've been all... | Great Grain
I have found the most wonderful grain EVER for whole wheat bread. I use the Bosch Universal Plus and the Whispermill grain grinder. I have been making yeast bread for a few years now, off and on most of my adult life but until the last couple of years was not as happy with my bread as now. The brand is Mont... |
Where to buy wheat grain in or around the Toronto area
Hi all, I'm new to the forum. I've been baking a basic oatmeal whole wheat bread for a couple of years now. I just bought a new Bosch Universal Plus and Nutrigrain mill and am looking to buy organic wheat grain to mill at home, for a reasonable price. I've been all... | Great Grain
I have found the most wonderful grain EVER for whole wheat bread. I use the Bosch Universal Plus and the Whispermill grain grinder. I have been making yeast bread for a few years now, off and on most of my adult life but until the last couple of years was not as happy with my bread as now. The brand is Mont... |
Rocky Mountain Milling Flours?
Has anybody had experience with any of these flours from Rocky Mountain Milling?
Aspen - An all purpose organic wheat flour made from a chosen blend of hard red winter wheats; produces quality results in a variety of baked goods including quick breads, flat breads, tortillas, soft rolls,... | tried 2 of 'em
I've used both Boulder and Columbine. Both are very good. I was making mostly sandwich loaves of 50/50 with whole wheat, and often (which means all Summer long) in the bread machine. I appreciated the high gluten content of the Boulder for that blend. I also did some country french boules (nice and chewy... |
Rocky Mountain Milling Flours?
Has anybody had experience with any of these flours from Rocky Mountain Milling?
Aspen - An all purpose organic wheat flour made from a chosen blend of hard red winter wheats; produces quality results in a variety of baked goods including quick breads, flat breads, tortillas, soft rolls,... | tried 2 of 'em
I've used both Boulder and Columbine. Both are very good. I was making mostly sandwich loaves of 50/50 with whole wheat, and often (which means all Summer long) in the bread machine. I appreciated the high gluten content of the Boulder for that blend. I also did some country french boules (nice and chewy... |
Making homemade bread mix
Hello,I would like to mix my bread ingretients and put the mix into ziplock bags. Would the mix stay fresh and for how long? I make bread almost everyday so I would like to make up the mixes ahead of time. Thank you in advance for answering my question.Thank you, George | My guess
My guess is that the mix would stay as fresh as the separate ingredients. You probably would only mix dry ingredients. If you include whole grains, you'll have to be concerned about them. Certain other ingredients also need to be refrigerated.I would suggest only mixing dry ingredients and storing the mix a... |
Making homemade bread mix
Hello,I would like to mix my bread ingretients and put the mix into ziplock bags. Would the mix stay fresh and for how long? I make bread almost everyday so I would like to make up the mixes ahead of time. Thank you in advance for answering my question.Thank you, George | My guess
My guess is that the mix would stay as fresh as the separate ingredients. You probably would only mix dry ingredients. If you include whole grains, you'll have to be concerned about them. Certain other ingredients also need to be refrigerated.I would suggest only mixing dry ingredients and storing the mix a... |
Washes/glazes
Hi all-I have a saltstick/breadstick recipe that tastes great. I do have a problem with the finished product however. I bake them @ 375 for 12 or 13 minutes, but the color resembles a Google search more than a edible stick. They turn out very pale. I've cooked them for longer periods and at higher tempera... | Use more yolk.
I've found that the more concentrated yolk you use the browner a finish you get. Perhaps try using pure yolk. The order of browness seems to go something like this (from lighest to darkest) Water, Milk, Cream, Whole Egg with Cream, Whole egg, Yolk. |
Washes/glazes
Hi all-I have a saltstick/breadstick recipe that tastes great. I do have a problem with the finished product however. I bake them @ 375 for 12 or 13 minutes, but the color resembles a Google search more than a edible stick. They turn out very pale. I've cooked them for longer periods and at higher tempera... | Use more yolk.
I've found that the more concentrated yolk you use the browner a finish you get. Perhaps try using pure yolk. The order of browness seems to go something like this (from lighest to darkest) Water, Milk, Cream, Whole Egg with Cream, Whole egg, Yolk. |
Baking with sour milk?
I read in a baking blog that you could use sour milk in making bread – is this correct? Note: what I mean by sour milk is milk that has gone a bit off, NOT soured milk (which was intentionally made sour by vinegar or lemon).Does anyone bake with sour milk? If yes, is there a “cut-off” for how sou... | Don't know about yeast bread, but
you can definitely use it to make biscuits! Susan from San Diego |
Baking with sour milk?
I read in a baking blog that you could use sour milk in making bread – is this correct? Note: what I mean by sour milk is milk that has gone a bit off, NOT soured milk (which was intentionally made sour by vinegar or lemon).Does anyone bake with sour milk? If yes, is there a “cut-off” for how sou... | Don't know about yeast bread, but
you can definitely use it to make biscuits! Susan from San Diego |
Where to get coarsely ground soft wheat flour in Australia? For Irish 'brown bread' (soda bread).
Hello,I'm in Brisbane, Australia. Wondering if anyone knows where I might source coarse milled whole wheat flour milled from soft wheat (soft red winter wheat would be great). I'm trying to find out for my mum who misses t... | Soft Wheat Flour
Hi Elly from Adelaide. You could try unclebobs.com.au, they are in Redcliff Qld I think. Don't know if they can help. They import French flours so they may be able to help. I have purchased French imported flour from them. Postage is a bit steep for me now living in Adelaide and not Gold Coast anym... |
Where to get coarsely ground soft wheat flour in Australia? For Irish 'brown bread' (soda bread).
Hello,I'm in Brisbane, Australia. Wondering if anyone knows where I might source coarse milled whole wheat flour milled from soft wheat (soft red winter wheat would be great). I'm trying to find out for my mum who misses t... | Soft Wheat Flour
Hi Elly from Adelaide. You could try unclebobs.com.au, they are in Redcliff Qld I think. Don't know if they can help. They import French flours so they may be able to help. I have purchased French imported flour from them. Postage is a bit steep for me now living in Adelaide and not Gold Coast anym... |
Whole Rye Kernels at Whole Foods Market
I dropped by Whole Foods Market today here in Oklahoma. I went in looking for Whole Rye Kernels and wasn't expecting to find them. To my surprise they have them and at an excellent price: 99 cents a pound if I recall--or maybe more but whatever price it was I thought it was pre... | Spelt
There is a wealth of information about spelt in this website. Try spelt in the search field. You will find hours of interesting reading. |
Whole Rye Kernels at Whole Foods Market
I dropped by Whole Foods Market today here in Oklahoma. I went in looking for Whole Rye Kernels and wasn't expecting to find them. To my surprise they have them and at an excellent price: 99 cents a pound if I recall--or maybe more but whatever price it was I thought it was pre... | Spelt
There is a wealth of information about spelt in this website. Try spelt in the search field. You will find hours of interesting reading. |
Whoo hoo, first 50# bag of King Arthur Sir Lancelot Flour
Just picked up my 50# bag of King Arthur Sir Lancelot High Gluten Flour from my local distributor in Yonkers, NY, otto brehm. $26 for a 50/lb bag. I had been avoiding picking one up because I always hated going into professional stores as a hobbyist (in other ho... | Wow!
What a great price at almost 50 cents a pound. Nice to see good flour is still cheap. I keep my extra flour in the chest freezer. Don't buy 50#s at a time but probably have more than that of various kinds in there somewhere. I don't let it warm up until I use it though. You don't want any condensation if you... |
Whoo hoo, first 50# bag of King Arthur Sir Lancelot Flour
Just picked up my 50# bag of King Arthur Sir Lancelot High Gluten Flour from my local distributor in Yonkers, NY, otto brehm. $26 for a 50/lb bag. I had been avoiding picking one up because I always hated going into professional stores as a hobbyist (in other ho... | Wow!
What a great price at almost 50 cents a pound. Nice to see good flour is still cheap. I keep my extra flour in the chest freezer. Don't buy 50#s at a time but probably have more than that of various kinds in there somewhere. I don't let it warm up until I use it though. You don't want any condensation if you... |
Buying High Gluten Flour Retail
Outside of ordering online (and I really don't want to do that) any ideas on purchasing retail now hard to get high gluten flour in the Washington, D.C.-Virginia-Maryland area? Thanks! Neal LavonTakoma Park, MDUSA | High gluten source
Hi, Neal.
I can't testify to your local Whole Foods Markets, but mine carries Guisto's high gluten flour in bulk.
If you get it, be carefull. If you make bagels with this stuff and boil them for more than the minimum, you will have great teething rings!
David |
Buying High Gluten Flour Retail
Outside of ordering online (and I really don't want to do that) any ideas on purchasing retail now hard to get high gluten flour in the Washington, D.C.-Virginia-Maryland area? Thanks! Neal LavonTakoma Park, MDUSA | High gluten source
Hi, Neal.
I can't testify to your local Whole Foods Markets, but mine carries Guisto's high gluten flour in bulk.
If you get it, be carefull. If you make bagels with this stuff and boil them for more than the minimum, you will have great teething rings!
David |
recipe suggestions for working with limited whole grain options
Hello - I live in Central Asia, and am trying to learn to bake good tasting bread with whole grain content, using what is available here. So far I have found that Flour options here include:- highest 'sort' - really white, fine texture - they say it is 'th... | I don't have a recipe but a
I don't have a recipe but a couple of suggestions:-I would try the highest protien content flour as a base and add say 20% rye and 5% bran-you could increase the starch content of your dough with rice flour (potato flour is popular in some parts of europe) making it easier to work with.-try ... |
recipe suggestions for working with limited whole grain options
Hello - I live in Central Asia, and am trying to learn to bake good tasting bread with whole grain content, using what is available here. So far I have found that Flour options here include:- highest 'sort' - really white, fine texture - they say it is 'th... | I don't have a recipe but a
I don't have a recipe but a couple of suggestions:-I would try the highest protien content flour as a base and add say 20% rye and 5% bran-you could increase the starch content of your dough with rice flour (potato flour is popular in some parts of europe) making it easier to work with.-try ... |
Hi-Extract Spelt - T1050?
C'est moi, about 2 hours in trying to tweak the mill to get the spelt fine enough to get more than 40% off by way of spelt bran. In case you're wondering, yes, I am desolate, and bowed in abject supplication to the goddess Ceres to yield me more bolted spelt. She was unmoved.Went back and tw... | High Extraction Spelt Flour –
High Extraction Spelt Flour – Breadtopia ???I am in Cincy, but I am not football fan, would root for the home team though. |
Hi-Extract Spelt - T1050?
C'est moi, about 2 hours in trying to tweak the mill to get the spelt fine enough to get more than 40% off by way of spelt bran. In case you're wondering, yes, I am desolate, and bowed in abject supplication to the goddess Ceres to yield me more bolted spelt. She was unmoved.Went back and tw... | High Extraction Spelt Flour –
High Extraction Spelt Flour – Breadtopia ???I am in Cincy, but I am not football fan, would root for the home team though. |
BBGA yeast type - please clarify
Hi all--Me again.I'm currently reading/studying the BBGA percentage formula PDF and they're stating that ALL yeast measurements will refer to fresh compressed yeast. I'm a little bit confused already. Isn't fresh compressed yeast somewhat of a rarity in today's modern world? I was unde... | No idea why they would use
No idea why they would use fresh yeast in their formulas. It's no better than dry yeast and in many ways worse(shelf life). All the bakeries I've worked in have used dry yeast.I have built an online yeast conversion calculator just for this issue. It will convert from fresh yeast to active dr... |
BBGA yeast type - please clarify
Hi all--Me again.I'm currently reading/studying the BBGA percentage formula PDF and they're stating that ALL yeast measurements will refer to fresh compressed yeast. I'm a little bit confused already. Isn't fresh compressed yeast somewhat of a rarity in today's modern world? I was unde... | No idea why they would use
No idea why they would use fresh yeast in their formulas. It's no better than dry yeast and in many ways worse(shelf life). All the bakeries I've worked in have used dry yeast.I have built an online yeast conversion calculator just for this issue. It will convert from fresh yeast to active dr... |
Noob alert! - Dry milk question
Hi all-I'm a noobie to the bread arts and I plan on displaying my ignorance, all in the hope of overcoming my usual forum (It's hell bein' stupid.) signature. Keep in mind that my questions may not necessarily have a single answer and I'm probably not looking for a "right" or "wrong" an... | Basically
the texture of the crumb, the color of the crust and keeping quality of bread is improved with NFDMP |
Noob alert! - Dry milk question
Hi all-I'm a noobie to the bread arts and I plan on displaying my ignorance, all in the hope of overcoming my usual forum (It's hell bein' stupid.) signature. Keep in mind that my questions may not necessarily have a single answer and I'm probably not looking for a "right" or "wrong" an... | Basically
the texture of the crumb, the color of the crust and keeping quality of bread is improved with NFDMP |
Bean flour vs mashed cooked beansWhat's the difference in loaf?
I want to start working with beans in bread to develop a higher nutritional protein content. What would be the difference in the outcome if I used bean flour vs mashed,cooked beans?At a local Indian market,I recently bought a bag of Sujata Atta with Multi... | Bean flour
I am glad you asked these questions! I hope someone will have some experience and share. Thanks for the info that you shared! |
Bean flour vs mashed cooked beansWhat's the difference in loaf?
I want to start working with beans in bread to develop a higher nutritional protein content. What would be the difference in the outcome if I used bean flour vs mashed,cooked beans?At a local Indian market,I recently bought a bag of Sujata Atta with Multi... | Bean flour
I am glad you asked these questions! I hope someone will have some experience and share. Thanks for the info that you shared! |
Rose Water-never used it-some questions
I have recently acquired some rosewater and wanted to use it in a few recipes but I've never used it. I have seen recipes that use it in small amounts but the rosewater I have seems so diluted with very little taste/smell. Are there different kinds? My smell-ability is not the g... | No comments yet...
Well, I've got several different kinds myself and have yet to bake with it. Put a little on your forearm and walk around for a day. If no one makes any comments, dump it into a recipe. The concentrated is more like an oil and very strong. Just opening the bottle gets comments. :) |
Rose Water-never used it-some questions
I have recently acquired some rosewater and wanted to use it in a few recipes but I've never used it. I have seen recipes that use it in small amounts but the rosewater I have seems so diluted with very little taste/smell. Are there different kinds? My smell-ability is not the g... | No comments yet...
Well, I've got several different kinds myself and have yet to bake with it. Put a little on your forearm and walk around for a day. If no one makes any comments, dump it into a recipe. The concentrated is more like an oil and very strong. Just opening the bottle gets comments. :) |
fiber from juicing fruits & vegetables
does anyone have any ideas for using the fruit &/or vegetable fiber left after juicing. i tried using it in bread but it was too moist. maybe i used too much. i've also thought of dehydrating the fiber and grinding it.
any suggestions would be greatly appreciated.
thanks, claudia | muffins
I use some of the fiber from juicing to put in muffins without altering the recipe. The pulp was dry enough to not have to take into account any liquid change. But I never use all the fiber because there is so much of it.
I haven't found any other use though. My attempts in bread itself have not been conclusi... |
fiber from juicing fruits & vegetables
does anyone have any ideas for using the fruit &/or vegetable fiber left after juicing. i tried using it in bread but it was too moist. maybe i used too much. i've also thought of dehydrating the fiber and grinding it.
any suggestions would be greatly appreciated.
thanks, claudia | muffins
I use some of the fiber from juicing to put in muffins without altering the recipe. The pulp was dry enough to not have to take into account any liquid change. But I never use all the fiber because there is so much of it.
I haven't found any other use though. My attempts in bread itself have not been conclusi... |
Do You Know Your Honey?
Many of us go to some amount of trouble to source the best ingredients possible to use in our family foods. The Organic movement is well established in most parts of the World and I think most of us genuinely strive to avoid unwanted products in the food we eat. I have friends in the Honey busin... | I buy local.
The honey I buy is from a local supplier and is unprocessed. In Quebec. |
Do You Know Your Honey?
Many of us go to some amount of trouble to source the best ingredients possible to use in our family foods. The Organic movement is well established in most parts of the World and I think most of us genuinely strive to avoid unwanted products in the food we eat. I have friends in the Honey busin... | I buy local.
The honey I buy is from a local supplier and is unprocessed. In Quebec. |
Cultured butter in croissants - not just for the flavor
I thought I'd share my recent experience for anyone who has been having problems learning to make croissants.I've been using Plugra butter in my croissants, but a few weeks ago I realized I was a couple pounds short for the croissants I had scheduled to bake. I ha... | I love the flavor of cultured
I love the flavor of cultured butter, but I don't think that a butter has to be cultured to be used successfully in laminated doughs. Any European style butter with a higher fat content (82/83%? - I don't remember the exact figure, but the search box should help) will have the proper pliab... |
Cultured butter in croissants - not just for the flavor
I thought I'd share my recent experience for anyone who has been having problems learning to make croissants.I've been using Plugra butter in my croissants, but a few weeks ago I realized I was a couple pounds short for the croissants I had scheduled to bake. I ha... | I love the flavor of cultured
I love the flavor of cultured butter, but I don't think that a butter has to be cultured to be used successfully in laminated doughs. Any European style butter with a higher fat content (82/83%? - I don't remember the exact figure, but the search box should help) will have the proper pliab... |
Baker special dry milk
Is this stuff (it's a KA product) or anything like it available in a conventional market or is KA the only maker in the home user size? | I use Bob's Redmill.
This thread from last year has a lot more information: http://www.thefreshloaf.com/node/21654/powdered-dry-milk-vs-scalded-milk-vs-reconstituted-dry-milk-I use Bob's Redmill Non-Fat Dry Milk instead, which isn't heat-treated (so not special!), but it's half the price.I know it's not the same as the... |
Baker special dry milk
Is this stuff (it's a KA product) or anything like it available in a conventional market or is KA the only maker in the home user size? | I use Bob's Redmill.
This thread from last year has a lot more information: http://www.thefreshloaf.com/node/21654/powdered-dry-milk-vs-scalded-milk-vs-reconstituted-dry-milk-I use Bob's Redmill Non-Fat Dry Milk instead, which isn't heat-treated (so not special!), but it's half the price.I know it's not the same as the... |
Beer ingredients = Bread ingredients?
I was in a Whole Foods today. If you're from NYC it was the Houston St one. I came to find out that have an entire section devoted to beer. In this section is about 20 different whole grain barleys and wheats etc that you can use in the beer making process. Some of them looked look... | Malted Barley: Beer Only?
Malting barley develops enzymes that act on carbohydrates breaking them down into fermentable sugars. There's hardly any gluten in barley to leaven bread - only wheat has the necessary gluten to form the necessary CO2 bubbles.Dietetic malt is kilned at a low temperature and is used in bread ma... |
Beer ingredients = Bread ingredients?
I was in a Whole Foods today. If you're from NYC it was the Houston St one. I came to find out that have an entire section devoted to beer. In this section is about 20 different whole grain barleys and wheats etc that you can use in the beer making process. Some of them looked look... | Malted Barley: Beer Only?
Malting barley develops enzymes that act on carbohydrates breaking them down into fermentable sugars. There's hardly any gluten in barley to leaven bread - only wheat has the necessary gluten to form the necessary CO2 bubbles.Dietetic malt is kilned at a low temperature and is used in bread ma... |
Help from Australia please
Can I ask for help from anyone in Australia, or particularly in Canberra. My husband and I run a Bed and Breakfast in Edinburgh, Scotland, and we have recently had some guests from Canberra who asked me for the recipe for the Cyril Hitz type brioche I make for breakfast. They then said what... | Hi Nici,
I'm not from
Hi Nici,I'm not from Canberra ... up north a bit at Brisbane. A company called Laucke produce a line of bakers flour called 'Wallaby bakers flour' which you can pick up at one of our larger convenience stores called 'Coles'. Its a medium strength flour and I use it a lot with really nice results.C... |
Help from Australia please
Can I ask for help from anyone in Australia, or particularly in Canberra. My husband and I run a Bed and Breakfast in Edinburgh, Scotland, and we have recently had some guests from Canberra who asked me for the recipe for the Cyril Hitz type brioche I make for breakfast. They then said what... | Hi Nici,
I'm not from
Hi Nici,I'm not from Canberra ... up north a bit at Brisbane. A company called Laucke produce a line of bakers flour called 'Wallaby bakers flour' which you can pick up at one of our larger convenience stores called 'Coles'. Its a medium strength flour and I use it a lot with really nice results.C... |
Flour quality
For many years I baked sourdough bread with the same flour, thinking that there cannot be such a big difference between flour brands or flour producers. I struggled for years with the same flour bread flour to get great results. Sometimes I did, sometimes was disappointing from the esthetic perspective. N... | Bread main ingredient is flour
Basic bread is flour, water, salt and some levain therefore it not strange different flours give a different result. In a dutch book I just bought the author and baker specifically mention with in each recepi what kind of flour is used. That is also what I did when I shared my pizza recep... |
Flour quality
For many years I baked sourdough bread with the same flour, thinking that there cannot be such a big difference between flour brands or flour producers. I struggled for years with the same flour bread flour to get great results. Sometimes I did, sometimes was disappointing from the esthetic perspective. N... | Bread main ingredient is flour
Basic bread is flour, water, salt and some levain therefore it not strange different flours give a different result. In a dutch book I just bought the author and baker specifically mention with in each recepi what kind of flour is used. That is also what I did when I shared my pizza recep... |
Where to find fresh yeast in the KC, MO area
Yesterday, I asked a baker at the Leawood Whole Foods about finding some fresh yeast. She told me that the store didn't carry it and that she hadn't been able to find any in her inquiries at several KC area supermarkets. I forgot to ask if her bakery had any that they could ... | Mail order
Hi, just wanted to share my experience of buying yeast online.Like yourself, I couldn't find any fresh yeast locally and even the very posh surepmarket chain I sometimes order groceries from (they stock some hard-to-find foods) didn't have any. EBay, on the other hand, had dozens of offers, and at very low p... |
Where to find fresh yeast in the KC, MO area
Yesterday, I asked a baker at the Leawood Whole Foods about finding some fresh yeast. She told me that the store didn't carry it and that she hadn't been able to find any in her inquiries at several KC area supermarkets. I forgot to ask if her bakery had any that they could ... | Mail order
Hi, just wanted to share my experience of buying yeast online.Like yourself, I couldn't find any fresh yeast locally and even the very posh surepmarket chain I sometimes order groceries from (they stock some hard-to-find foods) didn't have any. EBay, on the other hand, had dozens of offers, and at very low p... |
Bob's Red Mill Organic Unbleached White Flour
Anyone using this who can tell me how it performs? It was the only white flour available at my small local grocery in anything more than small bag. They had this in bulk. Any other 'white' flour was the small 24oz bag of Arrowhead Mills or similar at an exorbitant price. I ... | Here some info...
http://www.bobsredmill.com/product.php?productid=3471&cat=107&page=1
I think BRM has great flour. It's a bit expensive, but maybe that's because I live so close to the source..a 1/2 hour or so.
Betty |
Bob's Red Mill Organic Unbleached White Flour
Anyone using this who can tell me how it performs? It was the only white flour available at my small local grocery in anything more than small bag. They had this in bulk. Any other 'white' flour was the small 24oz bag of Arrowhead Mills or similar at an exorbitant price. I ... | Here some info...
http://www.bobsredmill.com/product.php?productid=3471&cat=107&page=1
I think BRM has great flour. It's a bit expensive, but maybe that's because I live so close to the source..a 1/2 hour or so.
Betty |
Giusto's in South SF, KAF in SF
I saw Giusto's Peak Performer 50#bag at Whole Foods in Redwood City and wanted to buy it.Of course I was told they have to check the price but at the end they didn't sell it to me and I was toldthat someone will contact me about the price. I asked twice since then but never got any answe... | Rainbow Grocery
I've bought 50# bags of several Guisto flours at Rainbow Grocery in SF (Folsom near So. Van Ness). If they have it in stock they'll sell it to you, but if you call first, they will order it for you. If I recall, it was around $35 6 months ago.-Brad |
Giusto's in South SF, KAF in SF
I saw Giusto's Peak Performer 50#bag at Whole Foods in Redwood City and wanted to buy it.Of course I was told they have to check the price but at the end they didn't sell it to me and I was toldthat someone will contact me about the price. I asked twice since then but never got any answe... | Rainbow Grocery
I've bought 50# bags of several Guisto flours at Rainbow Grocery in SF (Folsom near So. Van Ness). If they have it in stock they'll sell it to you, but if you call first, they will order it for you. If I recall, it was around $35 6 months ago.-Brad |
Trip to the mill.
Today I took a drive to my local flour mill and picked up 200 lbs of flour 150 lb of AP organic and 50 lb of super sprout, which I have never tried, should be good based on the reviews. | What grains are in the
super sprout? I'm guessing it is some kind of sprouted grain that have been dried and milled? Sounds like it could be a real time saver. |
Trip to the mill.
Today I took a drive to my local flour mill and picked up 200 lbs of flour 150 lb of AP organic and 50 lb of super sprout, which I have never tried, should be good based on the reviews. | What grains are in the
super sprout? I'm guessing it is some kind of sprouted grain that have been dried and milled? Sounds like it could be a real time saver. |
Flour and DIN standards, what do they mean?
I hope someone can help me out on DIN-standards. I live in the Netherlands and there's an Aldi supermarket close to where I live. As you may know, Aldi is a German chain of supermarkets and most products they sell come from Germany. They sell an excellent German milled patent... | Quickly googling on "DIN 405
Quickly googling on "DIN 405 flour", I found this page: http://www.germanfoodguide.com/flours.cfm |
Flour and DIN standards, what do they mean?
I hope someone can help me out on DIN-standards. I live in the Netherlands and there's an Aldi supermarket close to where I live. As you may know, Aldi is a German chain of supermarkets and most products they sell come from Germany. They sell an excellent German milled patent... | Quickly googling on "DIN 405
Quickly googling on "DIN 405 flour", I found this page: http://www.germanfoodguide.com/flours.cfm |
Good Sale on KA Flour - DC/Baltimore
For those in the Washington/Baltimore area, Giant Food has a good sale on 5 lb. bags of KA Flour, all varieties: $2.99.I don't know if all locations have the same sale. The last day of the sale is Thursday, Mar. 8.I'm stocking up. | KA Flour at the Giant
Thanks for the info. The Giant in Reston, VA carried all varieties at that price. FYI. I understand that Stop and Shop (with stores in New England), recently acquired Giant, so they may be having a similar sale. |
Good Sale on KA Flour - DC/Baltimore
For those in the Washington/Baltimore area, Giant Food has a good sale on 5 lb. bags of KA Flour, all varieties: $2.99.I don't know if all locations have the same sale. The last day of the sale is Thursday, Mar. 8.I'm stocking up. | KA Flour at the Giant
Thanks for the info. The Giant in Reston, VA carried all varieties at that price. FYI. I understand that Stop and Shop (with stores in New England), recently acquired Giant, so they may be having a similar sale. |
Muntons Yeast in Bread?
Ok, making bread got me to reading about bread making. Go figure.I learned that women were making bread from beer yeast. They were making beer not for the sake of beer but more to safe guard water supplies. The left over yeast went for the their bread.I'm going to make a sandwich bread tomorrow ... | Beer Yeast strains...
...have often been selected for their flavor producing esters, as well as their converting sugar to alcohol ability. Depending on the yeast strain you may detect some flavor not ordinarily found when using bread yeast. Otherwise, beer yeast in dough will behave much like bread yeast. I've done it ... |
Muntons Yeast in Bread?
Ok, making bread got me to reading about bread making. Go figure.I learned that women were making bread from beer yeast. They were making beer not for the sake of beer but more to safe guard water supplies. The left over yeast went for the their bread.I'm going to make a sandwich bread tomorrow ... | Beer Yeast strains...
...have often been selected for their flavor producing esters, as well as their converting sugar to alcohol ability. Depending on the yeast strain you may detect some flavor not ordinarily found when using bread yeast. Otherwise, beer yeast in dough will behave much like bread yeast. I've done it ... |
Black Onyx Cocoa / Dutch Processed Black Cocoa?
I am looking for a bulk or wholesale supplier of Black Onyx or Dutch Processed Black Powdered Cocoa (I believe that they are the same thing....)I have done some searches, sent some emails.... come up mostly blank.... I see it on A,azon for about $12 for 16 oz, but I want... | dutch valley
You can check Dutch Valley Food. I bought tons of corn syrup from them before (don't worry I didn't eat it or feed it to anyone). Just give them a call and they'll give you some sort of code to see the prices online, but if I remember correctly all their prices were quite good. |
Black Onyx Cocoa / Dutch Processed Black Cocoa?
I am looking for a bulk or wholesale supplier of Black Onyx or Dutch Processed Black Powdered Cocoa (I believe that they are the same thing....)I have done some searches, sent some emails.... come up mostly blank.... I see it on A,azon for about $12 for 16 oz, but I want... | dutch valley
You can check Dutch Valley Food. I bought tons of corn syrup from them before (don't worry I didn't eat it or feed it to anyone). Just give them a call and they'll give you some sort of code to see the prices online, but if I remember correctly all their prices were quite good. |
why so many bread recipes with AP flour?
Hi, I'm new here. I love this website, it has help me come such a long ways with my bread making. I have been under the impression that you must use "bread" flour to make good bread because of the higher protein content, for better gluten and better texture. That's what I've bee... | King Arthur AP Flour
KA makes an AP flour that is well suited to bread baking because of the higher protein content and so I often use it for my bread baking..the 'Bread' Flour also is great and I like using it to, especially for the some pizza's and breads with nuts, seeds, breads that require a stronger flour. Regul... |
why so many bread recipes with AP flour?
Hi, I'm new here. I love this website, it has help me come such a long ways with my bread making. I have been under the impression that you must use "bread" flour to make good bread because of the higher protein content, for better gluten and better texture. That's what I've bee... | King Arthur AP Flour
KA makes an AP flour that is well suited to bread baking because of the higher protein content and so I often use it for my bread baking..the 'Bread' Flour also is great and I like using it to, especially for the some pizza's and breads with nuts, seeds, breads that require a stronger flour. Regul... |
Wheat Montan | White Whole Wheat
Have been trying to substitute "White Whole Wheat" into bread recipes. I have been using as little as 15% and as much as 50%. I am using Wheat Montana and I love their AP and WHWH, but am having difficulties with this item How much extra water? How much Vital Wheat Gluten, or should I use diastatic ma... |
Wheat Montan | White Whole Wheat
Have been trying to substitute "White Whole Wheat" into bread recipes. I have been using as little as 15% and as much as 50%. I am using Wheat Montana and I love their AP and WHWH, but am having difficulties with this item How much extra water? How much Vital Wheat Gluten, or should I use diastatic ma... |
Role of eggs in bread
Saw this interesting video, about how eggs (whole, white or yolks) affect bread, some unexpected results for me.https://www.youtube.com/watch?v=haQf0LLDZnc | Thanks Ilya - a good watch. I
Thanks Ilya - a good watch. I guess it shows why panettone has lots of egg yolks in it..... Lance |
Role of eggs in bread
Saw this interesting video, about how eggs (whole, white or yolks) affect bread, some unexpected results for me.https://www.youtube.com/watch?v=haQf0LLDZnc | Thanks Ilya - a good watch. I
Thanks Ilya - a good watch. I guess it shows why panettone has lots of egg yolks in it..... Lance |
Starter flour
Hi AllThrough the years I have been using 50% whole wheat flour and 50% bread flour to feed my starter. At this point I am not sure this is the optimum flour combination to use so I am asking my fellow Fresh Loaf bloggers for their opinion? | If it works, don't fix it
A starter that has done its job for you for more than a year on the same diet is all the justification you need to continue. That shouldn't stop you from trying a different mixture of flours whenever you feel curious enough to do so. I use a blend of 85% AP/ 15% rye flour that has worked on ju... |
Starter flour
Hi AllThrough the years I have been using 50% whole wheat flour and 50% bread flour to feed my starter. At this point I am not sure this is the optimum flour combination to use so I am asking my fellow Fresh Loaf bloggers for their opinion? | If it works, don't fix it
A starter that has done its job for you for more than a year on the same diet is all the justification you need to continue. That shouldn't stop you from trying a different mixture of flours whenever you feel curious enough to do so. I use a blend of 85% AP/ 15% rye flour that has worked on ju... |
Rehydrate dried Rosemary?
Hi, all.So, I have been baking a couple of batches of Rosemary-Olive sourdough. Overall, I'm pretty happy with the results, but I have one slight problem:the Rosemary flavor is barely noticeable in the bread. I think I used a pretty good amount of fresh Rosemary already, but I could of course ... | Either you need an
Either you need an inexpensive source for a lot of fresh, always available, rosemary or you use dried rosemary. Unless you yourself can greenhouse a great many rosemary plants, I think that you will be better off with dried rosemary. I find that buying organic dried rosemary provides an herb with ... |
Rehydrate dried Rosemary?
Hi, all.So, I have been baking a couple of batches of Rosemary-Olive sourdough. Overall, I'm pretty happy with the results, but I have one slight problem:the Rosemary flavor is barely noticeable in the bread. I think I used a pretty good amount of fresh Rosemary already, but I could of course ... | Either you need an
Either you need an inexpensive source for a lot of fresh, always available, rosemary or you use dried rosemary. Unless you yourself can greenhouse a great many rosemary plants, I think that you will be better off with dried rosemary. I find that buying organic dried rosemary provides an herb with ... |
Free Pound of Caraway Seeds
www.MySpiceSage.com has a different freebie each week. This week it's whole POUND of caraway seeds free with a $20 order. Their shipping is free, too, and I've ordered from them several times with good luck. Even with liberally using caraway on rye bread and cabbage it would take me years... | But with $20 purchase it is
But with $20 purchase it is not exactly free, is it? FWIW I bough a fist sized bag of caraway seeds at a local market for $1.50 a few weeks ago. Although I guess for someone with seroiusly depleted spice rack it is a much better deal than paying McCormick prices. |
Free Pound of Caraway Seeds
www.MySpiceSage.com has a different freebie each week. This week it's whole POUND of caraway seeds free with a $20 order. Their shipping is free, too, and I've ordered from them several times with good luck. Even with liberally using caraway on rye bread and cabbage it would take me years... | But with $20 purchase it is
But with $20 purchase it is not exactly free, is it? FWIW I bough a fist sized bag of caraway seeds at a local market for $1.50 a few weeks ago. Although I guess for someone with seroiusly depleted spice rack it is a much better deal than paying McCormick prices. |
Sugar Substitute???
K, so I just realized I am out of sugar and honey... This is probably due to the fact that we drink alot of sweet tea in this house and also that I have been baking a different recipe every day, but here's the problem... Can I use brown sugar in palce of regular sugar or honey? My recipe tonight ca... | I substitute brown sugar in
I substitute brown sugar in quite often. If you have light brown sugar, there's very little difference. Of course, dark brown sugar will darken the dough, respective of the amount used.In fact, I am always trying all sorts of various sugars, syrups, honeys, etc, when making various recipes. ... |
Sugar Substitute???
K, so I just realized I am out of sugar and honey... This is probably due to the fact that we drink alot of sweet tea in this house and also that I have been baking a different recipe every day, but here's the problem... Can I use brown sugar in palce of regular sugar or honey? My recipe tonight ca... | I substitute brown sugar in
I substitute brown sugar in quite often. If you have light brown sugar, there's very little difference. Of course, dark brown sugar will darken the dough, respective of the amount used.In fact, I am always trying all sorts of various sugars, syrups, honeys, etc, when making various recipes. ... |
Active Dry Yeast question
Hello everybody. I have one of those glass jars of fleshmans active dry yeast that has been opened. i put in in the back of refridgerator and then we had that big sno storm here in washinton/ seattle area back in janary. power was out for like 1 week. i didn't open the fridge during this t... | Just in case
I would proof it to make sure that it is okay... I am betting that it is fine. |
Active Dry Yeast question
Hello everybody. I have one of those glass jars of fleshmans active dry yeast that has been opened. i put in in the back of refridgerator and then we had that big sno storm here in washinton/ seattle area back in janary. power was out for like 1 week. i didn't open the fridge during this t... | Just in case
I would proof it to make sure that it is okay... I am betting that it is fine. |
Yeast
I have to admit it--I am not comfortable with the idea of using yeast made in Mexic0. I have just travelled down there enough to see the condition of water, workers, etc. However, I did try --purchased at two different times 2 of the large bulk packages of SAF (red). It does not seem to me that I ever get as good... | Never had any issues with SAF Red
We use it all the time, mind you much closer to sea level. I think the main difference in cost is the cost of the bottleBTW: SAF Gold is intended for high-sugar doughsCheers |
Yeast
I have to admit it--I am not comfortable with the idea of using yeast made in Mexic0. I have just travelled down there enough to see the condition of water, workers, etc. However, I did try --purchased at two different times 2 of the large bulk packages of SAF (red). It does not seem to me that I ever get as good... | Never had any issues with SAF Red
We use it all the time, mind you much closer to sea level. I think the main difference in cost is the cost of the bottleBTW: SAF Gold is intended for high-sugar doughsCheers |
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