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Split a 50# bag of flour in the Hudson Valley?
Hi,I am considering placing an order to Central Milling for high-extraction flour, the ideal flour for certain Miche loaves. If anyone in the mid-Hudson Valley, anywhere from Yonkers to Kingston on either side of the river, wishes to go in on a 50# bag, please contact me ... | What's the protein content?
I live in lower Westchester. What's the protein content and the cost?Web site? |
Split a 50# bag of flour in the Hudson Valley?
Hi,I am considering placing an order to Central Milling for high-extraction flour, the ideal flour for certain Miche loaves. If anyone in the mid-Hudson Valley, anywhere from Yonkers to Kingston on either side of the river, wishes to go in on a 50# bag, please contact me ... | What's the protein content?
I live in lower Westchester. What's the protein content and the cost?Web site? |
diastatic malt
hello. How do I find out if a flour contains (diastatic) malt, if there is no mention on the package about it? I'd like to make some distatic malt from barley, to use it in baguettes or bread but, first, I need to be sure that the flour doesn't have malt already.thank youcodruta | Can't answer to your question
Can't answer to your question because I think the regulation on food labeling is so different to country to country, and sometimes how each manufacturer interprets it. I know some French millers do state it on their packet, but it seems it's not always the case.But I can tell you this f... |
diastatic malt
hello. How do I find out if a flour contains (diastatic) malt, if there is no mention on the package about it? I'd like to make some distatic malt from barley, to use it in baguettes or bread but, first, I need to be sure that the flour doesn't have malt already.thank youcodruta | Can't answer to your question
Can't answer to your question because I think the regulation on food labeling is so different to country to country, and sometimes how each manufacturer interprets it. I know some French millers do state it on their packet, but it seems it's not always the case.But I can tell you this f... |
Storing large quantities of flour
Hi there,I want to bake my own rye bread (proper rye breads being rare in England was the main reason why I took up bread baking). Unfortunately supermarkets in my area only supply stoneground rye flours, and I need medium or even finely ground. I found this great little mill who take ... | I have exactly the same
I have exactly the same dilemma as you, especially....(I've mentioned about this many times here, so all the TFLers who've already read it can go to sleep now....)and free from flour bugs.... is my unsolved quest. A few bay leaves is said to put off bugs, but I know it's not that effective...and... |
Storing large quantities of flour
Hi there,I want to bake my own rye bread (proper rye breads being rare in England was the main reason why I took up bread baking). Unfortunately supermarkets in my area only supply stoneground rye flours, and I need medium or even finely ground. I found this great little mill who take ... | I have exactly the same
I have exactly the same dilemma as you, especially....(I've mentioned about this many times here, so all the TFLers who've already read it can go to sleep now....)and free from flour bugs.... is my unsolved quest. A few bay leaves is said to put off bugs, but I know it's not that effective...and... |
Organic AP Flour Search
I am looking for organic AP flour similar to Gold Medal organic flour. I want lower protein, at or below 10.5% and the flour must be organic. Gold Medal organic AP works fine but the only way I have found it is in 5 pound bags at the retail level. I hope to find 50 pound bags of something si... | organic AP flours
Some places to check; the 1st 2 have flours that seem to meet your specs:Fairhaven Flour: http://www.fairhavenflour.com/products.htmlDakota Prairie: http://www.dakota-prairie.com/flours.htmlCentral Milling: Nicky Giusto can discuss the flour specs with you, http://www.centralmilling.com/Central%20Mill... |
Organic AP Flour Search
I am looking for organic AP flour similar to Gold Medal organic flour. I want lower protein, at or below 10.5% and the flour must be organic. Gold Medal organic AP works fine but the only way I have found it is in 5 pound bags at the retail level. I hope to find 50 pound bags of something si... | organic AP flours
Some places to check; the 1st 2 have flours that seem to meet your specs:Fairhaven Flour: http://www.fairhavenflour.com/products.htmlDakota Prairie: http://www.dakota-prairie.com/flours.htmlCentral Milling: Nicky Giusto can discuss the flour specs with you, http://www.centralmilling.com/Central%20Mill... |
semolina/durum flour
Hi, I'm sanni and new here. I just love this site. I'm located in schleswig-holstein (maybe holstein cattle mean anything to you) and i've beenbaking half-professional for a long time, learning my basics from the internet and peter reinharts books. so here'S my question: i'd like to make the semoli... | semolina/durum flours
Semolina and durum flours, though they come from the same grain, aren't exactly alike. Durum wheat is the hardest wheat and durum flour is the finely ground flour from it. It is slightly yellow colored and is sometimes called golden durum flour. Semolina is chipped away, not ground, from the heart... |
semolina/durum flour
Hi, I'm sanni and new here. I just love this site. I'm located in schleswig-holstein (maybe holstein cattle mean anything to you) and i've beenbaking half-professional for a long time, learning my basics from the internet and peter reinharts books. so here'S my question: i'd like to make the semoli... | semolina/durum flours
Semolina and durum flours, though they come from the same grain, aren't exactly alike. Durum wheat is the hardest wheat and durum flour is the finely ground flour from it. It is slightly yellow colored and is sometimes called golden durum flour. Semolina is chipped away, not ground, from the heart... |
Hard Crusty Rolls with soft Centers MMMMMMMM
I guess this is an "ingredient" question. I had lunch today at an Italian restaurant. They served very small rolls drippin in fresh garlic butter. MMMMMMMMM. Now the question. These rolls were hard on the outside and very soft on the inside. Any recipes or ideas as to what ... | Crusty Rolls
I just posted on exactly what you are asking about. Here is the link to the recipe and method I used. They are delicious inside and hard on the outside.Eric |
Hard Crusty Rolls with soft Centers MMMMMMMM
I guess this is an "ingredient" question. I had lunch today at an Italian restaurant. They served very small rolls drippin in fresh garlic butter. MMMMMMMMM. Now the question. These rolls were hard on the outside and very soft on the inside. Any recipes or ideas as to what ... | Crusty Rolls
I just posted on exactly what you are asking about. Here is the link to the recipe and method I used. They are delicious inside and hard on the outside.Eric |
Can alcohol be substituted for sugar?
We have two elderly sisters that insist on giving us a fifth of our favorite drink for Christmas. I think they forget we tell them not to and I don't want to badger them about it. In years past that was not a problem but now my husband and I are both diabetics and it is simply no... | Hi Nitalynn
Unfortunately i
Hi NitalynnUnfortunately i think scotch will kill yeast rather than feed it especially if it is used in any great quantity as it is a distilled product and quite consentrated , however it is great in fruit cakes and assists in keeping qualities there but if you are having problems with sug... |
Can alcohol be substituted for sugar?
We have two elderly sisters that insist on giving us a fifth of our favorite drink for Christmas. I think they forget we tell them not to and I don't want to badger them about it. In years past that was not a problem but now my husband and I are both diabetics and it is simply no... | Hi Nitalynn
Unfortunately i
Hi NitalynnUnfortunately i think scotch will kill yeast rather than feed it especially if it is used in any great quantity as it is a distilled product and quite consentrated , however it is great in fruit cakes and assists in keeping qualities there but if you are having problems with sug... |
buying flour by 'subscription'
I am unable to purchase any bread flour locally except for 'Gold Medal', Pillsbury, and -occasionaly, KA, -and only wheat flour...I've noticed that Amazon lists many different brands (and types) of flour that can be purchased through them. They also have a 'subscription', where they wil... | Subscription service is good
I've used Amazon's subscription service for a few thing, mostly non-perishables like sundries. The service is very flexible and you can change the frequency and quantity easily at any time. You can even skip a shipment. I see two potential risks for buying flour. The first is freshnes... |
buying flour by 'subscription'
I am unable to purchase any bread flour locally except for 'Gold Medal', Pillsbury, and -occasionaly, KA, -and only wheat flour...I've noticed that Amazon lists many different brands (and types) of flour that can be purchased through them. They also have a 'subscription', where they wil... | Subscription service is good
I've used Amazon's subscription service for a few thing, mostly non-perishables like sundries. The service is very flexible and you can change the frequency and quantity easily at any time. You can even skip a shipment. I see two potential risks for buying flour. The first is freshnes... |
Question About Malt Syrup!
I am thinking about buying some malt syrup, but I don't know much about it or have ever used it. For baking exclusively what do I need to look for in malt syrup? Also, recommend me some specific brands. Thanks! | You may find this of interest -works well for me.
You may find this of interest -works well for me.http://www.edenfoods.com/store/product_details.php?products_id=104050Also, the PDF below is my making log for a loaf I used it in - formula, method, and photos.https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&s... |
Question About Malt Syrup!
I am thinking about buying some malt syrup, but I don't know much about it or have ever used it. For baking exclusively what do I need to look for in malt syrup? Also, recommend me some specific brands. Thanks! | You may find this of interest -works well for me.
You may find this of interest -works well for me.http://www.edenfoods.com/store/product_details.php?products_id=104050Also, the PDF below is my making log for a loaf I used it in - formula, method, and photos.https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&s... |
Whole Grain Storage
For those of us who prefer to grind grain at home and make our own flour for baking storage of the whole grain can be a problem. Often we have to buy our grain in bulk, 25# & 50# minimums. That adds up to a fair amount of space in a freezer if one wants to grind several types of flour, ie: hard whea... | galvanized dust bin
Or, as I think you call them in the US, garbage can? I bought a smallish one of these some years ago, and buy enough grain to fill it - lasts about a year! No vermin / mites etc can get in, and the grain seems fine for a year. I have no plans for longer term storage though. bread tastes just great!A... |
Whole Grain Storage
For those of us who prefer to grind grain at home and make our own flour for baking storage of the whole grain can be a problem. Often we have to buy our grain in bulk, 25# & 50# minimums. That adds up to a fair amount of space in a freezer if one wants to grind several types of flour, ie: hard whea... | galvanized dust bin
Or, as I think you call them in the US, garbage can? I bought a smallish one of these some years ago, and buy enough grain to fill it - lasts about a year! No vermin / mites etc can get in, and the grain seems fine for a year. I have no plans for longer term storage though. bread tastes just great!A... |
Trying to create this specific BAGEL- need advice!
Hey there!This may be a bit of a bizarre post. But I am trying to imitate this specific bagel (photo above)It is made using wild yeast water and that Is all that I know. As you can see this bagel has a very crisp crust, almost a glassine shattering thin later and the i... | Glass made me think of this:
Glass made me think of this: https://www.kingarthurbaking.com/blog/2022/01/20/how-to-make-glass-bread-pan-de-cristal |
Trying to create this specific BAGEL- need advice!
Hey there!This may be a bit of a bizarre post. But I am trying to imitate this specific bagel (photo above)It is made using wild yeast water and that Is all that I know. As you can see this bagel has a very crisp crust, almost a glassine shattering thin later and the i... | Glass made me think of this:
Glass made me think of this: https://www.kingarthurbaking.com/blog/2022/01/20/how-to-make-glass-bread-pan-de-cristal |
Skins
I'm not sure if I'm posting in the right place. Hope so. Does anyone know of a online source that sells skins for stuffing sausage. Since I've never bought them online before, am looking for a place that is reliable. I can't find them in Athens, GA. I thought they would be easy to find. I had no problems wh... | Casings
These are two places we have ordered from with success. http://www.sausagemaker.com/http://www.butcher-packer.com/ Nancy |
Skins
I'm not sure if I'm posting in the right place. Hope so. Does anyone know of a online source that sells skins for stuffing sausage. Since I've never bought them online before, am looking for a place that is reliable. I can't find them in Athens, GA. I thought they would be easy to find. I had no problems wh... | Casings
These are two places we have ordered from with success. http://www.sausagemaker.com/http://www.butcher-packer.com/ Nancy |
Protein content VS. Gluten Content: An Experiment
I Have been been wondering about the correlation between Protein content in flour and their useability for baking. Through some web search,I learned that Protein content of a flour gives nothing more than a hint as to the strength of the flour. I read that some amino ac... | Very interesting experiment,
Very interesting experiment, Khalid! Thank you very much for sharing.I've been always feeling I'm just stubbing in the dark about gluten level of flour because all the manufacturers in UK only state protein content on the package (In Japan where I originally come from, many artisan bread fl... |
Protein content VS. Gluten Content: An Experiment
I Have been been wondering about the correlation between Protein content in flour and their useability for baking. Through some web search,I learned that Protein content of a flour gives nothing more than a hint as to the strength of the flour. I read that some amino ac... | Very interesting experiment,
Very interesting experiment, Khalid! Thank you very much for sharing.I've been always feeling I'm just stubbing in the dark about gluten level of flour because all the manufacturers in UK only state protein content on the package (In Japan where I originally come from, many artisan bread fl... |
King Arthur Flour - savings on shipping to Canada (July 1 only) - Happy Canada Day!
Hello everyone,King Arthur Flour is offering savings on shipping to Canada today, and some Canadian-inspired recipes.Details are here.Happy Canada Day, and happy shopping, to my fellow Canadian bakers!:^) from breadsong | A Happy one to you too.
It's so quiet around Montreal West this morning, I think everyone must be sleeping in. I'll be making my own ww bread today, and some cupcakes. Happy Canada Day! |
King Arthur Flour - savings on shipping to Canada (July 1 only) - Happy Canada Day!
Hello everyone,King Arthur Flour is offering savings on shipping to Canada today, and some Canadian-inspired recipes.Details are here.Happy Canada Day, and happy shopping, to my fellow Canadian bakers!:^) from breadsong | A Happy one to you too.
It's so quiet around Montreal West this morning, I think everyone must be sleeping in. I'll be making my own ww bread today, and some cupcakes. Happy Canada Day! |
New Orleans artisan flour
I'm moving to New Orleans from northern California this fall. I've never lived there before and don't know anyone there who bakes bread, so I have no clue where I can get good flour for the pain au levain I make. For a year or so I've been getting Giusto's organic unbleached bread flour and wh... | Whole Foods may be an answer
I've seen some posts that indicate Whole Foods sources some of their store brand flour from Central Milling. |
New Orleans artisan flour
I'm moving to New Orleans from northern California this fall. I've never lived there before and don't know anyone there who bakes bread, so I have no clue where I can get good flour for the pain au levain I make. For a year or so I've been getting Giusto's organic unbleached bread flour and wh... | Whole Foods may be an answer
I've seen some posts that indicate Whole Foods sources some of their store brand flour from Central Milling. |
Need help with ingredients from Spanish speaker!
Hi everyone,
My DH & I moved down here to Argentina 3 years ago and I'm having bagel withdrawal symptoms! So, I've decided to make some.
I found a place that sells all kinds of flours, baking & health food ingredients.
Some of the ingredients I'm not sure are equivalen... | Hi Mia, I'm not a native
Hi Mia, I'm not a native speaker and haven't shopped for flour in Latin America (although I've lived there), but I'm fluent in Spanish. I would expect high-gluten flour for bread and bagels to say something like harina con alto contenido de gluten (high-gluten flour) or harina con alto conteni... |
Need help with ingredients from Spanish speaker!
Hi everyone,
My DH & I moved down here to Argentina 3 years ago and I'm having bagel withdrawal symptoms! So, I've decided to make some.
I found a place that sells all kinds of flours, baking & health food ingredients.
Some of the ingredients I'm not sure are equivalen... | Hi Mia, I'm not a native
Hi Mia, I'm not a native speaker and haven't shopped for flour in Latin America (although I've lived there), but I'm fluent in Spanish. I would expect high-gluten flour for bread and bagels to say something like harina con alto contenido de gluten (high-gluten flour) or harina con alto conteni... |
Shawnee Flour ?
Has anyone ever seen Shawnee Flour? It is from Shawnee, Oklahoma. I purchased some at my local grocery store (IGA in Camden SC). I had no idea if it would be a "cheap" flour or a "good" flour. I made Jason's Ciabatta bread which I have made MANY times. For some reason, this flour made this bread better ... | Shawnee Mills buys the
Shawnee Mills buys the majority of their wheat from Oklahoma producers (I assume that they will have to "import" wheat this year, because between drought, freeze, and hail damage, this year's production is going to be terrible). From a producer standpoint, they are absolutely the best to work wit... |
Shawnee Flour ?
Has anyone ever seen Shawnee Flour? It is from Shawnee, Oklahoma. I purchased some at my local grocery store (IGA in Camden SC). I had no idea if it would be a "cheap" flour or a "good" flour. I made Jason's Ciabatta bread which I have made MANY times. For some reason, this flour made this bread better ... | Shawnee Mills buys the
Shawnee Mills buys the majority of their wheat from Oklahoma producers (I assume that they will have to "import" wheat this year, because between drought, freeze, and hail damage, this year's production is going to be terrible). From a producer standpoint, they are absolutely the best to work wit... |
Rising Flour Prices
My usual trips to the supermarket include a brief stroll past the flour to check for new products or prices. The price of flour has taken a fast rise out here just northwest of KC, MO. I was in the local Kroger affiliated store this afternoon and was really surprised. Pillsbury and Gold Medal flours... | I had noticed that here,too(Wisconsin)
Our new,low price for a 5#bag of Gold Medal/Pillsbury is $3.50 and it hasn't been on sale! The Bread flour is usually .20- .50 cent more per bag.The article sounds like they still aren't sure which way it is going to go,depending on the weather.The market is driven by fear and gr... |
Rising Flour Prices
My usual trips to the supermarket include a brief stroll past the flour to check for new products or prices. The price of flour has taken a fast rise out here just northwest of KC, MO. I was in the local Kroger affiliated store this afternoon and was really surprised. Pillsbury and Gold Medal flours... | I had noticed that here,too(Wisconsin)
Our new,low price for a 5#bag of Gold Medal/Pillsbury is $3.50 and it hasn't been on sale! The Bread flour is usually .20- .50 cent more per bag.The article sounds like they still aren't sure which way it is going to go,depending on the weather.The market is driven by fear and gr... |
Suggestions for using Whole Durum flour?
I recently bought a large bag of Atta Durum flour. I didn't really need a 20 lb bag in my closet - already have too many small bags there - but there it is. I have been making semolina this and semolina that and don't really want to make that all the time, so I am looking fo... | Too cruel
Hi varda,well you could make lots of chappatis!?I think Khalid is a big fan of this flour. He seems to use it successfully as a wholemeal component in his lovely breads.Best wishesAndy |
Suggestions for using Whole Durum flour?
I recently bought a large bag of Atta Durum flour. I didn't really need a 20 lb bag in my closet - already have too many small bags there - but there it is. I have been making semolina this and semolina that and don't really want to make that all the time, so I am looking fo... | Too cruel
Hi varda,well you could make lots of chappatis!?I think Khalid is a big fan of this flour. He seems to use it successfully as a wholemeal component in his lovely breads.Best wishesAndy |
kosher salt
I see this mentioned in many recipes on the forum, but don't know what it is.
How does it differ from ordinary salt?
How is it made?
What difference does it make in bread baking?
I should know really, as we try to keep kosher. But haven't seen it locally.
Thanks in advance - Pat. | Link
http://www.thefreshloaf.com/node/4818/salt-thread
And it is made by Kosher elves. |
kosher salt
I see this mentioned in many recipes on the forum, but don't know what it is.
How does it differ from ordinary salt?
How is it made?
What difference does it make in bread baking?
I should know really, as we try to keep kosher. But haven't seen it locally.
Thanks in advance - Pat. | Link
http://www.thefreshloaf.com/node/4818/salt-thread
And it is made by Kosher elves. |
rreplacing high-extraction whole wheat flour
hi everybody! I need help with choosing the right flour for hamelman's miche (page 164). This is what I have (see picture). the characteristics are:"whole wheat flour / ecological product / made in Italy / max. ash content 1.7% / gluten 13% / protein 13 g"Can I use this a bl... | high extraction
Hi Codruta,see this post here: http://www.thefreshloaf.com/node/23561/seeded-rye-hot-soaker-boules-pain-de-si%C3%A8gle-style-loaf-baked-sandwich-tin#comment-170343Best wishesAndy |
rreplacing high-extraction whole wheat flour
hi everybody! I need help with choosing the right flour for hamelman's miche (page 164). This is what I have (see picture). the characteristics are:"whole wheat flour / ecological product / made in Italy / max. ash content 1.7% / gluten 13% / protein 13 g"Can I use this a bl... | high extraction
Hi Codruta,see this post here: http://www.thefreshloaf.com/node/23561/seeded-rye-hot-soaker-boules-pain-de-si%C3%A8gle-style-loaf-baked-sandwich-tin#comment-170343Best wishesAndy |
Flour sources
I have been using Breadtopia bolted flour (high extraction) for several years and am very happy with it but I don't see it mentioned much on this site. Mostly I see Central Milling as a source. Has anyone done a comparison? What do most people use as their source? | high extraction (bolted) flour in Bay Area CA
I buy Giusto's organic hard red wheat. (50lb at Harvest House, Concord, CA- It is a bargain buy there.)For bolted flour: Take freshly milled flour and sift it. Then re-mill the bran 2-3 more times. After sifting this bran, about 8% of the bran is left. |
Flour sources
I have been using Breadtopia bolted flour (high extraction) for several years and am very happy with it but I don't see it mentioned much on this site. Mostly I see Central Milling as a source. Has anyone done a comparison? What do most people use as their source? | high extraction (bolted) flour in Bay Area CA
I buy Giusto's organic hard red wheat. (50lb at Harvest House, Concord, CA- It is a bargain buy there.)For bolted flour: Take freshly milled flour and sift it. Then re-mill the bran 2-3 more times. After sifting this bran, about 8% of the bran is left. |
Does protein content = gluten content?
All-knowning Internet,I've had it in my head for a long time that protein content = gluten content (rather, the potential to produce gluten from kneading). Is that a correct assumption? | Gluten Content
While glutenin and gliadin, the proteins that combine to produce gluten, are the two major proteins in wheat, there are other proteins present, albeit in lower quantities. Therefore, strictly speaking, protein content does not necessarily equate to gluten content.SteveBwww.breadcetera.com |
Does protein content = gluten content?
All-knowning Internet,I've had it in my head for a long time that protein content = gluten content (rather, the potential to produce gluten from kneading). Is that a correct assumption? | Gluten Content
While glutenin and gliadin, the proteins that combine to produce gluten, are the two major proteins in wheat, there are other proteins present, albeit in lower quantities. Therefore, strictly speaking, protein content does not necessarily equate to gluten content.SteveBwww.breadcetera.com |
Where to find Rye Flower
I always thought I was in a pretty hip urban area with a plethora of grocery stores. I have been to a Lunardi's, Safeway and Whole foods in the bay area and I am unable to find Rye flower. Does any one have a good idea where to look if you are close to San Jose, CA or should start purchasing on... | Rye flowers are found at the tip of the blooming rye plant
http://www.photographyontherun.com/GiantRye.aspx
-couldn't resist-
If it's food, bugs are always trying to get at it. I keep mine in a sealed container in a cool place. Search under: rye flour storage in the upper left corner of the page. :) |
Where to find Rye Flower
I always thought I was in a pretty hip urban area with a plethora of grocery stores. I have been to a Lunardi's, Safeway and Whole foods in the bay area and I am unable to find Rye flower. Does any one have a good idea where to look if you are close to San Jose, CA or should start purchasing on... | Rye flowers are found at the tip of the blooming rye plant
http://www.photographyontherun.com/GiantRye.aspx
-couldn't resist-
If it's food, bugs are always trying to get at it. I keep mine in a sealed container in a cool place. Search under: rye flour storage in the upper left corner of the page. :) |
How many kinds of flour in your pantry?
I noticed this evening that I had a fair number of different types of flour on hand: White wholewheat bread flourWhite bread flourAll purpose whiteCake flourCorn mealMochiko (rice flour) Only 6. I'm guessing that the dedicated bakers here would stock many more varieties. (Hi-glut... | I've got 4 or 6
APBreadWhite WheatWhole Wheat And if the meals count:Yellow CornWhite Corn |
How many kinds of flour in your pantry?
I noticed this evening that I had a fair number of different types of flour on hand: White wholewheat bread flourWhite bread flourAll purpose whiteCake flourCorn mealMochiko (rice flour) Only 6. I'm guessing that the dedicated bakers here would stock many more varieties. (Hi-glut... | I've got 4 or 6
APBreadWhite WheatWhole Wheat And if the meals count:Yellow CornWhite Corn |
My Sidetrip to Heartland Mills
After reading Proth5's account of her trip to visit Heartland Mills, I knew I should take the next opportunity I got to drive there and pick up some flour. After all, they're just a little katty-corner across the state from me. Mrs PG and I decided that the first weekend in May would be g... | Nice to hear
That you enjoyed your trip. I keep thinking that I need to climb into the Little Green Sports Car and get out to Heartland Mills again. Of course I have to wait until the snow season is over - July, maybe.A drive by those feed lot a while back put me to eating only grass fed beef. Yes, they are aromatic... |
My Sidetrip to Heartland Mills
After reading Proth5's account of her trip to visit Heartland Mills, I knew I should take the next opportunity I got to drive there and pick up some flour. After all, they're just a little katty-corner across the state from me. Mrs PG and I decided that the first weekend in May would be g... | Nice to hear
That you enjoyed your trip. I keep thinking that I need to climb into the Little Green Sports Car and get out to Heartland Mills again. Of course I have to wait until the snow season is over - July, maybe.A drive by those feed lot a while back put me to eating only grass fed beef. Yes, they are aromatic... |
Combining rising agents
I recently purchased Inn On the Creek ORGANIC SIX GRAIN PANCAKE MIX which has baking powder, bicarbonate of soda, and creme of tarter in the mix. This may be an odd or even ridiculous question, but what would happen if I put a cup of this in, say a white bread recipe using yeast?
Anyone ever tr... | Chemically Inadvisable
For the amount of time you'd need to ferment the bread dough you would lose most, if not all, of the leavening properties of the baking powder and baking soda (baking powder is essentially baking soda with an acidifying agent, usually creme of tarter).
Baking soda acts quickly in the presence of ... |
Combining rising agents
I recently purchased Inn On the Creek ORGANIC SIX GRAIN PANCAKE MIX which has baking powder, bicarbonate of soda, and creme of tarter in the mix. This may be an odd or even ridiculous question, but what would happen if I put a cup of this in, say a white bread recipe using yeast?
Anyone ever tr... | Chemically Inadvisable
For the amount of time you'd need to ferment the bread dough you would lose most, if not all, of the leavening properties of the baking powder and baking soda (baking powder is essentially baking soda with an acidifying agent, usually creme of tarter).
Baking soda acts quickly in the presence of ... |
raw vs. cooked potatos in bread
If you use raw PEI potatos in bread, they clobber the yeast; the same potatos cooked are fine (see http://johnsankey.ca/bread.html#potato) I know that PEI mandates pathogen control to an extent that systemic fungicides are required - residues of them would be deactivated by cooking. Ther... | I wonder if starch plays a
I wonder if starch plays a role in this. You could cut up some raw potato and soak it in water for 24 hours, rinse and then try using it. |
raw vs. cooked potatos in bread
If you use raw PEI potatos in bread, they clobber the yeast; the same potatos cooked are fine (see http://johnsankey.ca/bread.html#potato) I know that PEI mandates pathogen control to an extent that systemic fungicides are required - residues of them would be deactivated by cooking. Ther... | I wonder if starch plays a
I wonder if starch plays a role in this. You could cut up some raw potato and soak it in water for 24 hours, rinse and then try using it. |
Why use spelt, millet, barley
I am just curious, and was thinking of trying some different things, but I can't find these in small quantities where I live. I do not want a ton of flour sitting and not getting use. I guess my question is, why do people use these other grains? What does it give you flavor wise for bre... | variety and reducing gluten
Many times I find millet (there are many varieties) and barley in local Asian markets. The price is lower and products are often fresher than the wheat flour available.
Variety is the spice of life. Sometimes it's fun to try something new and different and not familiar.
Spelt? I like... |
Why use spelt, millet, barley
I am just curious, and was thinking of trying some different things, but I can't find these in small quantities where I live. I do not want a ton of flour sitting and not getting use. I guess my question is, why do people use these other grains? What does it give you flavor wise for bre... | variety and reducing gluten
Many times I find millet (there are many varieties) and barley in local Asian markets. The price is lower and products are often fresher than the wheat flour available.
Variety is the spice of life. Sometimes it's fun to try something new and different and not familiar.
Spelt? I like... |
Preservative Olive Oil
I like to camp and do some coastal sailing and to have artisan baked bread. Yes I know I want it all!!! I am usually out for about a week. A baker suggested I use olive oil as a preservative as done in the Middle East. I didn't get any specifics such as do I use oil instead of water when mixing... | Preservative
Both oils (whether olive oil or butter) and sourdough levains act as preservatives for breads, extending their lifespans.
It is not a matter of substituting oil for water, but of adding it to the mix.
You should consult any good bread-making cookbook for specific recipes. Jeffrey Hamelman's Bread is an id... |
Preservative Olive Oil
I like to camp and do some coastal sailing and to have artisan baked bread. Yes I know I want it all!!! I am usually out for about a week. A baker suggested I use olive oil as a preservative as done in the Middle East. I didn't get any specifics such as do I use oil instead of water when mixing... | Preservative
Both oils (whether olive oil or butter) and sourdough levains act as preservatives for breads, extending their lifespans.
It is not a matter of substituting oil for water, but of adding it to the mix.
You should consult any good bread-making cookbook for specific recipes. Jeffrey Hamelman's Bread is an id... |
What makes bread chewy
Is chewy bread an ingredient issue? I followed Manjula's naan recipe on utube yesterday except doubled it. The recipe is below the video at the more tab. She called for a pinch of baking powder. Kinda vague. I used an approx 1/8 of a teaspoon to 4 C. flour. I used bread flour instead of all purp... | Chewiness
If your flour is honestly high protein, and you had no chewiness, then I suspect you didn't mix long enough or hard enough, or overcooked it.
Did you wet the dough before you cooked it?
And I don't know what the purpose of the baking soda is (your recipe says baking soda - not baking powder).
Think of it as ... |
What makes bread chewy
Is chewy bread an ingredient issue? I followed Manjula's naan recipe on utube yesterday except doubled it. The recipe is below the video at the more tab. She called for a pinch of baking powder. Kinda vague. I used an approx 1/8 of a teaspoon to 4 C. flour. I used bread flour instead of all purp... | Chewiness
If your flour is honestly high protein, and you had no chewiness, then I suspect you didn't mix long enough or hard enough, or overcooked it.
Did you wet the dough before you cooked it?
And I don't know what the purpose of the baking soda is (your recipe says baking soda - not baking powder).
Think of it as ... |
raw vs. cooked bananas
Since 2003 all bananas I've been able to get here in Ottawa Canada have been treated with systemic fungicides for banana black leaf streak, and the residues kill yeast when used the way I used to for banana bread (all the liquid supplied by bananas - 14 oz for 4 cups flour). It turned out that ev... | There's banana bread and then there's banana bread
There must be a difference in "Banana Bread" between here and there. Here, Banana Bread is a quick bread and there is no yeast. I would love to know what your recipe is for your banana bread.Is it a sweet yeast bread? Is it made to eat with any toppings or for sandwich... |
raw vs. cooked bananas
Since 2003 all bananas I've been able to get here in Ottawa Canada have been treated with systemic fungicides for banana black leaf streak, and the residues kill yeast when used the way I used to for banana bread (all the liquid supplied by bananas - 14 oz for 4 cups flour). It turned out that ev... | There's banana bread and then there's banana bread
There must be a difference in "Banana Bread" between here and there. Here, Banana Bread is a quick bread and there is no yeast. I would love to know what your recipe is for your banana bread.Is it a sweet yeast bread? Is it made to eat with any toppings or for sandwich... |
Tipo 00 characteristics - and why?
My wife's delightful friend just gifted her out of the blue with a ton of flours from Janie's Mill, including an "Italian Style" flour which they describe as getting as close to type 00 as you can with stone millling.Never used Type 00, and don't know much about it. I understand the ... | As our famous specialist on
As our famous specialist on Italian baking mwilson keeps reminding us, 00 flour is about ash content (very low, not more than 0.5%), not the fineness of the grind. Regarding your other questions about protein and other characteristics, you'll have to ask the mill! 00 flour can be both strong... |
Tipo 00 characteristics - and why?
My wife's delightful friend just gifted her out of the blue with a ton of flours from Janie's Mill, including an "Italian Style" flour which they describe as getting as close to type 00 as you can with stone millling.Never used Type 00, and don't know much about it. I understand the ... | As our famous specialist on
As our famous specialist on Italian baking mwilson keeps reminding us, 00 flour is about ash content (very low, not more than 0.5%), not the fineness of the grind. Regarding your other questions about protein and other characteristics, you'll have to ask the mill! 00 flour can be both strong... |
Unrefined Oils in Baking
Hi all!
Going to make a loaf tonight (not sure what, I've just been doing a lot of experimenting lately), and I was thinking of using some unrefined oil I picked up downtown.
I've been reading about the apparent health benefits of unrefined oil over refined oil, and I was wondering if anyone ha... | from an oil's point of view bread isn't high temperature
I don't expect you to have any problems. I'm extrapolating from Olive Oil, which doesn't work at all well for frying, yet is used all the time in bread and works wonderfully.
The temperature in a baking loaf of bread (crumb up to 212F, crust very roughly up to ? ... |
Unrefined Oils in Baking
Hi all!
Going to make a loaf tonight (not sure what, I've just been doing a lot of experimenting lately), and I was thinking of using some unrefined oil I picked up downtown.
I've been reading about the apparent health benefits of unrefined oil over refined oil, and I was wondering if anyone ha... | from an oil's point of view bread isn't high temperature
I don't expect you to have any problems. I'm extrapolating from Olive Oil, which doesn't work at all well for frying, yet is used all the time in bread and works wonderfully.
The temperature in a baking loaf of bread (crumb up to 212F, crust very roughly up to ? ... |
Fresh vs powdered buttermilk
I've been experimenting with waffles this past week and tried a recent one that had, to my taste, too much butter. So I am going to try a recipe I found over on KAF that includes buttermilk. I couldn't find buttermilk, and I'm not sure I want a whole container of it since I need so little, ... | I have read that, to many,
I have read that, to many, powdered buttermilk is preferable. Especially from a convenience viewpoint if you don't use a lot.
Tip: even though a dry powder, it's still best stored tightly sealed and refrigerated. |
Fresh vs powdered buttermilk
I've been experimenting with waffles this past week and tried a recent one that had, to my taste, too much butter. So I am going to try a recipe I found over on KAF that includes buttermilk. I couldn't find buttermilk, and I'm not sure I want a whole container of it since I need so little, ... | I have read that, to many,
I have read that, to many, powdered buttermilk is preferable. Especially from a convenience viewpoint if you don't use a lot.
Tip: even though a dry powder, it's still best stored tightly sealed and refrigerated. |
Anyone know where I can find some exotic flours?
Any good websites for the harder to find/exotic flours? | What type of flour are you looking for?
What do you usually use and what do you consider exotic? |
Anyone know where I can find some exotic flours?
Any good websites for the harder to find/exotic flours? | What type of flour are you looking for?
What do you usually use and what do you consider exotic? |
Substituting Maple Syrup for White Sugar
Hi
I was wondering how you substitute Mape Syrup for White Sugar.
I tried it 1 for 1 in this recipe
http://www.thefreshloaf.com/node/18597/cinnamon-rolls-1945-doughnut-recipe
and I like the rolls, but I can't help thinking I need to be more careful.
Do I need to increase t... | Maple Syrup vs. Granulated Sugar
"Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?"Maple syrup is a minimum of 66% maple sugar. One Tbs. of Maple syrup weighs 19.5 grams and contains about 13 g of sugar. One Tbs. of granulated sugar weighs 12 grams.Theref... |
Substituting Maple Syrup for White Sugar
Hi
I was wondering how you substitute Mape Syrup for White Sugar.
I tried it 1 for 1 in this recipe
http://www.thefreshloaf.com/node/18597/cinnamon-rolls-1945-doughnut-recipe
and I like the rolls, but I can't help thinking I need to be more careful.
Do I need to increase t... | Maple Syrup vs. Granulated Sugar
"Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?"Maple syrup is a minimum of 66% maple sugar. One Tbs. of Maple syrup weighs 19.5 grams and contains about 13 g of sugar. One Tbs. of granulated sugar weighs 12 grams.Theref... |
Potato Bread
I love bread with bits of potatoes, mashed, or cubed. Now I want to try a bread with store-bought frozen hashbrowns which include green and red peppers and bits of onion. Has anyone tried this ? I was wondering if and how I should adjust the water and flour of a basic recipe.
Thanks all,
anna | Sorry Anna but I have not tried this
I love potato breads though, and have baked a few. I've also just gone ahead and added mashed potato, either sweet or russet, to other bread formulas and had good results. I don't make "mashed potatoes" when I do this. I just cook the potato and then mash it good with a fork and ... |
Potato Bread
I love bread with bits of potatoes, mashed, or cubed. Now I want to try a bread with store-bought frozen hashbrowns which include green and red peppers and bits of onion. Has anyone tried this ? I was wondering if and how I should adjust the water and flour of a basic recipe.
Thanks all,
anna | Sorry Anna but I have not tried this
I love potato breads though, and have baked a few. I've also just gone ahead and added mashed potato, either sweet or russet, to other bread formulas and had good results. I don't make "mashed potatoes" when I do this. I just cook the potato and then mash it good with a fork and ... |
Substituting Soda Ash for Lye?
Hello, bakers! Anybody out there use soda ash, also known as sodium carbonate or washing soda, to boil your bagels in? I saw the discussion about using lye found in the plumbing section of the hardware store; that just won't pass the wife test around here. But soda ash is sold as a pool c... | We should always listen to our wives ;)
Soda ash is sodium carbonate, as you correctly note; lye is sodium hydroxide. They are not the same. The latter is a much stronger alkalai, on the order of 100x more so.
I recommend using soda ash/sodium carbonate; if it works, it is safer to use.
If you are coming from a recipe ... |
Substituting Soda Ash for Lye?
Hello, bakers! Anybody out there use soda ash, also known as sodium carbonate or washing soda, to boil your bagels in? I saw the discussion about using lye found in the plumbing section of the hardware store; that just won't pass the wife test around here. But soda ash is sold as a pool c... | We should always listen to our wives ;)
Soda ash is sodium carbonate, as you correctly note; lye is sodium hydroxide. They are not the same. The latter is a much stronger alkalai, on the order of 100x more so.
I recommend using soda ash/sodium carbonate; if it works, it is safer to use.
If you are coming from a recipe ... |
Canadian flour VS European Flour
Hello everyone,
I am into sourdough baking since a couple of years and this forum always gave me great ideas and information, so thanks to everyone for writing about your experiences. At the moment I am living in Canada, and I am baking mainly with "La Milanaise" flour, which I found ve... | My tip would be to play with the water amount
not the flour amount. Because the salt and other additives are usually based on the amount of flour. Water can be held back or added as needed depending on desired dough consistency. Changing the water amount is simple. Changing the flour amount may mean changing the sa... |
Canadian flour VS European Flour
Hello everyone,
I am into sourdough baking since a couple of years and this forum always gave me great ideas and information, so thanks to everyone for writing about your experiences. At the moment I am living in Canada, and I am baking mainly with "La Milanaise" flour, which I found ve... | My tip would be to play with the water amount
not the flour amount. Because the salt and other additives are usually based on the amount of flour. Water can be held back or added as needed depending on desired dough consistency. Changing the water amount is simple. Changing the flour amount may mean changing the sa... |
Yeast Nutrition
First, I should point out that I am not a Sourdough fan, I have always been someone who prefers to add yeast and make quick breads for family and friends at the drop of a hat (such as a phonecall from a friend dropping around for a visit) and to this end I have spent some time trying to find the best ye... | great video
thanks for sharing the video, that's some amazing yeast activity! |
Yeast Nutrition
First, I should point out that I am not a Sourdough fan, I have always been someone who prefers to add yeast and make quick breads for family and friends at the drop of a hat (such as a phonecall from a friend dropping around for a visit) and to this end I have spent some time trying to find the best ye... | great video
thanks for sharing the video, that's some amazing yeast activity! |
Central Milling & KA bulk flours in SoCal?
Can anyone suggest places in southern California (preferably between City of LA north to Ventura) to get big bags of Central Milling or King Arthur flours at retail?
I'm looking to buy a few 50lb bags; I'm not a food service company, so retail is key. | Central Milling flour in SoCal
Hi, Cranbo.
The flours Whole Foods sells under their 365 brand are all from Central Milling. They also generally carry KAF flours.
I've asked at my WFM, and they will also order flour in bulk from their local distributors. What they can get for you will depend on what their distributor ca... |
Central Milling & KA bulk flours in SoCal?
Can anyone suggest places in southern California (preferably between City of LA north to Ventura) to get big bags of Central Milling or King Arthur flours at retail?
I'm looking to buy a few 50lb bags; I'm not a food service company, so retail is key. | Central Milling flour in SoCal
Hi, Cranbo.
The flours Whole Foods sells under their 365 brand are all from Central Milling. They also generally carry KAF flours.
I've asked at my WFM, and they will also order flour in bulk from their local distributors. What they can get for you will depend on what their distributor ca... |
White WW flour in PR's recipes?
Hey everyone,
I recently bought PR's Whole Grain Breads and I made a few things out of there using regular WW flour and realized that I'm not a fan. I bake a lot and have a chance to pick up a 50lb bag of white whole wheat KA flour and was wondering if I could just use that? I want to ... | You do not say exactly what
You do not say exactly what it is that your are not a fan of, The book? Whole wheat flour? Your results? If it is the flavor of whole wheat flour, then white whole wheat may be just the thing for you. Yes you can use it. No it will not disrupt the chemistry of the recipes.
Good Luck wi... |
White WW flour in PR's recipes?
Hey everyone,
I recently bought PR's Whole Grain Breads and I made a few things out of there using regular WW flour and realized that I'm not a fan. I bake a lot and have a chance to pick up a 50lb bag of white whole wheat KA flour and was wondering if I could just use that? I want to ... | You do not say exactly what
You do not say exactly what it is that your are not a fan of, The book? Whole wheat flour? Your results? If it is the flavor of whole wheat flour, then white whole wheat may be just the thing for you. Yes you can use it. No it will not disrupt the chemistry of the recipes.
Good Luck wi... |
Where to buy local flour in San Diego?
I moved here two years ago and essentially stopped baking sourdough because I was having a hard time finding local flour. Does anybody know where to look? | I've not bought from them but perhaps Grist & Toll
https://www.gristandtoll.com/current-selections/This is more LA vs SD but they might be sold in stores near you. |
Where to buy local flour in San Diego?
I moved here two years ago and essentially stopped baking sourdough because I was having a hard time finding local flour. Does anybody know where to look? | I've not bought from them but perhaps Grist & Toll
https://www.gristandtoll.com/current-selections/This is more LA vs SD but they might be sold in stores near you. |
Developer or Improver
Hi,
I can't seem to find much information on dough developers or dough improvers. I searched, but didnt' find information on differences or usage. Any links are always appreciated.
Thanks in advance. | The Choice?
Hi
Ascorbic Acid [Vitamin C] is used to strengthen the dough, as an oxidiser. Protease enzymes, or, L-Cysteine di Hydrochloride are also added to weaken, or, reduce the dough structure to give extensibility to the dough. Ultimately, this speeds up the dough making process exponentially, creating bland b... |
Developer or Improver
Hi,
I can't seem to find much information on dough developers or dough improvers. I searched, but didnt' find information on differences or usage. Any links are always appreciated.
Thanks in advance. | The Choice?
Hi
Ascorbic Acid [Vitamin C] is used to strengthen the dough, as an oxidiser. Protease enzymes, or, L-Cysteine di Hydrochloride are also added to weaken, or, reduce the dough structure to give extensibility to the dough. Ultimately, this speeds up the dough making process exponentially, creating bland b... |
Question brought to mind by txfarmer's question on the Tartine WW bread
I have been wondering about the difference between white whole wheat flour and white flour. I have been looking at some interesting bread recipes in The Village Baker and Joe Ortiz's recipe calls for white flour or all purpose flour. I am interes... | One is the whole grain ground up
The WHite whole wheat flour is the same as the red whole wheat flour in that it is the whole wheat kernel ground to a powder/flour.It is a genetic variant that does not have the red tint or the taste of red whole wheat.Has all the same other characterisitcs, though.
"White"flour (term ... |
Question brought to mind by txfarmer's question on the Tartine WW bread
I have been wondering about the difference between white whole wheat flour and white flour. I have been looking at some interesting bread recipes in The Village Baker and Joe Ortiz's recipe calls for white flour or all purpose flour. I am interes... | One is the whole grain ground up
The WHite whole wheat flour is the same as the red whole wheat flour in that it is the whole wheat kernel ground to a powder/flour.It is a genetic variant that does not have the red tint or the taste of red whole wheat.Has all the same other characterisitcs, though.
"White"flour (term ... |
fresh yeast
HelloI have read that Chris Bianco said that using fresh yeast as opposed to dry is critical.I was hopeful that the group could come up with some reasons why this could be. It is interesting to me that someone with so much knowledge would come to a conclusion like that unless there was good reason to.Also, ... | I think the basic differences
I think the basic differences will be in the activity of the yeast(fresh yeast should act faster/sooner) and the intensity of the yeast flavor(arguable for sure, some can taste it, some can't). |
fresh yeast
HelloI have read that Chris Bianco said that using fresh yeast as opposed to dry is critical.I was hopeful that the group could come up with some reasons why this could be. It is interesting to me that someone with so much knowledge would come to a conclusion like that unless there was good reason to.Also, ... | I think the basic differences
I think the basic differences will be in the activity of the yeast(fresh yeast should act faster/sooner) and the intensity of the yeast flavor(arguable for sure, some can taste it, some can't). |
How much potato starch to use in 100% whole wheat bread?
I'm trying to soften up the crumb of 100% whole wheat bread a la Peter Reinhart's Whole Grain Breads using potato starch in the soaker, but I'm not sure how much to add. Is there a general guideline for quantity of potato starch you should use based on total flou... | Kind of an answer
YY,
I would imagine that you could substitute the amount of potato starch (or buds) equal to one potato and then minus out the equivalent amount of flour. (I don't use Reinhardt, which is why I am being a bit vague.) Some people use vital wheat gluten to help or to do a soaker.
If you need a whole whe... |
How much potato starch to use in 100% whole wheat bread?
I'm trying to soften up the crumb of 100% whole wheat bread a la Peter Reinhart's Whole Grain Breads using potato starch in the soaker, but I'm not sure how much to add. Is there a general guideline for quantity of potato starch you should use based on total flou... | Kind of an answer
YY,
I would imagine that you could substitute the amount of potato starch (or buds) equal to one potato and then minus out the equivalent amount of flour. (I don't use Reinhardt, which is why I am being a bit vague.) Some people use vital wheat gluten to help or to do a soaker.
If you need a whole whe... |
Oops.. used active dry yeast instead of instant
Uh oh
I used active dry yeast in a recipe that called for instant yeast. Didn't pre-soak the yeast. Will I be able to save my dough?
Please help! | Watch it and see if it breaks apart
and starts to dissolve. Many of the actives dry yeasts will, it will just take longer. What does the package say? Many times the coating is heat dissolved.
Do this... take another amount of yeast you already added and dissolve in a tablespoon of hot water. Stir until it is a past... |
Oops.. used active dry yeast instead of instant
Uh oh
I used active dry yeast in a recipe that called for instant yeast. Didn't pre-soak the yeast. Will I be able to save my dough?
Please help! | Watch it and see if it breaks apart
and starts to dissolve. Many of the actives dry yeasts will, it will just take longer. What does the package say? Many times the coating is heat dissolved.
Do this... take another amount of yeast you already added and dissolve in a tablespoon of hot water. Stir until it is a past... |
SAF red label instant yeast
I've heard a lot of great comments about SAF yeast so I want to try it out. Unfortunately, practically every store nearby doesn't carry it. The closest is Costco, which has a humongous 2 pound bag of Red Star Active Dry yeast, but I prefer instant. Also, it has an...unusual scent. My point i... | I also live near Berkeley,
I also live near Berkeley, and I used to be able to find SAF red at Market Hall in Rockridge. However, they seem to have stopped carrying it, and now I buy it online from King Arthur Flour.
Hope this helps. |
SAF red label instant yeast
I've heard a lot of great comments about SAF yeast so I want to try it out. Unfortunately, practically every store nearby doesn't carry it. The closest is Costco, which has a humongous 2 pound bag of Red Star Active Dry yeast, but I prefer instant. Also, it has an...unusual scent. My point i... | I also live near Berkeley,
I also live near Berkeley, and I used to be able to find SAF red at Market Hall in Rockridge. However, they seem to have stopped carrying it, and now I buy it online from King Arthur Flour.
Hope this helps. |
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