The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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Windischgirl's picture

flour distributors in Philadelphia

April 27, 2008 - 5:52am -- Windischgirl
Forums: 

Hi: Given the 3-5 loaves per week that get inhaled around here, I need to find a bulk flour source.  KA has officially hit $1/lb at my local supermarket.

I'm open to ordering online and having it shipped, (and have searched the archives for all your suggestions--Thanks!)

but would prefer to buy locally.  The best KA could offer me was a distributor in Lancaster PA...about 2 hr drive away.  But I live near a city of over 2 million people...with a healthy bunch of local bakeries.  Tell me there isn't a distributor for high quality flour closer!

nonna's picture

New Sourdough Baker Nonna

April 26, 2008 - 8:55pm -- nonna

  I am on the 4th day of the great pineapple starter and everything went as planned!  My question is why to throw away all but l/4 of the starter and add flour and water?

 Am I suppose to throw away all but l/4 of the starter everytime I feed it?  Could I keep the throwaway and start another batch?  Sorry if I am naive but am new to this wonderful event!!! Thanks so much,

Nonna

dmsnyder's picture
dmsnyder

Janedo's basic bread

Janedo's basic bread

Janedo's basic bread - Crumb

Janedo's basic bread - Crumb

This is the second time I have baked Janedo's Pain au Levain (Sourdough) recipe for what she calls her "basic bread." Since I cannot truly duplicate the flours she uses in France, I am liberated to experiement using different combinations and proportions of American flours.

 The first time, I used a combination of King Arthur First Clear Flour and Guisto's White Spelt flour. This time, I fed my starter with KA Organic Whole Wheat Flour and used KA Bread Flour in the dough. The Ingredients were:

160 gms Starter
307 gms water
540 gms KA Bread Flour
10 gms Salt 

 The dough seems just very slightly less hydrated than my last attempt. As you can see, the crumb was denser, as expected. It was very chewy. The crust was a bit crunchier and less chewy than the First Clear/Spelt version.

 Overall, the taste was less sour this time, and the whole wheat flavor was less apparent than I expected. This was a bread that would be an excellent sandwich foundation, but it was not my "target" bread. I think the combination of flours was too strong.

 So, what flour combination should I try next? KA Artisan Flour with a little spelt? Or a little whole wheat? Or Golden Buffalo and spelt? Hmmmm....

David

dmsnyder's picture
dmsnyder

Nury's Light Rye from "Local Breads"

Nury's Light Rye from "Local Breads"

Nury's Light Rye2

Nury's Light Rye2

Nury's Light Rye crumb

Nury's Light Rye crumb

I know there have been several blog entries regarding Pierre Nury's "Light Rye" as described in "Local Breads" by Daniel Leader, but I felt a "reminder" of how wonderful this bread is would not be out of order. So ...

 This bread is wonderful!

David

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