What if the label says organic but...
What if the label says organic but the bakery you know and trust couldn’t source
any organic flour that week? Do you have an expectation of being informed before
you purchase a loaf? If you knew, would you wait a few days until they could buy
organic flour? Since the flour that week costs the bakery less, would you expect
to pay less?
As a customer I expect any bread I purchase will have a correct label on the
wrapper. If that wrapper says organic flour then I expect an organic product.
Ralph's generic brand flour
For those living in regions of the country with Ralph's grocery stores (I suspect everywhere around CA) - do you use Ralph's flour?
I decided to buy it as the price was too good to pass, but I noticed my starter acts in a completely different way with this flour - I cannot quite describe, it is a different texture, and definitely a more sour smell than with King Arthur (or other grocery stores brands I may use in a pinch)
Any opinons on Ralph's flour?
thank you....
Turkey and Greece
I wonder if anyone out there has seen a community oven in Istanbul or on the Greek Islands. I am doing research. Thank you.
Linda
Hi from the Newby
Hi,
First of all let me tell you all that my username is supposed to be ironic :)
I have joined the forum because I can't bake.
I am a fairly decent cook and I continously change and adapt recipes.
I tried the same thing baking... Big Mistake...Huge! But I guess you all already know that.
To autolyse or not to autolyse, that is the question.
Is it wise to autolyse?
Okay, enough of that but my question is this;
Is it a good idea to utilize the autolyse method for each and every type of bread? What types of textures/changes happen if used and not used? I've recently been using autolyse on every bread at work, and I am liking some of the results.
These are some types of breads that I would like to know if its a good choice to autolyse, for example;