The Fresh Loaf

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

Please comment on Graham Flour

November 20, 2017 - 9:58am -- katyajini

I have never used Graham Flour but hear (read) that it can be used interchangeably with whole heat flour.  Some writers insist that it is distinct and worth seeking out. One description says it has more texture. 

If you have used it, is it special and worth trying out or does it taste just like whole wheat flour?

Beth Hensperger recommends Bob's Red Mill brand and  I have also seen Hodgson Mill brand Graham flour.  Do you have favorite brand that I might try first?

Thank you!

DanAyo's picture

Am I expecting too much rise from seeded bread?

November 20, 2017 - 7:03am -- DanAyo

Am I expecting too much rise from a heavily seeded bread? I'm new to baking enriched breads. For years I've been baking lean sourdough breads. I have no experience to rely upon in this area.

I'm working to perfect a heavily seeded bread that contains 7% fats, and anywhere from 13 to 25% sugars. The flavor of the bread is outstanding, but it is fairly dense. Not a brick, but in no way considered light.

clazar123's picture

Whipping marscapone questions

November 20, 2017 - 7:02am -- clazar123

An ingredient question. I am making an eggless tiramisu with the main ingredients of whipped heavy cream and whipped marscapone.

I have never whipped marscapone before but I will be mixing whipped heavy cream and marscapone today. I have beaters,bowl and ingredients in the refrigerator.

Do I whip them separately and fold them together?

Do I start the heavy cream and put small pieces of marscapone in it to incorporate and then whip to peaks?

I have found MANY different ways of doing it on google and do not want to curdle. Ingredients were pretty expensive.

macette's picture

Trying to buy a new stand mixer...

November 20, 2017 - 6:15am -- macette

hi bakers especially U.K bakers cause that’s where I’m shopping...I have found a mixer I want, and I have a chance to buy it from a catering business online or the same company is selling  through Amazon. I was wondering which is better to buy through ....the mixer is exactly the same price through both...are there any extra benefits or protections buying through Amazon...the company is well known so I don’t expect any problems....I just can’t go to a shop and buy it where I am so has to be online....any advice much appreciated.

Light_Work's picture


I don't care for really large holes, the mayo spills out and there is no bread in the bread

MontBaybaker's picture

Hitz's Baking Artisan Pastries & Bread- which edition is best?

November 19, 2017 - 11:08pm -- MontBaybaker

Which is better:  the 2009 or 2012 edition?  I've seen some reviews that mention errors in the 2012 edition that are the fault of the editor.  It's frustrating to waste time & ingredients on incorrect recipes, and having to track down the errata. 

I'd also love general feedback on this book.  It seems like a good one to add to my collection.  Thanks!  

MontBaybaker's picture

Best brand of paper panettone mold?

November 19, 2017 - 10:37pm -- MontBaybaker

I hope to finally tackle panettone this holiday season.  On Amazon there are many brands of paper molds.  Do they all work equally well, or do you experienced bakers have a brand preference?

Also, a guide to dough quantity for the various mold sizes would be appreciated since I'm a panettone newbie.  Thanks for the help, and Happy Holidays!

suminandi's picture

Trying to bake a 50-50 fresh whole wheat-bread flour 75% hydration lean bread daily this week to improve technique and experiment with length of bulk ferment, freq of folds, etc. 

First one is pretty nice. Slightly flattened. Will add another late fold in tonight’s.

BarbaraSch's picture

I have been making sourdough way in the past and frequently in past 7 months. I put it to rest in refrig 4 weeks ago and when trying to revive I must have killed it. I tried to hasten warming by putting jar of sourdough in hottish tap water. It never woke up.

I have a spare  starter from my son.

Can I bake an ordinary loaf of bread with yeast and killed sourdough. This is a tragedy, the killed sourdough starter is expanded so we are lookimg at 3+ cups and 36 hrs in room temp covered. 


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