The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

00lewis00's blog

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00lewis00

I have been baking for only a short time, and things are going well.  I live near Bob's Red Mill, and am interested in using their products.  So far I have been using King Arthur Bread Flour for the high gluten part of my dough.  I am curious if anyone has had experience using the BRM Organic Unbleached flour.  They say it is very high gluten, up to 18%, but it does not have the barley flour added to it.  Does that make a difference?  I think I read that the barley gives the yeast a boost.  Does the dough rise well without the barley flour?  Thanks.

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