The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

lioness7's blog

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lioness7

Hello out there,

Can the person who produced that beautiful loaf of semolina sandwich bread bless me with their expertise or someone who has baked it since then and had the same results.

I've purchased some semolina flour from my local Wholefoods market but  in reading the receipe, I'm confused because it says something about  using durum flour.

Please instruct me.

ALSO THIS NEXT QUESTION IS FOR SOMEONE WHO KNOWS ABOUT SPRING WHEAT BREAD FLOUR.

PURCHASED SOME AND WANT TO KNOW ITS TEMPERMENT AND HOW TO USE IT CORRECTLY AND A RECIPE WOULD BE NICE AS WELL.

AM I ASKING TOO MUCH! LOL

lioness7's picture
lioness7

HEEEEELP!

I'm trying to find out some history on my kitchenaids.  I have a mustard colored tilt-head 4.5 and a moss colored tilt head 4.5 that I found for $5 and $10 respectively at local thrift stores.  I've contacted kitchenaid directly but they could not fill me in as to their age of each one, etc.  They work marvelously.

I also have a 5 quart, that is a dingy white, not a tilt head but it is old because I got it off of craigslist from a catering company that said they've had it for a good while but couldn't give me specifics.

So, it there is a kitchenaid connoiseur out there or possibly a an ex kitchenaid employee/historian please fill me in.

Thanks.

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