The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another flour question

  • Pin It
AnnieT's picture
AnnieT

Another flour question

Has anyone used Stone-Buhr flour? I guess it is mostly sold on the west coast. I bought a 10lb bag of their Unbleached White Bread Flour today and searched high and low for some indication of the protein content. All I could find was a comment that it is "protein packed", so I Googled it and learned that it used to be called All Purpose and has about 12 for the protein level. All this because my store hasn't had KA All Purpose for weeks and I am scared that they are gradually discontinuing the KA line. I would love to hear any comments, A.

Floydm's picture
Floydm

Yes, I've used Stone-Buhr. Their bread flour is extremely high protein, I thought more like 14% or 15%. I tend to mix it with some AP flour to soften it up some.

Paddyscake's picture
Paddyscake

what I buy for "bread flour". Like Floyd, I also mix it with AP to soften it up. My starter for the most part is fed with it, with an occasional toss of whole wheat or rye.

AnnieT's picture
AnnieT

Thanks, Floyd and Paddyscake, glad to hear you use the flour. Strange that they now call bread flour what they used to call all purpose, and I wonder whether you still need to add ap to soften it up. I don't know that I'm experienced enough to be able to notice any difference, so I guess I will just have to bake a loaf and see what happens, A.

Susan's picture
Susan

Two S-B flours are mentioned in this short article.

Susan from San Diego

AnnieT's picture
AnnieT

Susan, many thanks for the article mentioning Stone-Buhr flours. The one I bought is white bread flour, and I wonder whether the very high protein one Floyd used was one of the "Premium" flours which are designated "protein rich:? I couldn't resist testing the new flour even though I still have some KA bread flour, and I like it very much. Yesterday's dough was too wet and the boule spread, but the crumb was great. I started another one today and weighed the flour - I came up with 11.25 ounces? The family are off to Oregon for Thanksgiving and I will send the loaf with them. I get to hold the fort here, A.

Susan's picture
Susan

Just keep on folding that wet dough until it firms up.

I've decided that I can make beautiful bread or holey bread, but I can't make beautiful (to me!), holey bread. But that's okay.

My base flour these days is GM Harvest King, as I can buy it in 50# bags. Amazing how fast I run through them, too! I like adding lots of poppy, millet, unhulled sesame, flax, sunflower seeds, etc., as well as steel-cut oats.

Hope you enjoy your Thanksgiving, Annie! Sometimes holding the fort is the best job of all.

From one who knows,

Susan from San Diego

AnnieT's picture
AnnieT

Good evening Susan. The loaf they took to Oregon looked great but I didn't see the "innards". Of course I had to make another one today and I really like the dough using the S-B bread flour. It has a creamy color and just feels right, and after four folds it was in good shape. Unfortunately I took a tiny nap (with 2 dogs and a cat for company) and let the dough get slightly overproofed. I kneaded it lightly and it is in the refrigerator until tomorrow. I hadn't thought of adding seeds, and I have several types in my freezer - I thought I was being daring to sub. 1/2cup of white ww flour! Next time? My duties are not too onerous, just going over to feed their cat and keeping Pete-the-pest from eating my pets' food! Have a peaceful and happy Thanksgiving, A.

AnnieT's picture
AnnieT

AnnieT

The Yakima Kid's picture
The Yakima Kid

Stone-Buhr makes an all purpose white, a whole wheat, and a bread flour. I have been baking with it for about forty years. I have never found a flour to compare with it, and since the local groceries here in the SF Bay Area seem to have discontinued it, I have been using King Arthur - which in my opinion, is a very poor substitute. Stone-Buhr seems to have better gluten development, and it is far more consistent in how much moisture it contains - if how much water added per cup of flour is any indication. I love the fact that it produces that perfect baby's bottom texture when kneaded. If anyone here is in the Bay Area and knows where I can find Stone-Buhr bread flour, please tell me!