The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Discussions about different ingredients, where to procure them, etc.

rb75453's picture


July 24, 2016 - 5:14pm -- rb75453

I have read that wheat bran is insoluble and can damage gluten. I know there are ways to deal with this. That is not the issue.

What I want to know:  Is this also true of soluible fiber, such as that in oat bran?

QlderJ's picture

th effect of vitamin enhanced flour on bread

July 14, 2016 - 3:33am -- QlderJ

Hi, I have been using a flour that has added vitamins in my bread making lately, and it has made better bread.  Can anyone explain why this may be?  The flour has added Iron, zinc, folic acid, vitamin A, B1, B2, B3, D3.

It is flour that I bought in Indonesia. I used many different brands while travelling.  Now back in Australia, the only Indonesian flour I have left is low in protein 10%, but even when mixed half/half with Australian flour, of 12.6% protein, I get a better result than using Australian bread flour alone.


rb75453's picture


July 8, 2016 - 5:58pm -- rb75453

I recently read that anything, other than wheat flour, yeast, salt and water, should be considered as  enhancers or improvements. I do not want to argue or defend this statement.

But using this as a starting point, I would like to ask if anyone could recommend a comprehensive reference on bread ingredients.

The best I have found, so far, is The Bread Bible by Rose Levy Beranbaum.

Any help or suggestions would be greatly appreciated.


werty's picture

help on making diastatic malt

July 8, 2016 - 11:48am -- werty

hi , im very newbie in baking

i try to make diastatic malt coz its not available where i live
i see many post and video , try 2 times with barley and wheat .. fail

soak for 12 hour .. closed gar or open to the air , dark or light ?
dump the water and then soak again immediately .. drain for 8 to 10 hour .. close the gar or open it ? 
when i done .. i remove the Sprouts and grain the barley or grain the sprouts .. when i search i see 3 different way to do it


sorry for my bad english

imightbemary's picture

Leftover whey from cheese making

June 20, 2016 - 9:40am -- imightbemary

I made some ricotta yesterday and I saved the whey when I strained out the curds. There's an awful lot of it, and while I was originally planning to put it in smoothies, I really want to try adding it to some of my bread.

The whey itself tastes slightly sweet so I imagine it'll have a subtle effect on the flavor, but beyond that I'm not sure what it'll do. Does anyone know how whey might affect the gluten development, crumb or oven spring? 

Billitis's picture

Bread improvers

June 2, 2016 - 3:00am -- Billitis


I'm looking for bread improvers companies in Canada please ? I would prefer a medium company that only supplies the bakery industry and not not big ones like Puratos. For example in USA I know there are Brolite and Bread Partners.

Many thanks for your help !





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