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.

sentur's picture

High gluten flour (UK) -- Turkish Grocery stores

January 28, 2016 - 5:41am -- sentur

I live in an area with a lot of Turkish groceries and convenience stores which appear to have a large variety of flours. But most of which aren't in english. So I'm never 100% what grain they're from. 

I'm finding it difficult to source high gluten flour for bagels as most of the packs don't have a protein % and when they do, they're quite low 9-11%. 

The brands I see stocked most often are UN, Aytac and Singai.

danmerk's picture

Great River Organic All Purpose flour

January 17, 2016 - 5:22pm -- danmerk

Has anyone worked with this AP organic white flour? It's not whole wheat but looks to have lots of the bran included.

Im having some issues with this flour. I made a sourdough using my long time living culture  the bread  well but completely deflated when I peeled this into my oven. I e never seen anything like this. The loaves were flat and dense. For my recipe I made a poolish the night before using all this flour; then on make day I used 4 c of this flour and water using my normal baking methodologies.

bboop's picture

Blue Bird flour/ Cortez Colorado

January 1, 2016 - 10:49am -- bboop

I was given 5# Blue Bird flour grown and milled in Cortez, Colorado, for Christmas - from Colorado relatives. I read that it is 8% protein, good for fry bread and tortillas. Does this mean that it is good, too, for cookies and brownies? Does anyone know if it would also match 00 (Italian) flour?? Just curious. The cloth bag is beautiful.

Lazy Loafer's picture

Liquids for pre-ferments & soakers?

December 30, 2015 - 1:00pm -- Lazy Loafer

What kinds of liquids have folks used for pre-ferments (poolish, most likely) or for soaking grains? I've tried kombucha (very nice; just need a little bit), milk kefir (made a poolish with this for the Christmas stollen; yummy!) and of course beer (the DH's home-made ale). I'm wondering about different fruit juices (citrus? pineapple? apple cider?), different kinds of tea (black, green, flavoured) or other things. Maybe tomato juice, for example?

pmiker's picture

Back to fruits and nuts

December 22, 2015 - 10:05am -- pmiker

Yesterday I used my Ankarsrum with the roller to make three loaves of cinnamon raisin nut bread.  I mixed all but the butter, salt and goodies and let the flour, yeast and liquid sit for 30 minutes before adding salt and then soft butter.  In watching videos I can only conclude that stand mixers handle adding soft butter last better than the Ankarsrum.

Today I bumped things up and went for four loaves.  I used the dough hook for the first time.  It seemed to mix the goodies (nuts, chips and raisins) better than the roller.  The butter was still messy.

ppschaffer's picture

Clear flour

December 22, 2015 - 9:25am -- ppschaffer

There has been some discussion on Fresh Loaf about shifting whole wheat flour to "make" clear flour: that is, the resulting flour is said to be clear flour.  But the discussions have not included mesh-size.  (One milling company uses #70 mesh.)  Be that as it may, what is the concensus about doing the reverse: adding wheat germ and wheat bran to a bread flour, say 1% or so each of germ/bran as a percentage of total flour weight to approximate clear flour...


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