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.

chrisinweare's picture

European flour?

July 5, 2015 - 6:49pm -- chrisinweare

My wife finds that bread doesn't agree with her. She watches what she eats and has bread only occasionally. You can imagine this isn't great for me as someone who likes to bake... :)

We recently traveled to Belgium and had some delicious breads, pastries, etc. We ate whatever we wanted and my wife didn't experience any ill effects.

So, is the flour different in Europe? If so, are there reliable sources for flour?

I've mostly given up baking bread but would love to get back to it if we can both enjoy it.



four_row's picture

Bäckerstärke - is this just potato starch?

July 2, 2015 - 10:06am -- four_row

I have been looking for a good German roll recipe (Brötchen) and this tutorial calls for coating the dough lightly with Bäckerstärke before final proofing so that they turn out nice and shiny.

I know that I can order the stuff from but what exactly is "Bäckerstärke?" I am very curious since I don't remember reading about it in DiMuzio's Bread, or any of the Reinhart books that I have.

mikejd's picture

Coeur de Blé

June 21, 2015 - 6:10am -- mikejd

I was trying to follow a french recipe for buckwheat pancakes and it mentions needing a coffee spoon of 'farine de ble coeur de blé'. I've been trying to find out what that is since I can't work out what 'wheat flour heart of wheat' is. A web search doesn't find anything and google translate just deals with the words and gives me 'wheat heart' back which doesn't help either.

I hope someone here can help.

AbeNW11's picture

Turning Forkish's Biga Chocolatey?

June 19, 2015 - 12:13am -- AbeNW11



Plain Flour : 448g

Water : 305g

Instant Dried Yeast : 0.36g

[night before and left to ferment for 12-14 hours]



Khorasan Flour : 112g

Water : 115g

Fine Sea Salt : 12g

Instant Dried Yeast : 1.12g

All of the Biga

[3.5 hours bulk fermentation and 1 hour final proof]


I have adjusted the recipe to fit my banneton and added khorasan flour too.

EastCoast1st's picture

Combining Dry Yeast with Rapid or Quick Rise Yeast in same recipe

June 17, 2015 - 7:19am -- EastCoast1st

Can you combine the two types of yeast in order to get a better rise? I'm working with a low carb recipe, so there are no sugars in the flour for the yeast to feed off of. I get a small rise, whether I use quick rise yeast or active dry yeast, and then it puts out and I only get about a half rise. So, I'm wondering if I used the two types, would I get the initiate rise from the rapid yeast and then get a second or longer rise from the active dry yeast?

KathyF's picture

Giusto's Bread Flour

June 16, 2015 - 1:50pm -- KathyF

I was shopping at my local Safeway and in their bulk bin section they had a couple bins with Giusto's flour. They had the Baker's Choice and Ultimate Performer versions. I bought some of the Baker's Choice so I could try it out. Totally don't remember how much they charged for it. So, if you are in the SF Bay Area, you might want to check your grocery store's bulk bins to see if they have any.


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