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.

aly-hassabelnaby's picture

The Serious Eats Guide to Whole Grains

July 20, 2014 - 12:37am -- aly-hassabelnaby

I found this great article on Serious Eats (which is a very good website for foodies) about whole grains. Very useful! Since I see a lot of people around here using different grains in their bread, I thought I'd share this with you. Enjoy!

Felila's picture

KA bread flour better ... sigh

July 17, 2014 - 8:30pm -- Felila

I'm on food stamps and have been economizing on flour. Gold Medal bread flour is $4,99 for  5-pound bag here in expensive Honolulu; KA bread flour, same size, is $8.49. So, baking with Gold Medal. 

The supermarket was out of the Gold Medal, so I gritted my teeth and splurged on the KA. Big diff. Dough is springier, crust is crunchier, taste is better. But ... even a few dollars makes a difference when you're trying to eat on $155 a month in one of the most expensive cities in the US. (Lotsa beans and cabbage. Lucky I'm a good cook.)

Nominingi's picture

Cracked Rye and Whole Rye Flour for sale in Downtown area of Seattle?

July 3, 2014 - 4:37pm -- Nominingi

I live in the Interior of BC where I've scoured the supermarkets and health food stores in vain for the above products. I'll be in the downtown area of Seattle this coming weekend. Any pointers to where I might look for these? Many thanks

Bob Marley's picture

Comments on White Lily Flours

June 30, 2014 - 12:02pm -- Bob Marley

This post is based on both my use of WL flours for the past few years and the chart labeled Flour Characteristics and Ratings on this page.

White Lily All Purpose Flour.  Bleached, 8% protein and soft wheat.  When you note that KA AP protein hovers around 11.7% you'll therefore see why I consider this flour to act more like pastry flour.  IMHO to call this flour AP is a misleading. 

triptogenetica's picture

Chapati flour - what is it?

June 28, 2014 - 1:01am -- triptogenetica

I finally have a question and hoped a TFL expert might know the answer!

I just bought a 10kg sack of chapati flour from Tesco (here in the UK, Tesco often has a good selection of "ethnic" foods). 
I've been looking for something cheaper than strong white flour, to feed my sourdough starter, and also possibly to bake with. 

But, I can't find much info on what exactly Chapati flour is!


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