The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredients

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

four_row's picture

Bäckerstärke - is this just potato starch?

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

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 hobbybaecker.de 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
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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
Forums: 

 

Biga

Plain Flour : 448g

Water : 305g

Instant Dried Yeast : 0.36g

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

 

MAIN DOUGH

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
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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
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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.

Emerogork's picture

Broken butter in croussant dough.

June 7, 2015 - 9:28am -- Emerogork
Forums: 

I think I have found that this is probably not a problem but when I am rolling my croissant dough, I see the butter, in chunks, trying to poke through.  The croissants turn out OK but I wonder....  I have tried several levels of refrigeration or freezing.  What if were to just whip air into the butter.

I am wondering if this problem will go away or if it may actually improve the croissants them selves if I whipped the butter.  Some whipped butter recipes call for added milk or water but I read that this would defeat the use of European butter.

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