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.

Mini Oven's picture

Flea seeds / Psyllium seeds

November 20, 2015 - 8:27am -- Mini Oven

"Flohsamen" in German,  a direct translation is "Flea seeds."    Great name, right?  

Hey, maybe because they are so small and look like fleas.  Seem rather light for their volume.

Bought a 300g bag in the supermarket today, organic, for 100g  7.7g fat,  6.4g carbs and  16g protein,  (sounds like a lot of roughage) daily portion maximum 10 to 30 grams (what does that mean???)    Ran a translation to English, came out with

foodslut's picture

Anyone with experience baking with Russian "Makfa" flour?

November 14, 2015 - 12:37pm -- foodslut

On a whim, I decided to buy a bag (in a can) of Makfa-brand Russian flour.  It appears to be imported to Canada via Wonder Berry North America Inc. (their web page doesn't seem to work).

Looks plain white, 10% protein.

Anybody online have any experience baking with this product?

Somunac's picture

Homemade dry vital wheat gluten/strong flour?

November 5, 2015 - 1:20pm -- Somunac


I need a suggestion how to improvise strong bread flour.

My problem is, in my country (EE) there is no high protein flour (max is 10.5%) and there is no gluten supplement either. I sometimes order over Amazon but it is expensive, often unavailable and takes a long time to arrive. And I have to do it over German Amazon, so it's a big hassle every time...

So, can I simply simply make my own vwg (seitan), then let it dry and finally grind it to make the powder that they sell as vwg? If so, how long would you estimate it would last?


bakery_wanabe's picture

Didnt see these ingredients?

November 3, 2015 - 2:48pm -- bakery_wanabe

Hi, I picked up a bake bread (i bake it at home as its not fully baked) at the store, but i have been to this bakery and seen how they make it, but my concerns are some ingredients are not what i saw them mixed at the bakery, here is the full list of ingredients:

unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sour culture, salt, yeast, cultured wheat flour, white degerminated corn meal, wheat flour, guar gum, gum arabic.

Patf's picture

soft v hard wheat.

October 26, 2015 - 11:59am -- Patf

Which produces the best bread flour? I think we know the answer, but why?

Just asking because I found that the wheat grown in France is almost all soft wheat. eg the wheat harvest this year, 40.8milion tonnes of soft wheat, and 1.8 million tonnes of hard wheat. It was a good harvest, up about 10% from last year.

We live in France and I find French bread dries out quickly. It's probably controversial, but  I can't understand the fuss that's made over " French" bread. Baguettes etc.

charbono's picture

Oats at Whole Foods

October 23, 2015 - 12:18pm -- charbono

I ran out of oats from my regular supplier, Honeyville.  While waiting for another bag, I bought a few pounds of bulk groats from Whole Foods Market.  At about $2.65/lb, I thought it was a little pricey, even if it was organic.  At home, I found that the groats were smaller, softer, and less dense than the Honeyville.  I am wondering if WFM deliberately bought low-quality groats, if WFM got fooled by the wholesaler, or if that's what you get if you go organic. 



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