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.

johnsankey's picture

Flour in Canada !!

April 8, 2014 - 7:43am -- johnsankey

The last Canadian miller, Robin Hood, has been sold to Americans, and I can't find decent white bread flour any more. All of it that I can find now has miserable gluten content, and all the mass market ones now have ascorbic acid added to try to make up for it.

Has anyone found a Canadian source of good white bread flour (4g per 30 g 'serving' minimum) that doesn't have junk added (other than the legally required B vitamins, of course)?


MNBäcker's picture

Black Walnuts

April 4, 2014 - 7:37am -- MNBäcker

After being featured in our local newspaper (humblebrag...), I had a person call me wanting to sell me black walnuts for my Cranberry-Walnut Sourdough bread. He'll stop by next week to give me a sample. I'm alsways open to purchasing ingredients from a local source, but am not sure if black walnuts will look and taste the same as the regular walnuts I currently use.

emkay's picture

Central Milling Artisan Bakers Craft Flour

March 30, 2014 - 4:26pm -- emkay

My husband and I were in Point Reyes yesterday. Petaluma is not too far from Point Reyes so I was hoping to swing by Keith Giusto's to get some flour, but unfortunately they are closed on Saturdays.  Imagine my delight when I spotted a pallet of Central Milling Organic Artisan Bakers Craft at the San Francisco Costco today.  

andychrist's picture

Convert diastatic malt to non-diastatic?

March 14, 2014 - 3:42pm -- andychrist

Okay so I've been saddled here with like six pounds of diastatic malt powder. Works as advertised but way more than I'll ever use in a year. Also am in need of some of the non-diastatic malt for my bagels, thus:

Anybody know whether and how it would be possible to convert diastatic to non-diastatic malt? 

BeerPaul's picture

Malted Grains

March 6, 2014 - 8:02am -- BeerPaul

First post.  I found this forum by way of internet search for information on baking bread with barley malt flour.  I found a few threads on here about the subject and I wanted to share some information that may be helpful.

Malted Barley typically has the highest diastatic power of any malted grain.

Diastatic power is a measure of the enzymes in the grain that convert starch into sugar.

Alpha-amylase and Beta-amylase are the enzymes. (main enzymes, there are others)

They work best between 155 and 165 degrees Fahrenheit.

MBaadsgaard's picture

Questions about gluten content and quality.

March 5, 2014 - 2:12am -- MBaadsgaard

So all the craze is about protein content in flour, because good bread flour is not the most common around here (I guess that is the reason).

But how much of the protein content of flour is actually the gluten? All of it?

I know for whole wheat it is definitely not, but I can't find anywhere if there are other proteins in flour than glutenin and gliadin which are the two components of gluten.

gypsy_rose's picture

my husband got my high gluten flour

March 4, 2014 - 6:07am -- gypsy_rose

instead of bread flour. Is there a way to make it work for things like white bread in a bread machine? (As much as I would love to do bread by hand I have 5 kids and always off on erands. I just don't have the time) Is there a way to maybe mix all purpose and HG to make bread flour? (Where I know HG is to high in gluten for a soft bread and AP is to low)


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