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.

MontBaybaker's picture

Central Milling vs Honeyvile vs. KA?

August 22, 2016 - 8:24pm -- MontBaybaker

It's difficult to find decent bread flour in quantity (or even 5lb) where I live, so think I'll order.  Whole Foods (30-40 min. one way) only has Giusto's Baker's Choice? with 11% protein.  I have a year-round cool cement garage, gasketed storage containers, and vacuum sealer.  I'll also have to try Costco with a friend who has membership (not worth the $ now that the kids have moved out).  

In terms of affordable shipping, my short list at the moment for a high-protein, unbleached, malted flour includes:

MichaelLily's picture

Organic v. non-organic flour

August 4, 2016 - 3:13pm -- MichaelLily

I've been using Dakota Maid AP flour (used to use Bread flour, but I'd rather not use the ascorbic acid which is omitted in the AP), and Dakota Maid Organic white flour (unenriched).

It's small but nonetheless interesting: the AP flour as malted barley flour, the o. flour does not.  As such, side by side, the o.flour bread takes about 1 hour longer to properly ferment during bulk fermentation.  I notice no difference in taste, texture, or appearance.  

I found this interesting and worth the educational share.

Wheatly's picture

Pungent flour

August 3, 2016 - 4:07pm -- Wheatly

I've just bought some organic flour, and I'm a bit curious about the smell. 

It's a little pungent. It doesn't smell rancid, but it's got a real... farm-like smell to it? Almost grassy. It's definitely distinct to how old flour smells, and the production date is only last week.

I've had stoneground fresh flour before, but the smell hasn't ever been this strong or like this. I know it's difficult to judge by text, but is anybody familiar with what I'm describing? Does flour ever have a "non-wheat" but natural smell?

rb75453's picture


July 24, 2016 - 5:14pm -- rb75453

I have read that wheat bran is insoluble and can damage gluten. I know there are ways to deal with this. That is not the issue.

What I want to know:  Is this also true of soluible fiber, such as that in oat bran?

QlderJ's picture

th effect of vitamin enhanced flour on bread

July 14, 2016 - 3:33am -- QlderJ

Hi, I have been using a flour that has added vitamins in my bread making lately, and it has made better bread.  Can anyone explain why this may be?  The flour has added Iron, zinc, folic acid, vitamin A, B1, B2, B3, D3.

It is flour that I bought in Indonesia. I used many different brands while travelling.  Now back in Australia, the only Indonesian flour I have left is low in protein 10%, but even when mixed half/half with Australian flour, of 12.6% protein, I get a better result than using Australian bread flour alone.


rb75453's picture


July 8, 2016 - 5:58pm -- rb75453

I recently read that anything, other than wheat flour, yeast, salt and water, should be considered as  enhancers or improvements. I do not want to argue or defend this statement.

But using this as a starting point, I would like to ask if anyone could recommend a comprehensive reference on bread ingredients.

The best I have found, so far, is The Bread Bible by Rose Levy Beranbaum.

Any help or suggestions would be greatly appreciated.


werty's picture

help on making diastatic malt

July 8, 2016 - 11:48am -- werty

hi , im very newbie in baking

i try to make diastatic malt coz its not available where i live
i see many post and video , try 2 times with barley and wheat .. fail

soak for 12 hour .. closed gar or open to the air , dark or light ?
dump the water and then soak again immediately .. drain for 8 to 10 hour .. close the gar or open it ? 
when i done .. i remove the Sprouts and grain the barley or grain the sprouts .. when i search i see 3 different way to do it


sorry for my bad english


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