Discussions about different ingredients, where to procure them, etc.
I have a recipe for brioche buns that calls for Amylase enzyme, 1 tsp for 20 buns. Do I need this? Where do you buy this? I am in Calgary.
I have not posted in a very long time, though I lurk in the shadows on a near daily basis and bake near weekly.
Anyway, I stopped by Whole Foods in Northern Colorado last night and they had Jovial Einkorn flour on sale at 1/2 price ($3.49 for 2lbs) and I thought I might let others know. Not sure if the Whole Food stores elsewhere are running the same sale.
I have wanted to try Einkorn for a long time, but the expense has always put me off. It is still costly at $1.75/lb, but I splurged for 5 bags.
Does anyone here knows where I can buy Fleischmann/SAF/Red Star yeast in Fredericton, New Brunswick
All-purpose flour can be bleached or unbleached, and its protein level can be anywhere from 9% to 12%.
I can see the difference in recipes. When I make spätzle with King Arthur flour, the batter is stiffer than with Gold Medal unbleached, and the spätzle cooks up a bit firmer.
What about recipes for baked goods? Will using KA instead of GM result in a tougher product?
I want to start buying flour from mill not shop. I leave in Columbus Oh. I want flour without any addition. Without bleaching etc. Have any one idea where is good mill ony area.? Thank you
Since I presume "20% bran flour" has all the germ and 20% of the bran as whole wheat, to recreate 1000g 20% bran flour can you just mix 200 g whole wheat (assuming 3% germ and 15% bran) with 776g white flour and add 24g wheat germ?
I have previously used only high gluten bread flour for my bread and pizza baking. My source has switched from the bread flour to patent flour. From various sources i understand there are multiple grades of patent flour. MY QUESTION IS will the unbleached unenriched patent flour provide me with similar texture in breads as the bread flour does?
Where I live, only one manufacturer produces malt related stuff, and they have two (well technically three) different types of barley malt:
The first one is labeled as Malt Extract, which is lucky honey, I think it would be called Malt Syrup worldwide.\
The second one is Malt Extract Powder, which is made from spray drying the Malt Extract.
And the third one is Malt Powder, which I don't know how it's made, and its cheaper than the other two
Is it possible to make white spelt flour from wholemeal at home? I bought wholemeal 'accidentally' and has been mixing it with bakers flour. Run of the bakers and don't really want to buy another one. Prefer not need to get another pack of white spelt too (as I bulked buy the wholemeal).