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.

dlassiter's picture

where to get yeast economically?

December 28, 2014 - 11:25am -- dlassiter

I think this last topic was covered about five years ago, but I'll bring it up again. Those 1 lb blocks of active dry (Red-Star, Fleischmans, etc.) are the way to go, but I am at my wits end trying to find them economically. Our local Texas HEB grocery chain used to stock them, but evidently they've now stopped. Getting those blocks onine can be cheap, but with HUGE shipping charges. I think Costco and Sam's Club may have them, but I'm not a member. Ideas?

Emerogork's picture

I have a Yeast Affection....

December 27, 2014 - 10:30am -- Emerogork

Every package or bottle of yeast claims to be "Active".
Is there any yeast that not active?

It has been recommended that I look for "Instant Active Dry Yeast".
I have seen combinations of all words and then some. 
"For bread machines", is the latest one I have found.

So confused.
Other than having to activate in warm milk or add directly to the mix, does it really matter?

Pietradiluna's picture

Diastatic malt powder substitution

December 23, 2014 - 2:34pm -- Pietradiluna

Planning to make these for tomorrow's dinner :

Poolish is started, but  I don't have  - and cannot get it where I live  - any diastatic malt powder, was thinking of replacing some of the strong flour with malted wholemeal - has anyone an idea of how much I could replace and if it could work?  




brednbrew's picture

Todays Packaged Yeast

December 16, 2014 - 12:24pm -- brednbrew


I baked my first loaf of bread as a kid back in the 60's. And have baked bread on and off throughout my life.

I remember when proofing yeast many years ago, the aroma would fill the kitchen.

And when the bread baked, it had that wonderful bready smell and the final loaves tasted like....bread.

What is up with yeast these days? Odorless and tasteless when used in traditional recipes?

The bread just tastes like baked flour, milk, butter and salt.

Christopher Hoffman's picture

Help!! "Knead" some starter in San Diego

December 10, 2014 - 9:44am -- Christopher Hoffman

I posted this request in the introductory forum for my first post, but thought I would ask here too. 

I left my starter in my friend's fridge in Northern California yesterday morning before hitting the road.  Now my box of baking supplies is mocking me. Could anyone in San Diego spot me a pinch of starter? (for some reason, bakeries seem to be reluctant to give away their golden goose)

Thanks in advance.

wjmartins's picture

KA versus Big Box Store flour

November 17, 2014 - 11:54am -- wjmartins

This week-end, I did a test baking two breads with a sourdough starter.

Bread 1 used KA unbleached white bread flour and bread 2 used Sams Club Conagra bleached white bread flour.

Made two barms Friday evening and Saturday added the dough, one rise, re-fold, proof and into the oven.

Only used the starter, flour, water and salt, each loaf exactly the same ingredient weights and process.

maya_8's picture

Low protein flour same as gluten free?

November 14, 2014 - 3:55pm -- maya_8

Hi, I want to try a recipe for white bread buns that calls for 180 g high protein flour and 120 g low protein flour. I haven't been able to find flour with protein content below 11, except for gluten-free bread flour mix (3,7 g) . So, my question is, does gluten free flour classify as low protein flour? And if so, can I mix gluten free flour with regular white flour?

Thanks and sorry if it is a silly question, I'm new at baking.

Zammbreader's picture

French T65: which kind of wheat grains

November 10, 2014 - 7:23am -- Zammbreader

Ive been a lurker for a while and have been baking for two years in my small China apartment (with a small convection oven), trying my best. Recently I tried some imported T65 flour and was amazed by the difference in flavor. I'll be moving back to the usa in two years and would like to try growing my own wheat(which I'm growing some hard red winter now).  I'm wondering:

What variety or strain of wheat is grown for the T65 flour?  I think I read they typically use a softer red variety, but vaguely remember where I read this. 


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