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.

PMcCool's picture

A thoroughly unscientific survey

January 23, 2015 - 5:46pm -- PMcCool

As a result of the recent rye bread test bakes for Stan's upcoming book, I'm curious about what rye flours TFL bakers are able to find in stores in their areas.  For instance, in my neck of the woods:

Location - Overland Park, Kansas (a Kansas City suburb)

Flours - Hodgson Mills, a coarse stone ground whole rye flour in 5 pound bags; Bob's Red Mill, finely ground whole rye flour in 24 ounce cello bags; brand unknown in Whole Foods bulk section, finely ground whole rye flour.  White rye isn't available at all; neither are various grades of rye meals.

Bob S.'s picture

Hearth Bread with Kefir Sour

January 15, 2015 - 11:05am -- Bob S.

This loaf was baked in a 12” x 5½” x 2½” hearth bread pan. The formula is essentially the same as for White Bread, except that the shortening was omitted and 20% of the dough was replaced with the following sour:

1½ oz. Stone Ground Dark Rye Flour
1½ oz. Stone Ground Whole Wheat Flour
2¼ oz. Kefir
1½ oz. Water
¼ oz. Buttermilk Blend (cultured buttermilk, sweet dairy whey, and lactic acid)
2.3 grams (⅜ teaspoon) Salt

dlassiter's picture

Sam's and Costco bread flour?

December 29, 2014 - 9:33am -- dlassiter

As per my other topic right below this, I was at Sam's and Costco to look for bulk bread yeast. But while I was there, I was amused to find some good deals on flour. Sam's has "Peter Pan Bread Flour", $11/25#. I believe WalMart may carry that as well. Costco has "Con Agra Harvest Bread Flour", $13.39/50#. Anyone have any experience with these flours? Are they any good? I believe they are enriched, bleached, maybe bromated?, and all that (probably GM too), but I'm easy about that stuff. Anyone know what the protein content of these flours are?

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.


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