The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It

Discussions about different ingredients, where to procure them, etc.

Jean Pierre's picture

Flour for crepes

October 7, 2015 - 12:18pm -- Jean Pierre

In France I have used T55 and or T65. Here in the US for the buckwhear flour I am having good results with the "light "buckwheat I am getting from Birkett Mill in PA but have not found the right flour for my sweet crepes batter yet. I am purchasing French T55  from an importer in NY ( does the job but I wish I could buy my flour or flour mix in the US. Please advise. Thank you.

BreadDream's picture

Long lasting loaf

September 30, 2015 - 11:54am -- BreadDream

Hello all,

I’m in the very early stages of researching for a small bakery to produce sliced loaves of bread and wanted advise on how I can keep it as fresh as possible for as long as possible. I would also prefer to have a mainly automated production process but on a small scale to begin. Please can anyone advise? Thank you

Rollofthedice's picture

Barley Flour and Vital Wheat Gluten

September 22, 2015 - 11:15am -- Rollofthedice

I bought about 4 pounds worth of barley flour from Bob's Red Mill, and it's pretty great. I love the slightly sweet, nutty taste it provides, and the high fiber content is a big bonus.

After making a wonderful round loaf in my oven using a 33/33/33 proportion of bread flour, whole wheat flour, and barley flour, I was struck with a question. Since barley barely has gluten in it, could I theoretically make a 100% barley bread, put a bunch of vital wheat gluten in it, and end up with a nice loaf?

Arjon's picture

Subbing honey or maple syrup for sugar by weight

September 21, 2015 - 12:21pm -- Arjon

I recently started making SD sandwich loaves using a base recipe that uses white sugar. I'd like to try honey and maple syrup instead.  (Separately  :p)  I did a search here and also did a quick google but haven't seen how much to sub by weight. Thanks in advance to anyone who can offer some guidance. 

Janet Yang's picture

Adjusting for King Arthur White Whole-wheat flour

September 18, 2015 - 12:51pm -- Janet Yang

The KA website says that White Whole-wheat flour can be substituted for up to a third of regular flour. I tried substituting about 28%, and found that the dough mixed up rather stiff. Twice I had to add more water (which isn't as easy once the gluten is active).

Can anybody provide some guidelines on how recipes should be adjusted for White Whole-wheat? Should I be using less flour or more water, and what percentage change?


clazar123's picture

Wonderful (but long) vids about science of ingredients

September 17, 2015 - 7:34am -- clazar123

These are a few years old but I was researching how to make a chewier cookie when I came across these videos. Joanne Chang offers wonderful and simple explanations in regards how ingredients behave when making a yellow cake but the concepts are the same for any product.

Twozzie's picture

Best Yeast?

August 22, 2015 - 1:35pm -- Twozzie

I see many posts and FAQ's about the different yeasts but couldn't find anything on the best yeast with NO additives. I see the Bobs Red Mill and the Red Star contain sorbitan monostearate, which is difficult to pronounce which generally means stay away.

Looking for a dry yeast that can easily be stored and used as needed, preferably organic.


drogon's picture

Slightly less than white white flour ...

August 12, 2015 - 11:06am -- drogon

So I have a few sacks of some white flour that's been stoneground and then sifted - rather than being roller milled. This is nice flour and while the bran has been sifted out it still has a good portion of the wheatgerm present.

And here's the issue - it's not white. It's a sort of beige, verging on grey. That's the downs-side. The upside is that it doesn't contain any of the statutory minerals and vitamins normally present in white flour (due in-part to the wheatgerm left in it)

bboop's picture

Curious about All Purpose Unbleached flours

August 8, 2015 - 8:39am -- bboop

So - regarding All Purpose Unbleached flours -- General Mills AP/Unb; Trader Joe's; Bob's Red Mill - Are these similar? Any recommendations for or against? I am just starting baking again. I have been using KAF and Bob's Red Mill for my whole wheat and pastry, but not sure about the white flours. I have KAF white whole wheat, but let's say I'm making challah? (too many choices). Thanks


Subscribe to RSS - Ingredients