The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredients

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

Elsie_iu's picture

Does barley have exceptionally high enzymatic activities?

June 22, 2018 - 5:03am -- Elsie_iu
Forums: 

So far, I've worked with barley flour (pearl barley ground from scratch) for 4 times. Every single time, the resulting dough ended up with broken gluten. The gluten was so short that it's impossible to support itself. Therefore I got flatbread every time.

 

The % of barley flour I used was 30% while the rest was some kind of whole wheat or spelt flour.

 

Jaymunnie's picture

I've finally done it

June 21, 2018 - 11:14pm -- Jaymunnie
Forums: 

After over a month of trial and error, I've got a working recipe for a wonderful loaf of simple white bread for my pullman pan, and now I'm looking to broaden my horizon with different flavors and ingredients.  I was going to do an italian herbs and cheese loaf, but I'm unsure of what kind of cheese I could use.  I'm debating between shredded cheddar and grated parmesan because I'm not sure how either of those would impact how the loaf turns out, aside from taste.

pogrmman's picture

Sprouted Brown Rice?

June 18, 2018 - 7:50am -- pogrmman
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Hi everyone,

I picked up some sprouted brown rice because I thought it might be a good add-in for sourdough. I’m unsure of how I should add it though — grind it up into a flour? Cook it some then mix in the grains? Let it sit, hydrated and warm, with the flour to make the enzymes work some on the flour too? 

I couldn’t find much about this stuff in bread — would it be similar to sprouted wheat berries? It just sounded like it could taste good.

Lechem's picture

Lina Stores now sells Caputo flour (London, UK)

June 18, 2018 - 4:39am -- Lechem
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I've been buying my durum flour from Lina Stores in London.

After not having any in stock for a little while as there was an issue with their suppliers I'm pleased to say they will now be selling Semola Rimacinata by Caputo.

I've used this before and it's a good brand.

Just a heads up for all Londoners out there who wish to buy a good quality durum flour from a lovely Italian store in the heart of Soho.

pmccool's picture

Local flours - why so hard to find?

June 12, 2018 - 10:18am -- pmccool
Forums: 

The New Food Economy ran an interesting article about the difficulty in locating local flours.  The article's focus is on Kansas which made me, a Kansas resident, even more interested.  Numerous TFL members try to find flours that are local to their respective regions but it is an uphill slog.  Oddly enough, what seems to be missing is that middleman who catches so much flak.

Paul

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