The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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

beastwork's picture

Flour mixing - High gluten and pastry flour vs AP flour

June 14, 2017 - 4:49am -- beastwork

I'm playing around with some recipes.  I'm wondering if its worth it to create a mix of High Gluten Flour and Pastry Flour if I wind up with a protein content that's on par with All Purpose flour (about 11.7%)

- Will the properties of the mixed bread be different than the AP bread?

- Should I expect a more "tender" loaf, with tighter crumb from the mixed bread?

- Will one bread have more structural integrity than the other?

- etc.?


I've done experiments, but I'm a novice baker and I'm not sure if I'm missing some of the finer differences.

mutantspace's picture

buttermilk or yogurt to bring a tang to bread

June 6, 2017 - 7:01am -- mutantspace

just looking for peoples opinion. I recently made an oat and wheat bread - using instant yeast - but would like to add a sharpness to it. I am currently fermenting rolled oats so that should bring a sour complex note to the bread but i was going to do a bit of tinkering with the liquid. The recipe calls for equal parts water and milk but i was thinking of:

1. replacing the water with whey (which i have leftover from making yogurt)

2. replacing the milk with buttermilk

3. replacing half the water with yogurt

Pugglez's picture

Bakipan yeast in the U.S.? Help a blind baker

June 5, 2017 - 6:39pm -- Pugglez

Hi, fellow bakers;

i live in Canada, where I buy Bakipan Traditional yeast, which I find has a superior flavour to the yeasts I've gotten at grocers and in bulk over the years. 

My friend Will lives in Atlanta, and as he's blind, would like to buy Bakipan yeast online, and have it delivered. 

Trouble is, we can't find it to buy. Anybody know what gives?


mutantspace's picture

what does buttermilk bring to the party

June 1, 2017 - 2:59am -- mutantspace

just a query. Im just wondering what buttermilk brings to a dough and how it effects it. I presume it works the same way a mix of yoghurt and milk does? Is that right - a sort of acidic twang...on a related note i have a recipe for a oat and wheat bread that uses half water/milk and i was thinking of swapping in some buttermilk as i like the taste of irish soda bread (which uses buttermilk)...any thoughts? The other option is to use whey which i have loads of as i make my own yoghurt 


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