Discussions about different ingredients, where to procure them, etc.
For weeks I've been trying to find a place online where I could buy flour in bulk to get a discount. I basically struck out with what I was looking for.
Today, while buying my normal flour at Whole Foods (365 organic, made by Central Milling Co.), I found out that if you buy a case (8 bags), they'll give you a 10% discount. They even let me mix/match all purpose and whole wheat.
I thought I'd pass this along for anyone interested!
The recipe calls for four medium mashed potatoes which I do not have on hand. How many grams of potato flakes would be their equivalent ?
Thanks all,
anna
I've done a quick search on this subject. but I am still a little confused. I have need for diastatic malt powder. I've searched local in my local shops here, but have only been able to fine a product labeled as "Barley Malt Powder", it contains no other ingredients.
So here is my question: If the product is labeled simply "Barley Malt Powder" how can one tell whether it is diastatic or non-diastatic. I know the difference between the two, I am just wondering which one I purchased. The constistency is that of a fine flour and it is mildly sweet, if that helps.
I've never baked with anything other than KA flours: APF, Unbleached BF, White Whole Wheat and 100% Whole Wheat. I've noticed KA Sir Galahad Flour is mentioned a lot in this forum. What type of advantage does this style of flour have over the typical ones listed above which are sold in the grocery store? Is it used for all types of breads in place of Unbleached Bread Flour?
Also, any idea where I can pick up 50# bags of flour in the Boston, MA area?
I am looking to buy bulk flour (all purpose and wheat) and Eden mills it in my home state of Michigan. I found this and am wondering if anyone has purchased it:
http://www.edenfoods.com/store/product_info.php?cPath=31_67&products_id=111440
The description says it's all purpose, whole wheat, and bread flour. Obviously it's not all of them. I'm wondering if anyone knows which it would be considered?
Thanks for any feedback
My local paper, the San Luis Obispo Tribune, had an article yesterday of interest to bakers. You can read it at
Last weekend I made some baguettes using a a pate fermentee. I made the pre-ferment the night before and put it in the refrigerator over night. the following day i mixed the dough and still had some pate fermentee left over. I put it in a bowl and let it be while i tended to my dough. After y main dough had risen i pulled off a little over a pound to use another time. I froze both the dough and the pre-ferment and will be using them this weekend. I have not worked with dough straight out of the freezer before and could use some guidance.
Cheers!
