Ingredients
Discussions about different ingredients, where to procure them, etc.
Forgot the salt AGAIN!!!
It's not the first time I've forgotten the salt in my sourdough boule..but this time I had to toss it...
I wasn't sure what was wrong when it came out of the mixer, only that it was incredibly sticky. I perservered and did some half hearted s&f's and let it sit overnight in fridge. It didn't look much better in the morning but I carried on. After 15 minutes in the oven I lifted off the clay pot I use for steam and it looked even worse..I've never seen a cow patty but I have a feeling that's the shape I had.
Guisto's "Ultimate Performer" versus "Baker's Choice"?
The local health store has two white flours: Organic Unbleached Ultimate Performer, and Baker's Choice.
It looks like the former is 14g protein (high protein red wheat) while the latter is 4g!
Does high protein translate to high gluten flour?
Which is the best substitute for what is normally referred to as "bread flour" (stretchy rather than cakey crumb).
The flour expert at the store said "it's called ultimate because anything you make will taste better." Uh-huh.
Free shipping!
OK, so apparently I triggered the spam filter when I tried to post the link, but KAF is having a free shipping offer now, and it appears to include their AP unbleached, white whole wheat, and whole wheat flours. Just FYI, as I know that many folks here use their flour (including me) and the shipping is a killer.
If you go to the King Arthur Flour website, I think the free shipping offer is on the main page.
Differences between Sir Galahad and Sir Lancelot ( other than the name)
I was wondering if any of you know off hand what the performance differences between KA Sir Lancelot and Sir Galahad flours are. I know the protien and ash percentages are different but how does that change the final product. Do certain breads come out better when using one or another? Thanks for the info in advance.
Erik
Looking for Flour in Las Vegas
Hi all I am looking for a source of a good hard red wheat spring patent flour like "Spring King" in Las Vegas. If anyone knows where I could buy it in 25 or 50 lb bags I would appreciate the info.
Erik
ConAgra as King Arthur?
I posted about buying 50 lbs. of KA Sir Lancelot flour here: http://www.thefreshloaf.com/node/18983/they-sold-me-50-lbs-king-arthur-sir-lancelot-higluten-flour
Yesterday, I happened to glance at the bag of flour I bought and saw this on the bar code tag:
Sir Lancelot
CC 06252010 21:32 B2
Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid
difference between durum and semolina flour?
What's the difference between the two? The durum I have is kind of a brown colour and the semolina is kinda yellowish. Both are very finely ground, unlike the yellow semolina that's readily available in most places.
Storing Flours for Large Bakery
First off, I consider myself a beginner bread baker. I have much to learn, and I am still in my first year of professional bread making at a small bakery. We make around 20-30 loaves of hearth breads a day. Soon we will be at around 80.
We are very limited in space, and as such we store all of our 50lb bags of flours in our walk-in coolers maintained at around 41 degrees Fahrenheit. Mainly we deal with Hi-Gluten Flour and also Unbleached, Unbromated Patent or Bread flour.
Beating the System
Okay, so today I was rumaging about my pantry in a quest to find my rye flour, which I don't use very often (blah blah blah... get to the point) and I was shocked by the different types of wheat flours I have. Would it be possible to just purchase AP flour and mix it with Vital Wheat Gluten in order to create various gluten levels?