Honey
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Anyone knows why honey crystalises in the bottle? After about a month, the honey crystalises in the bottle and I cant use it. Funny thing it does not happen all the times and I store it in the same place in the kitchen.
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Ingredients
Discussions about different ingredients, where to procure them, etc.
Stone-Buhr Flour
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On the shelf at the local Grocery Store, I had 5 brands to choose from. Stone-Buhr Shepherd's Grain All Purpose Unbleached is the one I purchased because it was the middle price. Has anyone else used this brand flour? It has been sold at stores in my area as long as I can remember (several decades:>)).
EvaGal
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Baking with Peppers!!!
Con Agra flours
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I went past a bakery supply house while traveling, So I stopped by, they carry some Con Agra flours, I needed some Duram, so along with the duram, I tried a bag of ConAgra Producer and Occident, anyone ever try eith of these for pizza dough or breads
Chet
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White bread flour
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For several years now I've been making a nice, light bread with a combination of KA white whole wheat and Gold Medal Better for Bread white bread flour. My local Safeway has stopped carrying the white bread flour and I can't find any in Honolulu.
Can I replicate the effect of the high-gluten bread flour by mixing unbleached all-purpose flour with a little high-gluten flour from my health food co-op? I think the brand is Bob's.
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Need help with yeast questions
Need Help - Diastatic Malt Powder - Replacement?
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I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago. However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.
I'd really love to do the bagels, can anyone suggest an alternative that I can use? or if I exclude it, will it make a difference?
Jenny
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A new North Carolina Resource ? organic wheat producer/consortium ?
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Publicity for the Asheville Artisan Bread day (back in March) mentioned a new group in North Carolina who were trying to source organic wheat for bread production.
Has anyone information about this?
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Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
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I baked Dan Lepard's Whole Grain Rye today. It includes whole-rye sourdough starter (80%), whole rye berries (160%), and light rye flour (100%). Also, some salt and optional yeast, which I used because my starter was over-ripe. I am not sure how it came out because it has to sit for 48 hours before I cut into it, but my question is -- how would the loaf change if I substituted whole rye flour for light rye flour?
Thank you!
Yulika
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Flours of Ireland
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This forum is for all of you who, like me, live in Ireland and face daily challenges with the choice of flours. I hope to find other people in Ireland who share their experience and sources.
I would like to start by sharing my experience with Irish flours and will tell you what I can find in our supermarkets and health food stores. I need to add that I live in a little village in County Wicklow, namely Blessington. I don't live too far from Dublin and would be more than happy to head to the Capital to cover my needs.
The flours I've found so far:
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