Local East Valley Arizona, heritage flour mill
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Hayden flour mill opened up near me in Gilbert Az. They sell the berries and all kinds of good stuff. I thought it might be of interest.
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Ingredients
Discussions about different ingredients, where to procure them, etc.
Store bought KA whole wheat vs. 50 lb bags
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I've been baking with King Arthur whole wheat flour that I get in 50 lb bags for about 6 years now. My normal supplier made mistakes with my order so I didn't get any when I needed it. I went to Kroger and bought 5 lb bags of King Arthur whole wheat and it seems quite different than what I'd become accustomed to. Mainly it was ground much finer and seemed much lighter colorwise. What accounts for this? I would have expected them both to be the same product.
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dark rye flour
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bought some KAF, it's good, but too light.
Something with a strong nose.
Anyone have a fave source for dark rye something a Scandinavian or German would love?
Preferably 3 or 5 lbs, unless someone have a desire to split a bigger bag.
I'm looking at breadtopia coz their spelt and khorasan have been good. But they have 3 varieties.
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Roggenmehl dunkel - whole grain or not?
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I got a bag of dark rye flour - Roggenmehl dunkel - from a local mill. I assumed it would be actually just whole rye flour, since it would be the most likely flour to be sold. However I opened it yesterday, and the flour actually looks much darker than I am used to. It doesn't have any nutritional info on the bag, and I can't find that info online on the website of the mill either (https://graf-muehle.ch/mehlsorten-preise/)
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Whole rye uses
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Hi all, in my last shopping trip to Germany I bought some whole rye grain. There are some obvious uses for it (soak/scald and use whole in bread, grind into pieces and use in bread as schrot...). Anything non-obvious that I should try?
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Yeast conversions
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We're just trying to do some conversions for recipes and it seems a lot of sites contradict each other. We need a definitive conversion from fresh yeast to both active dry and instant. Fresh is just too hard to maintain at the volumes we use it so we have to rely on packets. (...but while we're on the subject if anyone knows of any way to keep fresh yeast 'fresh' for long we're all ears)
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Want to share a 50lb bag of First Clear?
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I used to get First Clear from King Arthur for my Ginsberg Corn Rye. They discontinued selling it.
I found a source for it here on The Fresh Loaf.
A 50 pound bag of Ardent's First clear from Baker's Authority end up costing $8 pound, including shipping. (Buying it in 5lb bags is $15/lb.)
I can't use 50lbs, but I could easily do with half, and happy to split with others.
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Question about sourcing rye flour on line. (Best value)
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Additionally, Labor day weekend smoked brisket, & bake.
Hello, my friends.
Sourcing rye flour here in Az. Has proved to be difficult. To the point I have yet to find retail size bags. Any tips? I am hankering for a NY deli rye. To accompany, my smoked pastrami.
Please enjoy my latest culinary achievements.
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Black Garlic complementary flavours
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Hi,
I've got a tub of black garlic paste and added about two teaspoons into the dough for the overnight prove.
Could I just check if the anti-bacterial nature of garlic has any effect on the culture and what complementary flavours there are as other than a nice sweetness to the loaf that dissipates after a day. I don't think I'm getting the most from adding it.
Thanks
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Roggenmalz redux
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I’m posting again this question that's confounded me for a couple of years. Which rye malt to use?
Brewing malts are readily available here in the US. I can find diastatic, crystal/caramel, and chocolate rye malts at a local homebrew store or online. Fermented rye malt (solod) is less available, but there are eBay sellers.
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