Discussions about different ingredients, where to procure them, etc.
Hi All,
Is anyone baking with solod added to dry ingredients (like whole wheat flour) for quick or raised breads?
Here are some comments on baking with solod:
https://www.thefreshloaf.com/comment/514838#comment-514838
Do flaxseeds always have to be soaked before adding to a dough or can I just add them in while folding?
Was supposed to be making a walnut bread. Instead of lightly toasting them I made walnut charcoal. Have a bag of omega 3 mix, which has flaxseeds, and was wondering if I could just add them straight to the dough.
Thank you.
Is there a color specification for common non-diastatic malt powder? I'm curious if there is a specification similar to that used in brewing.
I ground up crystal barley malt to use in a rye bread, but wanted to try a dark malt flour that did not contain the ground up husks.
Also, I know there are other commercially produced color malt flours for baking, but they do not seem to be available to home bakers in North America.
Thanks!
Best link I have found explaining the role of Malts and Rye:
https://blog.benchandbowl.com/2019/09/04/rye-malt/
What is Malt?
I'm planning to try the recipe for Malfabrot (East Berlin Malt Rye) from The Rye Baker. I have several barley malts of varying degrees of roast that I could use for the malt. I tried looking for what a typical malt would be in the bread, but was unsuccessful. Ginsberg suggests a 120° Lovibond crystal malt.
Any ideas what the East Germans would have used?
Thanks!
If i use fruit or vegetable puree in any bread dough must i adjust the hydration accordingly? And is it possible to use it?
Can anyone please tell me what ratio to use dough improver? I’m wanting to add it to 800 gr white flour. Also is it different amounts between tin bread and soft rolls. Thanks.
I make a roughly 50/50 whole wheat/white sourdough loaf a couple times a week. I used to do 100% whole wheat, but the bread was denser than I liked and after about a year, I switched to 50/50 and I'm much happier with the product. I recently bought some Scratch brand "Premium Dough Conditioner" because what's life without a little heresy? I've used it on the past 3 loaves. My goal is to see how it affects the resulting bread and then start easing off on the white flour and see if I can get closer to complete whole wheat and still get a texture I'm happy with.
I just received an email this morning from Bob's Red Mill. They will discontinue their on-line shop this month and only seel through retail outlets. This is too bad as some of their products are not carried by any stores in my area. To cite one which pains me, you cannot get their dark rye flour in stores and I've relied on Internet store for this.
I would be interested in what rye flours others in the US use in their bread baking. Rye is a staple of both my sourdough and sandwich breads.
