The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ingredients

Discussions about different ingredients, where to procure them, etc.

novembergypsy's picture

Instant Yeast Incapable of Producing Excellent Bread?

January 10, 2012 - 11:23am -- novembergypsy
Forums: 
Ingredients

I just came across a blurb on the internet that has disturbed me, and Iwas wondering if I could get it straightened out. According to this person, who shall remain nameless, the use of instant yeast in bread automatically, irreversably, and certainly affects the overall quality of the bread (in a bad way). According to this indivdual, use of instant yeast will mean that your bread will *never* reach really high standards in flavor, particularly.

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Salilah's picture

New flour - how to avoid cowpats (!) ?

January 1, 2012 - 2:29am -- Salilah
Forums: 
Ingredients

After reasonably (!) successful and reliable sourdoughs, I had in succession one very flat loaf and then a cowpat (overproofed) - the cowpat was a new recipe but the flat loaf was tried and tested.  Even the cowpat seemed relatively fine - not very active bulk fermentation, so fridge overnight, it felt heavy when I shaped, then fell apart before final shaping...  The thing I'd changed - was to a new flour!

The new flour came through Bakery Bits - a 100% stoneground white, which I thought would be great.  Looking at the label, it comes from Little Salkeld:

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Clydesdale's picture

Too much yeast bad?

December 31, 2011 - 8:14am -- Clydesdale
Forums: 
Ingredients

Been making bread for 1 year now with bread machine. The recipes all call for 3 choices of yeast; active or quick rise or bread machine yeast. I was reading the recipes yesterday and noticed that for the last year, I've been accidentally doubling up on the yeast... ooops. The loafs are always big & fluffy. I just made one with the recommanded yeast and the 1 pound loaf is way small compare to before.

Is too much yeast bad?

Thanks

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Bushturkey's picture

Making high-gluten flour

December 21, 2011 - 12:59am -- Bushturkey
Forums: 
Ingredients

Hi. I have a question about high-gluten flour.

The bread books I have, mention high-gluten flour at 14% protein. I can't get this in Australia (at most, 12.5% protein flour is the strongest I could source).

I've made a sourdough multigrain bread, which calls for high-gluten flour and I made my own high-gluten flour. I'd like to know if adding gluten flour (or vital wheat gluten) is the same as getting flour made from a high-gluten wheat (e.g hard spring wheat).

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embth's picture

farina di castagne (chestnut flour)

December 10, 2011 - 7:16pm -- embth
Forums: 
Ingredients

I  received as a gift a kilogram of chestnut flour.  Seems like fresh and lovely stuff....but I would appreciate some general advice from fellow bakers who have used chestnut flour in their breads.   Is it better used in sweet recipes,  will it be too strong a flavor in an Italian bread, can it become part of a multi-grain mixture?  

Thank you all....and Happy Holidays!

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sam's picture

Review: Honey trip and bounty

December 3, 2011 - 4:01pm -- sam
Forums: 
Ingredients

Hello,

Until today, my only experience in life with honey has been whatever was on the shelf at the retail supermarkets.  Never really paid much attention.  Seemed decent enough on a piece of toast or something.   Over the past few months, I've used the supermarket-honey in various quantities in my own breads.   In smaller quantities, I can't detect it at all, and in larger quantities, there is an off-smell (to me), and not very appetizing.

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