Discussions about different ingredients, where to procure them, etc.
I would like to assemble a dry ingredient mixture of flours, salt, sugar and dry milk with a separate yeast packet to give for holiday gifts. I know this is a bit goofy but I think I can make it work. The idea is that the recipient proofs the yeast in a small amount of water, and then adds more water, oil and the mix.
I am wondering if any Fresh Loafers have experience with this.
So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:
Any feedback appreciated, thanks in advance folks.
Hi all,
I am wondering why so many people erroneously assume that (a) fat inhibits fermentation, and (b) sugar increases fermentation.
When I tell people that sugar (in concentrations above 10-12%) inhibits fermentation because of its hygroscopic properties, they look at me funny and dismiss it (although perhaps the word "hygroscopic" is the cause for that funny look). Their logic is always: "yeast loves sugar. More sugar = happier yeast. Happier yeast = faster fermentation".
From reading the posts on the pizza blog, I see that 00 flour is often used. I also have bags of both Italian flour and Perfect Pasta Blend from KA. They seem to be readily interchangable, if Italian flour is 00 and pizza is made with 00. I read where some people use a mix of AP and semolina for pasta, which is just finely ground AP, right? And similar to 00? The same? Can I use the Perfect Pasta Blend for pizza? So confusing...
Is "first clear" the stuff removed from the first screening,as in detritus? While high extraction is the good stuff from this first screening/ sifting? Or do I have no idea how the process works.
I bought it specifically for bagels from a bin at Whole Foods, not once but twice, and each time the dough turned into a disgusting mass of soggy plastic-like...words fail me. I tried calling Whole Foods just to find out exactly what it was, without any luck. So here's my question:
I know it's high protien flour, but did I get an additive or what I thought-- a substitute for bread flour?
Even when I made mistakes instead of bagels I have always been able to eat them. This one I could hardly look at. :-)
Any ideas? Thanks in advance. Larry R
I found out recently that some Doves Farm Flours are available in a store in my country (in a different town, not the one I live in, but the manager offered me free shipping, so it is a reasonable price for me).
I need advises from those of you who used these flours. Available right now are
(1) organic strong Wholemeal bread flour,
(2) organic strong White bread flour,
(3) organic wholegrain Spelt flour,
(4) Organic Wholemeal Rye Flour, and
Hello fellow bakers,
I am planning to try Brother Juniper's Pumpernickel bread recipe but I am not able to find the coarse rye flour, also known as Pumpernickel Flour, required. I live in Montreal, and I am looking for a supplier in my area or any online source in Canada.
I tried to order a 3 pounds bag from King Arthur Flour in Vermont but they where asking 25 dollars for shipping and duties, a bit expensive.
My plan A would be to find the right flour for this recipe but I also have a plan B
I want to actually be prepared for holiday baking this year. I don't do a lot of baking but I do a few items that will need some supplies. I am located in Milwaukee area, Wisconsin,USA if you have a brick and mortar suggestion and,of course, I am looking for a favorite internet supplier.
So take a look at my list and see if you have any favorite suppliers for these items.
Spices:Whole and ground: cardamom,coriander, and nutmeg.
Bulk Craisins for under $4/lb
Bulk Golden raisins for under $4/lb
