The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ingredients

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

Postal Grunt's picture

Rising Flour Prices

May 22, 2011 - 7:52pm -- Postal Grunt
Forums: 

My usual trips to the supermarket include a brief stroll past the flour to check for new products or prices. The price of flour has taken a fast rise out here just northwest of KC, MO. I was in the local Kroger affiliated store this afternoon and was really surprised. Pillsbury and Gold Medal flours that had recently been priced around $2.65/5 lbs are at $3.15 today. Kroger AP had been priced at $1.69/5 lbs is now $1.99. The Kansas produced Hudson Cream products are currently at the same price but when dealing with commodities, it's usually follow the leader.

codruta's picture

rreplacing high-extraction whole wheat flour

May 20, 2011 - 3:16am -- codruta
Forums: 

hi everybody! I need help with choosing the right flour for hamelman's miche (page 164). This is what I have (see picture). the characteristics are:

"whole wheat flour / ecological product / made in Italy / max. ash content 1.7% / gluten 13% / protein 13 g"

Can I use this a blend of 85% of this flour and 15% white bread flour?  Should I sift the whole wheat flour (to remove the bran) before using? thank you, codruta

 

Postal Grunt's picture

My Sidetrip to Heartland Mills

May 15, 2011 - 9:47pm -- Postal Grunt
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After reading Proth5's account of her trip to visit Heartland Mills, I knew I should take the next opportunity I got to drive there and pick up some flour. After all, they're just a little katty-corner across the state from me. Mrs PG and I decided that the first weekend in May would be good time to head west to Colorado for some scenery, high altitude-we're only 770 ft ASL here- driving, and some dining. Well, I admit I tried some CO beers too. The day before we left, I called Heartland Mills and placed a small order with the information that i would pick it up on our way back.

sindlero's picture

High fiber flour mix

May 11, 2011 - 1:01pm -- sindlero
Forums: 

Hello

 

I have been using King Arthur flour high fiber flour mix. The mix combines, white bread flour, barley flour and

hi-maize resistant corn starch.  KAF tells me this mix is proprietary. I've gotten a sample of hi-maize and would

like to make my own mix. Does anyone have any ideas on good formulations?

Thanks.

Jo_Jo_'s picture

Why use spelt, millet, barley

May 4, 2011 - 7:11am -- Jo_Jo_
Forums: 

I am just curious, and was thinking of trying some different things, but I can't find these in small quantities where I live.  I do not want a ton of flour sitting and not getting use.  I guess my question is, why do people use these other grains?  What does it give you flavor wise for breads?  Are they mostly used when people have health issues?  Do they provide a different flavor experience?  I understand rye, it makes a fabulous flavored bread, especially with caraway seeds too!  I am just not sure about some of the other flours I am seeing for making bread.

Thor Simon's picture

GM "Green Bag" retail organic flour -- specs?

April 29, 2011 - 4:33pm -- Thor Simon
Forums: 

Does anyone know what the General Mills "Organic" flour in the green retail bag is?  I am hoping it's the same as their wholesale Sperry Organic Bread product, which is a reasonably predictable straight wheat flour I've been able to use with good results, so long as I always add some diastatic malt or malted barley flour.

honeymustard's picture

Unrefined Oils in Baking

April 29, 2011 - 1:33pm -- honeymustard
Forums: 

Hi all!

Going to make a loaf tonight (not sure what, I've just been doing a lot of experimenting lately), and I was thinking of using some unrefined oil I picked up downtown.

I've been reading about the apparent health benefits of unrefined oil over refined oil, and I was wondering if anyone has baked with it? I have unrefined sunflower oil.

I only ask because I know unrefined oil cannot withstand high temperatures that come with frying and sauteeing; maybe they wouldn't be good for baking then?

Let me know if you know or at least have an opinion/idea!

clazar123's picture

KEFIR GRAINS NO LONGER AVAILABLE

April 29, 2011 - 11:47am -- clazar123
Forums: 

I no longer have kefir grains available. Sorry to leave this post up but I can't find a way to delete it.

Good health to all!

 

 I live in Menomonee Falls (northwest of Milwaukee) and work in Waukesha. Given the price of gas, I don't want either of us to drive too far. I would rather do an in-person delivery/pickup-not sure they'd get to anyone in a viable state through the mail.

EDIT:

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