Discussions about different ingredients, where to procure them, etc.
I recently purchased Inn On the Creek ORGANIC SIX GRAIN PANCAKE MIX which has baking powder, bicarbonate of soda, and creme of tarter in the mix. This may be an odd or even ridiculous question, but what would happen if I put a cup of this in, say a white bread recipe using yeast?
Anyone ever try this?
Hello
I have read that Chris Bianco said that using fresh yeast as opposed to dry is critical.
I was hopeful that the group could come up with some reasons why this could be. It is interesting to me that someone with so much knowledge would come to a conclusion like that unless there was good reason to.
Also, I can find little information regarding the benefits of fresh vs dry yeast *with regard to flavor or crust characteristics. The benefits of fresh vs dry with regard to process are easily understood.
Tanks!
Uh oh
I used active dry yeast in a recipe that called for instant yeast. Didn't pre-soak the yeast. Will I be able to save my dough?
Please help!
I'm trying to soften up the crumb of 100% whole wheat bread a la Peter Reinhart's Whole Grain Breads using potato starch in the soaker, but I'm not sure how much to add. Is there a general guideline for quantity of potato starch you should use based on total flour weight (2%/3% flour weight?).
Hi
I was wondering how you substitute Mape Syrup for White Sugar.
I tried it 1 for 1 in this recipe
http://www.thefreshloaf.com/node/18597/cinnamon-rolls-1945-doughnut-recipe
and I like the rolls, but I can't help thinking I need to be more careful.
Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?
Thanks in advance for any advice.
pp
I noticed that KA has a grape seed flour on their website that's made from Chardonnay grapes. Has anyone tried it? It's supposed to add fiber, antioxidents, slightly sweet flavor, and serve as a life extender for baked goods.
Thanks!
Patricia
Hi all
I am new to the forum. Does anyone know where I may purchase Galahad flour in bulk. I live in sourthern NH.
Anyone know if there's some place in Nanaimo or nearby where one can procure unbleached bread flour in large size bags (20kg)?
We just moved here and don't quite have the lay of the land yet nor know if this sort of stuff is unavailable here on the island. I would like to presume there is a source since there are a number of bakeries who would need wholesale supplies too.
Thanks for any heads up you can give.
Hey Guys!!
I am in Toronto Canada and have been buying my flour at bulk barn. I usually get their unbleached bread flour, whole wheat, and rye flour. Does anyone know of a place in Toronto to get better quality flour than this? I would love to try making bread with some quality ingrediants.
Also is there a local dealer for SAF yeast?
D
