Hey everyone.

I'm trying to get the small knife with the blade.

The one that u need actually attach the blade to the plastic holder.

I want to buy it but it seems she have no name or some' like that.

P.R call her Lame or Metal pastry bench blade. And still no result at any site.

Please help me with this one:

I need a global site that sells the knife and her common name.

Thanks

Ron 

Greetings my fellow loafers ;-)

I have been struggling with my white sandwich bread recipes lately.  I have tried SO many different combinations in my recipes (bread flour, regular flour, vegetable oil, butter, crisco butter flavored, crisco regular, wheat gluten, dough enhancer, organic brown sugar, and the list goes on).

I also have made bread with Hodgson Mill White Bread machine mix.  I will take two boxes of that, add half milk, half water, and butter flavored crisco instead of butter.  The bread comes out fantastic! However, I want to recreate that with my own ingredients, because I feel like a "bread fraud" using a mix! lol  Maybe it isn't as cost effective. Let me do the rundown:

Hodgson Mill method:

two boxes of mix = $3.20

1/2 cup milk = $.20

1/2 cup water -= free

3 tbs butter flavored crisco = $.30

total = $3.70 for two loaves

Home made method:

5 cups bread flour  = $2.50

1 1/2 tbs yeast = $1.00

1/2 cup milk = $.20

1/2 cup water = free

3 tbs butter flavored crisco = $.30

3 tbs organic sugar = $.15

1 tsp kosher salt = < $. 10

total = $approx. $4.15 for two loaves

So, if the bread mix is cheaper, and tastes better, then I would like to go that route.  But to make "real" homemade bread, I feel like I need to use all separate ingredients.  What is it in that mix that makes the bread so good??? It is elastic, smooth, dense, rich, creamy...just all-around perfect bread.

Anyway, thanks for listening to my ramble.  Any advice or ideas are greatly appreciated!

Lynn

I have moved from the USA to Victoria, BC. Its beautiful here and I love it. However, I haven't been able to source King Arthur bread flour. I'm buying a bread flour from the local bulk food store. Its OK but not great. I've looked at the Robin Hood bread flour but its bleached. I'm really trying to find an outstanding organic white bread flour. Does anyone have any suggestions. I'm on Vancouver Island.

Thanks,

Tim

I'm curious about flour in the US and whether there are many small mills around that mill quality / organic flour and sell locally.

There is a lot of discussion on this site about which flours are best and which are suited to particular breads but most people seem to be buying flour from very large companies (even the much discussed quality King Auther flours now sell to 50 states as their website says). I also noticed this thread comparing supermaket flours and the conclusion that most of the different brands actually come from 1 or 2 very large companies! It may be the cynic in me but is this perhaps done to give the allusion of 'market choice' where there is actually none?

There also seems to be a lot of people that mill there own flour at home. Is there any middleground? Mill at home or buy flour mill from huge commercial mills?

I live in a regional part of Victoria, Australia and recently found a very good flour that is milled only half an hour away in a tiny speck of a place (globally speaking) called Clunes. The flour is Powlett Hill Biodynamic Stoneground wheat flour and it has a gorgeous flavour. I also use an organic plain breadmaking flour from South Australia.

I have a bunch of extra white rye, All Trumps (14.7% gluten), dark rye (pumpernickel), Cameo unbleached pastry flour, organic WW, white WW, durum (semolina) flour and Types 55 and 00 equivalents at prices far below what King Arthur charges. I also have fresh compressed yeast in 1# blocks for much less than you'll pay for those packages of dry yeast in the supermarket. If you've never used fresh compressed, you're really in for a treat!

If you're interested, message me here or email me at for details.

Thanks

So many recipes on this blog and in many of my bread books use US-type flours, quite obviously,  But I am in England and baking using US recipes does not always seem to work well, probably due to the flour.  Does anyone know the equivalence between what is US All-purpose flour and our British flours, for example?   We have Bread Flour and Plain Flour.  I think our plain would be similar to US pastry.  But I think our Bread flour is lower in protein content than the US AP flour.  We also have Canadian Bread Flour, with higher protein content that our Bread Flour, but perhaps not as high as US High Gluten.  I am wondering whether there is a easy way to increase protein/gluten content of one flour to approximate that of another.

Even more confusing is Wholemeal/wholewheat; we have both 'normal' wholewheat and bread wholewheat flours.  Do the US recipes use the same wholemeal flour say for muffin (where we would use normal wholemeal) and also for bread-making?  

Anyone can throw some light on this confusing floury matter?    And, oes this protein content really, really matter?

So I'm moseying around on the Internet and a link takes me to the King Arthur site.  Okay, while I'm here, I'll see if they have anything new or interesting.  And I come across Bread Salt.

http://www.kingarthurflour.com/shop/items/bread-salt-16-oz

The blurb calls it "An all-natural salt that's ideal for bread baking."  It also says "[Its] high mineral content helps feed yeast in a rising loaf. "

Questions:

(1) What makes this salt so special?

(2) Helps feed yeast?

Rosalie 

So I recently got into baking and tried a few different recipes in hopes of finding a great whole wheat loaf to make weekly. I tried a recipe by one of the threads,

http://www.thefreshloaf.com/recipes/wholewheathoneybread

I decided to cut the ingredients in half to make one loaf. With success, I made a nice loaf with a semi-soft crust and dense crumb. Bland but a purfect texture. Aside from leaving the salt out of the first datch, I tried a second time only to get a much drier dough after neading. I had a feeling this would result in a harder crust and was right.(NOTE:) I used half/half in the second batch rather thant 6 oz. of evaporated milk as was added in the first. What went wrong this second time around? Was the half/half a bad sub for evaporated milk?

Soft Crust Loaf

Hard Crust Loaf

Okay, so I’m slowly perfecting my croissants. I’ve found the absolute perfect flour (B&D) the perfect yeast (Red Star) but I’m wondering if I can find the perfect butter. 
Right now, they’re 99.9% like they were when made with French flour, but I’m wondering if dry butter will bring me to 100%.
I’m using a higher fat content butter, but if I don’t get it really cold, it can get too hot when I enrobe it, and that screws everything up. In France they use a dry butter, but I can’t seem to find it anywhere.
Any suggestions? 
It took me 2 years to discover B&D Flour, so I PRAY I get a decent response to this post soon.
All you bakers-HELP A GUY OUT!

My brother, who just moved to San Diego (Chula Vista) will visit me in ten days, and I'd like him to bring me some pumpernickel flour (only light, dark and whole rye flours are available here, finely ground). He won't have time to run around looking for it so I'd like to have some shipped to his house ASAP. Barry Farms has it but the cross-country shipping is pricier. Do y'all have any favorite mail order shops with economical shipping on the west coast, e.g. near San Diego? Failing that, do you have a favorite baking supply shop or other source of pumpernickel flour IN San Diego?

Thanks in advance!

Kent in Taibei