What do you use rye berries for?  I got them once randomly at the store and put them in some bread I was baking, but they were far too crunchy.  If I food processed them to make them tiny, do you think they would make a good topping on a whole wheat loaf?  What else could I use them for?

So I am feeling really creative and I want to make my own bread recipe today.  I'm wondering about proportions...I am just wanting to make a pretty basic whole wheat bread (nothing fancy lol)  Would a good proportion for one loaf be about 1 cup liquid to 3 cups flour??

I just heard a commercial for Triscuits describing them as being made with "soft white winter wheat... the cashmere of the wheat world." Hilarious!

Time to stop watching TV and refresh my starter...

I would like to buy organic bread flour but cannot find any (I have found organic AP flour only).  I was thinking I could order it for delivery, but I'm not sure how to judge quality flour.  Do any of you order organic bread flour? If so, which manufacturers do you recommend?  Would it be better to order organically grown wheat berries and grind them myself?

-Allison

Hi

I recently purchased a bag of durum atta flour, I actually picked up the wrong bag, hoping for semolina flour.  Does anyone know specifically what it is.  Does atta just mean "flour"? It is obviously used for something specific, what might that be?

Thanks

L

King Arthur is offering free shipping until June 25 on orders of $60 or more. Time to stock up on flour!

or would the fat content mess things up?  I really don't want to go out and spend $6 on a  box of dry milk, when I have a tub of buttermilk here at the house.  What do you think?

Oh, and would nonfat or low fat mixes make a difference either way?  Just curious about that one.

I'd love to find a store that sells a great selection of flour, preferably in larger quantities, like 5 pounds or maybe 25 pounds for a staple like bread flour.  Living in DC, I'm able to get just about anything I want, but many times they are in small packages and expensive.  For example, I can find a rather pricey 2# bag of spelt (I think it was about $5-6) or even Teff flour at a local egyptian grocer.  There aren't any farms in the area; the closest spelt seems to be north of harrisburg, which would be a long trip.  Shipping flour is quite expensive; for example a $30 bag of 25# of spelt is like $11 to ship and ends up being a better, but not exactly great price at ~$1.60/lb. and 25# of flour is a lot to keep around of kind of flour for an individual baker.

Any ideas on where I could get a good selection of specialty flour in semi-bulk packaging?  I love this sourdough spelt recipe but at $7/loaf its a bit steep to justify making all the time :)

I was so excited to find organic, locally produced whole wheat flour that I bought it before considering that I don't know how to determine whether it is suitable as-is for sourdough baking.  The seller didn't know much about protein or gluten content (and I didn't know enough to ask the right questions, I'm sure). How can I test the flour before baking to determine whether I need to add anything to it? And what would I need to add, if this flour doesn't have the properties of bread flour?

Hi everyone! I'm new to tfl and baking. I have Fleischmann's Active Dry Yeast. Do I need to start puting it in water to activate it or is it ok that I just put it in my dry ingredients? Also, do average grocery stores sell cheaper yeast then Fleischmann's yeast?