I've always heard rumours that if you went to a big supermarket in the UK and asked for fresh yeast, they would give you some for free.  I'd always dismissed this as an urban myth - and a fairly unlikely one at that, until I heard it mentionned as fact on BBC Radio 4 (and everything I ever learnt comes from Radio 4).

I was too shy to try it myself, so I sent my husband in and he came out triumphant with about 100g of fresh yeast in a little bag which a member of staff from the in-store bakery had happily given him.  Is this unique to Tesco's or do other places do it to?

What I'd really like to know is - Why?  Why do they give it away free, rather than sell it?  Or just say, "No, get your own yeast?"

I would speculate it might go back to some ancient bakery-related law, but I've got nothing to base that on, except guess work.  Can anyone throw any light on this very pleasant mystery?

Popped into the local Fred Meyer this morning to pick up some bread flour and noticed a bag of KA White Whole Wheat flour on the shelf. I almost picked it up, but then held off for some of my "regular" (KA White Bread Flour). Has anyone tried this flour, and if so, with what results?

I also wonder about "white" whole wheat flour. Is its only claim to fame the fact that it might fool people who say they don't like whole wheat into eating it? Does the amount of bran differ from "brown" whole wheat?

Ken

What  happens if I use 1/4 inch chesse cubes in my bread dough in the bread machine on dough cycle??

I bought the Kashi hot cereal in packages.  Was this the right stuff to buy?  I've looked in the whole isle, looking for 7 grain cereals, and I thought I remembered on here it was in the hot cereal section.  So did I buy the right stuff?

A local restaurant supply store in my area carries 50 pound bags of Knoxbridge Mills unbleached high-gluten bread flour. Does anyone know anything about this brand? The store carries high-quality cooking ingredients, but I'm not so sure about the flour. It's distrubted by BakeMark, a CSM company.

Eric

I've been doing a lot of sourdough as of late using the KA Bread flour obtained from my local supermarket. I'm well pleased with the results, and the oven spring is great.

I had the opportunity, and in my haste purchased several bags of the KA Sir Galahad flour before I realized I could have gotten the KA Special. I understand that the KA blue bag bread flour in my retail store is the same as the Special, commercial grade flour.

Now I'm wondering if this lower protein flour (SG) is going to be noticeable in the great oven spring I've been getting up to this point? Perhaps I could substitute 20% of Hi Trumps to my flour to regain any loss in oven spring that might occur? I've never had the good fortune of using the Sir Galahd flour, so I'm unsure of the degree of difference I should expect to see in my breads. Thank you

I have been shopping at Winco in the bulk section and noticed that they carry -

Whole Wheat Flour and Whole Wheat Bread Flour among many other flours. This got me wondering what exactly the difference was because had not heard of a Whole Wheat Bread Flour. Last time I was there the guy working in that department told me that if I wanted to buy a full bag next time call 2 days before shopping and they will set aside for me. So today I called and talk to them and asked them about some of their flours and this is what he told me:

Whole Wheat Flour - ADM Milling - not sure what one it is from their list http://www.adm.com/en-US/products/Documents/ADM-Milling-Sheet.pdf

Whole Wheat Bread Flour  item #1748 - Bob's Red Mill Whole Wheat Flour

Whole Wheat Pastry Flour item #1731 - Bob's Red Mill Whole Wheat Pastry Flour

Bread Flour - ADM Milling Atlas Flour (which their website http://www.adm.com/en-US/products/Documents/ADM-Milling-Sheet.pdf says is First                    Clear Bakers Flour 14.5%

All Purpose Flour - ADM Milling, I believe it is the one they call ADM H&R 10.25%

Dark Rye Flour - Bob's Red Mill

He also told me that the if we want a full bag - the Bob's Red Mill comes in 25 lb and will receive 5% off the price for full bag purchase. The ADM flours are 50 lb bags and the price is the same as if buying by the pound in bulk section - just more convenient if using large amounts.

Has anyone used the ADM flours? http://www.adm.com/en-US/products/food/flour/Pages/default.aspx

Deanne

i bought some high gluten flour from naples. i used it and it was good but i wasn't blown away with the difference. is there any difference if you add in wheat gluten than using high gluten flour.

i make bagels and have been using barley malt syrup in the dough and in the boiling water. i just tried diastatic malt powder instead in the dough. is there a difference from the syrup. thanks.

I just bought a package of Indigo (brand) Malt Powder at my local Natures Emporium store to make some bagels. I've googled and can't find any more information on it and there isn't anything on the package.

Is there any way to tell if this is the right 'malt powder' called for in the recipe? Or if its diastatic or non-diastatic?

I was at this mill last week (didn't even know it existed, until I took a walk after a business meeting). They sold a seperate box with 'gluten' but they could not tell me why I would want to buy that (the miller was out). Can TFL tell this amateur?

Cheers,
Jw.