Hello all,
I've seen old posts where folks would take a trip together and split bags of central milling flour. I was wondering if anyone has a good stock of bread flour (any kind would be great) and would be willing to share, or if anyone would like to take a trip together to Petaluma to get some flour sometimes soon/before the holiday season starts.
Let me know!
Thanks, Ray
I've been scowering the web comparing recipies that use all purpose flour on the one hand and whole wheat on the other other. I also found a post that seem to explain that when you convert from all purpose you use the same amout of flour but add 5 teaspoons of water for each cup of flour you use.
All these figures and recipies seem to indicate that you should increase the hydration from all purpose to whole wheat at about 8% for baked breads. Does this make sense? If I mill my own wheat does that change the ratio any?
Thanks for any insight
This is the most delicious Bread that I have ever made:
The 1/3 cups of water added noticeably more moisture to the bread than the recommended 1 1/4 cups for 4 cups of flour. Breads with the recommended amount were a tiny bit too dry.
Mixed Grain Juniper Berry Bread:
1 1/3 cups Water
2 cups Spelt Flour
1 cup All Purpose Flour
1 Cup Buckwheat Flour
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Brown Sugar
2 Teaspoons Sea Salt
4 Tablespoons Juniper Berries
I've always used Stone-Buhr unbleached bread flour in all my bread baking. Our local Albertson's started carrying King Arthur all purpose flour so out of curiosity I bought a bag and made a loaf of french bread at 65% hydration. It was very soft. I made another at 60% hydration. It rose beautifully, got great oven spring and the crumb was gorgeous, but boy is this one soft loaf - Wonder Bread soft! Is this due to the softer all purpose flour or should I use even lower hydration level? I couldn't get bread this soft when I was trying.
Larry
