Following a disaster the other day with dough sticking to my bread flour sprinkled cloth in a colander, I decided to purchase some rice flour for the purpose. The release results are great and having the rice flour I was checking out TFL in relation to this particular flour.
I've noticed it mentioned here that some use 50/50 all purpose/rice flour and some 100% rice flour. Why are some using 50/50? I tried with 100%.
I recently obtained a copy of T. Keller's Bouchin Bakery, which I greatly enjoyed. I am, however, perplexed by use of AP flour instead of bread flour throughout the book. Is there a reason for this? I assume this makes for a lighter crumb? I do note that most of the recipes specify to knead the dough for 20 mintues. Could the extended kneading time (I usually use 4 to 8 minutes) compensate for the lower gluten content in the AP flour? If using bread flour in these recipes, then, should one decrease kneading time?
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
For weeks I've been trying to find a place online where I could buy flour in bulk to get a discount. I basically struck out with what I was looking for.
Today, while buying my normal flour at Whole Foods (365 organic, made by Central Milling Co.), I found out that if you buy a case (8 bags), they'll give you a 10% discount. They even let me mix/match all purpose and whole wheat.
I thought I'd pass this along for anyone interested!
I’ve been working since September to produce my own “perfect” sourdough bread. Three weeks ago I was pretty much there, but you know, I keep tweaking, trying to make it more sour, and the recipe more reliable. Well, my tweak this time was changing flour. I’d been using KA Bread flour, but kept reading about people using KA All-Purpose flour and it was “just the same,” “worked just as well,” etc., etc. They never said it was just as good but different. . .
