The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Flours

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William H's picture

Farrah wheat as opposed to the moden high yield wheat?

March 18, 2012 - 2:51am -- William H
Forums: 

 As with many of the forum members, I have been trying to bake a flavoured white bread like we used to get back in the late 1950's here in Australia. I have used a wood fired oven, wheat from both Russia & South Africa, while there are variations of flavour & in the case of the Russian wheat, a greyer colour of the dough. None of this produces that wonderful flavout that was once the norm in those days.Truly the old days were much better, when it came to bread flavour!

 Various yeasts have not in the least had much effect at all.

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