My Baking Mantra
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Flour is nothing...
until mixed with water.
Dough is nothing...
until leaven and salt are added.
Bread is nothing...
until someone enjoys it.
Jim
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flour
King Arthur flours
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So i went to the store yesterday to pick up bread flour for refreshing my barm. I saw KAF had white whole wheat. Withoout the specs, I went with the bread flour out of trust.
Then i went to the website and see these things:
Unbleached bread flour: 12.7% protein
Unbleached high gluten flour: 14.2% protein (claims it's the highest in retail)
White whole wheat: 13% protein
For reference, their AP flour is 11.7% protein
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Rye flour in the Denver area
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Hey there, fellow Mile-High Bakers!
I have a lot of trouble acquiring rye flour. I can usually only find the little BRM packets. But I recently discovered that the Albertson's on Broadway and Alameda carries rye flour in 5lb bags. Waaay better than the little packets!
Does anybody else know where to get a relatively large volume of rye flour in this area? I've tried WholeFoods, Sunflower, and every KingSooper's and Safeway in my travel radius with no luck. I get my regular AP, WW, and bread flours from Bay State Milling in Platteville, but they don't carry rye.
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PRE_FERMENT FLOUR PERCENTAGES
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Hi all,
I'm relatively new to TFL and have a question (not too dumb I hope-) about PreFerment Flour Percentages. I have just received the latest copy of Hamelman's "Bread" here in South Africa (tks Amazon) and it's (PreFerment Flour Percentage) listed before every formula. Besides gathering info in the book that a higher percentage increases flavour as well as the keeping qualities, what's the advantage of taking note of the PFFP? How does the percentage help the baker? What are the pros and cons of higher or lower PFFP? What does a PFFP indicate?
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Converting sugar/potato flake/water starter to just flour/water?
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Can I convert a mature starter my friend gave me (3 tbs. potato flakes, 1.5 c. sugar, 1 c. hot tap water) to a regular flour and water starter? I really just want to use ap flour and not use potato and sugar. Is this possible and what would be approx amounts of flour and water? There is about 1.5 c. of starter total. Thanks!
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What flour excites you?
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I almost always bake with simple bread flour or bread flour with a small amount of rye or ww. I'm looking to broaden my horizons and bake with flour I've not used before. I'm mostly thinking about the french flours that seem hard to get here in the USA, like t80 or t55, or perhaps some of the King Arthur Artisan flours. What flour have you used that pleasantly surprised you and become part of your repertoire? What did you bake with it and what was it about the flour that made the difference?
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cost of flour
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How much do you pay for flour where you are? can you buy in quantity? can you get organically grown and processed flour? do you buy locally?
Here is what is available near me in Galveston, Texas.
King Arthur Brad flour at $4.59 for 5 lb.=0.981/lb
Gold Medal Better for Bread at about $3.79 for 5lb.=$0.758
And below is the only organic I have found :
War Eagle organic (my favorite) at $11.50 for 5lb=$2.30 or $2.03 for 25lb.
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Effective 1/1/12, New Enhancements to nybakers.com
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Hi all,
I'm really excited to report that as of New Year's Day, NYB is implementing new shopping cart software that with features and functions that make it easier than ever to do business with us. Our new capabilities include:
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Nutrimill dust problem
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Alright, so I've used my Nutrimill for about a year now. Lately I have noticed that it's been "leaking" flour when milling grains. When I mill my Red Hard Spring Wheat berries, there's just a little that blows out the left front. But, when I mill Rye berries for my sourdough, there's actually a continuous stream of flour dust that gets blown into the air...!
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