The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour

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Steve H's picture

Bob's Red Mill (Bulk Purchase)

May 19, 2009 - 4:36pm -- Steve H
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I'm thinking about bulk purchasing some flour from Bob's Red Mill.  Specifically, 25# of White Flour, Spelt Flour, and some odds and ends like Teff, Buckwheat, etc, in smaller quantities.


This means I'd probably be freezing a bunch of it and was wondering what experience anyone had with freezing flour for 6 months or so.  Any problems with doing this?

chykcha's picture

What kind of whole wheat flour to get for bread?

May 19, 2009 - 1:14pm -- chykcha

I have read somewhere here about people ordering whole wheat flour from people, who grow organic wheat and grind it to your specifications right before mailing it to you.  I am about to order a 10lb bag to try, but don't know how they should grind it.  I bake whole wheat bread, including sourdough.  I would appreciate any advice.  Thanks!

Elagins's picture

Straw poll: Low-Cost Ingredients and Supplies

April 10, 2009 - 10:05am -- Elagins
Forums: 

I'm considering setting up a business that provides commericial and hard-to-find flours, e.g., first clear, white rye, high gluten, buckwheat, and other ingredients like malt, seeds and compressed yeast, in smaller quantities that make more sense for hobbyist bakers. In addition, I plan to include a line of low-cost, restaurant-quality equipment == and all at prices well below what King Arthur charges. 


Any interest?

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