The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour

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darellmatt's picture

fine semolina vs durum patent flour

March 8, 2009 - 11:05pm -- darellmatt

Hi,


I was interested in making the semolina sourdough mentioned in the recipie posted by Zolablue:


 


http://www.thefreshloaf.com/node/4215/sourdough-semolina-bread


 


She indicates using "fine semolina". I only seem to be able to find ordinary semolina, which is rather coarse and gritty and is the kind normally used for pasta. I am aware that I can mail order 'durum patent flour".


 

piashaw's picture

Fineness of Flour

February 28, 2009 - 10:08am -- piashaw

Hi


 


I am looking at purchasing a grain mill and I spoke to a company who makes mills with Natural Granite stones.


 


They advised me that IF I wanted they could make the stones such, that i could mill an even finer flour than normal. Obviously it would take longer.


 


What are the advantages of using extra fiine flour for breadmaking as well as any other uses, eg cakes etc.


 


Hope this makes sense.


 


Many thanks


 


Peter

niagaragirl's picture

Arrowhead Mills Flour Recall

February 22, 2009 - 6:56am -- niagaragirl
Forums: 

There is voluntary recall of Arrowhead Mills Organic Stone Ground Whole Wheat Flour Because Of The Possible Presence Of An Undeclared Allergen. 


While there does not seem to be immediate *Danger*, with all of the allergies out there, it's good for bakers to take note of this.


Here is a link to the press release at the FDA.gov website.

00lewis00's picture
00lewis00

I have been baking for only a short time, and things are going well.  I live near Bob's Red Mill, and am interested in using their products.  So far I have been using King Arthur Bread Flour for the high gluten part of my dough.  I am curious if anyone has had experience using the BRM Organic Unbleached flour.  They say it is very high gluten, up to 18%, but it does not have the barley flour added to it.  Does that make a difference?  I think I read that the barley gives the yeast a boost.  Does the dough rise well without the barley flour?  Thanks.

cdnDough's picture

Ontario Flour, Equipment, and Bakeries

January 29, 2009 - 2:40pm -- cdnDough

I thought I'd start a quick thread listing where to get supplies locally in southern Ontario.  Please feel free to comment with your favorite places and I'll add them to this list.


 


Flour / Grains:


A and E Fine Foods, 19811 Woodbine Ave, Queensville, 905-478-1500


Stocks some organic flour


 


Arva Flour Mill, 2042 Elgin Rd, London, 519-660-0199


Mills and sells organic flour directly


 

zpobes's picture

High-extraction flour,,,

January 28, 2009 - 9:37pm -- zpobes
Forums: 

Hello all, kudos on the great site here.  I love the fact that there are so many like minded people that have gathered together in an effort to spread the knowledge about bread.  I am new here and I have noticed on several posts that "high-extraction flour" is being recommended to be used or was used.  I was wondering what that is.  Is it a special blend of flours, a certain grind, or is it a variety all in its own.  Any help in the matter would be greatly appreciated as I am always looking for ways to make mine more delicious. 

Atropine's picture

Homemade Pasta

January 16, 2009 - 12:10pm -- Atropine
Forums: 

Am looking for some assistance.  I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol).  While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce.  They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as opposed to pasta (where you would put red or cheese sauce).  I could not even imagine how.....unsound it would taste to put alfredo sauce on these.  I have a VERY simple alfredo type sauce that my spouse loves and would enjoy making hm pasta to put it on.

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