I was interested in making the semolina sourdough mentioned in the recipie posted by Zolablue:
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".
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.
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.
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
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.
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.
In various bread recipes, whole grain red wheat is called for. If I wanted to substitute white whole wheat, how do I calculate liquids to add. I assume hydration is different for different types of flour.
Before I email the company themselves, does King Arthur sell the non-organic or the organic bread flour in 25 pound bags? I see the all purpose on the website, but no mention of the bread flour.