...do you have a good source for First Clear flour in high qtys?
Hello from Arizona. I am a Poffertjes maker who is looking for a mill that is able to make something like 2000 lbs of premix flour (my recipe/specs) for me. Anyone know of a miller that can do this?
1) By making bread frequently, I generate a lot of "scrap" flour, as well as a mix of flour and water from soaking mixing pots to clean them
b) I have lots of plants
iii) flour contains stored energy
Can I water patio or house plants with this "contaminated" water without any negative effects? I am concerned about mold, or that for some (unknown) reason, this would kill plants. Anyone have experience or a biochemistry background to provide an answer? Would this serve as fertilizer, or poison?
The dark breads in Austria are amazing, with nuts/seeds/grains, oatmeal, even pumpkin seeds; covering the bread spectrum of colors and textures; an amazing detour from normal baguettes and ciabatta.
The lady at the super "markt" in Graz advised type 960 flour based on the words "braun" and "brot" . Now I have a few kg of this flour and have no idea how best to use it.
Love the site, excited about baking better bread.
June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.
Have you noticed any difference in bread flours?
My stuff is gummy and hard to mix lately. Use same brands of flour.
Have they screwed with the wheat GMO style or done something else to it?
Also could be moisture and season..I don't know.