The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


krekdayam's picture

excess flour

August 25, 2008 - 9:19pm -- krekdayam

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?

kjknits's picture

My family has recently embarked on a "less-is more" natural style of living. We're trying to do more things ourselves instead of relying on commercial offerings. We're also trying to get rid of the plastic in our house, which is easier said than done! But baking things I usually buy ready-made at the store, I can do.

One of the things I have switched over to making at home is flour tortillas. We love tacos and quesadillas, and flour tortillas seemed easy enough to make. I remembered seeing women make them in San Antonio when I was there several years ago. All they did was roll out a ball of dough and plop it onto a cast iron skillet for a few seconds on each side. Simple!

I found my keeper recipe at epicurious, which is one of my fave food sites. I haven't tried the wheat version yet, but the white flour tortillas are amazing.

flour tortillas

I follow the recipe pretty much exactly, but I use my stand mixer to mix and knead the dough. And I divide the dough into 16 portions, then roll them out paper thin. This makes tortillas like the ones I'm used to buying at the store, about 8" in diameter and nice and flexible and thin. I would divide them into even smaller portions for tacos, though, because 8" is more like a burrito size. Then I just cook them one by one on a preheated cast iron skillet, no oil or anything necessary (my skillet is super-seasoned, thanks to our summer favorite, fried okra). I place the cooked tortillas in a big lidded Pyrex dish while they wait for the rest to get finished.

Next item on the commercial product hit-list: corn tortillas! Good thing we have a big Hispanic influence where we live...masa harina is on every grocery store shelf.

krekdayam's picture

type 960 flour

July 11, 2008 - 11:09pm -- krekdayam

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.

phxdog's picture

Mesquite Flour?

June 19, 2008 - 2:40pm -- phxdog

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.

Phxdog (Scott)


Subscribe to RSS - flour