Score! I was shopping at Trader Joe's, and since I'm almost finished with my 50 pounds of flour I bought a while ago on an adventure with (Pyrex) Susan, I grabbed a bag of KA all-purpose flour to tide me over till I can make another mondo purchase. At the register, the checker saw that the bag wasn't sealed (glue failure), so she had a guy fetch me another bag. When he returned, he said he saw two other bags with bad seals on the shelf. I offered to buy them at half-price, but the guy thought maybe that wouldn't fit with the store's POLICY, so I blew it off. Th
Can folks recommend a good primer/FAQ on flour, as well as some recommended sources?
(I live in Brookline, MA, a Boston suburb.)
I've been using King Arthur for my white bread and Arrowhead Mills for my whole wheat, but if there's better for a comparable price to be had, I'd welcome knowing about it. I'm certainly willing to buy 20 lbs. or so to keep the cost down.
Bakers and home millers might want to stock up on grain now, as weather problems have significantly reduced the projected wheat harvest. Eventually this will be reflected in consumer prices. Grain keeps well and does not require special storage conditions beyond a cool, dry place. IMHO, any non-white flour should be refrigerated or frozen to preserve flavor.
This relatively recent article http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'...
I'm currently staying in Turkey and would like to do some bread baking while I'm here. It's my understanding that at least some of the flour sold here is excellent for making breads like baguettes or like the everyday crusty Turkish white bread. Many different flours are sold at the grocery store near my adopted apartment here in Istanbul, but I'm not sure what to look for. What protein content, grind, ingredients, etc should I go for? Does anyone know a particular brand that's especially good? Any guidance or information would be much appreciated!
What would be a good rye flour substitute for a sourdough bread recipe. I've got a family member who does not like the taste of rye. Would substituting the rye for whole wheat or spelt flour affect the dough and the baking? (ie: amount of water, etc.)
Thanks for any insight!
Has anyone here ordered flour from Rocky Mountain Milling? I saw three posts that mention their flour and I have a second hand recomendation for their products but nothing more tangible. I was wondering how they are to work with as well as how their flour is. I'm in Boulder so the proximity is attractive.
I recently started making sourdough bread using Dakota Maid Bread Flour (North Dakota Mill). I'm pleased with the results, but I would like to know if anyone else has tried it, and how it compares to other flours available in the U. S.