Is there a difference between white whole wheat and whole wheat pastry flour?
Please help me I am rippign my hair out and need to buy SOMETHING
I know there is info scattered about this somewhere but I cannot find what I need still.
I need to grind flour as I bake my own bread.
If I am going to buy something mroe expensive I want something that can mill other stuff as well.
I preffer a natrual stone mill as to avoid metals when I can, but I understand that I would have to have a burr attachment as well for other things. That is ok.
I HAVE TO HAVE IT MOTORIZED :)
I have been on an search for "my" version of the perfect bread for the last 1 1/2 years,
and i am very happy to say that i finally reached my goal.
Much research and try'n error has been tried, but! - this would not have happened without the help of all you wonderful people, so thank you very much!
You can see my bread here - http://www.griseriet.dk/?p=3938
I have been using Allisons Premium very strong bread flour and I am wondering if Using this is what is giving us an upset stomach.Can the flour be *too* strong ,can it be used with Plain flour.
I am working at a small bakery and we are expanding into wholesale accounts. One that we want in particular keeps asking us for a unique pastry, something customers can only get at this spot. I have a few ideas but was wondering what else is out there.
Does anyone have any good ideas for a pastry ideas that are unique? Can be anything from laminated pastries to muffins to yeast-leavened pastries. Use your imagination.
I've been hearing a lot of mixed things about Kamut lately, and I was wondering if anyone can help me with some of the differences between Kamut and grano duro, which I believe we call durum in America?
So, since it looks like I need some rice flour to rub into and dust over my "couche material", I'm wondering if I can just mill some brown rice I have in the cupboard? Or should I either buy some white rice and mill that, or buy milled rice flour outright? I have a Nutrimill that I'm sure would be up to handling the job.
Thanks in advance,
Flour is nothing...
until mixed with water.
Dough is nothing...
until leaven and salt are added.
Bread is nothing...
until someone enjoys it.
So i went to the store yesterday to pick up bread flour for refreshing my barm. I saw KAF had white whole wheat. Withoout the specs, I went with the bread flour out of trust.
Then i went to the website and see these things:
Unbleached bread flour: 12.7% protein
Unbleached high gluten flour: 14.2% protein (claims it's the highest in retail)
White whole wheat: 13% protein
For reference, their AP flour is 11.7% protein