The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour

sustainthebaker's picture

I need Unique Pastry Ideas

July 17, 2012 - 1:41pm -- sustainthebaker

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.

 

Thanks

EricD's picture

Kamut

June 18, 2012 - 8:44am -- EricD
Forums: 

Hi all,

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?

MNBäcker's picture

Brown rice flour...?

April 19, 2012 - 11:58am -- MNBäcker

Hi again.

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,

Stephan

http://www.firebrickbread.com

mendozer's picture

King Arthur flours

April 4, 2012 - 11:24am -- mendozer
Forums: 

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

CuriousLoafer's picture

Rye flour in the Denver area

April 2, 2012 - 8:23pm -- CuriousLoafer
Forums: 

Hey there, fellow Mile-High Bakers!

I have a lot of trouble acquiring rye flour. I can usually only find the little BRM packets. But I recently discovered that the Albertson's on Broadway and Alameda carries rye flour in 5lb bags.  Waaay better than the little packets!

Does anybody else know where to get a relatively large volume of rye flour in this area? I've tried WholeFoods, Sunflower, and every KingSooper's and Safeway in my travel radius with no luck. I get my regular AP, WW, and bread flours from Bay State Milling in Platteville, but they don't carry rye.

PaulZ's picture

PRE_FERMENT FLOUR PERCENTAGES

March 15, 2012 - 12:38pm -- PaulZ
Forums: 

Hi all,

I'm relatively new to TFL and have a question (not too dumb I hope-) about PreFerment Flour Percentages. I have just received the latest copy of Hamelman's "Bread" here in South Africa (tks Amazon) and it's (PreFerment Flour Percentage) listed before every formula. Besides gathering info in the book that a higher percentage increases flavour as well as the keeping qualities, what's the advantage of taking note of the PFFP? How does the percentage help the baker? What are the pros and cons of higher or lower PFFP? What does a PFFP indicate?

LLM777's picture

Converting sugar/potato flake/water starter to just flour/water?

March 12, 2012 - 3:31pm -- LLM777

Can I convert a mature starter my friend gave me (3 tbs. potato flakes, 1.5 c. sugar, 1 c. hot tap water) to a regular flour and water starter? I really just want to use ap flour and not use potato and sugar. Is this possible and what would be approx amounts of flour and water? There is about 1.5 c. of starter total.  Thanks!

PastryPaul's picture
PastryPaul

This is the time of year when I adjust, test, convert and create reicpes and formuale. I have no doubt that many cookbook authors lurk these pages, and this rant is, respectfully aimed at you or your publishers, or both.

We all know that scaling ingredients is the way to go, yet most books, and internet recipes etc. insist on providing volume measurements. Some might say this is old... The topic of weight of flour has been discussed ad nauseum here and many other places. Knowing what a cup of flour SHOULD weigh in no way helps in converting recipes.

When an author writes up his/her recipe he/she is trying to get a quantity across. Saying "1 cup" is meaningless. US cups are 237ml, UK Imperial cups are 285, and Australian cups are 250. To further complicate the issue, some authors say to scoop, some spoon and level, yet others advocate fluff, spoon and level. If I know that my AP's true weight is 123g per US cup, it does not help me when I have no idea what you, the author, intended the conversion to be.

http://www.artisanbreadinfive.com/2008/10/18/no-knead-whole-grain-baguette-buns-with-extra-sourdough-kick-this-time-weigh-out-the-ingredients points out what they assume a cup of flour and a cup of water are. I appreciate the effort, Jeff and Zoe.

I am very perplexed since I assume every single formula and recipe started out weight-based and was converted to volume in an effort to reach mainsteam home-based cooks. If I may make a suggestion, stop insulting your readers' intelligence and stop dumbing down recipes. At the very least, put a note in the book of what you mean by "a cup." There's nothing worse for an author's reputation than having recipes that don't work out. True, the recipe's failure is probably due to faulty measurement on the reader side, but they will blame you.

Here's another idea... one that your publishers might love... Build a companion web site where you can actually sell scales to your readers!

Zoe and Jeff use 140g per cup, many others use 150g per cup. Maybe you guys can just post here what you mean by "cup" of flour etc.

End of rant

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