The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


CuriousLoafer's picture

Rye flour in the Denver area

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

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


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

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

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. 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

mizrachi's picture

What flour excites you?

February 21, 2012 - 7:46am -- mizrachi

I almost always bake with simple bread flour or bread flour with a small amount of rye or ww.  I'm looking to broaden my horizons and bake with flour I've not used before.  I'm mostly thinking about the french flours that seem hard to get here in the USA, like t80 or t55, or perhaps some of the King Arthur Artisan flours.  What flour have you used that pleasantly surprised you and become part of your repertoire?  What did you bake with it and what was it about the flour that made the difference?




PhilipG's picture

cost of flour

February 18, 2012 - 8:20pm -- PhilipG

How much do you pay for flour where you are? can you buy in quantity? can you get organically grown and processed flour? do you buy locally?

Here is what is available near me in Galveston, Texas. 

King Arthur Brad flour at $4.59 for 5 lb.=0.981/lb

Gold Medal Better for Bread at about $3.79 for 5lb.=$0.758

And below is the only organic I have found :

War Eagle organic (my favorite) at $11.50 for 5lb=$2.30 or $2.03 for 25lb.

bward1's picture

Uses for more exotic flours

January 3, 2012 - 9:28pm -- bward1

I'm new here to TFL and have recently gotten into bread baking. I was given a few more exotic flours for Christmas and I'm curious to know how best to use some of these ingredients I am unfamiliar with. For example, I now have tapioca, quinoa, and brown rice flours. Many of these I have seen used in gluten free recipes, but I don't have any gluten restrictions in my diet. Can I substitute a small amount of some of these flours into other recipes and get new and interesting flavors? Or are these ingredients really only used in gluten free breads?

MNBäcker's picture

Nutrimill dust problem

November 18, 2011 - 10:24am -- MNBäcker

Alright, so I've used my Nutrimill for about a year now. Lately I have noticed that it's been "leaking" flour when milling grains. When I mill my Red Hard Spring Wheat berries, there's just a little that blows out the left front. But, when I mill Rye berries for my sourdough, there's actually a continuous stream of flour dust that gets blown into the air...!


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