I'm wondering if anyone can tell me what "Kester buckwheat flour" is?
I've been trying baguette for a few tries, I finally seem to get it right, the shape, the slashing, the crumbs. But my baguettes are not white. Why? I've been using Gold Medal AP flour, German brand 550, Gold Medal Bread Flour, all of them did not turn out the baguettes that are white. What might have gone wrong? or is it the flour?
I finally found what I was looking for at GFS. It is a Pillsbury brand Short Patent Flour. It is unbleached, unbromated and unenriched. I actually like it better (and have had better results) than KA Bread Flour.
They don't however, stock it in many of the stores, so you have to call and ask them to order it in. In Cincinnati, that means a 24 hour turn-around. I ordered 100 pounds yesterday at 3:30 and picked it up this morning at 8:05.
It is $18.99 for a 50# bag, or a total of $0.38 per pound.
When calling, the item number is 561096.
http://www.ultragrain.com/index.jsp . Ultragrain is an all-natural, 100% whole wheat flour that combines the nutritional benefits of whole grains with the finished recipe qualities of traditional refined flour.It sounds very interesting
I can't buy the flour in my area but I would love to test it. Has anybody tried it yet?
It's autumn again and my thoughts have turned to baking baking baking. But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff.
So, I decided I had to find a good more economical source for some of the products I use~~
1. potato flour
2. baker's dried milk
4. other flours
5. european style butters (and what about Kirkland butter~~any good?)
I will probably go up to central milling next week. If you are interested in sharing, please let me know.
I am going through The Breadmaker's Apprentice and I just did Ciabatta bread and it turned out ok considering it was my first artisan bread I've tried. He says in the book that he doesn't see much of a difference between Gold medal Better for Bread Flour and King Arthur. Do you agree?
Also I could not find SAS yeast but I bought Fleischmann's Rapid Rise Yeast (I don't think it's the same as Active Dry). I think it's the same type that Reinhart would recommend(instant), but don't know for sure. Anyone know?
After I have baked my bread, the smell of the bread (the inside) smells off... like sour.
I have made this bread before and it did not have the same smell, and it seems to be my yeast or flour.
i have a can of instant dried yeast (the one that looks like grains), I've opened it and it has a plastic cap, and I've closed it (obviously xD) and left it in a storage container under my table. Maybe I'm supposed to refridgerate it?