I have a problem: I need to lose approximately 100 pounds, but I also LOVE to bake bread...
Along with exercising more and counting calories, one of the things I'd like to do to facilitate this journey (and hopefully add some fun, too :) is come up with a few unique bread recipes that are:
3) Have some quality relevent to weight-loss/healthy living
Some things to get out of the way right off the bat:
Hello - I live in Central Asia, and am trying to learn to bake good tasting bread with whole grain content, using what is available here. So far I have found that Flour options here include:
So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:
- Giusto All Purpose Enriched Unbleached Flour
- Pendleton Power high-gluten
- GM Rye Flour
Any feedback appreciated, thanks in advance folks.
I like to make standard hydration sourdough and french-type breads. Here in Hawaii, the only bulk-type flour I can reasonably afford is the ConAgra Harvest Blend bread flour, sold by COSTCO. I can purchase 25 pounds for the price of 10 pounds of national brands. Does any one have an opinion about how much quality I would gain by paying about $7 for five pounds of King Arthur bread flour.
Can anyone suggest places in southern California (preferably between City of LA north to Ventura) to get big bags of Central Milling or King Arthur flours at retail?
I'm looking to buy a few 50lb bags; I'm not a food service company, so retail is key.
I recently tried several bags of a local produce, stone ground Rye Flour, from a place called Trade Mill, which is in Trade Tennessee near Wautaga Lake.
Food City, a local chain of grocery stores, has this product and it's both more reasonably priced than a competitor's rye, and has a more interesting texture as far as I can tell and taste. It might be that it's more freshly ground.
They have an interesting website with videos.
So, I live in Hungary, but my family lives in the U.S., and wonderfully, in five days I'll be visiting (I'm going to bake them so much bread!). It'll be neat, too, as a good number of ingredients in some interesting recipes aren't easily available here.
Including King Arthur flours. I always see TFL-ers mentioning it, and I've seen (and disobeyed) recipes specifically calling for KA... I'm just wondering - why? I definitely want to give it a go, but can anybody tell me why it's the most preferred one?
has anyone posted a comparison of various protein percentages in different brands/types of flour? KA flour lists theirs, but many companies do not...I would really appreciate it if anyone here has some resources for me..it would certainly be helpful when comparing different "bread book" authors and which flours they use in their recipes....thanks! cathy in WI