The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ingrediants

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IanSR's picture

Supplies from Taiwan

May 12, 2010 - 7:52pm -- IanSR

Hello everyone.


 


Brilliant website. I have been baking for just over a year, and like any hobby, it requires practice. I liive between the UK and Taiwan. In the UK, supplies or ingredients are easy as everything is clearly marked as for what purpose the baking supply is for, but here in Taiwan, it s difficult, not the language, but the supplies. I seem to find mostly 'all in one' ingredients, especially the flour.


I am after good quality flour. In the UK I used Caudwell's Flour, Rowsley, Derbyshire.

phxdog's picture

Mesquite Flour?

June 19, 2008 - 2:40pm -- phxdog
Forums: 

June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.

Phxdog (Scott)

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