The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


zhi.ann's picture

would Artisan Bread in 5 Minutes work for me? if not, what would? *UPDATED with more ingredients*

March 13, 2008 - 2:05am -- zhi.ann

I'm new to baking-bread-from-scratch but trying to learn...

I just moved to a rural area in China where they don't sell bread. My husband misses it a lot, so I'm trying to learn to make it. However, what I'm reading on here sounds a bit intimidating. I've baked yeast breads in the states, but I had any ingredient I could want and just did step by step recipe instructions, without trouble. Here, I just have the basics.

dmsnyder's picture

European/King Arthur Flour equivalents

February 20, 2008 - 3:21pm -- dmsnyder

There has been a lot of discussion of flours available in the U.S., continental Europe, the U.K., Australia, etc. The German and French flour types are government regulated, in both cases according to ash content. In the U.S., we categorize flours by protein content, mostly. But one mill's "bread flour" often differs significantly from another's. So, communication about ingredients across continents has been largely a guessing game.


Cliff Johnston's picture

Small Ingredient Storage

April 16, 2007 - 9:34am -- Cliff Johnston

Buying ingredients in small quantities can be expensive.  For instance caraway seeds sell locally for almost $4 for 1.75 ounces.  I was going through a couple of those a month and decided to shop around on the internet.  I found a much less expensive source at about $10/pound + shipping.  When I bought some other items at the same time my shipping cost for the caraway seeds came in at $2.50.  My total cost was approximately 78 cents/ounce.  The local cost was $2.29/ounce, and then I had to factor in driving, time, etc....


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