Hi everyone, I have been recently baking sourdough and have had a lot of success. My favourite recipe so far has been Susan's 'Norwich Sourdough' - link http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ . I had been turning out loaves like this
Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.
1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)
OK so I've been having an AWFUL time trying to make my bread come out right and I finally found out what's wrong.
ConAgra Harvest All Purpose Flour is about the same protein content as biscuit mix. It's barely above a cake flour. At least what's available in MY area is.
I had to call ConAgra to get this information and if you are in some other part of the country it's going to be different. Unlike King Arthur, Con Agra does not mill their wheat to meet any particular definition of what we would typically think of as "bread flour" or "all purpose flour".
I have been buying bulk hard red winter wheat berries and sprouting them. I then dry them in a dehydrator and mill them into flour. I am going to attempt my first sourdough bread with this flour. I would like to figure out the percent protein in the flour I have. Is there a way to do this at home without sending it to a lab?
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
I'm making round loaf, rustic breads and I'm not sure how to know when to "improve" the flour/dough with something to optimize the bread. I know its done ahead of time in Europe for bakers which is apart of why the bread is so fabulous...please assist
Just found a gem of a tip:
"The more protein a flour contains, the more water it absorbs. Flours can vary more than 20% in their ability to absorb moisture."
Meaning.... when substituting flours in a recipe, you will need more or less water (moisture) if you use a flour with a different protein content!
I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein. Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).