The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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zolablue's picture

Clear Flour

May 9, 2007 - 12:39pm -- zolablue

What can you tell me about clear flour and its uses?  I have to chuckle at myself.  I recently found this on King Arthur baking site and thought - oh great - a clear flour to use for dusting my bannetons!  It won't even show!  Oh my goodness.  Well, at any rate I bought some and now I'm not sure what to do with it except that I know it is used in rye and pumpernickel.  I have not made these types of breads yet however am always on the lookout for some great tried and true recipes.  In the meantime this is what King Arthur says about it but please feel free to add all your kno

Gernot's picture

Best book for dense German rye breads

April 30, 2007 - 8:20pm -- Gernot

I am a serious cook and baker, but novice bread baker. I am particulary interested in dense German rye breads using rye berries, and am wondering if there is one book that stands out in giving space to German breads alongside French and Italian styles. I know that the Village Baker has some German recipes, but I am wondering how The Bread Bakers' Apprentice compares in covering dense German breads.
For example, I'd like to know how little flour you can get away with, and how long the berries need to soak.


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