I have been trawling through the starter pages on this site trying to find information on how to resurrect my starter. So much fantastic and helpful information. thanks.
I usually try to eat healthy food. Brown rice, tofu, beans, no processed foods, etc. BUT I find that I greatly prefer sourdough bread made with white flour to whole wheat sourdoughs.
I've been baking Peter Reinhart's pain au levain (from Artisan Baking Every Day) with Oregon Trail starter, using white bread flour, and that bread is so #@$!@#$!@ good. Love it with butter and jam. Love it with peanut butter. Love it as cinnamon toast. Love it, period. This is not good for me. The bread could be healthier, and adding fats and sugar makes it worse.
Due to extreme Health reasons, I am not able to eat White Flour. Can anyone tell me if Durum Semolina Flour is the same thing and I shouldn't consume it, or is it ok? Thank you.
I have a friend who just returned to Taiwan from Canada with a great scone recipe I gave him. He tried them when he got home and they turned out like hockey pucks. The problem seems to be the flour. Any ideas on where he can buy white all purpose flour in Taiwan? He made the scones perfectly here in Canada so I'm assuming the flour is to blame.
Many thanks to all who can provide some assistance.
Does anyone have recommendations for a particularly flavorful bread or AP flour? (not whole grain or whole wheat, I'm talking "regular", preferably unbleached, white flour). I understand, of course, that more flavor can be obtained through various additives (like a little whole wheat or rye), or processess (longer ferment, soaker, sourdough, levain, etc), but those things aside and everything being equal, is there a flour anyone finds gives more flavor than other brands?
Pain de campagne from Reinhart's Bread Baker's Apprentice. This is my first attempt at a loaf from this book, as well as my first post.