The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Good news and bad news

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AnnieT's picture
AnnieT

Good news and bad news

The good news is that I have baked a couple of Susan's sourdough using Wheat Montana Natural White All Purpose flour and find that it is much like KAF Bread Flour. In fact I get the same oven spring and the flavor is wonderful. I bought a 10lb bag because it was slightly cheaper that way - the price here on the island is about the same as KA. Because I have limited storage space I asked at the "bakery" in my grocery store for icing buckets and they called to say they had saved a couple for me, one 5 gallon and one 1 1/2 gallon. The bad news is that the 5 gallon bucket had held dill pickles and I don't think I will ever get rid of the smell! The smaller one held fruit salad and is pretty much odor free after scrubbing and airing. I hate to look a gift horse in the mouth, and I will use the smelly one for weeds or recycling. I suppose I should have been more explicit when I asked for buckets for storing flour. Hope other members have better luck with bakery buckets, A.

Comments

xaipete's picture
xaipete

Too bad Annie! Hopefully the bread will still be still eatable. Maybe you could serve a French potato salad or a tuna Niçoise or a sauerbraten with whatever bread you make. You roll through that amount of flour in no time; 10 pounds isn't a huge quantity.


--Pamela

AnnieT's picture
AnnieT

Thanks, Pamela, but there is no way I would put flour in this bucket! I will go back and ask for  something less pungent! A.

Mini Oven's picture
Mini Oven

Make lots of wads of newspaper and pack it full.  Let it stand a week and repeat till it is better.  My mother did this once with several pickle buckets.  I do remember it took a while. 


Mini

AnnieT's picture
AnnieT

Thanks for the tip, Mini, but I don't know whether it is worth the effort, especially if it takes a while. On the other hand, I have lots of newspapers... Were they used dry or dampened, do you remember? I thought of bicarbonate of soda but it would take pounds. I should have picked up on the comment that the deli handled the buckets. A.

SylviaH's picture
SylviaH

I think I would use it as you suggested as a nice garden bucket!

ehanner's picture
ehanner

Sounds like Dill Flavored French to me.


Eric

Marni's picture
Marni

The bicarb is a good idea, mixed wiith water as a dense solution and left to sit for a few days.  Also sunlight.  Just set it out for another few days after the soda treatment.  Then again, you could just ask for another bucket!


 


Marni

Mini Oven's picture
Mini Oven

a little dill pickle aroma might be very tasty in bread.