The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour Shopping

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Floydm's picture
Floydm

Flour Shopping

I looked into my pantry today and found rye flour, whole wheat flour, rice flour, barley flour, cake flour, pizza flour, and high gluten flour for making bagels but no bread flour.  So, like ApplePie, I decided to go flour shopping.


I didn't visit a mill, instead hitting the local Cash & Carry, which carries a number of different brands of flour, the most noteable of which is Pendleton Flour Mills.  I was pleased that this time they had 25 pound bags of flour for under 10 bucks, so I picked up one bag of their unbleached Morbread flour, which I've been quite satisfied with in the past.  They had their Power high gluten flour, their semolina flour, and their pizza flour blends too, which I'm quite tempted to try next time.


So now I've just mixed up my first batch of Anis Bouabsa's baguettes and will set up a sourdough to ferment overnight tonight as well.  It is nice to have the rainy weather back... perfect for hanging around the house, reading, and baking!

Comments

dmsnyder's picture
dmsnyder

Hi, Floyd.


I'll try to remember your Pendleton Mills recommendation next time I'm baking in OR. Last Summer, I used Stone Buhr's AP flour and was happy with it. We can get their WW and Bread Flour here, but not their AP. (Not that I have any shortage of flour at the moment!).


I have been continually gratified by the positive outcomes TFL members have had with Bouabsa's baguettes and their derivitives. I'm looking forward to hearing how you find them.


David

Floydm's picture
Floydm

Pendleton Mills is quite nice and seems to be very popular with the bakeries around here.

jannrn's picture
jannrn

Floyd....funny you mentioned the flours you have because I just looked today and my list goes like this.......Amaranth, Quinoa, Spelt, Triticale, 10 grain, Kamut, Rye, Wheat and Bread.....but I am ALWAYS running out of AP....Now unless i am wrong, My understanding is that David is in Florida....so where can I find Pendleton Mills flour?? I am in SE Florida.


Thanks!!! Oh and Floyd....THANK YOU for doing this site!! I just LOVE it!!!


PS....I just remembered...also Oat and Chick Pea as well as rice.....Geeze!!

Floydm's picture
Floydm

Thank you for your kind words, Jan.


I think David is in California but has family and spends time in Oregon.   I don't think Pendleton Mills Flour is readily available outside of the Pacific Northwest.

bobkay1022's picture
bobkay1022

 Hi I might ask a question.  All Purpose  or better for bread flour.  Not much available most the time reasonable.   10 lbs if I am lucky all I can store anyway in my MH..  5 lbs 2 brands always available but not many different companys available.  To mail order gets expensive.


  I pay 5 lbs for 5.95  most local markets.   I read about different kinds but never seem to grasp why one baker recomends all purpose and another bread flour for almost the same recipe.  Thanks for this info Floyd in your post to me. I ordered yesterday.


 


The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread"
Peter Reinhart; Hardcover


Maybe a lot of questions will have a answer in this book.


Have a nice day


Mr. Bob.  

Floydm's picture
Floydm

Bread flour tends to be higher in protein and make it easier to get the open crumb you want in French bread.  All Purpose (AP) flour typically has less protein and you end up with a crumblier, more cake-like crumb.  AP is often better for sandwich bread.


The Bread Baker's Apprentice is a great book and hopefully will answer a lot of your questions.


Good luck!


-Floyd

bobkay1022's picture
bobkay1022

Hi Floyd


  Will try that on just a plain bread and see what happens. I mixed a loaf yesterday with AP.


 Took dough out of Refrigerator after about 16 hours. Had a nice rise.  Will put into a bread pan to rise again  before I bake it and see if I get any better taste out of it.


Thanks for all the info.


Mr. Bob

mredwood's picture
mredwood

I have used their Power flour and like it lots. C&C ordered their Big Spring 14 1/2 percent for me. It's nice I like it lots but the verdict isn't in yet. Power is a good hi-gluten and also used it for AP worked fine. 


Mariah

Floydm's picture
Floydm

Good to know.  Thanks for the info!

jannrn's picture
jannrn

I am going to TRY to post a pic of my FIRST loaf of Portuguese Sweet Bread!!! Oh and it turns out that the flour I was also hoping to find at Costco is what I have been using for the last couple of weeks!! Can't remember the name right off the top of my noggin, but it has the man plowing on the front of it. Anyway, I hope this will post.....


 


WOOO HOOO!!!! It DID!!! FINALLY!!!!

mredwood's picture
mredwood

Does anyone know where to buy Stone Burr unbleached in bulk in portland?  


I just noticed their AP in a different bag design. Might be nice to try that two. I use Bob's now but it is higher in protein but I make do.


Mariah