The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

question about flour and water in recipes

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apk's picture
apk

question about flour and water in recipes

Hello, I am new to this community. I have baked yeast breads on and off for years, but when I do bake, I bake very regularly. For some reason, as of late, some old and new recipes that I have tried for challah, anadama and oatmeal breads (my current oven isn't hot enough for crusty artisan breads), each time I needed about 25% more flour than the recipe called for -- is there something with possible humidity in my apt or the water hardness or difference between European and American flours? I have mostly used some US recipes, with the addition of some from the UK and continental Europe. 

flournwater's picture
flournwater

Here's an outline that you might want to print as a reference sheet on the subject of European vs American flours.


http://www.kingarthurflour.com/flour/european-flour-equivalents.html