The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour storage

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jeb's picture
jeb

flour storage

suave's picture
suave

I though it's hillarious that he buys artisanal flours to bake in a bread machine.

MangoChutney's picture
MangoChutney

What, precisely, are artisanal flours?

suave's picture
suave

They explain it:

Pretentious bread flours made from snooty grains in hoity-toity mills.
MangoChutney's picture
MangoChutney

The reason I asked was because KAF describes theirs as refined 11.7% protein wheat flour with traces of ascorbic acid and whole white wheat.  I can't see why someone couldn't use that in a bread machine to make better quality bread than they might get from generic AP flour under the same conditions.

As for the Mason jar idea, as I recall I recently suggested that to someone who asked for suggestions on how to store pre-measured amounts of ingredients for making bread in a hurry.  I even suggested measuring the water out with the jar, thereby rinsing it out.  I guess some people just need visual instructions ("this end up").  *grin*

 

suave's picture
suave

I can't see why someone couldn't use that in a bread machine to make better quality bread than they might get from generic AP flour under the same conditions.

I dunno.  Because baking in a bread machine is not about quality?  Because the notion that generic AP is in some way inferior to KA flour (which is what, $2/lb plus shipping) is, mildly speaking, misguided?