I just bought a new bag of King Arthur Traditional Whole Wheat flour and I notice it no longer says it is stoneground...the bag I bought about a year ago said it was stone ground (I cut out and tape the labels onto my flour bins so I know what is what). I also looked at the KA website and it makes no mention of stoneground in their whole wheat flour description. Anyone know when and why they stopped producing stoneground, and if what they now produce as their traditional whole wheat is considered medium or finely ground? I'm not so sure by look or feel myself - it looks and feels just like some of the old flour I had left from last year.
I'm having trouble posting photos.
How do I post a pic? I click on the icon with the tree, and put the file loaction in the URL space. then hit "insert" but nothing happens!
I need some help with a recipe for pain de campagne that is printed on the bag of flour I am using (I'm trying a new tactic in my struggle to bake bread here in Europe; I'm going to try out a regular French recipe).
Here are the ingredients:
1 kg flour (the whole bag)
800 grams water
60 grams yeast (yes, that's 60 -- they don't say what kind -- I assume it's fresh)
15 grams salt
3 grams sugar
The amount of yeast is really freaking me out! It seems way, way out of line. The suggested rising time of the dough is only one hour! There's no way I'm going to make bread that way!
Any advice on how low I can cut the yeast down to? I'm also planning to do an overnight rise in the refrigerator.
Would anyone be kind enough to photograph one of Einsteins Power Bagels, please? The whole idea of these sound wonderful - i have a list of the contents and have made a batch (having a guess as to what they may look like) but being here in NZ, I have no idea what I am aiming for. How would you describe the texture? They looked and tasted great but maybe I should give them another name as I was unable to find all the ingredients listed.
Just a quick question.
Does anyone know of or have a recipe for Corn bread?
I had a recipe once and I lost it when I moved interstate. I'd like to make it for the up coming holiday season and cant find a Corn bread recipe made with yeast.......real bread.
All I did find were more like cake than anything.
If not, I wonder if replacing 1 cup flour with 1 cup of cornmeal (I bought some very fine cornmeal today in fact) to an ordinary bread recipe would do the trick. :S
Thanks in advance for any recipes or suggestions!
Hi i am new here from Iran ,is there any body who can help me i wanted to know what is self raising flour exactly ? and what is it consisted of? thanks
I've been baking a lot of boules and larger (~1 kg) long hearth loaves, and want them to rise higher and spread less. I can't seem to get a loaf more than about 2 inches high.
I proof them in makeshift bannettons (tightly woven long sisal baskets) and the dough is wrapped in heavily floured linen. When I turn them over on the peel, they flatten out a bit, and then flatten more when I slash the tops.
In my last round with the oven, I made one larger long loaf, which I slashed before putting in the oven, and two smaller boules, which I accidentally put in the oven without slashing, so pulled them out to slash after giving them about 5 minutes for their bottoms to set. The boules sprang higher, but I'd still like to see more..