Hi,
I have the opportunity to get a starmix mixer for free, I just need to replace the belt. This is a 70s era mixer from germany, NOT the current heavy duty italian planetary mixers (its bowl design is sort of like the bosch I think with the bundt pan shape). However, before I spend time and money fixing it, I'd like to know if anyone has any experience with one and whether it kneads dough well, especially stiff wheat doughs?
thanks,
kevin
I'd like to get back to making my own bread.However I require that the wheat be true organic due to allergies to chemicals .I had been using Wheat Montana until they changed some years back.As far as I could determine they added a mold inhibiter.Other sources may use pesticides in storage or shipping.It's also tough to have to buy large amounts to test it. Many of the chemicals will penetrate packaging .A plastic bag is no deterent to these chemicals. I've got many years experience baking and have a mill , all I need is pure wheat. Do any of you have the problem and can help me ?
Pictures will be better than words, I think.
Side view
" Growth Mark "
Top View
I'm writing with a shameless plug for Ridgecut Gristmills. I don't have any connection, other than as a satisfied customer who hopes that this new business succeeds. The owner is very friendly, and I've been very impressed by her stone-milled flours and her willingness to custom-grind whatever grain I ask for.
Hi, from San Diego,
I just received my brand new ceramic cloche and would like to know anything special to not ruin it.
Thanks,
Dorothy
I have been looking into how bakeries produce consistent results by using proofers/retarders in their bread process. I was wondering if the humidity option of a proofer does anything to the bread; when typically the bread is stored on racks, covered with linen, and then the whole rack is covered with plastic. In this case, I guess the humidity option is not used?
Could someone explain to me what flour is needed for a recipe that calls for Plain White Flour and Strong White Flour. I normally use KA AP Flour. I also have other flour on hand but am not sure what is meant by Strong White Flour. Any help would be appreciated. Thanks!
