The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
sybram's picture

Whole wheat flour freshness

January 28, 2010 - 9:27am -- sybram
Forums: 

I've read recently on TFL that whole wheat flour goes rancid quickly after opening.  Because of this I am a little suspicious of whats left of my year old 50# bag of ww.  I dipped out a cup full and gave it the sniff test.  Honest to Pete, I don't smell anything untoward--in fact, really no smell at all.  Absolutely no off or rancid smell.  The flour has been in a plastic, air tight tub in my pantry, probably never over 75º.  Please advise.

Syb

Doc Tracy's picture

Help with loading bread off peel onto stone!

January 28, 2010 - 9:02am -- Doc Tracy
Forums: 

Help! I'm just learning to use my new peel and stone. Trying to break away from putting all my breads on or in a pan. So, today I had a beautiful loaf of Multi-flour miche ready to load into the oven. Thought I did everything right. I put cornmeal on the peel. Had the stone blazing hot. Went to load it and the darn thing stuck to the peel. I used my pastry cutter to push it off the peel and it ends up as a squished up mound at the front of the stone, stuck to the stone and the door of the oven.

ChristineH's picture

Using Soft Wheat with Hard Wheat in bread recipe

January 28, 2010 - 5:16am -- ChristineH
Forums: 

I am wondering if using a small amount of soft wheat berries in my current wheat bread recipe that calls for hard wheat, would make the bread a little lighter.  Might I need to alter any other ingredient as a result?  My 2 loaf recipe calls for approximately 7 cups of whole wheat fresh ground flour (I use Montana hard red) I'd like to swap out 2 cups of the hard wheat and use 2 cups of soft wheat. 

 

Do you think this will this work? I don't want to try and fail. 8-)

nancys's picture

Making baking tiles

January 28, 2010 - 4:54am -- nancys

Has anyone made baking stones from clay?  I have a convection oven and am thinking of making tiles from stoneware clay.  There would be 4 tiles that would fit my oven rack, leaving 1" of space all around for air flow.  I am thinking of adding some minor designs into the tile so the bottom crust of my breads would pick up the design elements.

Any thoughts?

 

Mebake's picture

I won't bother putting effort into it again (W/Pictures)

January 28, 2010 - 12:21am -- Mebake

 

This is a bread i baked yesterday, and will have to eat for 2 weeks.. darn bread..

Yesterday, i saw some cooked wheat berries in the refrigerator, sitting there unabated, especially by my 2 year old son who loves cream of wheat, but just had too much of. I smelled the berries, and they where at the brink of rot. I decided to put them to use. I baked them. I added and equal weight of All purpose flour, and knead like hell. i had no receipt, no receipt for cooked berries for that matter, just relied on the feel of the dough.

mymeowzer's picture

Problem...Sugar Liquifying in Pastry Making Process

January 27, 2010 - 10:07pm -- mymeowzer

Hi,

I'm hoping someone can help me.

 

When I make pastry that requires laminating and I need to roll sugar into it (palmier's for example) the sugar always seemd to liquify when I put it in the fridge to rest.

 

Can you tell me what I'm doing wrong or what steps I can take to help this. The pastry becomes wet and weird and I feel like I'm doing something wrong.

 

Thanks so much..

Sharon

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