In this link, 6 posts down, and David thoroughly explains what causes open crumb; gluten development & techniques = trapped gases.

I knew this but I also thought that yeast = rise, aids in open crumb, the higher the rise the more open the crumb.

Is this wrong ? Then is yeast strictly to increase volume of the dough and start stuff breaking down in the dough ?

For those of you in the UK who wish to track down french flour,  Wessex Mill sell it at £2.10 for a 1.5kg bag (larger ones available) see  http://www.wessexmill.co.uk/  i've noticed their range in a lot of small deli's/farm shops - and their website has a post code checker to find your  nearest stockist. I've tried some of their other flours as well - very good.  There are some older posts also mentioning their products, hope this is of use, cheers  Steve

Hi everyone,

I love corn muffins and I would like to make my own, but I can't seem find cornmeal in my local supermarket and even in the baking shops. The thing is, fresh corn is in abundance over here and really cheap, but I guess people in my country just don't use corn meal as part of their cuisine. I was thinking.. if I dry my own corn kernels or buy the ready packed ones, can I use the normal dry mill to ground it? or do I have to buy a grain mill? Thanks!

I've noticed that most recipes for adding spinach to bread involve purchasing frozen spinach, then thawing and draining it.  However, I've not see frozen spinach here, and have daily access to fresh spinach. My question is, if converting to fresh, do I need to blanch it first then freeze it, or just freeze it raw, then thaw it to get the same consistency, or just blanch it and chop it, or anything? Or just wash, chop and put it into the dough raw? I know I could experiment but rather than risk ruining a loaf, I thought I'd pick your brains first to see if anyone has experience to share here.  I do know to make sure it's well drained or squeezed dry, or else the hydration has to be adjusted. Thanks in advance!

Does anyone know if there are breads made with jackfruit, aloe vera, or some combination of the 2? This is research for my bread project: "Filipino+Tinapay(Bread)=Filipay!" I also want to know if jackfruit and aloe go well together!

Can Briess be substituted for diastatic malt powder in a starter?

BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread.  I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...

I am trying to start my first starter.  "seed starter" it is called.  The recipe calls for some diastatic malt powder.  I have read lots about it's use.  However, there is none available locally, and I don't have time to wait for shipping as I am in charge of making the bread for an anniverary party.  The closest our local "brew shop" had was Briess, a barley based malt.  This particular batch is the amber extract.

Thanks for your imput!

I hear great things about this myserious "Salba Seed", and go to look it up online.

one bunch of people say its the same thing, (perhaps grown slightly differently, seems unclear) as Chia. ... ... as in chia pets....

anyone have any testimony/opinion/thoughts on the difference, if any between the expensive-as-hell Salba, and the not-that-expensive Chia?

now I never knew that chia seeds were something some people had as a dietary supplement, but aside from that, does anyone use these in bread? is the amount that could be reasonably used in bread too little to be worth it? can it be ground and used as a non-gluten flour? anyone TRIED? does the healthy stuff in it stand up to heat of bread baking?

how would it best be used if it were to be used in yeast bread? like corn meal? any idea if it should be soaked or if it absorbs much water?

in Northern California, at Safeway Stores.  I found KAF AP, Bread, Whole Wheat and White Whole Wheat all on sale today (and until April 6th accoring to the shelf tag) for $3.99 / 5# bag.  That is not as low as I saw it there at Christmas, but it is quite a lot better than the $5.99 usual everyday price en my small town.

I also found KAF AP flour at Smart and Final today for $8.19 per 10# bag.  That is not quite a low as Safeway, but still better than the everyday price at Safeway.  It was not marked as a sale or promotional item, but I imagine it is, nonetheless.

In hopes it allows some of you to save some $$$.
OldWoodenSpoon

btw:  I looked at all the other flours on the shelf at S&F and there was not one single other unbleached flour in the lot.  Giant bags of several brands, but all were bleached, enriched, and even some self-rising.  I was dissappointed, as I expected to find some less expensive alternatives to at least try out.  Not this week I guess.

OWS

I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. Now I'm not sure what to do with it. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole?

Wanting to copy Shiao-Ping's latest gorgeous, yummy looking bread T110 Miche, I see that the flour she used is T110.  I searched the web and came up with this chart from another food website.  I cannot understand the science of flour IE: ash content, water absorption rates etc and just need know what the American equivalents are.  I wonder if you who know could tell if these comparisons are correct ?

AMERICAN: Cake & Pastry
APPROXIMATE FRENCH EQUIVALENT: Type 45

AMERICAN: All-Purpose & Bread
APPROXIMATE FRENCH EQUIVALENT: Type 55

AMERICAN: High Gluten
APPROXIMATE FRENCH EQUIVALENT: Type 65

AMERICAN: Light Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 80

AMERICAN: Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 110

AMERICAN: Dark Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 150