Oval banneton, 10x6x4, with liner:
Oval banneton, 11", with liner:
Round banneton, 11.8", with liner:
Round banneton, 12", Brick Oven Baker:
Oval, high, 10", Brick Oven Baker:
80+ types of flour at General Mills:
Of note to bread and pizza bakers:
- "King Wheat", unbleached, unbromated, enriched, malted, 11.1% protein, .56% ash, 25 lbs, code 54495. Appears to be discontinued, and is only available in bleached format.
- "Imperial", unbleached, unbromated, enriched, malted, 11.3% protein, .52% ash, 50 lbs, code 54431.
- "Harvest King", unbleached, unbromated, enriched, malted, 12.0% protein, .52% ash, 50 lbs, prod code 53722.
- "Rex Royal", unbleached, unbromated, enriched, malted, 12.6% protein, .50% ash, 50 lbs, prod code 57151.
- "Full Strength", unbleached, unbromated, enriched, malted, 12.6% protein, .56% ash, 50 lbs, prod code 53395.
- "Remarkable", unbleached, unbromated, enriched, malted, 13.6% protein, .56% ash, 50 lbs, prod code 57162.
- "All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 50 lbs, prod code 50143.
- "All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 25 lbs, prod code 50322.
- "Gold Medal Neopolitan Pizza Flour", not enriched, not malted, 12.0% protein, .51% ash, 50 lbs, code 50237.
- "Gold Medal DI PRIM'ORDINE FARINA Premium Professional Pizzeria Flour", not enriched, not malted, 12% protein, 27.55 lb, code 16326.
- Stone Ground White Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58034.
- Stone Ground Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58072.
- Wheat-a-Laxa™ Whole Wheat Flour, Coarse Ground, Untreated, 50 lb, code 53211.
- Extra Fancy Durum, enriched, 50 lb., code 57602.
- Extra Fancy Durum, untreated, 50 lb., code 53324.
See right side for form to locate a distributor based on zip code.
To get more tang, and lactic vs acetic:
addendum, other references:
King Arthur professional flour, mostly 50 lb bags: https://www.kingarthurflour.com/pro/products
Explanation of various types of rye flour, and dark vs whole: https://www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour
Volume to weight conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Caputo (mill in Naples, Italy):
http://www.mulinocaputo.it/en/flour link broken.
Moul Bie: https://www.grandsmoulinsdeparis.com/produits/farines.html
US distributor of Caputo/All Trumps / mail order/ repacks: https://brickovenbaker.com/collections/all/flour Brick Oven Baker's explanation of Caputo Flours: www.brickovenbaker.com/pages/information-about-caputo-flours Out of business.
Central Milling (Utah): www.centralmilling.com/store
Keith Giusto Bakery Supply, KGBS, Petaluma CA, part of Central Milling: https://kgbakerysupply.com/bakery-supply-products
Explanation of W, PL, ash%, extraction, Italian/French/German/US specification systems: www.theartisan.net/Flours_One.htm
Bakerpedia, baking encyclopedia: https://bakerpedia.com/
Ingredients, Processes, Terms, Resources/recipes.
Bread Bakers' Guild of America, formatting formulas: https://www.bbga.org/files/2009FormulaFormattingSINGLES.pdf
Comparison of KitchenAid Mixers: https://mixitbakeit.com/compare-kitchen-aid-stand-mixers/
Hemp hearts vs hemp seeds. https://www.besthealthmag.ca/article/hemp-hearts-vs-hemp-seeds/
KitchenAid manuals, dough/flour limits:
"NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer"
For a "bowl lift" model, example:
It says: "NEVER use recipes calling for more than 1.68 kg (12 cups) all-purpose flour or 840 g (6 cups) whole wheat flour when making dough with a 4.8 L (5-qrt) Stand Mixer."
Panman's How to clean and season cast iron: http://panman.com/how-to-clean-season-cast-iron/
Guide to GF binders: https://www.culturesforhealth.com/learn/gf-sourdough/guide-binders-gluten-free-sourdough-baking/
How butter, sugar, eggs hydrate flour: https://www.thefreshloaf.com/comment/481125#comment-481125
Importance of shaping to build surface tension: https://www.thefreshloaf.com/comment/489849#comment-489849
Starter to Levain to dough, flow chart: https://www.thefreshloaf.com/node/68585/methods-and-rationale-sourdough-starter-maintenance-and-elaboration
Soaker ingredient hydration percents:
Freezing pizza dough:
Debra Wink, pesky thiol compounds:
Summary of what TFL is:
Australian flour and malt. Web site specifically for Australian bakers:
Based on this web page, some Australian bread recipes do require diastatic malt: https://www.sourdoughbreadrecipe.com.au/methods/how-to-make-a-bread-dough/
The malt is in step 5 where the water is added.
These two pages talk about Diastatic malt powder:
An australian recipe that calls for a pinch of diastatic malt, and some stoneground (presumably whole grain) flour which adds some bran and its attendant enzymes. https://www.sourdoughbreadrecipe.com.au/recipes/sourdough-baguettes/
Favorite tortilla: www.youtube.com/watch?v=Fy3VZcRJkl4 or www.paulaq.com - don't use all the water. Or www.paulaq.com/mexican-flour-tortillas_1.html
Detroit Pizza, J Kenzi Lopez-Alt: https://www.seriouseats.com/detroit-style-pizza-recipe
Cast iron Pan Pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
Cast iron Pan Pizza, Ragusea: https://www.youtube.com/watch?v=uYxB4QBlrx4
Also see Binging with Babish channel.
Make your own GF mix: http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/
Great G/F web site:
Swedish "Polar bread" on a griddle: http://www.thebreadkitchen.com/recipes/polar-bread/
Naan with yeast: http://www.madhurasrecipe.com/
Whole wheat sandwich bread: https://www.seriouseats.com/100-whole-wheat-sandwich-bread
Mark Bittman's pizza dough: https://www.markbittman.com/recipes-1/pizza-dough
Egg pasta, Helen Rennie: https://youtu.be/m_fu5RaXMVk
How to make baking powder. 1 part baking soda, 2 parts cream of tartar, 1 part corn starch. https://www.allrecipes.com/article/how-to-make-baking-powder/
How to make cultured buttermilk:
Citric acid to pH calculations: https://www.humblebeeandme.com/hive/topic/how-much-citric-acid-you-should-weight-to-get-a-specific-ph/
How to make rice paper:
Trailrunner's Trinity: 9% of _dough_ weight: 3% evoo, 3% honey, 3% yogurt/buttermilk. This replaces equal weight of water. IE, for 1000g dough, take out 90 g water, and add 30g evoo, 30g honey, 30g yogurt. https://www.thefreshloaf.com/comment/512335#comment-512335
Recipe web sites:
www.theperfectloaf.com - Maurizio Leo.
www.theryebaker.com - Stanley Ginsberg.
www.ploetzblog.de - Lutz Geissler. In German.
www.brotdoc.com - der Brotdoc, Björn Hollensteiner. In German.
https://brotgost.blogspot.com - "Rusbrot." In Russian.
Cresci, by Massari: https://www.facebook.com/groups/338771723354166/about/
Bread, 1st edition only, by Hamelman:
Crumb, by Bertinet: https://www.thebertinetkitchen.com/2019/03/28/crumb-whoops-erratum/
Inside the Jewish Bakery, by Ginsberg & Berg: https://www.stanleyginsbergbooks.com/ITJB/files/IJB_Errata.pdf
Southern Ground, by Jennifer Lapidus:
The Pizza Bible, Gemignani. Errata for early printings:
The Roadside Pie King (Will F.): www.youtube.com/channel/UCocnoxG7aduh6hUqB19UJkQ/
_JC_ : https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg
Other baking video channels:
Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him. If you want K.I.S.S., this is it: www.youtube.com/user/artisanbreadwithstev/
The Bread Code: https://www.youtube.com/c/thebreadcode
Rus Brot (in Russian): www.youtube.com/c/rusbrot
Bake with Jack: www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ/
Full Proof Baking, Kristen Dennis: www.youtube.com/channel/UCym_8JHA4htlFLIHGpNZGrQ/
Joshua Weissman: www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw/
Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame: www.youtube.com/user/BreadIn5/videos
Shaping, gluten cloak: https://www.youtube.com/watch?v=bIb8fC9BdWs
Jeff's own channel: www.youtube.com/user/jhertz10/videos
Peter Reinhart on the TenSpeedPress channel: www.youtube.com/playlist?list=PLYzonddbxYw8ghFfHIUJz9POrnW4tmQ4E
Ken Forkish (FWSY and Elements of Pizza): www.youtube.com/user/KensArtisan/
King Arthur Flour (Jeff Hamelman & Martin Philip): Most excellent!
How to shape dough: https://www.youtube.com/watch?v=IxVSlizlt-s
More on shaping, why: https://www.youtube.com/watch?v=JvA6jJsr0HY
Foodgeek web site: https://foodgeek.dk/en/
Trevor J. Wilson: https://www.youtube.com/channel/UCRK2AFfEfjhFcpYtu44Uzvw
breadwerx . com
Stanley Ginsberg: https://www.youtube.com/watch?v=QuOv-v8h1L0
Sourdough Journey: https://www.youtube.com/channel/UCvFd727zQvioesPXe3eKkfg
Northwest Sourdough, with Teresa Greenway: https://www.youtube.com/c/NorthwestSourdough/videos
or by playlist: https://www.youtube.com/c/NorthwestSourdough/playlists
Teresa's commercial video courses: https://www.udemy.com/user/teresalgreenway/
Teresa's website: https://northwestsourdough.com/
Proof Bread: https://www.youtube.com/channel/UCPYHRKEqMycep7r5kO-1org
Bread by Joy Ride coffee: https://www.youtube.com/channel/UCcLCX8VIcNWIu6BJyjWQDww
Elly's Everyday Whole Grain Sourdough channel:
Food storage: https://www.churchofjesuschrist.org/topics/food-storage/longer-term-food-supply?lang=eng