Comments on: Flour 101 http://www.wildyeastblog.com/2008/06/23/flour-101/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 29 Jul 2010 15:23:43 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Melinda http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-5591 Melinda Thu, 04 Dec 2008 17:13:34 +0000 http://www.wildyeastblog.com/?p=672#comment-5591 Hello, Susan- I just discovered this wonderful site. Thanks for it. I'd like to contribute something about judging the protein content of flour. I'm new to bread science, but not to bread-baking. Concerning estimating protein content, Daniel Leader's book, BREAD ALONE (1993), tells us on page 43, concerning packaged all-purpose flours: "Be sure the analysis is for 4 oz. . . some brands give the [protein] analysis for only 2 px, so you must multiply that number times two to get the correct percentage". Lately I've been using all-purpose flour distributed by Wheat Montana, which I get through a local buying club. The label gives the figure "4 gr." for a serving size of 1.1 oz. [call it 1 oz.]. Thus, the figure for 4 oz. would be 16 grams. I think I have this right. I thought this might be useful to someone. It would be easy to see the figure "4" and assume that's the protein content of the flour! I hope to visit this site often! -Melinda in the North Carolina mountains Hello, Susan-
I just discovered this wonderful site. Thanks for it. I’d like to contribute something about judging the protein content of flour. I’m new to bread science, but not to bread-baking. Concerning estimating protein content, Daniel Leader’s book, BREAD ALONE (1993), tells us on page 43, concerning packaged all-purpose flours: “Be sure the analysis is for 4 oz. . . some brands give the [protein] analysis for only 2 px, so you must multiply that number times two to get the correct percentage”. Lately I’ve been using all-purpose flour distributed by Wheat Montana, which I get through a local buying club. The label gives the figure “4 gr.” for a serving size of 1.1 oz. [call it 1 oz.]. Thus, the figure for 4 oz. would be 16 grams. I think I have this right.
I thought this might be useful to someone. It would be easy to see the figure “4″ and assume that’s the protein content of the flour!
I hope to visit this site often!
-Melinda in the North Carolina mountains

]]> By: Susan http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3967 Susan Wed, 02 Jul 2008 05:15:12 +0000 http://www.wildyeastblog.com/?p=672#comment-3967 Susan, I don't know if this was a factor in your leaden pizza dough, but flours absorb water differently so when you switch flours be prepared to adjust the water to achieve the right dough consistency. Susan, I don’t know if this was a factor in your leaden pizza dough, but flours absorb water differently so when you switch flours be prepared to adjust the water to achieve the right dough consistency.

]]> By: Susan from Food Blogga http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3962 Susan from Food Blogga Tue, 01 Jul 2008 22:15:53 +0000 http://www.wildyeastblog.com/?p=672#comment-3962 I've got to save this post, Susan. It is truly enlightening. The number of flours out there can be mind-boggling. Last week I bought a different brand of AP flour because my regular one was sold out, and the pizza dough I was making came like lead. So you're right. They're not all the same. I’ve got to save this post, Susan. It is truly enlightening. The number of flours out there can be mind-boggling. Last week I bought a different brand of AP flour because my regular one was sold out, and the pizza dough I was making came like lead. So you’re right. They’re not all the same.

]]> By: Susan http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3864 Susan Sat, 28 Jun 2008 14:41:49 +0000 http://www.wildyeastblog.com/?p=672#comment-3864 Aparna, certainly wonderful bread can be made with a variety of different flours! Angela, Bay Bread, an excellent bakery in SF, is also a partner in Central Milling, according to the Bay Bread website. Jeremy, you do not need a guru. Jude, we made that bread in the SFBI whole grains class. Like my apple sourdough, it also has buckwheat flour in it, which gives it its gray-brown color. Abbey, I'm not sure how Costco makes their decisions about what to carry but more than once I have been disappointed to find that they have discontinued something they've carried for a long time. I try to keep stocked up on flour for that reason (among others). maybelle's mom, I'm glad you found it useful. Aparna, certainly wonderful bread can be made with a variety of different flours!

Angela, Bay Bread, an excellent bakery in SF, is also a partner in Central Milling, according to the Bay Bread website.

Jeremy, you do not need a guru.

Jude, we made that bread in the SFBI whole grains class. Like my apple sourdough, it also has buckwheat flour in it, which gives it its gray-brown color.

Abbey, I’m not sure how Costco makes their decisions about what to carry but more than once I have been disappointed to find that they have discontinued something they’ve carried for a long time. I try to keep stocked up on flour for that reason (among others).

maybelle’s mom, I’m glad you found it useful.

]]> By: maybelles mom (feeding maybelle) http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3796 maybelles mom (feeding maybelle) Thu, 26 Jun 2008 00:23:19 +0000 http://www.wildyeastblog.com/?p=672#comment-3796 great post. very informative. great post. very informative.

]]> By: Abbey http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3789 Abbey Wed, 25 Jun 2008 17:53:20 +0000 http://www.wildyeastblog.com/?p=672#comment-3789 I live on the East Coast and I have lobbied at our Costco to carry something other than ConAgra's bleached (and possibly bromated, I can't remember) Hotel and Restaurant flour, or ConAgra's High-Gluten flour. I order from another store bags of KA's Artisan Flour (which is the same as their a-p) to use, or KA's High-Gluten flour. I can't figure out why Costco would carry high-quality everything else but sell such crappy flour. I'm sure this is not the point you were trying to make, but it is something to mention the next time I'm at Costco. I live on the East Coast and I have lobbied at our Costco to carry something other than ConAgra’s bleached (and possibly bromated, I can’t remember) Hotel and Restaurant flour, or ConAgra’s High-Gluten flour. I order from another store bags of KA’s Artisan Flour (which is the same as their a-p) to use, or KA’s High-Gluten flour. I can’t figure out why Costco would carry high-quality everything else but sell such crappy flour. I’m sure this is not the point you were trying to make, but it is something to mention the next time I’m at Costco.

]]> By: Jude http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3785 Jude Wed, 25 Jun 2008 16:03:28 +0000 http://www.wildyeastblog.com/?p=672#comment-3785 I have just received Advanced Bread & Pastry in the mail and it really is an excellent resource. I saw the gray pear shaped bread in it with the stencil and immediately thought of this blog (you posted one that had an apple on it). I have just received Advanced Bread & Pastry in the mail and it really is an excellent resource. I saw the gray pear shaped bread in it with the stencil and immediately thought of this blog (you posted one that had an apple on it).

]]> By: Jeremy http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3777 Jeremy Tue, 24 Jun 2008 21:21:25 +0000 http://www.wildyeastblog.com/?p=672#comment-3777 Why do I get this feeling your my guru in bread? Why do I get this feeling your my guru in bread?

]]> By: Angela http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3776 Angela Tue, 24 Jun 2008 20:07:23 +0000 http://www.wildyeastblog.com/?p=672#comment-3776 You know, I just looked on Central Milling's website to see if they might say where their flours are carried (it doesn't, the website is VERY basic), and it looks like they were bought in 1997 by Giusto's. So it makes sense that you love both flours! You know, I just looked on Central Milling’s website to see if they might say where their flours are carried (it doesn’t, the website is VERY basic), and it looks like they were bought in 1997 by Giusto’s. So it makes sense that you love both flours!

]]> By: Aparna http://www.wildyeastblog.com/2008/06/23/flour-101/comment-page-1/#comment-3775 Aparna Tue, 24 Jun 2008 17:49:43 +0000 http://www.wildyeastblog.com/?p=672#comment-3775 This is so informative but wasted on me because here all I get is one type each of wholewheat flour and all purpose flour.:) This is so informative but wasted on me because here all I get is one type each of wholewheat flour and all purpose flour.:)

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