Another reason grinding your own flour is better is because of the cost. It is much more cost-effective tobuy bulkgrain and do the work yourself. Palouse Brand has good prices on bulk grain. Also, check your area for a local coop. That is often the best way to get the most from you...
Wheat flours are produced by milling wheat kernels (aka.wheat berries– the same ones you see in the bulk bins of your grocery store!) of various strains of wheat. I useBob’s Red Millflours in my own kitchen (you can read more about why here). The gluten percentages described in this...
2.Material characteristics: (e.g. specific gravity, bulk density, water content, fluidity, adhesion, electrostatic properties, etc.) 3.Estimated processing capacity per hour:___(Kg/h) 4.How many layers do you need:___ 5.Mesh size of each layer:___ mes...
Four stages of sourdough, beginning top right clockwise: bulk fermentation; leaven ready to use; formed loaf in banneton basket; baked loaf 1. Begin withactive, fed sourdough starter. I usually feed mine twice before I bake, once first thing in the morning and later in the early afternoon. ...
Wow! Thank you for the trick of making cake flour, it is easy and the best. I always dislike the taste of cake flour from the commercial box; I can always taste the chemical in it when I bake a cake that requires it. Now I can make cakes to satisfy my family. ...
2.Material characteristics: (e.g. specific gravity, bulk density, water content, fluidity, adhesion, electrostatic properties, etc.) 3.Estimated processing capacity per hour:___(Kg/h) 4.How many layers do you need:___ 5.Mesh size of each layer:___ mesh/m...
1:Can I get some samples before bulk order? Most products provide free samples, but the shipping cost be paid by customers. 2: What's your MOQ? For the high value product, our MOQ starts from 10g,100g and 1kg. 3: Which kind of payment terms do you accept? PI ...
( as with a simple rye sour, flas, clas, or other sourdoughs) that did not have any of the malt flour (freshly ground) and these former pita did not show this characteristic. There was a ME restaurant in Crystal City (near DC) many years ago that had this feature on their naan ...
Not been in touch for a while but I’ve been delighted to read of your co-operation with Rose, the queen of cakes! I’ve been using Kate flour for ages now and it makes lovely lovely cakes. Only problem is I can’t now get McDougalls OO flour – no-one near me is stocking it...
I have been using First Street flour for over 5 years and it works fine for me. I have had no problems or bugs in the flour. I also use the bread flour from Sam's club and get the same results. The price is RIGHT. I have tried other flours and noticed no difference. That is ...