The Flour Treatise - Changes and Addendum
 

Hello All:

We have updated The Flour Treatise, and added an addendum on the newly
available Harvest King Flour from General Mills.

Data garnered from Prof. Calvel's book "The Taste of Bread" have been
added. References to the data can be found in the Flour Treatise.

The Artisan has been fortunate to have access to Harvest King Flour
prior to its release to the general public. We have had very good
results in all of the breads we have baked using it. Specifications
for Harvest King can be found in the Addendum.

The link to The Flour Treatise is:
http://www.theartisan.net/Flours_One.htm. This is the non frames
version. The frames version can be found at:
http://www.theartisan.net/MainCommFrm.htm

Regards

Jerry @ The Artisan

The Flour Treatise - Changes and Addendum
 

"Jerry DeAngelis" > wrote in message
k.net...
> Hello All:
>
> We have updated The Flour Treatise, and added an addendum on the newly
> available Harvest King Flour from General Mills.
>
> Data garnered from Prof. Calvel's book "The Taste of Bread" have been
> added. References to the data can be found in the Flour Treatise.
>
> The Artisan has been fortunate to have access to Harvest King Flour prior
> to its release to the general public. We have had very good results in
> all of the breads we have baked using it. Specifications for Harvest King
> can be found in the Addendum.
>
> The link to The Flour Treatise is:
> http://www.theartisan.net/Flours_One.htm. This is the non frames version.
> The frames version can be found at:
> http://www.theartisan.net/MainCommFrm.htm
>
> Regards
>
> Jerry @ The Artisan
>
>
>
>

I've been beating the drum for HK for a long time, probably since 2002, when
they sent me a bag by Fed Ex. I've used it for every kind of bread I bake,
from soft rolls to bagels.

Here's my take on it.

It is the best bread I've found for most of my baking, since I use
preferments (poolishes, bigas, old dough) and quite a bit of overnight and
refrigerated rising.

It is not better than All Trumps for bagels and other types of breads which
need a really strong, powerful flour. I have, however, come to a correlary
conclusions: If you make bagels with preferments or long fermentation, then
HK *may*, just may, but better than AT. For me, the jury is still out on
this one.

My only fear in this whole thing is that GM will in some way compromise HK
so that the HK we can now buyin our supermarkets is not the HK that existed
two or three years ago. I doubt they will do this, but corporations have
been known to do a lot of strange things. (New Coke comes to mind.)

One other thing. Thank you, Jerry, for operating your web site. It's the
best food site I've seen; it just keeps getting better.

Barry

The Flour Treatise - Changes and Addendum
 

On Tue, 31 Oct 2006 19:53:03 -0500, "barry" >
wrote:

>
>"Jerry DeAngelis" > wrote in message
nk.net...
>> Hello All:
>>
>> We have updated The Flour Treatise, and added an addendum on the newly
>> available Harvest King Flour from General Mills.
>>
snip
>>
>> The link to The Flour Treatise is:
>> http://www.theartisan.net/Flours_One.htm. This is the non frames version.
>> The frames version can be found at:
>> http://www.theartisan.net/MainCommFrm.htm
>>
>> Regards
>>
>> Jerry @ The Artisan
>>
snip
>
>One other thing. Thank you, Jerry, for operating your web site. It's the
>best food site I've seen; it just keeps getting better.
>
>Barry
>
I could not agree more. I love the site, as well as Jerry's generosity
in offering help and answering questions when asked. The web at its
best.

Boron