Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 27-09-2007, 02:26 PM posted to rec.food.baking
external usenet poster
 
Join Date: Sep 2007
Posts: 8
Default 00 Flour

Thanks, Marie, now why didn't I see that? That's a simple solution. I
made such wonderful pizza from Peter Reinhart's, "The Bread Maker's
Apprentice" that was so light and bubbly and delicious. The dough was so
supple and stretched so easily. I wonder if 00 flour could be any
lighter. I would like to try and have an order ready for King Arthur
anyhow.

Thanks for your help.

Doreen
in Northern Minnesota

ML HUMMINGBIRD wrote:

Doreen I am showing you what is in King Arthur site about 00 flour.


Italian-Style Flour
Our American clone of Italian 00 flour is perfect for pizza, focaccia,
and grissini.

# Makes an extremely supple, extensible dough.
# Ideal for light-as-air, tender pizza and other flatbreads.
# Try it for pasta, too!
# 8.5% protein.




  #2 (permalink)   Report Post  
Old 28-09-2007, 03:46 AM posted to rec.food.baking
external usenet poster
 
Join Date: Jul 2007
Posts: 36
Default 00 Flour

D and d Jordan wrote in
news:[email protected] il.otherwhen.com:

I would like to try and have an order ready for King Arthur
anyhow.


I can tell you from experience, you'll be spoiled by them. I ordered some
flavorings from the a while back, expected it to be at least a week,
because I chose the cheapest shipping option, it was here in 3 days.
Cross Country.
  #3 (permalink)   Report Post  
Old 28-09-2007, 03:56 AM posted to rec.food.baking
external usenet poster
 
Join Date: Feb 2006
Posts: 35
Default 00 Flour



I would like to try and have an order ready for King Arthur
anyhow.


I was fortunate to find 00 flour in my supermarket here in the Blue
Mountains of Australia -- I don't know how regular its appearance is!
It seems very finely milled indeed, and is a higher protein than your
King Arthur brand -- it's around 9.5. And the fettucinne I made with
it was delicious.
I found elsewhere the same day a Continental-style flour under the
name Sharps - haven't tried it yet, but it looks to be even finer-
milled than the 00, if that's possible.
For pizza I've been using bog-ordinary bakers' flour with great
results -- I give it only half as much yeast as I use for the same
quantity flour for bread-making, and I stretch it as much as I can
before laying it out on the baking tray as my wife and I really love
thin-crust pizza, with the simplest toppings possible -- sometimes
just a little goat's fetta, herbs (oregano, or basil if we're also
using some fresh tomatoes) and a drizzle of olive oil is enough!



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
corn flour versus wheat flour Sky General Cooking 0 11-05-2009 06:22 PM
corn flour versus wheat flour sf[_9_] General Cooking 10 10-05-2009 06:33 PM
corn flour versus wheat flour Andy[_15_] General Cooking 0 10-05-2009 01:09 PM
corn flour versus wheat flour jmcquown[_2_] General Cooking 0 10-05-2009 12:15 PM
corn flour versus wheat flour Janet Wilder[_1_] General Cooking 0 10-05-2009 04:50 AM


All times are GMT +1. The time now is 01:25 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017