Bread flour came about after the bread machine became popular because
All Purpose flour didn't always perform well in the machines. I
glanced at my bag of King Arthur bread flour and it says that it is
ground from a higher protein wheat. My DIL called me not too long ago
because the bread not coming out of the bread machine wasn't doing as
well. She hadn't made bread in a while so I told her to use bread
flour. Haven't heard of a problem since.

AP flour and regular wheat flours have been used for centuries for
making bread. If you are not using a bread machine you can watch your
dough and see if it has risen enough or not. That depends on where you
put your dough to rise and the temperature in your house. My oven has
a proof setting which is definitely warmer than my kitchen. I rarely
use it. You can also put the dough in the oven with a pan of warm
water to hurry things along.

I let my dough rise on the kitchen counter, in the mixer bowl with a
cover on it. If I were to mix by hand I would leave it in the bowl
and cover with plastic wrap until it was ready to shape. I don't see
the point in having 2 bowls to wash or fill up the dishwasher.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Tue, 04 Nov 2014 10:25:34 -0500, The Cook >
wrote:

> Bread flour came about after the bread machine became popular because
> All Purpose flour didn't always perform well in the machines. I
> glanced at my bag of King Arthur bread flour and it says that it is
> ground from a higher protein wheat. My DIL called me not too long ago
> because the bread not coming out of the bread machine wasn't doing as
> well. She hadn't made bread in a while so I told her to use bread
> flour. Haven't heard of a problem since.

Have you seen the King Arthur with page with bread machine tips?
http://www.kingarthurflour.com/tips/...ne-basics.html
>
> AP flour and regular wheat flours have been used for centuries for
> making bread. If you are not using a bread machine you can watch your
> dough and see if it has risen enough or not. That depends on where you
> put your dough to rise and the temperature in your house. My oven has
> a proof setting which is definitely warmer than my kitchen. I rarely
> use it. You can also put the dough in the oven with a pan of warm
> water to hurry things along.

When I use that method, I put my (old) oven on the lowest setting for
a few minutes to take the chill off and then put the dough in along
with a few spritzes of water.
>
> I let my dough rise on the kitchen counter, in the mixer bowl with a
> cover on it. If I were to mix by hand I would leave it in the bowl
> and cover with plastic wrap until it was ready to shape. I don't see
> the point in having 2 bowls to wash or fill up the dishwasher.

You're so old fashioned, Susan!

I have to question your bread flour theory though. Bread machines
came out in 1986. Maybe "bread flour" became popular with the advent
of bread machines, but I'm sure it existed before that.

Wikipedia says there is "high gluten flour (USA) or strong, bread
(UK)", which I assume is what's labeled as Bread Flour here. But
there's one more type listed before you get to whole wheat, called
"first clear flour (USA) or very strong (UK)".
http://en.wikipedia.org/wiki/Flour#Other_flours
I'm wondering if that's what KA uses as their bread flour, because it
has a reputation for being better than other bread flours for bread.
Or is the "KA is better" idea another unjustified rumor spread by
those who are easily impressed with a label and higher price?

I only know that I don't find an appreciable difference between bread
flour and all-purpose. I use name brands, so that might be why.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Nov 2014 08:22:09 -0800, sf > wrote:

>On Tue, 04 Nov 2014 10:25:34 -0500, The Cook >
>wrote:
>
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
>Have you seen the King Arthur with page with bread machine tips?
>http://www.kingarthurflour.com/tips/...ne-basics.html
>>
>> AP flour and regular wheat flours have been used for centuries for
>> making bread. If you are not using a bread machine you can watch your
>> dough and see if it has risen enough or not. That depends on where you
>> put your dough to rise and the temperature in your house. My oven has
>> a proof setting which is definitely warmer than my kitchen. I rarely
>> use it. You can also put the dough in the oven with a pan of warm
>> water to hurry things along.
>
>When I use that method, I put my (old) oven on the lowest setting for
>a few minutes to take the chill off and then put the dough in along
>with a few spritzes of water.
>>
>> I let my dough rise on the kitchen counter, in the mixer bowl with a
>> cover on it. If I were to mix by hand I would leave it in the bowl
>> and cover with plastic wrap until it was ready to shape. I don't see
>> the point in having 2 bowls to wash or fill up the dishwasher.
>
>You're so old fashioned, Susan!
>
>I have to question your bread flour theory though. Bread machines
>came out in 1986. Maybe "bread flour" became popular with the advent
>of bread machines, but I'm sure it existed before that.
>
>Wikipedia says there is "high gluten flour (USA) or strong, bread
>(UK)", which I assume is what's labeled as Bread Flour here. But
>there's one more type listed before you get to whole wheat, called
>"first clear flour (USA) or very strong (UK)".
>http://en.wikipedia.org/wiki/Flour#Other_flours
>I'm wondering if that's what KA uses as their bread flour, because it
>has a reputation for being better than other bread flours for bread.
>Or is the "KA is better" idea another unjustified rumor spread by
>those who are easily impressed with a label and higher price?
>
>I only know that I don't find an appreciable difference between bread
>flour and all-purpose. I use name brands, so that might be why.

First Clear flour is typically used in rye bread recipes.
From King Arthur
"
"This is the flour New York City bakers have always used for their
signature Jewish-style rye breads. Use in combination with rye flour.
Also an ideal flour for feeding your sourdough starter.
High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
bag, recipe included."

It is sold in small bags (3 pound) and is expensive. Not appropriate
for making an entire loaf with it.
Janet US

On Tue, 04 Nov 2014 08:22:09 -0800, sf > wrote:

>On Tue, 04 Nov 2014 10:25:34 -0500, The Cook >
>wrote:
>
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
>Have you seen the King Arthur with page with bread machine tips?
>http://www.kingarthurflour.com/tips/...ne-basics.html
>>
>> AP flour and regular wheat flours have been used for centuries for
>> making bread. If you are not using a bread machine you can watch your
>> dough and see if it has risen enough or not. That depends on where you
>> put your dough to rise and the temperature in your house. My oven has
>> a proof setting which is definitely warmer than my kitchen. I rarely
>> use it. You can also put the dough in the oven with a pan of warm
>> water to hurry things along.
>
>When I use that method, I put my (old) oven on the lowest setting for
>a few minutes to take the chill off and then put the dough in along
>with a few spritzes of water.
>>
>> I let my dough rise on the kitchen counter, in the mixer bowl with a
>> cover on it. If I were to mix by hand I would leave it in the bowl
>> and cover with plastic wrap until it was ready to shape. I don't see
>> the point in having 2 bowls to wash or fill up the dishwasher.
>
>You're so old fashioned, Susan!
>
>I have to question your bread flour theory though. Bread machines
>came out in 1986. Maybe "bread flour" became popular with the advent
>of bread machines, but I'm sure it existed before that.
>
>Wikipedia says there is "high gluten flour (USA) or strong, bread
>(UK)", which I assume is what's labeled as Bread Flour here. But
>there's one more type listed before you get to whole wheat, called
>"first clear flour (USA) or very strong (UK)".
>http://en.wikipedia.org/wiki/Flour#Other_flours
>I'm wondering if that's what KA uses as their bread flour, because it
>has a reputation for being better than other bread flours for bread.
>Or is the "KA is better" idea another unjustified rumor spread by
>those who are easily impressed with a label and higher price?
>
>I only know that I don't find an appreciable difference between bread
>flour and all-purpose. I use name brands, so that might be why.

I use KA AP flour for bread with some White Whole Wheat subbed for
some of the AP. I have a bag of KA bread flour. Maybe I will use it
the next time I make bread. I will also sub the WWW to make a fair
test.

Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
stocked up.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

>>
>> I have to question your bread flour theory though. Bread machines
>> came out in 1986. Maybe "bread flour" became popular with the advent
>> of bread machines, but I'm sure it existed before that.

The millers saw a golden marketing opportunity to package a flour for
those with breadmakers. In Canada, one brand of flour is labelled "Best
For Bread" and is aimed at that market. Before such blends appeared,
keen bread bakers could get large bags of high-gluten, bread flour from
Costco and the like and strong flour was carried by some supermarkets.


>
> I use KA AP flour for bread with some White Whole Wheat subbed for
> some of the AP. I have a bag of KA bread flour. Maybe I will use it
> the next time I make bread. I will also sub the WWW to make a fair
> test.
>
> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
> stocked up.
>
AP flour varies in protein content. Canadian AP flour (and AIUI, KA) has
a protein content of 12% which is adequate for bread. After all, French
bakers use a bread flour with a slightly lower protein content than
that. A Belgian boulangère who set up in Calgary some years ago told me
that he had a helluva job adjusting to the strong bread flours that
local mills produced.
Graham

On Tue, 04 Nov 2014 08:22:09 -0800, sf > wrote:

>On Tue, 04 Nov 2014 10:25:34 -0500, The Cook >
>wrote:
>
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
>Have you seen the King Arthur with page with bread machine tips?
>http://www.kingarthurflour.com/tips/...ne-basics.html
>>
>> AP flour and regular wheat flours have been used for centuries for
>> making bread. If you are not using a bread machine you can watch your
>> dough and see if it has risen enough or not. That depends on where you
>> put your dough to rise and the temperature in your house. My oven has
>> a proof setting which is definitely warmer than my kitchen. I rarely
>> use it. You can also put the dough in the oven with a pan of warm
>> water to hurry things along.
>
>When I use that method, I put my (old) oven on the lowest setting for
>a few minutes to take the chill off and then put the dough in along
>with a few spritzes of water.
>>
>> I let my dough rise on the kitchen counter, in the mixer bowl with a
>> cover on it. If I were to mix by hand I would leave it in the bowl
>> and cover with plastic wrap until it was ready to shape. I don't see
>> the point in having 2 bowls to wash or fill up the dishwasher.
>
>You're so old fashioned, Susan!
>
>I have to question your bread flour theory though. Bread machines
>came out in 1986. Maybe "bread flour" became popular with the advent
>of bread machines, but I'm sure it existed before that.
>
>Wikipedia says there is "high gluten flour (USA) or strong, bread
>(UK)", which I assume is what's labeled as Bread Flour here. But
>there's one more type listed before you get to whole wheat, called
>"first clear flour (USA) or very strong (UK)".
>http://en.wikipedia.org/wiki/Flour#Other_flours
>I'm wondering if that's what KA uses as their bread flour, because it
>has a reputation for being better than other bread flours for bread.
>Or is the "KA is better" idea another unjustified rumor spread by
>those who are easily impressed with a label and higher price?
>
>I only know that I don't find an appreciable difference between bread
>flour and all-purpose. I use name brands, so that might be why.


If you want to check the percentage of protein in the KA flours Go
here. Click on the picture of the bag and it you can see the % of
protein. And yes the bread flour has 1% more protein the AP.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

susan_r23666 wrote:
>
>Bread flour came about after the bread machine became popular because
>All Purpose flour didn't always perform well in the machines.

Not true. Bread flour has been around since man has baked bread...
it's only the advent of the ABM that made non bread bakers aware of
bread flour's existance. Do you really believe man didn't eat bread
prior to the advent of the ABM? Actually Bread flour has been in use
WAY before their was AP flour.

On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
> Bread flour came about after the bread machine became popular because
> All Purpose flour didn't always perform well in the machines. I
> glanced at my bag of King Arthur bread flour and it says that it is
> ground from a higher protein wheat. My DIL called me not too long ago
> because the bread not coming out of the bread machine wasn't doing as
> well. She hadn't made bread in a while so I told her to use bread
> flour. Haven't heard of a problem since.

I use APF but I have used wheat gluten with regular flour with good results. Mostly it works best with plain French or Italian bread. The crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?

>
> AP flour and regular wheat flours have been used for centuries for
> making bread. If you are not using a bread machine you can watch your
> dough and see if it has risen enough or not. That depends on where you
> put your dough to rise and the temperature in your house. My oven has
> a proof setting which is definitely warmer than my kitchen. I rarely
> use it. You can also put the dough in the oven with a pan of warm
> water to hurry things along.
>
> I let my dough rise on the kitchen counter, in the mixer bowl with a
> cover on it. If I were to mix by hand I would leave it in the bowl
> and cover with plastic wrap until it was ready to shape. I don't see
> the point in having 2 bowls to wash or fill up the dishwasher.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

On Tue, 04 Nov 2014 09:33:31 -0700, Janet Bostwick
> wrote:

> First Clear flour is typically used in rye bread recipes.
> From King Arthur
> "
> "This is the flour New York City bakers have always used for their
> signature Jewish-style rye breads. Use in combination with rye flour.
> Also an ideal flour for feeding your sourdough starter.
> High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
> bag, recipe included."
>
> It is sold in small bags (3 pound) and is expensive. Not appropriate
> for making an entire loaf with it.

I didn't even realize KA sold it!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Nov 2014 11:45:53 -0500, The Cook >
wrote:

>
> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
> stocked up.

Not a good sale watcher, but that's a great price so I'll make sure to
look when I'm at the store. Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 4 Nov 2014 09:59:57 -0800 (PST), dsi1 >
wrote:

> I use APF but I have used wheat gluten with regular flour with good results. Mostly it works best with plain French or Italian bread. The crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?

I don't now, but I will sometime in the near future because it's on my
list of what to buy the next time I'm in a certain store.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Nov 2014 10:48:57 -0800, sf > wrote:

>On Tue, 04 Nov 2014 09:33:31 -0700, Janet Bostwick
> wrote:
>
>> First Clear flour is typically used in rye bread recipes.
>> From King Arthur
>> "
>> "This is the flour New York City bakers have always used for their
>> signature Jewish-style rye breads. Use in combination with rye flour.
>> Also an ideal flour for feeding your sourdough starter.
>> High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
>> bag, recipe included."
>>
>> It is sold in small bags (3 pound) and is expensive. Not appropriate
>> for making an entire loaf with it.
>
>I didn't even realize KA sold it!
It isn't shown in the broad view of flour that you looked at. You
have to find a tab "flours" and it will be listed in there. I have
used it for making Jewish Rye and Milwaukee Rye. Nice stuff. The rye
bread -- whether sourdough or yeasted -- rises gangbusters.
At the neighborhood yard sale one year I sold Milwaukee Rye as they
came out of the over for $4.50 a loaf. This was probably 15 years
ago, so that was an excellent price. I had samples of Pane Siciliano
and Milwaukee Rye and a dish of butter. I sold every loaf and took
orders from neighbors. Of course I started baking at about 2 a.m. It
was fun.
Janet US

On 11/4/2014 8:51 AM, sf wrote:
> On Tue, 4 Nov 2014 09:59:57 -0800 (PST), dsi1 >
> wrote:
>
>> I use APF but I have used wheat gluten with regular flour with good results. Mostly it works best with plain French or Italian bread. The crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?
>
> I don't now, but I will sometime in the near future because it's on my
> list of what to buy the next time I'm in a certain store.
>
>

I don't bake enough for me to keep a bag ready at hand. OTOH, I don't
really see much need for the stuff in most baking. The gluten imparts a
crispy crust and a large, open-cell structure in Italian bread but I
don't see that as a desirable thing in a lot of bread making.

"dsi1" > wrote in message
...
> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
> I use APF but I have used wheat gluten with regular flour with good
> results. Mostly it works best with plain French or Italian bread. The
> crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?

Me! I bought a bag when I was experimenting with yeasted corn bread)


--
http://www.helpforheroes.org.uk/shop/

On 11/4/2014 9:29 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>>> Bread flour came about after the bread machine became popular because
>>> All Purpose flour didn't always perform well in the machines. I
>>> glanced at my bag of King Arthur bread flour and it says that it is
>>> ground from a higher protein wheat. My DIL called me not too long ago
>>> because the bread not coming out of the bread machine wasn't doing as
>>> well. She hadn't made bread in a while so I told her to use bread
>>> flour. Haven't heard of a problem since.
>>
>> I use APF but I have used wheat gluten with regular flour with good
>> results. Mostly it works best with plain French or Italian bread. The
>> crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?
>
> Me! I bought a bag when I was experimenting with yeasted corn bread)
>
>

You're a lot of trouble Mrs. Ophelia! :-)

On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:

> I have to question your bread flour theory though. Bread machines
> came out in 1986. Maybe "bread flour" became popular with the advent
> of bread machines, but I'm sure it existed before that.
>
> Wikipedia says there is "high gluten flour (USA) or strong, bread
> (UK)", which I assume is what's labeled as Bread Flour here. But
> there's one more type listed before you get to whole wheat, called
> "first clear flour (USA) or very strong (UK)".
> http://en.wikipedia.org/wiki/Flour#Other_flours
> I'm wondering if that's what KA uses as their bread flour, because it
> has a reputation for being better than other bread flours for bread.
> Or is the "KA is better" idea another unjustified rumor spread by
> those who are easily impressed with a label and higher price?
>
> I only know that I don't find an appreciable difference between bread
> flour and all-purpose. I use name brands, so that might be why.

My uncle the baker told me over 40 years ago that the secret to making
strudel dough was "gluten flour." My grandmother used Robin Hood flour,
which apparently had sufficient gluten to be good for strudel. This is
of course prior to the bread machine.

Bread flour has another characteristic besides extra gluten -- typically
it also contains potassium bromate.

"Bruce" > wrote in message
...
> On Tue, 4 Nov 2014 19:29:30 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>>>> Bread flour came about after the bread machine became popular because
>>>> All Purpose flour didn't always perform well in the machines. I
>>>> glanced at my bag of King Arthur bread flour and it says that it is
>>>> ground from a higher protein wheat. My DIL called me not too long ago
>>>> because the bread not coming out of the bread machine wasn't doing as
>>>> well. She hadn't made bread in a while so I told her to use bread
>>>> flour. Haven't heard of a problem since.
>>>
>>> I use APF but I have used wheat gluten with regular flour with good
>>> results. Mostly it works best with plain French or Italian bread. The
>>> crust gets all shiny and very crisp. OTOH, who the heck has wheat
>>> gluten?
>>
>>Me! I bought a bag when I was experimenting with yeasted corn bread)
>
> Did you achieve a result worth repeating or finetuning?

Yes I did! There isn't a huge amount of rise but enough to make a
difference.


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 11/4/2014 9:29 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>>>> Bread flour came about after the bread machine became popular because
>>>> All Purpose flour didn't always perform well in the machines. I
>>>> glanced at my bag of King Arthur bread flour and it says that it is
>>>> ground from a higher protein wheat. My DIL called me not too long ago
>>>> because the bread not coming out of the bread machine wasn't doing as
>>>> well. She hadn't made bread in a while so I told her to use bread
>>>> flour. Haven't heard of a problem since.
>>>
>>> I use APF but I have used wheat gluten with regular flour with good
>>> results. Mostly it works best with plain French or Italian bread. The
>>> crust gets all shiny and very crisp. OTOH, who the heck has wheat
>>> gluten?
>>
>> Me! I bought a bag when I was experimenting with yeasted corn bread)
>>
>>
>
> You're a lot of trouble Mrs. Ophelia! :-)

Yers ...


--
http://www.helpforheroes.org.uk/shop/

On 11/4/2014 12:50 PM, sf wrote:
> On Tue, 04 Nov 2014 11:45:53 -0500, The Cook >
> wrote:
>
>>
>> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
>> stocked up.
>
> Not a good sale watcher, but that's a great price so I'll make sure to
> look when I'm at the store. Thanks.
>

There's a brand of bread flour available in my area that is, imo,
superior even to the KA bread flour. It's called Dakota Maid, milled
in Grand Forks, North Dakota. The company also mills all-purpose and
whole wheat flours. I like them very much. I had been using the KA
bread flour and finally decided to try the Dakota Maid and see how it
compared. Boy, was I pleasantly surprised. Better and less expensive
to boot.

So, if anyone encounters Dakota Maid flours in their local grocery
store, don't be afraid to give them a try.

On 11/4/2014 11:52 AM, Brooklyn1 wrote:
> susan_r23666 wrote:
>>
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines.
>
> Not true. Bread flour has been around since man has baked bread...
> it's only the advent of the ABM that made non bread bakers aware of
> bread flour's existance. Do you really believe man didn't eat bread
> prior to the advent of the ABM? Actually Bread flour has been in use
> WAY before their was AP flour.
>

I can confirm that. Way back in the dark ages I worked in the state
Dept. of Agriculture's grain lab, testing wheat for protein content.
God, what a boring job that was...

On 04/11/2014 2:02 PM, wrote:
> On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:

> Bread flour has another characteristic besides extra gluten -- typically
> it also contains potassium bromate.
>
Not in Canada!
Graham

On Tue, 04 Nov 2014 15:12:07 -0600, Moe DeLoughan >
wrote:

> On 11/4/2014 12:50 PM, sf wrote:
> > On Tue, 04 Nov 2014 11:45:53 -0500, The Cook >
> > wrote:
> >
> >>
> >> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
> >> stocked up.
> >
> > Not a good sale watcher, but that's a great price so I'll make sure to
> > look when I'm at the store. Thanks.
> >
>
> There's a brand of bread flour available in my area that is, imo,
> superior even to the KA bread flour. It's called Dakota Maid, milled
> in Grand Forks, North Dakota. The company also mills all-purpose and
> whole wheat flours. I like them very much. I had been using the KA
> bread flour and finally decided to try the Dakota Maid and see how it
> compared. Boy, was I pleasantly surprised. Better and less expensive
> to boot.
>
> So, if anyone encounters Dakota Maid flours in their local grocery
> store, don't be afraid to give them a try.

Darn! Wish someone stocked it so I could try it. Maybe I'll run
across it at Grocery Outlet someday. I've seen things that are more
popular back East there (like boxed shellfish stock).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Nov 2014 14:13:31 -0700, graham > wrote:

>On 04/11/2014 2:02 PM, wrote:
>> On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:
>
>> Bread flour has another characteristic besides extra gluten -- typically
>> it also contains potassium bromate.
>>
>Not in Canada!
>Graham


Not necessarily so down here, either.

http://www.kingarthurflour.com/shop/...ead-flour-5-lb

On 04/11/2014 6:32 PM, Boron Elgar wrote:
> On Tue, 04 Nov 2014 14:13:31 -0700, graham > wrote:
>
>> On 04/11/2014 2:02 PM, wrote:
>>> On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:
>>
>>> Bread flour has another characteristic besides extra gluten -- typically
>>> it also contains potassium bromate.
>>>
>> Not in Canada!
>> Graham
>
>
> Not necessarily so down here, either.
>
> http://www.kingarthurflour.com/shop/...ead-flour-5-lb
>
Where were you? We needed you to help Julie{:-)
Graham

I mix my own 'bread flour' for use in the ABM, whether it's for a loaf of bread, rolls, or pizza dough.
One tablespoon gluten to each cup of King Arthur is my ratio.

I'm the one who had trouble finding the gluten - ended up ordering it thru my health food shop.

"sf" > wrote in message
...
> On Tue, 04 Nov 2014 11:45:53 -0500, The Cook >
> wrote:
>
>>
>> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
>> stocked up.
>
> Not a good sale watcher, but that's a great price so I'll make sure to
> look when I'm at the store. Thanks.

I just got the Stone Buhr whole wheat on sale for perhaps not much more than
that at Winco. I think I have used that brand before. It says that it is
good for bread. I don't use very much AP flour.

"sf" > wrote in message
...
> On Tue, 04 Nov 2014 15:12:07 -0600, Moe DeLoughan >
> wrote:
>
>> On 11/4/2014 12:50 PM, sf wrote:
>> > On Tue, 04 Nov 2014 11:45:53 -0500, The Cook >
>> > wrote:
>> >
>> >>
>> >> Right now KA AP flour is on sale for $2.98 for a 5 LB bag. I have
>> >> stocked up.
>> >
>> > Not a good sale watcher, but that's a great price so I'll make sure to
>> > look when I'm at the store. Thanks.
>> >
>>
>> There's a brand of bread flour available in my area that is, imo,
>> superior even to the KA bread flour. It's called Dakota Maid, milled
>> in Grand Forks, North Dakota. The company also mills all-purpose and
>> whole wheat flours. I like them very much. I had been using the KA
>> bread flour and finally decided to try the Dakota Maid and see how it
>> compared. Boy, was I pleasantly surprised. Better and less expensive
>> to boot.
>>
>> So, if anyone encounters Dakota Maid flours in their local grocery
>> store, don't be afraid to give them a try.
>
> Darn! Wish someone stocked it so I could try it. Maybe I'll run
> across it at Grocery Outlet someday. I've seen things that are more
> popular back East there (like boxed shellfish stock).

I love the stuff that I got at Central Market but it wasn't cheap. It came
in a resealable plastic bag. I can't remember the name though.

"graham" > wrote in message
...
> On 04/11/2014 6:32 PM, Boron Elgar wrote:
>> On Tue, 04 Nov 2014 14:13:31 -0700, graham > wrote:
>>
>>> On 04/11/2014 2:02 PM, wrote:
>>>> On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:
>>>
>>>> Bread flour has another characteristic besides extra gluten --
>>>> typically
>>>> it also contains potassium bromate.
>>>>
>>> Not in Canada!
>>> Graham
>>
>>
>> Not necessarily so down here, either.
>>
>> http://www.kingarthurflour.com/shop/...ead-flour-5-lb
>>
> Where were you? We needed you to help Julie{:-)
> Graham

I already found a recipe. I need no more help.

On Tue, 04 Nov 2014 18:59:56 -0700, graham > wrote:

>On 04/11/2014 6:32 PM, Boron Elgar wrote:
>> On Tue, 04 Nov 2014 14:13:31 -0700, graham > wrote:
>>
>>> On 04/11/2014 2:02 PM, wrote:
>>>> On Tuesday, November 4, 2014 8:22:14 AM UTC-8, sf wrote:
>>>
>>>> Bread flour has another characteristic besides extra gluten -- typically
>>>> it also contains potassium bromate.
>>>>
>>> Not in Canada!
>>> Graham
>>
>>
>> Not necessarily so down here, either.
>>
>> http://www.kingarthurflour.com/shop/...ead-flour-5-lb
>>
>Where were you? We needed you to help Julie{:-)
>Graham

Alas, she has been in my KF for ages and ages. I do not suffer fools
gladly or any other way.

Boron