Comparing Flours…King Arthur's Bread Flour
Comparing three flours
After my last post about poor quality flour, I decided to see what other kinds of flour I could find locally. I found a 5lb bag of King Arthur Unbleached Bread flour at the local KTA market and also a Gold Medal Bread flour, which was five pounds as well. The King Arthur Flour cost me 6.99 for 5 lbs! The Gold Medal was 3.49. I also found a 5lb bag of Bob’s Red Mill Unbleached Bread flour at the local Cost U Less, and it was 3.99. Don’t forget, prices are high in Hawaii. Continue reading
Asiago, Kalamata, Rosemary Loaf
Although I have not been posting as often, I still bake sourdough very often. Some of the items I have been baking are:
Bagels
Italian Sourdough
New Zealand Soft White Sourdough
San Francisco Sourdough
I decided to work on a one day sourdough with a flavor wallop. I bought some very expensive Kalamata olives and some Asiago cheese to bake up what I call a Kalamata Loaf.
Basic White with a difference
Today I started a basic white batch of sourdough bread. I have been putting in even a nominal amount of cracked wheat because I like the texture and added eye interest. I put only two tablespoons this time because I also wanted to try something a little different. After doing up the Sourdough Kaiser Rolls, I thought maybe I would add a little extra oil and some milk powder to a basic white recipe and see how it changes the crumb texture and the crust.
I also want to see if it changes the longevity of the shelf life. Now with my crew I often don’t get long lived bread but when I do, I notice that some of the breads go stale faster. White bread isn’t as bad a culprit as whole wheat bread on this point but white bread that isn’t eaten same or next day, does get stale pretty fast.Continue reading
