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Bakers of Nostr, where do you buy your bread flour? Especially if it’s very cheap.

I used to only use All Purpose flour for baking bread, and had found a great source of cheap, high quality AP flour. Switching to actual bread flour has made a huge positive difference and I’m looking for a cheaper source.

Bonus: what kind of wheat berries exactly are used for bread flour? Is there a wheat or flour even more rich in gluten that could lead to even fluffier bread?

#asknostr #breadstr #baking #sourdough #grownostr

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Parallel Structures 1y ago

We started grinding our own. We get it from a local organic producer.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

And it is specifically “bread flour?” What wheat are they using if so?

Parallel Structures 1y ago

We get rye, spelt, and the white flour is just from wherever because they only carry whole grain. We use about 70% rye now. Easier to digest

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

I love the flavor of rye in sourdough! So tangy.

Bread flour is a specific thing though and doesn’t sound like what this is. Thank you, though!

The Beave 1y ago

My sister buys local. It's not cheap. She doesn't bake too much at the moment, so the price isn't too big a deal since bread is not a staple in the house.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

I love saving money 🤣 also, I may get back into selling my bread 👀 gotta keep costs as low as possible (without sacrificing quality, of course)

The Beave 1y ago

Then you buy the 50lb bags from azure standard or something. All the homiesteaders seem to love azure standard and you can buy in any amount up to literal truck fulls...

The Beave 1y ago

The other thing is that you'll want to have a consistent supply of you're going to be baking in any substantial amounts. The more consistent your inputs, the more consistent your results. Good bread, IMO, starts with good water, good flour, and good salt. (And a good starter if you're using sourdough, and yeast if you're buying yeast.)

Part of the reason why I don't bake is because I start obsessing over every little thing and

... It's not a good spiral. 😅

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

I’m almost (not quite) the opposite, an anti-obsessive baker 🤣 it’s allowed me to do some fun and successful experiments

Another thing to be consistent about which is the absolute hardest to be consistent about is temperature. The temperature in the home RADICALLY affects the magnitude and time scale of the rise… I’ve had some accidental late nights over that issue 🤣

The Beave 1y ago

Oh, I have heard plenty of stories to that effect. As long as the results are tasty and wholesome, it's worth it, right?

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

🌟 Notes:

- I’m looking for organic bread flour.

- If it’s actually grown organically it does not have to be certified organic.

- Bread flour is a specific type of flour that is higher in protein which leads to more gluten development and fluffier bread.

SGT.FISH 1y ago

Many flours are good for bread making generally speaking if you got a flour made from wheats that got lots of sun with 12%+ eggwhite you are good.

Alternatively you can buy wheatgluten and improve flour you have yourself

mike 1y ago

I use plain flour to make pasta dough, seems to work better than the 00 stuff.

Also having your own free range chickens eating plenty of grass gives an orange yolk and colour to the pasta.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

It’s true many flours make good bread, but I’m looking for the specific kind of flour called “bread flour” because its higher protein has made my bread much better and fluffier:

https://www.foodnetwork.com/recipes/packages/baking-guide/what-is-bread-flour

SGT.FISH 1y ago

Bread flour is just flour with 12%+ protein

Made from hard wheats i worded it badly.

Tried to say what bread flour is it isnt a specific wheat.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

Thanks 😊

SGT.FISH 1y ago

I dont know what to call it in english but "wheat gluten" if you add that to all purpose you get a similar effect while saving some money

kerimae 1y ago

White wheat is typically used for lighter/pastry like bread, red wheat is far "heartier" with a stronger flavor. I typically like to blend the two (like 1/3 to 2/3) but ultimately it depends on what you're baking and if you want more rise or more flavor. I don't get good rise at all with fresh ground whole wheat when I am baking a true sourdough without adding some all purpose. Sifting the ground wheat helps but it's a big pain and you lose a lot of bran.

Some starters are more robust than others as well. I find a good Russian starter the best rise for ww sourdoughing. https://sourdo.com/

Currently I'm happy getting my wheat berries from Azure Standard. They have drops all over the place; you can see if they have a drop near you.

https://www.azurestandard.com/

Hope that helps! 🥖

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

Yeah that’s the tough thing, whole grains are amazing for nutrition, flavor, and making a happily bubbly starter, but awful for rise 🥲

Penta Sophia 1y ago

Part of the trouble you all are experiencing is that the “bran” or “whole grain” aspects are cutting the gluten strands while mixing.

When you are using that combination, try mixing at a slower speed or for shorter time do it is gentler on the dough.

If you are adding whole grains as one ingredient, try waiting to add them till after the start of mixing. This will give them less time to cut the gluten.

This also applies to adding sprouted grains. Soaking the grains longer (waiting the full 24 hours and not cutting the soak short) will soften them so they aren’t as harsh on the flour.

Penta Sophia 1y ago

To clarify, the mixing changes are for when adding in the sharper ingredients. And that is physically sharp, not taste.

Especially on doughs hat don’t have the sharp grains added, consider windowpaning or sometimes called the window pane test to check your gluten development while kneading.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

I actually hadn’t heard of azure standard before today, but you’re the second person to mention it. I’ll be checking it out! Thanks!

Squeaky Frog 1y ago

You might investigate using vital wheat gluten to enhance your dough. It's gluten extracted from wheat and milled into a fine powder. A little goes a long way, like a tablespoon per loaf of bread, and it can really pump up the protein content to help make an airy, chewy loaf of bread.

It really helps to lighten up rye and whole wheat breads, or breads using other grains like oats, which all tend to come out dense and heavy from a lack of gluten.

You could also try adding it to your high quality AP flour to bring the gluten content up to a normal bread flour level.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

I’ve considered doing this ever since I saw wheat gluten for sale, but still curious about how bread flour is made and where to find it cheap and organic.

(Referring to the specific kind of flour called bread flour, not just flour used to make bread)

Chako Chino 1y ago

This guy has the best website on home baking and can give you many pointers on flour: https://www.theperfectloaf.com/new-baker-start-here/

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

Thank you!

Deleted Account 1y ago

I get mine from central milling in Utah it’s a reasonable price but shipping is what gets you. I like mixing type 85 with high protein mountain bread flour. The main factor in airiness is protein amount contained in the flour. Amount of protein in flour is a result of it being grown in highly nutritious soils, particularly volcanic ones. Types of wheat play a role but that is because only certain types grow well in certain regions.

atyh 1y ago

https://chimacumgrain.com/

Deleted Account 1y ago

I have been looking for a local mill. Thanks! You don’t know how much I appreciate it. 🙏

atyh 1y ago

They are doing some really incredible things too.

Not to mention that with pickup, it’s half the price of anywhere else.

Deleted Account 1y ago

I am pretty stoked. I am going to have to make a day of it and get oysters Hama Hama.

𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠 1y ago

Excellent information, thank you 🙏

Penta Sophia 1y ago

I am seeing several responses suggesting to add wheat gluten.

The gluten content in the dough isn’t directly what makes the bread fluffy.

The gluten strands are what keep the cell structure of the bread together. So if the gluten is “strong” it will hold the cell structure while the dough is rising and that will give it the fluffiness when it bakes.

So yes, more gluten would do it, but also working with the gluten you have and not damaging it helps.