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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

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! 🥖

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Discussion

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!