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  1. Discarding a starter necessary?

    ... There's only so much pancake and pizza dough most people can consume. If you work out the cost of the flour in the starter ... Sourdough waffle recipe from King Arthur's Flour 200th Cookbook Combine 1 cup unbleached all purpose ...

    Ladislav - 2011-05-25 00:53 - 27 comments

  2. Frustrated with lack of oven spring

    ... peak.    2. I use mostly bread flour (typically King Arthur) with some whole wheat white flour and sometimes small amoints of rye. ... Hi. Been reading people’s comments for a while now and thought I would chime in as a newbie ...

    Wiggins - 2018-01-14 00:44 - 19 comments

  3. Float Test for Starter or Levain? Is there a difference?

    ... that I keep each time, then I add 40g water, and 40g King Arthur bread flour each day (I plan to scale the daily feedings back once I get ... The use of terminology is a bit fraught and different people use the same word in different ways.  Levain is just a french word that ...

    maxx233 - 2017-01-19 19:20 - 2 comments

  4. I refuse to give up!

    ... first loaf?  I've made plenty of bread and have used other people's starters but never my own.  I appreciate any help you can give me. ... I am new to this also. King Arthur Flour website has a lot of info. For my first loaf I used a recipe they ...

    dbarahona - 2020-05-09 04:07 - 6 comments

  5. Jeffrey Hamelman speaks!

    Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered ... available ingredients and techniques relevant to most people. e.g. All of our wholegrain wheat and rye was freshly stone milled on ...

    Jeremy - 2006-04-12 00:56 - 8 comments

  6. Is Freshly Ground Flour Worth the Price?

    ... per pound cost would be over $1.00/lb vs. $0.75/lb for King Arthur flour at my local grocery store. That does not include the amortized ... there are super-palates out there but for a lot of people, chateau cardboard is almost indistinguishable from Chateau LaFite. ...

    pplanders - 2017-03-13 00:28 - 2 comments

  7. Why is my bread so flat?

    ... to.   I  use distilled water (1 cup maybe), King Arthur bread flour (3 cups), and 2 teaspoons of salt.   My starter is ... that is is less  important for HIGH hydration doughs, but people don't knead just for the fun of it - it gives better gluten development, ...

    BonesD - 2012-07-14 11:39 - 5 comments

  8. My well-travelled starter

    ... triumphantly and soon got used to its new diet of King Arthur Bread Flour. I made several loaves whilst in America but found that I ... daily bread (most likely, weekly...).  Considering the people usually walked alongside the wagons, they needed to eat a pretty ...

    gongoozler - 2011-10-03 22:04 - 3 comments

  9. A Fermenting Story - JT's 85 x 3

    ... flour which has the same protein count as that of King Arthur's All Purpose flour (ie. 11.9%), which JT uses for his formula.   ...     I must be a person who is easily moved by people whose passion I can recognize.  I see in JT what I have seen in ...

    shiao-ping - 2010-05-16 15:15 - 11 comments

  10. Need Help Getting Started - My Bread is a Brick (Pics Below)

    ... and they didn't hold their shape.  They are mostly King Arthur white flour with a little whole wheat.  What could be wrong here?   ... The USDA suggests that people place a bay leaf in the bags of flour to prevent infestations. The bay ...

    oakridge - 2010-01-29 04:18 - 14 comments

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