Has anyone used this in baking sourdough bread? It's used some recipes & a Citric Acid from King Arthur Flour is available. Is the the same?
199446
I can't vouch for it working in lieu of another brand of citric acid in a King Arthur Flour recipe, but all the applications I've used it for, it has worked, so I wouldn't see why you can't swap their acid for this one.
199447
The main issue is the concentration of the Citric Acid. I have not used King Arthur. Ball Jar Citric Acid has worked very well for me.
199448
I dont know for sure but u do need some bacterial fermentation i think. Some bacteria r invoved to produce sourness.
199449
I was so intrigued that I did some research and "yes" people do use between 1/4 to 1/2 teaspoon when baking for more "tang' to their bread.
199450
Just for your info, iI used Ball Citric acid (1/4 tsp) yesterday when I baked bread....it added just a teeny tiny bit of tang....will use more net time, but not a lot :)
1504034
I use saf-instant for everything. I don't think there would be a difference in the two however. I like the saf instant because I can buy it in 1 pound bags for $5 or $6 which makes it much cheaper than the strips of three envelopes. I keep it in the freezer in a lock n lock container, & it always works as expected. The most information you can find on one site for baking information is King Arthur Flour website. I originally found this yeast on their site, but now buy it through Amazon because we have Amazon Prime. Good luck with your baking!
1111158
I use as an all purpose flour and works great in quick breads and yeast breads. It is a finely ground flour.
1658292
I actually have this and some King Arthur on my pantry shelf together right now. I might be a nut but I can tell the difference between all of my flours (KA whole wheat, KA white wheat, GR whole wheat, GR bread flour, and GR Pastry Flour) just by sight. Seeing them side by side, there is a definite visual difference. Texturally there is a huge difference as well. The Great River flour is silky and powdery while the King Arthur is coarse and grainy.
1196386
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte" Hth, Holly
1674378
I have used it in simple baking like the 1 minute flax breakfast muffin, to sweeten salad dressings, on apples in a pie, in ice box pickles with vinegar, but I am not a baker. I am sure there are recipes on internet that can help you.
1259458
I have not found one yet. Mostly I look online or at King Arthur Flour for recipes. FYI, the bread recipe that came with the Zo is ok... not outstanding though. I would like to find a good one too!
2130628
The conditioner makes bread/crust more bread-like, springy (and adds to flavor). I use it in pizza crust -- but I think how you bake the pizza makes the biggest difference in types of crust (like on pizza stone, finishing it on bare rack, or what trick you can figure out to get the crust the way you want. I can't see ever making a yeast dough without dough conditioner.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
1010469
No it didn't but you can get the King Arthur Flour recipe for the buns here. That said, once you have the technique down (basically placing a weighted cookie sheet on top for the first part of the baking process) I think any bread recipe would work relatively well. http://www.kingarthurflour.com/recipes/new-england-hotdog-buns-recipe
2043893
Hi, I'm still trying to perfect my dough. According to eitalianfood.com, you only add the yeast to the flour along with 2 teaspoons sugar. I'm going to use honey instead of sugar. I'm making dough tomorrow, I'll let you know how it goes.
1498730
I make sandwich bread with this flour every week for my husband's lunches and it works better than any other flour I have tried. I also make pizza crusts, another yeast based product.
1307394
I use my own recipe and it comes out splendid. 3 and 1/2 cups of King Arthur bread flour, 1/4 of a teaspoon yeast (any kind), 1 and 1/2 to 1 and 3/4 cups of water, salt 1 teaspoon. Mix by hand or mixer until all ingredients are roughly mixed. The dough will be sticky. Cover bowl with towel or Saran Wrap. Let it sit overnight at room temperature. In the morning punch down dough. It will be VERY sticky. Put dough on a floured flat surface, fold it 4 times with a "baker spatula" (flat metal spatula about 5" by 7"). Do not add too much flour. Just enough to prevent the dough to stick. Dough will be VERY soft. Line a bowl with Parchment paper (not wax paper) let it rise for about one hour. The dough will NOT double in size. In the mean time put cloche in the oven. Light the oven and let it reach 450. When it reached that temperature, remove top of the cloche, lift parchment paper (with dough inside) by grabbing it by it's four corners. Drop it gently in the cloche, cover it and bake it covered for 35 minutes. Lower temperature to 425 and bake until golden brown, about 30 minutes. Let it cool on the rack. The bread will be "singing". You may find similar recipes on utube under no mix dough. It's really easy too make, but remember dough must be very very soft.
1251847
The only flour I could see on Honeyville's website that is organic is the coconut flour. Their flour is non-GMO. I like this flour very much for bread baking. A flour with a similar name that is organic is the Central Milling Artisan Bakers Craft unbleach white flour. King Arthur is also a fabulous flour and easy to find. Hope this helps.
19488
I use this flour in my bread machine and the bread always turns out great. I never used red wheat so I can't compare them both, sorry.
1941301
Yes! I love this yeast, I'm a pretty serious (home) baker. I'm very particular, and I mostly bake with whole wheat flour. It is the best yeast I've come across. It works so very well!
1148844
i buy the bread flour from costco, as do 2 of my friends. the bread is great. i also make the country french recipe and add nuts, crazens, rasins & cinamon that i pulverize in my nutri bullet, when the machine beeps for the additions. have fun!!