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n2y2
Joined: 14 Apr 2011
Posts: 2
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 Posted: Thu Apr 14, 2011 7:07 pm Post subject: Bread Flour Substition |
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I was making a batch of bread when I ran out of bread flour. I Googled for a substitution and found this one:
1 cup AP flour
1 Tbsp Gluten
I used the substitution for the remaining loaves. The bread turned out fine. I could not perceive any difference in rise, texture or taste.
Here are the prices at my local bulk dealer of the different flours (in US cents):
Bread - 3.3/oz
Unbleached AP - 1.9/oz
Gluten - 15.9/oz
The homemade bread flour substitution mix costs 2.7 cents per oz. That is an 18% savings over purchasing the bread flour. Not a whole bunch, but as an engineer, I am into efficiency.
Here is the question: Is my homemade bread flour a perfect substitution, or does the commercial bread flour have other beneficial components which I am missing by mixing my own? |
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Dilbert
Joined: 19 Oct 2007
Posts: 1307
Location: central PA
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| Posted: Thu Apr 14, 2011 9:07 pm Post subject: |
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>>Here is the question: Is my homemade bread flour a perfect substitution, or does the commercial bread flour have other beneficial components which I am missing by mixing my own?
yes, no. and certainly maybe.
I'm a King Arthur Bread Flour fan - no apologies offered - works for me, I don't work for them.
"bread flour" often has additives that make thing go better. diastatic malt powder is one.
however, such additives only help - the underlying properties are more important and "boosting" the gluten content basically makes "bread flour" of "AP flour"
the catch is simply that "no name" flours do not offer a consistent product. what works today may not work next month. if you're going to get serious about baking:
1. weigh _everything_
2. get real cotton picking particular about the "quality" essentials of all ingredients. |
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Guest
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| Posted: Thu Apr 14, 2011 10:54 pm Post subject: |
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| Dilbert wrote: |
the catch is simply that "no name" flours do not offer a consistent product. what works today may not work next month. if you're going to get serious about baking:
1. weigh _everything_
2. get real cotton picking particular about the "quality" essentials of all ingredients. |
Thanks for the advice
I have been experimenting with and tweaking my whole wheat bread for a while now. I have made 100's of loaves over the last 18 months and still don't have the recipe perfected, but I am getting closer.
It is ~60% whole wheat flour - which I grind myself from hard white wheat berries. Another 10% comes from a crushed multi-grain cereal mix and the balance is bread flour. It is seriously delicious; store bought bread is nearly unpalatable now.
I have tried half-a-dozen varieties of flour (including King Aurthur), but I did not see any variability in the end result, so I have just been using Gold Medal bread flour and the store brand unbleached AP.
The things that I have seen make a larger difference are:
*measure by weight (as you suggest)
*Various soaker methods
*Performing the final mix to the ideal dough consistency very slowly - taking 30 minutes where most recipes call for shorter mix times. I am fairly certain it has to do with the gluten-water absorption rate.
*Baking with a pan of boiling hot water in the oven.
*I have also recently started incorporating a biga, with mixed results |
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n2y2
Joined: 14 Apr 2011
Posts: 2
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| Posted: Thu Apr 14, 2011 10:58 pm Post subject: whoops |
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| Had not realized that I was not logged in there. The 'guest' is me. |
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zaaylo
Joined: 03 Sep 2011
Posts: 1
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| Posted: Sat Sep 03, 2011 8:03 am Post subject: |
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| Anonymous wrote: | | Dilbert wrote: |
the catch is simply that "no name" flours do not offer a consistent product. what works today may not work next month. if you're going to get serious about baking:
1. weigh _everything_
2. get real cotton picking particular about the "quality" essentials of all ingredients. |
Thanks for the advice
I have been experimenting with and tweaking my whole wheat bread for a while now. I have made 100's of loaves over the last 18 months and still don't have the recipe perfected, but I am getting closer.
It is ~60% whole wheat flour - which I grind myself from hard white wheat berries. Another 10% comes from a crushed multi-grain cereal mix and the balance is bread flour. It is seriously delicious; store bought bread is nearly unpalatable now.
I have tried half-a-dozen varieties of flour (including King Aurthur), but I did not see any variability in the end result, so I have just been using Gold Medal bread flour and the store brand unbleached AP.
The things that I have seen make a larger difference are:
*measure by weight (as you suggest)
*Various soaker methods
*Performing the final mix to the ideal dough consistency very slowly - taking 30 minutes where most recipes call for shorter mix times. I am fairly certain it has to do with the gluten-water absorption rate.
*Baking with a pan of boiling hot water in the oven.
*I have also recently started incorporating a biga, with mixed results |
>>I have tried half-a-dozen varieties of flour (including King Aurthur), but I did not see any variability in the end result, so I have just been using Gold Medal bread flour and the store brand unbleached AP. <<
Interesting!.. Please describe in brief. |
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vassaknivar
Joined: 21 Sep 2011
Posts: 1
Location: India
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| Posted: Fri Sep 23, 2011 11:21 am Post subject: |
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Thanks for the advice
I have been experimenting with and tweaking my whole wheat bread for a while now. I have made 100's of loaves over the last 18 months and still don't have the recipe perfected, but I am getting closer. |
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harryluthor
Joined: 03 Feb 2012
Posts: 1
Location: 602 Ravens Lake Dr, Anderson, IN 46012
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| Posted: Fri Feb 03, 2012 7:05 am Post subject: |
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| I have just started trying my hand in baking and this is something good and new to learn. This will surely help me at initial level and one day I will surely excel in it. |
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referpatients
Joined: 17 Apr 2012
Posts: 1
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| Posted: Tue Apr 17, 2012 3:46 am Post subject: |
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| are the any other alternatives that you can absolutely found in the kitchen? |
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ivandred
Joined: 18 Apr 2012
Posts: 1
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| Posted: Wed Apr 18, 2012 6:06 am Post subject: Whew!! |
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| I'm glad there are forums like these.... |
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