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Problems with bread being too dense - Page 2

post #31 of 42
3/30/10 at 10:47am
Subtracting the 4 TBS of water from the 6C recipe will enable you to use less that 1/2C flour for dusting - assuming the use of KA Unbleached Bread Flour.

I know nothing about other flours since I live in the very deep south and don't have convenient access to them and artisinal flours as well due to huge shipping costs.

Best,

 

-T

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post #32 of 42
3/30/10 at 10:54am
Nothing wrong with King Arthur that I know about, Koko. I used it for a long time before switching to Wiesenberger; and that primarily because they are local, and I can get 25# bags right at the mill.

It'll be interesting to see if that adjustment holds true for a different flour.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #33 of 42
3/30/10 at 11:04am
Many times I've been wnating to get Weisenberger but due to shipping...

Look, I'm spoiled having lived not far from the Rocky Mountain Flour Mill where, in 2001-02, I got 50# bags for less than $15.  You ain't hallucinating, either, on the price.

Best,

 

-T

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post #34 of 42
3/30/10 at 11:59am
Well, I did it: just orderd a 25# sack from the mill and I'll give feedback on the recipe and flavor once baked.

Best,

 

-T

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post #35 of 42
3/30/10 at 12:45pm
Just out of pernicious curiousity, Koko, what did the shipping run on that?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #36 of 42
3/30/10 at 12:56pm
$19 from Kentucky to south Georgia, making it $34 for 25#s.  KA costs around $18-21 cheaper- just to be real.  And included with the deal was/is 1 pound of SAF Red Instant Yeast.  Shipping is killing mills ...  or at least restraining them.

Best,

 

-T

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post #37 of 42
3/30/10 at 1:55pm

Ain't that the truth. But it's not just the mills. Seems like anything you buy on-line, nowadays, the shipping is more than the products. Or a significantly high proportion. 

Even worse, I went over to KA's site, to do a comparison. They're $1.25 more for five pounds than Weisenberger. They don't list bread flour in #25, but the all purpose is about double Weisenbergers. Bad enough. But the KA site charges more for flour than you'd pay for it in a local supermarket---by about the same buck and a quarter. And you have to pay shipping on top of that. 

Something ain't right.

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #38 of 42
3/30/10 at 2:01pm
I'm wondering, Terry, if it wouldn't make sense for you to drive up to Nora Mills, in Helen, Ga.

They're more expensive (on-line about 12 bucks for ten pounds). But their flours are stone ground.

I'm thinking that in the end it would cost you about the same, what with gas and all. But you'd have a great trip to the mountains, get to explore Helen (a recreated Bavarian village), and stock up on what you need.

I mean, if you're going to have to spend money on transportation, you might as well enjoy it.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #39 of 42
3/30/10 at 5:01pm
You're dirving me to drink, man!

Best,

 

-T

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post #40 of 42
3/30/10 at 6:11pm
Quote:
Originally Posted by KYHeirloomer View Post

...Even worse, I went over to KA's site, to do a comparison. They're $1.25 more for five pounds than Weisenberger. ...
 


Checkout KA's in-store prices which are significantly lower than their online $$'s.  Really.

Best,

 

-T

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post #41 of 42
3/30/10 at 6:48pm
Yeah, I know. That was one of my points above.

Thing is, we're not talking about pennies. The in store prices are much lower; almost 25% difference.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #42 of 42
9/29/12 at 5:13pm

hi

im also learning how to make breads at home....one thing i have read on this topic is that you can kill the yeast by adding more salt than yeast.....its best if you add the same amount or a little less....and also a little sugar added to the yeast helps feed the yeast...hope this helps....

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