Bread flour - own brand variable quality

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Tompeters

Bread flour - own brand variable quality

I type saut&"233;e and don't get sautee with the accent. Weird.

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Gerry

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Tompeters, it's this site I'm afraid.

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Welshcookie

Man cannot live by bread alone

John Lennon??? Someone famous??

Jesus.

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sandra

Bread alone...

Of course it was Jesus !

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Thistledo

Ham Hock

Welshcookie. As I explained in a much earlier post, I'm unable to get out currently. However, one of our carers very kindly went to a butcher and phoned me whilst there. They had them and how many did I want? She bought 2 for me. One for the freezer and one to cook, which I did. Really cheap too. Yes, I know you can get these hocks from a butcher and yes, I do need to get out more. Watch this space.

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Thistledo

Ham Hock

Welshcookie. As I explained in a much earlier post, I'm unable to get out currently. However, one of our carers very kindly went to a butcher and phoned me whilst there. They had them and how many did I want? She bought 2 for me. One for the freezer and one to cook, which I did. Really cheap too. Yes, I know you can get these hocks from a butcher and yes, I do need to get out more. Watch this space.

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Thistledo

Bread flour - granary

Tompeters. Wish you'd tell Tesco to sell it. Always used Hovis granary flour in my Panasonic and now Tesco's aren't stocking it presently, grrrrr.

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Thistledo

Bread flour

John. As previously advised in an earlier post, I have it on good authority that the reason for flours not always being as they should, currently, is the low gluten content. A worldwide problem. Was advised by Panasonic to use Waitrose own bread flour or Carr's. Can't get to a Waitrose and Tesco don't stock Carr's and I can't get out just now. It's like banging one's head against a brick wall!

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Tompeters

Bread flour

I think that Hovis granary is the nicest of all the browns and phoned Hovis in November about poor availability. I also asked for a larger pack size. Since then it has been more available at Tesco, Sainsbury and Morrisons local to me. Maybe phone Hovis - the number is on the pack, istr.

Yes, high gluten is the key to good bread. Waitrose Canadian is 13.5? while Alinsons premium is under 13, istr? Still, if you can't get 13.5 then the Alinsons PREMIUM is very good indeed.

Sorry to hear you can't get out - must drive you stir-crazy (forgive the pun) have you tried the home deliveries? Waitrose deliver, if you're in their zone, of course. On the rare occasions I use the service I pad it out with a lot of heavy stuff that's inconvenient even in the car.

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Thistledo

Bread flour

Thanks for your kind words Tompeter. Yes, we have on-line groceries delivered weekly and no Waitrose don't deliver to our area - yet!

I will contact Mr Hovis and see what he has to say as to supplying our Tesco.

Ta muchly.

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Grannie Cool

Bread Flour.

Thistledo I get my Carr's flour through mail order from Lakeland.
But I do add a teaspoon of Allison's yeast to the mix. Been using them for years and I'm into me second breadmaker (the latest being a Panasonic).

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John S.

Bread alone.

John Lennon could have uttered the words at sometime in his lifetime, but it was actually Jesus whilst he was spending 40 days in the wilderness, he said it in reply to a challenge from Satan to turn a stone into a loaf of bread

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John S.

Bread flour

Try to get hold of some vital wheat gluten flour and add a couple of Tbsp. to your bread mix, semolina (2 Tbsp.) per loaf, also helps boost the gluten content

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Thistledo

Bread flour

Granny cool.
Thanks for that useful information. I'll look into it.

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Thistledo

Bread flour


"Try to get hold of some vital wheat gluten flour and add a couple of Tbsp. to your bread mix, semolina (2 Tbsp.) per loaf, also helps boost the gluten content"

Thanks for that John. A bit scared introducing another product to my strict Panasonic menu but hey ho, maybe I'll give it a whirl. 2 Tbsp for what size loaf? Medium, Large or Extra Large. I don't use a ready made mix as such. Make it from scratch.

At the moment there's no such thing as vital wheat gluten flour, as already explained. It's a question of trial and error as to the success you have with current flours. Got to wait until the end of this summer, if we have one.

 
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