Hello John and all,
I failed to say that part of the reason that some of the flour
I use is relatively expensive is that it is organic, though I don't think
the whole Doves Farm range is.
Do the bags of flour that you buy have the protein levels
written on the packet, mine don't seem to? What 'statistics' does
Canadian wheat have and how are the results likely to differ from bread
made with our homegrown (UK) wheat?
If you like well flavoured bread, I get good results using malt
flour in my basic recipe and adding a about two tablespoons of malt
extract (you can get this from many health food shops)
Vernon.
>John Lee (UK)
>e-mail jlee@cccp.net writes:-
>I have gone around all the local UK supermarkets and have come up with the
>result that the best of the cheap supermarket flours is Safeways at just 12
>pence for 1.5 kgs which has a surprisingly high protein level of 10.2% -
>which very surprisingly is better than some other full-price manufacturers'
>so-called Strong White Flour. Of course, this is nothing like the levels
>enjoyed by our fellow bakers on the other side of the Atlantic who can get
>Canadian wheats, but its not bad for the UK. I am sure that you are right in
>saying that the very best results might come from local mills but at 1.10
>a bag compared with just 12p I reckon its worth experimenting with the
>cheaper version - you never know I might end up with really good bread. As
>you rightly say, experimenting can be fun - especially if you can save 'big
>bucks' )-: