"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 01-13-2013, 12:19 PM   #11
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I had the same thoughts with the title. Didn't give it an extra blink as it went directly to flour discussion. Seems normal the way my brain works.

I am all set to make half wheat/ half white buns, specifically hamburger buns, again pretty soon. I had success making these not too long ago. I used bulk flour from my local food co-op, since I didn't want too much flour leftover. I will look for smaller size package first at the stores before "bulking up" again. We are lucky KA lists several local retailers here to shop incl 2 box stores, whole foods. and a higher end market.

Q= when you use white flour, do you use Bread flour or All purpose. I don't recall buying bread flour, or cake flour for that matter, as I don't bake very often. AP is what I use for most anything.

As an aside, how do you get sesame or poppy seeds to stick to the tops of bread/ buns?
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 01-13-2013, 12:47 PM   #12
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Quote:
Originally Posted by Andy M. View Post
Also, Kitchen Aid isn't a concert put together by a group of rock stars to help people without kitchens.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 01-13-2013, 01:47 PM   #13
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Whiskadoodle View Post
I had the same thoughts with the title. Didn't give it an extra blink as it went directly to flour discussion. Seems normal the way my brain works.

I am all set to make half wheat/ half white buns, specifically hamburger buns, again pretty soon. I had success making these not too long ago. I used bulk flour from my local food co-op, since I didn't want too much flour leftover. I will look for smaller size package first at the stores before "bulking up" again. We are lucky KA lists several local retailers here to shop incl 2 box stores, whole foods. and a higher end market.

Q= when you use white flour, do you use Bread flour or All purpose. I don't recall buying bread flour, or cake flour for that matter, as I don't bake very often. AP is what I use for most anything.

As an aside, how do you get sesame or poppy seeds to stick to the tops of bread/ buns?
I rarely use AP flour but I generally bake crusty breads. For soft rolls I use a bread and AP flour blend with 5% potato flour and paint the rolls with milk, water or a water + corn starch mixture to glue the sesame seeds to the rolls.
__________________
justplainbill is offline   Reply With Quote
Old 01-13-2013, 01:53 PM   #14
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Quote:
Originally Posted by Whiskadoodle View Post
Q= when you use white flour, do you use Bread flour or All purpose. I don't recall buying bread flour, or cake flour for that matter, as I don't bake very often. AP is what I use for most anything.

As an aside, how do you get sesame or poppy seeds to stick to the tops of bread/ buns?
I use AP for flouring items to be fried. Chicken, etc. For cakes I use cake flour. And for rolls, breads, etc I use bread flour. To get the seeds to stick, brush the tops with egg white before baking. It will give a nice shine to your baked goods and the seeds will stick.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-13-2013, 02:03 PM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,295
Quote:
Originally Posted by Addie View Post
I use AP for flouring items to be fried. Chicken, etc. For cakes I use cake flour. And for rolls, breads, etc I use bread flour. To get the seeds to stick, brush the tops with egg white before baking. It will give a nice shine to your baked goods and the seeds will stick.
This...and I love King Arthur...mostly because it gives me consistent results.

I've also had a huge crush on King Arthur since Richard Harris and the book "The Once and Future King".
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-13-2013, 02:14 PM   #16
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Quote:
Originally Posted by PrincessFiona60 View Post
This...and I love King Arthur...mostly because it gives me consistent results.

I've also had a huge crush on King Arthur since Richard Harris and the book "The Once and Future King".
So, we might find you mixing your King Arthur flour in your Kitchen Aid mixer (I don't know if you have one so let's just pretend shall we), while reading the book Of King Arthur and keeping an eye on King Richard on the telly?



Seriously though, once I start back using regular (as opposed to gluten free) flour, I plan on going across the boarder to see a dear friend and I think I will pick up King Arthur (the flour) when I am down there.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 01-13-2013, 02:52 PM   #17
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,295
Quote:
Originally Posted by LPBeier View Post
So, we might find you mixing your King Arthur flour in your Kitchen Aid mixer (I don't know if you have one so let's just pretend shall we), while reading the book Of King Arthur and keeping an eye on King Richard on the telly?



Seriously though, once I start back using regular (as opposed to gluten free) flour, I plan on going across the boarder to see a dear friend and I think I will pick up King Arthur (the flour) when I am down there.
You missed leveling my flours with Excalibur...

and I do have a KA...
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-14-2013, 09:55 AM   #18
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
I by KA and use bread for breads when I have it, but I'm not obsessive about and frequently use APF, when that's what I have. The difference is real but not huge, considering the wide gulf between any homemade bread and what's on the shelf. APF for pasta and always cake four for cake. Italian "00" flour does, I find, make an easier to manage pizza crust. "00" is the fineness. It can be low, medium or high protein, so some of it is good for bread. I buy Caputo "00" on Amazon, and it works for bread, but I see KA now has a "00" clone of some sort that is very low protein and so not really for leavened bread.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 01-14-2013, 11:57 AM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,395
I have been buying flour at restaurant supply place it brings the price per par pound significantly lower. At that it just doesn't make sence for me to buy KA flour becasue it is much more expensive than even regualr store bouught flour and I am not that great of a baket to justify it.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-14-2013, 12:31 PM   #20
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
It seems I only buy KA flour. I haven't ordered any of their commercial flours but I get bread flour and such at the grocery store.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Tags
flours

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.