Has anyone used this in baking sourdough bread? It's used some recipes &amp; a Citric Acid from King Arthur Flour is available. Is the the same?
199446
I can't vouch for it working in lieu of another brand of citric acid in a King Arthur Flour recipe, but all the applications I've used it for, it has worked, so I wouldn't see why you can't swap their acid for this one.
309929
Well.... :) That's a good question. authentic Italian... I would look into Italian sourdough starter..King Arthur bread flour .. They have a good reputation making flour. I can keep my friends in the kitchen with above-mentioned ingredients.
1858481
I really don't know. I didn't delve into it that deeply. I had a lot of bubbles during the first few weeks. Then when I had to take 1 1/2 C out, that only left me about 1/2 C of sourdough. As I fed it, it just didn't seem to come back. It still smelled like it was OK but just not many bubbles and I didn't want to waste the day if it wasn't going to turn out. Good luck because I think that the starter is good. It was worth the process.
1251843
I didn't see mention of that on the label. I didn't find it to be anything special in the bread I made. King Arthur is your best best and easy to find.
368908
I use this flour only to bake hard bread or country bread. I have never used it to make cakes or cookies.
1941299
We have been using this to make our wheat bread for as long as i can remember and it works better than the other one we used (cant remember name). We make the dough in our bread maker and cook in bread pan in the oven. We also use it to make white french bread fully in the bread maker and never had a problem. It turns out great.
150795
I would say you don't need this product to bake any breads, it's more for delicate things like pastry or thin pizza dough using 00 flour. You can use a regular peel for breads
917543
I use this flour for making bread all the time. I have never had any problem.
1646613
we are very pleased with this flour. makes great sour dough bread and others
992135
Since Great River Organic Pastry Flour is ALL I use for baking, I have to say it is great. I made 2 loaves of Irish soda bread last month using this flour and it was great. The texture of the outer crust was a bit chewier than white flour, but other than that, it turned out great.
1899704
No, I made bread by hand only with this flour. I do not own a bread machine. My favorite recipe was where you let the majority of the flour soak over night. I would soak 3 cups of flour in 1 cup warm water(sometimes throwing in a handful of oatmeal or flax) then the next morning add the rest of the ingredients. It also seemed to rise better but I did knead for 15 minutes. Totally flour I used in the recipe was approx. 4 cups with a bit more for kneading. I got 2 8x5 loaves out of it. I found the recipe via google.
2043893
Hi, I'm still trying to perfect my dough. According to eitalianfood.com, you only add the yeast to the flour along with 2 teaspoons sugar. I'm going to use honey instead of sugar. I'm making dough tomorrow, I'll let you know how it goes.
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
1006586
I am wondering the same thing about this product. Did you ever hear back from them? Did you buy it anyway? I need to order soon, but won't have much use for anything but white spelt flour.
431656
Hi, it's a very good whole wheat flour. Use it in bread recipes calling for whole wheat or substitute about 1/3 to 1/2 cup of this flour for the white flour called for in your recipe. Sorry. I don't use a bread machine.
876633
The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I... » Read More The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! « Show Less
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.