The UPS Man Cometh...

jsperk · Mar 24, 2014

Ron_L said:
I'll probably make some of that to use over the weekend. Is there a brand of flour that you use?

I use All Trumps bromated flour. That maybe hard find.
See if you can score some high gluten flour somewhere.

If I don't have that I use Gold medal better than bread flour or King Arthur bread flour. These two work real well.

Some people wont use bromated flour. They don't sale it some states, California is one of them

Ron_L · Mar 24, 2014

jsperk said:
I use All Trumps bromated flour. That maybe hard find.
See if you can score some high gluten flour somewhere.

If I don't have that I use Gold medal better than bread flour or King Arthur bread flour. These two work real well.

Some people wont use bromated flour. They don't sale it some states, California is one of them

Thanks! I'll look when I go to the store tomorrow to see what they have. I know that we have some Pillsbury bread flour in the cabinet left from something my daughter made if I can't find anything else.

jsperk · Mar 24, 2014

Ron_L said:
Thanks! I'll look when I go to the store tomorrow to see what they have. I know that we have some Pillsbury bread flour in the cabinet left from something my daughter made if I can't find anything else.

That's a good one also.

Just BS · Mar 24, 2014

Dreggs said:
Strange. To get a rise, yeast usually needs something to feed it. Nothing there. It is basically flour and water (we used for paste in grade school).

There are natural wild yeast every where just floating around. Some will find its way into the dough. Slow rising at its best!

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