[academama]

I've just finished reading through my Laurel's Kitchen guide to making whole grain bread--yum! Anyway, it suggests using WW bread flour, not regular WW pastry flour. Anyone have a recommendation of a good brand?

 

[CookiePie]

I've bought it from the bulk bins at Whole Foods at a decent price. It is the only place that I have seen WW bread flour.

 

[mamadelbosque]

Most of the WW flour you buy in stores is in fact WW bread flour (Hogson Mills & King Arthur both sell it I know), I never found WW pastry flour till I orderd it bulk from my co-op.

 

[academama]

I thought that basic "whole wheat flour" was pastry flour. No?

 

[katiesk]

i don't have a great answer, but i buy ww flour in bulk at the natural food store where i live, and there are two bins of ww flour, and one specifies that it is better for baking bread and the other pastry.

 

[mamadelbosque]

No. Most whole wheat flour is in fact bread flour. You can check this to be sure by looking at the ingredients. If tis made out of "hard white/red wheat" its bread. If its out of "soft white wheat" its pastry.

 

[Carley]

here's a nice blog about how the different wheat grains/flours effect the products: http://www.thenourishinggourmet.com/...ead-flour.html (I love her blog

)

The Laurel's Kitchen recipe is the recipe I've used for the last 4 years. It's just as the author describes in her chapter about breadbaking. My loaves were pretty pathetic at first... but now... oh Laurel... heavenly!

I used to make it with water, but now I keep a pretty consistant supply of leftovers potatowater/whey/leftover milk/buttermilk concoction going on in the fridge & use that instead. It makes for an amazing texture!