A Note about Flour

As I started trying different flours, I realized how much of a difference just a change in flour brand can make. But there are so many options out there, different types of flour can really make a huge difference. After alot of experimentation, I use a mix of flour for most all of my breads, different ratios for diffent recipes. I bought the medium rye for feeding my starter, but do use it in any of the bread and pizza recipes that call for whole wheat, because I prefer the flavor over whole wheat.

The Flours I use

Gold Medal, Harvest King

Medium Rye, Bay State Milling

Bouncer, Bay State Milling

Winter Wheat flour that is unbleached and unbromated, enriched with Malted Barley flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin & Folic Acid.

Bouncer, Bay State Milling

Medium Rye, Bay State Milling

Bouncer, Bay State Milling

Premium High Gluten Flour provides superior yield and maximum volume, with excellent mixing and fermentation tolerance.

Medium Rye, Bay State Milling

Medium Rye, Bay State Milling

Medium Rye, Bay State Milling

Pure Medium Rye Flour is milled from whole grain rye with some of the bran and germ removed; providing a hearty rye flavor and traditional dark rye color.

Gold Medal, All Trumps

Medium Rye, Bay State Milling

Medium Rye, Bay State Milling

Bakers high gluten and enriched four with Malted Barley flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin & Folic Acid.