I didnt get any response about bread flour.....

Posted on Tuesday, May 2, 2006 at 11:46

Does anyone know anything about bread flour?

from earlier....

I make bread all the time and I love it.  The question is about bread flour.  I use bread flour for my bread.  I know whole wheat would be better but as of right now I can not afford a $250.00 wheat mill.  So is bread flour just terrible for you?  I am getting all of my canning supplies together now so it will still be a while before I can get a grain mill. 

Have a great day!!

Trixi

Untitled Comment

Posted by HandsNHearts on Tuesday, May 2, 2006 at 11:56 - Link

Hmmm...if I had to choose between all purpose and bread flour, I'd opt for the bread flour first, but there isn't a lot of nutritional value either way really. It's not that it's terrible, horrible, really, it's just dead in nutrients. But the same can be said for the whole wheat fours you buy at the store...they've been ground too long and have set. There isnt' a natural state left to them, but they have been 'enriched' with some things.
I wouldn't knock yourself on any of it...freshly baked bread is a better choice than the store-bougth preservative-filled stuff anyday ;o)
Deanna

Untitled Comment

Posted by homesteadinthemaking on Tuesday, May 2, 2006 at 12:01 - Link

Thank you Deanna. That puts it all into perspective.
Trixi

Hi!

Posted by Anonymous on Tuesday, May 2, 2006 at 12:02 - Link

Well, I dunno if you can use the quote or not! I just found it, if you want to use it on a permenant basis you might want to ask. Otherwise, you can probably just use it as a quote.

On bread flour, I use unbleached all-purpose, it costs just a bit more but I can find it at Walmart. I know it's not the best in the west, but better than the bleached which is just . . . dead. haha. I've found wheat flour, but I'm struggling making whole wheat bread, mostly because I just like the texture of white, partly because 100% whole wheat is heavy and just a bit more tempramental to make.
~Ashley~ Isaiah 54:13

Bread flours

Posted by wannabeone on Tuesday, May 2, 2006 at 12:23 - Link

I don't have a grain grinder (yet) either, so I get my flour from one of three places...

There's a local Menonite lady who grinds grain and, when I can, I go to her.

OR I can get either 50/50 white/whole wheat mixed flour by Hodgeson Mill OR white whole wheat by King Arthur - both of these can be bought at Kroger or Meijers (around here), I'm assuming these are available at most major grocery stores.

The white whole wheat works better for me and my family likes it better for breads. It's lighter and I can use my white bread setting on my bread maker. Also, if I mix 1/2 white whole wheat and 1/2 white bread flour, I can use the french bread setting - my family really likes that one.

Blessings from Ohio, Kim Wolf<><

Edited by wannabeone on Tuesday, May 2, 2006 at 01:24

all flour isn't the same

Posted by justme on Tuesday, May 2, 2006 at 03:25 - Link

Wheat Montana buys only high protein grown that year wheat. Other flours can be made with wheat that has been sitting around for years and may have bugs in it. We just sold some wheat that sat on the ground for 6 months had a few bugs in it and a little mold. We removed most of the mold but still yuck.

with that said, I buy unbleached white flour to mix or make stuff out of too. For wheat bread and cookies I mix home ground wheat with white flour. I also keep my flour in the freezer to keep it fresh.

BTW organic wheat isn't any better.

Donna

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