- I found my favorite bread to be from Wegmans. It is pecan sourdough, but it is pretty expensive as bread goes because they load it with raisins and pecans. I bought the ingredients to make my own except I couldn’t find sourdough starter.
- Back during my younger days of bread making I used to make my own starter in fresh country air. I’d set out some mixture and the yeast just comes. You feed it and stir it. But I can’t really recall how to do it exactly. I’d rather just buy it as I kind of remember it turning out great sometimes and a bit too tart other times.
- Does anyone know where to get sourdough starter in Erie? I can’t find it in the grocery stores I’ve gone to.
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Ignorance is bliss. I read the bread machine’s instructions and went out and bought the ingredients. But I made a mistake and bought all-purpose flour. Now the quandry.
- The recipe called for bread flour (which I don’t have) but Canadian all-purpose flour could be substituted but used a slightly different amount.
- Hmmmm….so Canadians can use all-purpose flour and we can’t?
- Well, we are almost Canadians, we live on the same lake as they do. Hello, Canada! (waving to them over Presque Isle.)
- I kind of knew there had to be a good reason they could use all-purpose and we couldn’t but I made the bread following the Canadian recipe using the all-purpose flour I had bought.
Maybe it was a fluke, but it turned out good and it happened every time I used all-purpose flour. Maybe an expert would say something was wrong with my bread but I couldn’t tell. I thought I had an award winner.
Tonight I decided to find out why Canadians can use the all-purpose flour in recipes and we can’t. It turns out the all-purpose flour in Canada is a hard-wheat flour, has higher protein and more gluten than our all-purpose flour. Our all-purpose flour is a mix of high gluten and low gluten. It is meant for cakes and cookies. When my flour is gone, I’ll buy bread flour which is high in gluten and see if I can see a difference in texture or taste the difference in the bread I make.
4 responses so far ↓
1 toni // Sep 28, 2007 at 6:45 am
because Don and I are trying to be conscientious about what we eat I now buy whole wheat flour. Lately I have been purchasing whole wheat white flour. I believe it is King Arthur brand.
2 dittman // Sep 28, 2007 at 8:57 am
I’d be glad to share my starter - from King Arthur - if you want to meet at some point in Erie (or if you’re coming to Applefest, you could pick it up then…)
3 NatureWoman // Sep 28, 2007 at 5:05 pm
I’ve always had starter given to me, so I’m clueless on how to start it! I didn’t know there was a Canadian all-purpose flour, and that it is different than US all-purpose flour. I learn something new everyday! Thanks!
4 linda // Sep 28, 2007 at 5:55 pm
dittman, I’m not sure if we will be going to Applefest. It sounds like fun and we went last year. I have a couple of stores to look into and if I can’t find it, I may take you up on your offer. Thanks!
NatureWoman, My bread machine had Canadian and US recipes. Otherwise I wouldn’t of known there was a difference. Of course I don’t think we can buy Canadian all-purpose flour here anyways but I wondered about why their recipes called for all-purpose flour and ours didn’t. Now I know!
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