tag:blogger.com,1999:blog-6717310123025287813.post6632068433630794003..comments2023-12-26T12:52:11.944-05:00Comments on Breadhunter's Blog: Bread Experiment #571Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6717310123025287813.post-43542773947692634232008-10-22T08:24:00.000-04:002008-10-22T08:24:00.000-04:00Another flour that I like is white flour with rest...Another flour that I like is white flour with restored germ. The wheat is grown organically, and I believe the flour is similar to the French flour used by the world-famous<BR/>Poilane Bakery of Paris.Breadhunter aka Stu Silversteinhttps://www.blogger.com/profile/02469447894491962750noreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-73109551027900638162008-10-22T07:10:00.000-04:002008-10-22T07:10:00.000-04:00I use a combo of flours also.I add one cup per loa...I use a combo of flours also.<BR/><BR/>I add one cup per loaf of soft spring for flavor ... off the shelf hard red winter has the longest "shelf" life but never won a taste test.<BR/><BR/>I roll my final roll in Hard Spring for the best crust taste.Anonymousnoreply@blogger.com