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home Homebaked bread Bread baking: basics, technology, ingredients Bread Baking Ingredients & Accessories Let's talk about different flours, who buys what, where and how they use it?

Let's talk about different flours, who buys what, where and how they use it?

 
IreneMango
It turned out that there was only Gornitsa flour in the store, so I bought it. I have been baking in KhP for over 2 years. In the beginning, I thought that KHP started to junk, because milk bread not only did not "fit" (it was 2 times smaller than usual), the crust is 7 mm. - hard as a piece of wood, the shape of the loaf is lopsided, but the loaf itself immediately after baking was like bread of a week ago, and the ingredients were all fresh. I didn't even think about flour. After 3 days I made biscuits (I did them with my own hands) ... Well, it can't be that the biscuit turned out like a sole. I got upset and baked it with rye (well, not the first time I baked it, it always turned out great), and here - the crumb is too wet, the loaf did not exceed the size of the dough at all. Well, since nothing happens, baked pancakes in soda, not any splendor in them. I decided that my hands had become "hooks", I stopped baking. A month passed, and the store brought in flour "Extra", almost in hopelessness I bought Extra, from Tver, and the bread is lush and tasty, and the bikvitiki are excellent ...
Now I'm thinking, what is the "Upper Room" good for?
baba nata
Girls and boys, hello! Anyone have something to say about hemp flour?
 

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