tag:blogger.com,1999:blog-16941527.post116006046728940249..comments2024-03-01T17:26:36.306+01:00Comments on Bake My Day!: Graham flour, Pumpernickel, confused!Karen Baking Sodahttp://www.blogger.com/profile/10648275442628223581noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-16941527.post-52921542842050490062009-08-31T15:01:02.197+02:002009-08-31T15:01:02.197+02:00I know this post is a few years old, but I was loo...I know this post is a few years old, but I was looking for graham flour recipes and found an interesting article on the subject. I will send the link. Good luck in your baking endeavors. By the way, I love to bake as well. http://homecooking.about.com/cs/specificfood/a/graham.htmcakeybakeshttps://www.blogger.com/profile/11831973990445796611noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1163235244446910762006-11-11T09:54:00.000+01:002006-11-11T09:54:00.000+01:00Oh Angelika, I do make an opera out of breadbaking...Oh Angelika, I do make an opera out of breadbaking I know! Even at the mill where I buy all my flour they are looking at me like I'm eh funny?<BR/><BR/><BR/>Hi Jann,<BR/>Nice to meet you, welcome to my blog!Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1163235119645869722006-11-11T09:51:00.000+01:002006-11-11T09:51:00.000+01:00Hi Lindy,I've heard of the granary bread and have ...Hi Lindy,<BR/>I've heard of the granary bread and have seen some recipes making use of granary...but I don't know what's in it either. I don't think it's sold here.<BR/>Those differences in flour can make your head go foggy! And all those different names don't make it any easier. On my last trip to the mill I bought some "zeeuwse" flour made from wheat that is somewhat similar to semolina... I will try this for pasta and some cookies and let you know...Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1163205236539282682006-11-11T01:33:00.000+01:002006-11-11T01:33:00.000+01:00A fantastic loaf-beautiful crust!A fantastic loaf-beautiful crust!Jannhttps://www.blogger.com/profile/12121472782540485266noreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1163171770873401702006-11-10T16:16:00.000+01:002006-11-10T16:16:00.000+01:00I've always enjoyed the operatic approach myself.T...I've always enjoyed the operatic approach myself.<BR/><BR/>The international element adds a degree of complexity to the already foggy flour/grain identification dilemma. I had a similar whirlwind of alternate explanations when I tried to sort out the semolina-durum-golden durum dilemma.<BR/><BR/>There is an English flour/grain mixy thing used to make "granary" bread and rolls there. I'm not sure at all what's in it, and we haven't got it here in the US. for awhile. I really like the taste and texture. King Arthur offered something by that name, but it disappeared from their catalogue before I got around to it. Do you know what it is?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1162832943107282062006-11-06T18:09:00.000+01:002006-11-06T18:09:00.000+01:00Of course I agree with Ivonne. But Herbert would s...Of course I agree with Ivonne. But Herbert would say you are making an opera out of bread beaking ;)<BR/><BR/>Isnt't the main thing that we are having fun ?<BR/><BR/>Do have fun,<BR/>hugs angelikaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1162696663172387922006-11-05T04:17:00.000+01:002006-11-05T04:17:00.000+01:00This is most interesting, Baking Soda! You should ...This is most interesting, Baking Soda! You should have your own food show!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16941527.post-1162662890029732062006-11-04T18:54:00.000+01:002006-11-04T18:54:00.000+01:00O dear Karen, i'm preparing a post too with some b...O dear Karen, i'm preparing a post too with some bowls of flour..hahaha..are we telepathic or what!<BR/>I, also an I-must-have-Graham-Flour-girl, was curious enough to import a few lb of graham flour from our King Arthur,all the way form the US. It says 'graham flour -whole wheat pastry flour' on the package. It looks like very fine milled whole wheat flour, not white-looking like Whiki says, but we overhere would probably call it 'fijn volkoren'. All the fuss over it has probably made it more special than it really is. I'm planning on baking with it soon..result will be on my blog.<BR/>The swedish examples on your photo's doesn't look anything like <BR/>it. I'm curious what you will make with those!!Lienhttps://www.blogger.com/profile/07355494414772149750noreply@blogger.com