On Wed, 25 Oct 2017 19:10:32 -0500, "cshenk" > wrote:
>U.S. Janet B. wrote in rec.food.cooking:
>
>> On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:
>>
>> > U.S. Janet B. wrote in rec.food.cooking:
>> >
>> >> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>> >>
>> >> > I picked up one of those Imperia pasta making machines, cheap,
>> at a >> > garage sale. Making the dough doesn't seem too hard.
>> Couple cups >> > o' '00' flour and a couple eggs. But wait! ....WTF
>> is '00' flour >> > and where do I find it!? 
>> >> >
>> >> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> >> > outrageously priced flour:
>> >> >
>> >> >
>> <https://www.kingarthurflour.com/shop...r-italian-styl
>> >> > e-flour-3-lb> >> >
>> >> > So, can I use anything else? I can get all kindsa flours, but
>> none >> > of my local HFS's had any '00' flour. 8|
>> >> >
>> >> > nb
>> >>
>> >> As far as I know, King Arthur is the only place to get 00 flour --
>> >> it's the flour used to make baguettes, etc. in Italy. It's a soft
>> >> flour, but not the same as using pastry flour. It isn't the same
>> as >> semolina flour. Find a recipe that uses semolina flour (readily
>> >> available in my city in the bulk area, maybe in yours as well?
>> >> Semolina flour will make all the pasta types you are used to. Don't
>> >> listen to anything that Cshenk says because she is still having a
>> hard >> time grasping that there is a difference between All Purpose
>> flour and >> Bread Flour.
>> >> You're right, the price for 00 is expensive.
>> >> Janet US
>> >
>> > Love you to Janet US. You seem to have a hard time grasping that
>> > the higher gluten flours we call 'bread flour' are a relatively
>> > modern convention and our distant ancestors used other versions
>> > like Spelt, Einkorn and so on.
>> >
>> > https://en.wikipedia.org/wiki/Flour#Plain_flour
>> >
>> > Bit of info if you forgot that AP can also be used for bread.
>>
>> What does (ancient grains) have to do with the discussion at hand?
>> Let's see. You are the one that said All Purpose and Bread Flour are
>> the same, makes no difference when making bread.
>
>Revision on your part there. It would have been a specific recipe or
>that the recipe worked well for either type. I NEVER said they are the
>same. EVER. Bread flour has a higher gluten load.
>
>> We weren't talking
>> about ancient grains at that time. I simply asked whether you (in the
>> bread group) were using All Purpose or Bread Flour in the bread recipe
>> you posted -- no hidden agenda -- and you told me and then argued with
>> me that there was no difference except one was more expensive.
>
>Nope, revision again on your end. I posted a recipe and said 'flour'
>and you got all sorts of upset so I started posting recipes 'pedantic
>style' to make you happy.
>
>> I did
>> explain that bread flour would alter the amount of liquid used. I
>> posted links that explained the difference and then I gave you chapter
>> and page in reference books. You still refused to accept that there
>> is a significant difference so that when you post a recipe that
>> someone else may want to make it is a courtesy for you to tell which
>> flour you are using.
>
>Good lord. Excuse me, I simply make all our bread and have been since
>2001 and most of it since 1993. It's 2-3 runs a week going back 24
>years. When you asked, I listed what that one used. You have possibly
>been 'making bread' for as long, but not at my amounts per week and you
>therefore havent the experience of using alternative flours to your
>'bread flour' versions. There are minor shifts among the types.
>
>The recipes you complain about often showed the adaptions like how much
>vital wheat gluten was suggested based on amount of rye added or if
>using AP with rye instead of bread flour.
>
>Einkorn specifically can be interesting in texture and how you handle
>it and spelt is similar (slow absorbers) but you aren't one to
>experiment and have fun devising new breads for the home.
>
>Frankly, I think you buy most of your bread at the store. That you
>probably make some good stuff occasionally seems a given, but
>denigrating others who post recipes that they do all the time because
>you are pedantic on expecting others to think you are 'all knowing' and
>we needed to immediately swap how we've been making bread for decades,
>just got too stupid for words. I left that group. It seems to have
>died since as there were no innovators.
>
>> Did you read your link?
>
>Which one and what particular item did you want to disagree with this
>time on flours?
I'm very glad that you finally read up on flour and found some things
out. Knowing that in addition to all purpose flour there are
different composition flours such as bread flour, pastry flour, cake
flour and many others should keep you from mis-informing others. It
is still common courtesy to tell the folks you give recipes to, what
ingredients you use and how much of each. I realize that you don't
like to work with recipes ( as per your post of a week or so ago) but
recipes have a long history of being how cooks communicate with one
another. Only you would think that is being pedantic.
I personally don't care how you play 'making bread.' Just stick to
real facts when you are teaching others.
I've noticed that when you've been drinking your posts and spelling
become unintelligible. Studying up to be a Sheldon clone? You seem
to think a lot alike already.
Janet US