U.S. Janet B. wrote in rec.food.cooking:
> 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
THank you Janet US for yet again twisting things. You are a pedantic
person. I already knew those flours 20+ years ago with only Spelt and
Einkorn being new. You are the one who makes up things.
I do not make cakes so have not posted about cake flour unless is was a
side inclusion in a type of flour url that added it.
Your insinuation that I am anything like Sheldon, is just wrong. Adding
that you think I have been drinking is extremely rude. I have dyslexia
and that has been posted many times. If it makes you feel good to abuse
someone over a disability, then have fun but it makes you look bad, not
me.
Meantime, I will continue to adapt recipes (bread and other) and find
new things and post the successful ones. If that upsets you, I am
sorry about it affecting you negatively but I am not going to stop
innovating.
Carol
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