The Flour Treatise - Changes and Addendum

Hello All:

We have updated The Flour Treatise, and added an addendum on the newly available Harvest King Flour from General Mills.

Data garnered from Prof. Calvel's book "The Taste of Bread" have been added. References to the data can be found in the Flour Treatise.

The Artisan has been fortunate to have access to Harvest King Flour prior to its release to the general public. We have had very good results in all of the breads we have baked using it. Specifications for Harvest King can be found in the Addendum.

The link to The Flour Treatise is:

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Jerry @ The Artisan

Reply to
Jerry DeAngelis
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I've been beating the drum for HK for a long time, probably since 2002, when they sent me a bag by Fed Ex. I've used it for every kind of bread I bake, from soft rolls to bagels.

Here's my take on it.

It is the best bread I've found for most of my baking, since I use preferments (poolishes, bigas, old dough) and quite a bit of overnight and refrigerated rising.

It is not better than All Trumps for bagels and other types of breads which need a really strong, powerful flour. I have, however, come to a correlary conclusions: If you make bagels with preferments or long fermentation, then HK *may*, just may, but better than AT. For me, the jury is still out on this one.

My only fear in this whole thing is that GM will in some way compromise HK so that the HK we can now buyin our supermarkets is not the HK that existed two or three years ago. I doubt they will do this, but corporations have been known to do a lot of strange things. (New Coke comes to mind.)

One other thing. Thank you, Jerry, for operating your web site. It's the best food site I've seen; it just keeps getting better.

Barry

Reply to
barry

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I could not agree more. I love the site, as well as Jerry's generosity in offering help and answering questions when asked. The web at its best.

Boron

Reply to
Boron Elgar

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