Tag: flour

Grain Process Enterprises, Toronto: I bought Dark Rye Flour

Dark rye flour, 10kg bag, from Grain Process Enterprises, Toronto, $12.50. Underwhelming store, but adequate.

Dark rye flour, 10kg bag, from Grain Process Enterprises, Toronto, $12.50. Underwhelming store, but adequate.

I have been baking bread for a good 9 months now, using white wheat flour and whole grain wheat. While it is nice, I’ve gotten tired of it. Many European people seem to really like rye in their breads. I do like rye bread as well, which has a very different taste. I searched for a source of rye here in Toronto, and found Grain Process Enterprises in Scarborough.

Bread Making: Bread Math, Poolish and Scaling a Recipe

I have really gotten attached to using a poolish as the starter for sourdough bread. Using a poolish is really easy. You just mix flour, water and starter, and set it aside to ferment for 12 hrs. It is technically called a preferment.

There are disagreements between the definitions of poolish, biga and a sponge. It seems like the poolish is 100% hydration, or 1:1 flour:water. The biga is 1:0.7 flour:water, and a sponge is 1:0.4 flour:water.