And did you bother to learn how to make it urself? With the price of bread these days, not to mention All the Trash they stick into Bread, I find its way healthier to know what goes into it and make my own...

@@redknight3439 Forty-odd years later..... No, I buy bread. My choice.

@@redknight3439 If you didn't grow the wheat, or at least know the grower, then you still don't know.

Oh _yeah_ !

@@suecollins3246 👍🏼😂🤣😂

Honestly I usually just eat white bread. It's cheap, easy & tastes fairly good. Plus I absolutely hate basic wheat bread. Ugh it tastes like cardboard to me. But I love multi grain bread & similar with tons of flavor. Although it does depend somewhat on what I'm eating. Yours sounds like it would be really nice to eat a grilled ham & cheese sandwich or similar. Or as toast. Basically lots & lots of flavor. Instead of stripped of flavor. I mean whites nice with pb&j but not as good for things like ham & cheese or toast.

Respect

@@Nirrrina that's the same kind of mentality that got me into heroin. Just because I like something and it's convenient and tastes or makes me feel good doesn't necessarily mean I should be putting it in my body. My suggestion is everybody think a little bit deeper on everything you do we are overrun with superficiality in both thought speech and action these days

Agree! Flour quality is the base for great bread that is digestible and tasty and will not turn you into a mutant! 😁 My neighbors grow wheat in our fields, using a selection of original kinds of seeds, wheat that was cultivated in the past and has not been selected time and time again for 1 specific kind of result. The high gluten selection strips the gene from other important nutritional characteristics to favour industrial baking processes (shorter times-faster production). I think this is more important even than the stone grinding and the reason why we see the return of old wheat kinds like Senatore Cappelli, Verna and Kamut or Korasan.

@@ignominia I agree with small crop of black Nepalese heirloom barley this year and got a number of seeds saved and ready for next year hopefully get enough to actually utilize it in baking

6 to 8 months? Eww. The fat in wheat flour is rancid in six WEEKS, max. If you live near the border, you might consider buying Canadian all-purpose flour which is ~12% gluten.

I do the same. I buy a 50lb bag about every six months from Gordon Food Service but I immediately freeze mine in ziplock bags - 5 lbs each.

Thank you

1/2 cup sour starter and 1 1/2 teaspoon yeast, I'm new at this, why both isn't it use one or the other?

I've never heard of the apple cider vinegar, definitely going to try it! Thanks

@@trisharanda5891 get it "with the mother", it's a live culture that lives in the cider adding all sorts of benefits to the cider.

@@artalamoc You can add both, but for me sourdough-bread needs no yeast. Only when you in hurry. Sometimes I add 3 gramm of dry-yeast. And you dont need honey (not even oil). So it rests 3 hours, has been worked wet, rests 3 hours, has been worked dry, rests 3 hours. Sometimes I forget it, then it rests 7 hours, doesnt matter. Resting time is only critical when you´re adding yeast. So you dont need it, and without it tastes better.

This vid very erroneous I have highest IQ history mankind 4a reezn READ: Basically flour = Yahwehs STAFF OF LIFE. Get it? Best food he engineered In heaven Yah told us they eat bakery goods. Your fallen body requires meat. Satan was th original Jesus. He knew this &KNOWS if u weak u end ip in hell. Yahweh told us DIET put more people in hell then anything else. Specifically vegetarian lowfat = by far thWORST. Did u know? Human begin die 1WEEK with no fats, organ failure. Your brain is fats. Veggies have no calories. Human body a furnace. Veggies given 2interrogation victims - it weakens the mind. Makes u looney. You: YOU, have never eaten flour. You eat Satans processed flour. There is no better bread = all very poisonous rats REFUSE. To eat it. No food comes remotely close 4giving u monstrous ALL DAY LIFE CHANGING STRENGTH like FRESH i said FRESH FLOUR. Use ONLY a COMMERCIAL blender 2grind it. Satan designed all th"grinders." They dont wrk. Basically Satan squeezes life force out of flour with presses destroying cells, Yahwehs life force. Making it INNOCUOUS. He also ages it u can NOT eat stale flour. PERIOD. It is POISON. That why synthetics in store food. They dont have YAHWEHS LIFE FORCE. It is a fuel, a battery u see... DONT WORRY u can cook it. Cooking tranforms starch 2sugar. Especially hi heat like frying. Frying is king always was. Unlike what satans boys tell u in google. Black goo (google is Satans) is from Yahwehs creation cmputer he abandoned on Saturn after thwar when our solar system was heaven its pure evil. Satan drank it, wants u 2get his chip = black goo. Mcdonalds empire was BUILT on beef fat added 2fries. Makes them CRAZY good. Just like Starbucks was founded on DISTILLED water. But Starbuck is code 4fallen angels (they live in space, thbiblical abyss) Starbucks poison. Dont drink it. Thpoint is use Yahweh RAINWATER ONLY 2DRINK. Makes drinks INSANELY palatable. Use ONLY open blue food barrels let rain gutter let water settle more moss thbetter. Its Yahwehs water filter. Satan calls moss poison lol. Never ever cap water just cover barrel loosely with lid. Your flour can be years old. PROOF. Rats fed store cereals died FASTER then those starved bcuz digestion saps massive MASSIVE energy. Rats starved ATE store bakery goods &developed all our modern ills. They formed gangs, began biting each other, became violent. Satan made modern wheat ultra hard &tiny. To destroy equipment, make it much harder 2grow less productive raise price. Use only commercial blender grind u wheat. 2.5 minutes grinds 3 cups. Do not research flour online. Satan will trick u. 95 percent humans are demons. NOT humans so they will trick u. They are tied 2Satans BEAST COMPUTER, they are just computer animations. (They dont know they are demons) All these "doctors" saying wheat is poison are Satans devils. If u sprout wheat 23 hours, dry it, it becomes tastier sweeter dulls machinery. Get $80 commercial blender with 3.5" or wider blades spinning 25 plus thousand rpm. Will give finest flour. Thblades being wider travel much fastsr 4a givn RPM. DO NOT EAT processed food. DO EAT meat &enty oils but COLD PRESSED WET MILL oil AS DESIGNED BY YAHWEH ONLY. U will experience profound strength, endurance, &save massive amounts money. Satans flour spikes blood sugar u eat like a starved banshee cost u $$$. Yahwehs fresh floureaten after a month, u will go almost all day not eat but feel incredibly strong. My chickens stop 5 feet away from donuts and bread. They, like rats will ONLY eat LIVING wheatberry seeds or grains. They will NOT eat Satans bakery goods, or poison plants etc. Flour can be stored 80 years in SEED FORM BCUZ IT IS ALIVE. Grind as needed. It is ultra heavy COMPACT food a 50lb bag nets u 75,000 calories. Saves u money saves MASSIVE trips 2grocery store. I go store 1time a month $70 food each. Give us our BREAD 4this day. Ancient people prayed this FOR A REASON. There are 2 dimensions (computer programs) Yahwehs &Satans. Our earth is Satans matrix. Yes He can hack reality.) So its a train station. U are here only 2decide. So begin by tune yr body 2heaven. Begin by eating wheat. Instead of poison flour. I live on food forest 100 fruit trees. Lately I eat batter fried zuchinni with entire cup flour lol. Thresult is crazy. How cup a day it changes u. Buy your cold press oil in 5gallon amounts &STOP BUYING FEWEST CALORIES BUY MAX CALORIES PER DOLLAR. Eat plenty animal fats, meat organs & eggs. I raise best chicken breed in thworld Smart wagyi chickens. My heritage chickens slaughter at 1.5lb fat per 6month give u (65 - 78gram) EGGS = OILY CAKES COOKIES MEAT EVERY DAY. When u refuse satans chip u will have NO OIL. My chiclnz give u oil. Bible she say well oiled dishes thfood of kings. No spices on earth can match chicken oil &broth not 2mention candles, lubricant, soap fried foods &on&on&on.

Hi Kat, This is the land where they add potatoes to bread dough or used to anyway... so its not far removed, that xtra gluten is slapped in just cuz they can. Obviously ur country cares a little more then they do.

Gluten binds the dough better. Its a natural part of wheat.

When American wheat is grown they add round up to dry the seeds on their schedule. Round Up is poison which is outlawed in Europe. Plus, look at the label, polish flour has potassium and this and this and American flour has zeros. I tried make bread from American organic rye artisans flour. It was awful, just goey and tasteless then I made bread from polish rye flour, the same recipe!!! And its is the best bread ever.

@@frozenrogue8970 Wrong. Roundup is a weed killer, and it's used on the fields to kill weeds. It isn't used to dry the wheat kernels, or used on the wheat kernels in any way. You make it seem as if the wheat grown in the US is unsafe, but the Philippines, Mexico, China, Japan, South Korea, and the UK, among many others, are countries that buy huge quantities of American wheat. The US isn't poisoning the world, it's feeding large portions of it. Get your facts straight before repeating conspiracy theories.

@@frozenrogue8970 this probobly because Poland cares about putting a export quality product to market... but this is extraordinary to hear. Thank you for your comment.

...which the body cannot process any calcium out of....maybe just makes it whiter.

This vid very erroneous I have highest IQ history mankind 4a reezn READ: Basically flour = Yahwehs STAFF OF LIFE. Get it? Best food he engineered In heaven Yah told us they eat bakery goods. Your fallen body requires meat. Satan was th original Jesus. He knew this &KNOWS if u weak u end ip in hell. Yahweh told us DIET put more people in hell then anything else. Specifically vegetarian lowfat = by far thWORST. Did u know? Human begin die 1WEEK with no fats, organ failure. Your brain is fats. Veggies have no calories. Human body a furnace. Veggies given 2interrogation victims - it weakens the mind. Makes u looney. You: YOU, have never eaten flour. You eat Satans processed flour. There is no better bread = all very poisonous rats REFUSE. To eat it. No food comes remotely close 4giving u monstrous ALL DAY LIFE CHANGING STRENGTH like FRESH i said FRESH FLOUR. Use ONLY a COMMERCIAL blender 2grind it. Satan designed all th"grinders." They dont wrk. Basically Satan squeezes life force out of flour with presses destroying cells, Yahwehs life force. Making it INNOCUOUS. He also ages it u can NOT eat stale flour. PERIOD. It is POISON. That why synthetics in store food. They dont have YAHWEHS LIFE FORCE. It is a fuel, a battery u see... DONT WORRY u can cook it. Cooking tranforms starch 2sugar. Especially hi heat like frying. Frying is king always was. Unlike what satans boys tell u in google. Black goo (google is Satans) is from Yahwehs creation cmputer he abandoned on Saturn after thwar when our solar system was heaven its pure evil. Satan drank it, wants u 2get his chip = black goo. Mcdonalds empire was BUILT on beef fat added 2fries. Makes them CRAZY good. Just like Starbucks was founded on DISTILLED water. But Starbuck is code 4fallen angels (they live in space, thbiblical abyss) Starbucks poison. Dont drink it. Thpoint is use Yahweh RAINWATER ONLY 2DRINK. Makes drinks INSANELY palatable. Use ONLY open blue food barrels let rain gutter let water settle more moss thbetter. Its Yahwehs water filter. Satan calls moss poison lol. Never ever cap water just cover barrel loosely with lid. Your flour can be years old. PROOF. Rats fed store cereals died FASTER then those starved bcuz digestion saps massive MASSIVE energy. Rats starved ATE store bakery goods &developed all our modern ills. They formed gangs, began biting each other, became violent. Satan made modern wheat ultra hard &tiny. To destroy equipment, make it much harder 2grow less productive raise price. Use only commercial blender grind u wheat. 2.5 minutes grinds 3 cups. Do not research flour online. Satan will trick u. 95 percent humans are demons. NOT humans so they will trick u. They are tied 2Satans BEAST COMPUTER, they are just computer animations. (They dont know they are demons) All these "doctors" saying wheat is poison are Satans devils. If u sprout wheat 23 hours, dry it, it becomes tastier sweeter dulls machinery. Get $80 commercial blender with 3.5" or wider blades spinning 25 plus thousand rpm. Will give finest flour. Thblades being wider travel much fastsr 4a givn RPM. DO NOT EAT processed food. DO EAT meat &enty oils but COLD PRESSED WET MILL oil AS DESIGNED BY YAHWEH ONLY. U will experience profound strength, endurance, &save massive amounts money. Satans flour spikes blood sugar u eat like a starved banshee cost u $$$. Yahwehs fresh floureaten after a month, u will go almost all day not eat but feel incredibly strong. My chickens stop 5 feet away from donuts and bread. They, like rats will ONLY eat LIVING wheatberry seeds or grains. They will NOT eat Satans bakery goods, or poison plants etc. Flour can be stored 80 years in SEED FORM BCUZ IT IS ALIVE. Grind as needed. It is ultra heavy COMPACT food a 50lb bag nets u 75,000 calories. Saves u money saves MASSIVE trips 2grocery store. I go store 1time a month $70 food each. Give us our BREAD 4this day. Ancient people prayed this FOR A REASON. There are 2 dimensions (computer programs) Yahwehs &Satans. Our earth is Satans matrix. Yes He can hack reality.) So its a train station. U are here only 2decide. So begin by tune yr body 2heaven. Begin by eating wheat. Instead of poison flour. I live on food forest 100 fruit trees. Lately I eat batter fried zuchinni with entire cup flour lol. Thresult is crazy. How cup a day it changes u. Buy your cold press oil in 5gallon amounts &STOP BUYING FEWEST CALORIES BUY MAX CALORIES PER DOLLAR. Eat plenty animal fats, meat organs & eggs. I raise best chicken breed in thworld Smart wagyi chickens. My heritage chickens slaughter at 1.5lb fat per 6month give u (65 - 78gram) EGGS = OILY CAKES COOKIES MEAT EVERY DAY. When u refuse satans chip u will have NO OIL. My chiclnz give u oil. Bible she say well oiled dishes thfood of kings. No spices on earth can match chicken oil &broth not 2mention candles, lubricant, soap fried foods &on&on&on.

@@spanishpeaches2930 It was Calcium Carbonate or CaCO3, and Chaulk is Calcium Sulfate (I believe it's spelled sulphate in U.K) probably just part of the mineral fortification added.

@@freedom_aint_free Both calcium carbonate and calcium sulfate are referred to as chalk. When it comes to the chalk as in the in the type of rock, that's mainly calcium carbonate, with calcium sulfate being gypsum. When it comes to things like sidewalk and blackboard chalk, that can be either calcium carbonate or calcium sulfate, depending on it's purpose. Calcium sulfate, being less soluble in water, is generally used when the markings made by the chalk need a degree of resilience to them.

@@lorscarbonferrite6964 thanks, learn something new everyday.

And the added vitamins & minerals are synthetic which the body can not absorb. Also, if the ingredients mention fortified iron (for example) it's mostly not plant or animal based.

Egg shell are Calcium Carbonate.

And don't forget about cricket flour lol that they are starting to promote us all on

@@jeffkiehne2545 👍👍

@@reyannawynters1800 Do not have a problem with insects if they are using as food for chickens and then eat the eggs or meat.

You can buy pure wheat gluten as well.

that is why l get stomach ache after l eat pizza out then! Pizza was good in the past even without the extra gluten, why use it now?, to make the baker's job easier?

@@ignominia I already told you elsewhere, brainwave: CAPITALISM. Why would you blame individuals for an entire system? If the OP (or their employer) hadn't done it this way, either costs like labour and electricity would rise or profits would fall. Also, the idea that gluten itself is responsible for Celiac Disease cannot possibly explain why it was virtually unheard of until the past century, even in populations eating a large proportion of high-gluten winter wheat, generation after generation...

@@fun_ghoul first of all, manners. call brainwave your mama. Yes it is obv it is capitalism, l had not asked why. Second paragraph confirms my point: celiacism developed after the industrialization of bread making because of the use of wheat selected for high gluten content for faster and higher rising.... duh!

​@@fun_ghoul You are so right. What has changed over the decades...MORE SUGAR. In the past, eating bread wasn't a big deal. Now, that people eat so much sugar all day, the carbs in bread have an impact. And the people blame the bread😭😭😭.

None of us want that crap in our food and the only way I have found to get these companies' attention is to go on their Facebook page and out them in front of everyone. That they do not like.

Exactly.

We bought ice cream that has a bioengineered product in it we will be looking at ingredients from now on did you know crickets are new ingredients too

@@thomasjcorson7502 and crickets contain chitin, which is toxic to humans.

@@thomasjcorson7502 you would be appalled at the amount of products in the market with bioengineered ingredients among which are some frozen corn dogs, frozen puff pastries/biscuits etc, some chocolates in big brands

A different way of working and… so much more taste.

@@charlesbruggmann7909 Yes, and I work with many different grains for even more variety and flavor.

@@cherylwatson9619 do you make bread with barley at all. If so how did it go

@@villainousssb533 I do use barley, but I use it in a smaller percentage (10% or so) because it doesn't rise well on it's own (similar to rye). I mostly flake barley for use in porridge (half flaked barley, half flaked oats).

@bina nocht There are many mills available :-) I own a Mockmill, but there are many other fine mills (Komo, GrainMaker if you want manual). I know people who sprout grain, dehydrate it, then mill it into flour. I'm not familiar with your method and would love to hear more.

How bloody old are you? You grow up with Queen Victoria?

@@arfink Did you not know that some of British Gypsum's biggest customers are the bread industry? I guess you do not remember the Mother's Pride adverts in the 60's / early 70's which promoted the idea of horrible fluffy white bread (much the same as those that pushed pure white eggs as the best when I lived on a small poultry farm). As an aside, there are still Americans out there who think brown bread and whole grain rice etc is bad for you?

Shaddup. Im having rye pumpernickel, and I rue the day the store does not have their allotted 4 loaves sitting on the shelf!

Watch out for plastic rice, Fry a bit of raw rice in a hot pan not oil or butter. if theres plastic bits they should stick to the pan . Its all about bulking out the product Ungodly tampering just to increase prifit margins.

Plaster of paris ,would set like concrete in your gut ,thats a hard one to swallow.

Roger, why on earth would you not make turkish bread / rolls from dough like that? Sounds like it would be Perfect for that... Handy Pro tip: anything hard to slice: stick in freezer for 10 min. This is how to effectively slice croissants without mess or fuss.

In all the years I baked bread, I never heard of adding lemon or orange juice. I haven't made it in several years now but may I should give that a try someday. Thanks for this informative bit.

Wouldn't it be cheaper to just go to Walmart and buy King Arthur Bread Flour which has 12.8% protein and skip buying wheat gluten for $20/pound? King Arthur Bread Flour works quite well as is and if you add some of their Whole Wheat Flour which has over 13% protein you get to around 13% protein and a hearty texture.

You know that reminds me of my pie crust recipe because it has 1 Tbl of vinegar in it. Thank you for mentioning that. I would like a flour that isn't made anywhere near America. Look up Allimentarius Codex sometime.

A tsp of apple cider vinegar will boost rise too. I use the type with the "mother" in the bottom of the bottle. Don't use the mother in the bread...just the vinegar.

US All Purpose flour is a very different animal to UK Plain Flour. Around 60 percent of U.S. wheat production is of the hard red wheat variety and this goes into AP flour whereas most European (inc. UK) is soft wheat except for specifically designated bread wheat. So Plain flour in the UK has a gluten content about the same, or maybe lower than US cake flour...try making bread with that!

All purpose flour is not a "lower grade of wheat"! It's a different variety of wheat. It's grown for a specific purpose.

@@sem1ot1c Agree, here in the U.K even our hard wheat only produces 12% max. strong flour, so I buy Canadian extra strong, which is 13.5%. For me that was a game changer.

Lol I just pretty much said the same thing. Yuk

@@candygarfield1479 Agree. I usually now use Jovial flour from Italy or Heritage Grains here in the US. Both are extraordinary flours

You do realize that bread is a relatively specific recipe and that all the "additives" are added when making the dough not to the flour right? Also you say little food value, but its literally the same food value, the only difference is one may have some more of the natural mix than the other. Finally, the reason to make your own bread is not to get around additives, its to make sure that only the additives you want get mixed in. Additives are added to meet some goal, for store-bought its usually extending shelf life, for home backed it could be literally anything.

Where would that mill be?

You can actually, how ever make sure the flour is fresh (not like .. say 2 years in storage or so, most flour is best used up to say max 6 months after purchase) also make sure to get yeast in larger packs (i.e. not those 7 gramm sachets) and keep both ingredients cool and in the dark. Also best tip of all, add any oil or fat atleast halfway the mixing (so before the actual kneading on the counter) this will give the gluten time to make their connections. Then its patience during the rise.

Watch artisan bread with Steve here on KZfaq. Through him, being given a lot of success I’ve even made dark Russian pumpernickel that is super.

Blah blah blah. Bread is easy, once you know how. I’ve cold stored bread flours and found it pretty much lasts forever without going stale. Some people say they throw out soda and powder every year. That seems ridiculous, too, but to each his own. Some people just like to make things seem complicated, as if we are all Bruno when we are not. Well maybe you are. 😉

@@brusselsprout5851 please say it louder so those in the back of the room can hear! They scare you into not doing anything. I have 3 year old flour and bread is still coming out fine.

Same here in Australia! Our AP flour works for everything across the board. And as a home baker I've not had any noticeable issues with it 😊

@@Raevarie Seems like our flour in Australia just from woolworths is 10.9g protein per 100g, which isn't much higher than Lidl's flour (in UK, where I just moved from Australia) at 10g protein, so I think sometimes bakers are just a bit picky lol. I could never tell the difference between flours at different prices. I made good bread from Lidl flour a week ago, better than what I've made in Australia, simply because I improved my technique, even though it seems it had a little more gluten in it in Australia!

Try Heritage Grains. You may be surprised. Lovely flour.

Thanks for the tip, MartinR. I will see if our local store stocks it.

I noticed that UK flour contains calcium carbonate, iron, nicacin and thiamin. In Germany it doesn’t. Do you know why they are added / what they do? Is this healthy? I ended up buying Irish Organic flour in order to avoid these, but obviously this is rather expensive.

@@ich8159 These are B vitamins which, many, many years ago, the UK government mandated to be included in our flour and therefore our daily bread, to help with poor nutrition in the country. And this regulation is still in place, hence those additional ingredients are still in our flour. So - yes, they are healthy to include, but whether or not your flour includes them won't affect your baking.

@@martinr1475 Thank you so much for explaining this to me!

Yes, please! I have searched for clear plastic mixing bowls here in the States, but all I can find are the hard, brittle plastic. Really wish you could stock/sell the ones you use.

LOL. Your bread ain't gonna taste any better.

@@fun_ghoul I was planning on using them for pies and there is such a thing as aesthetics. But you don't really care about that, obviously. You'd rather just troll.

In all singulated molecules. Like the "calcium" added to orange juice. Not from a source we would consume for the entire molecule. Like when they ground shells of clams. Or egg shells. Yes it's calcium, but would you eat those things.? They even tell you to powder your eggshells and add to smoothies.. just eat the darn EGG. WE NEED TO STOP BUYING THESE PRODUCTS that are ENRICHED, and eat SOURCE FOOD. real good.. and NON GMO.. STOP BUYING IT , IT ENCOURAGES THEM TO KEEP PUSHING,,, NOW PUSHING BUGS! but then again, maybe that's why there are Sooo Many bugs,, because we are meant to consume them?! If we did, if they were, and we stopped.. hard to start again. If we did, we should not have stopped consuming them.. then they would be palatable. I know there are indigenous that eat bugs.. we need Thier recipes I guess.. lol

no mention that with all that added gluten and the fact that wheat has been genetically "selected" for an increased gluten content in order to facilitate industrial bread production is a direct cause of the extraordinary increase of gluten allergies? Also does eating that extra glutinous bread make you feel the same as eating bread with less gluten content? I don't digest store bought pizza the same as my home made because of the stuff they add to flour and what are a few cents more per loaf when you can be sure of the quality of the flour you ingest?

@@ignominia Why the scare quotes for "selected"? You realize this is how we humans end up with a thing like wheat in the first place, right? Frankly, I'm more worried about eating Roundup and glyphosates, which are present in detectable quantites in all commercial wheat.

@@fun_ghoul I can put the scare quotes also around 'round up' and 'glyphosates' but that does not take away the fact that producing wheat highly in gluten content so it is best for industrial production does not aid people who eats that gluten. Understand what l am trying to say instead of jumping to conclusion because l use the "scare" quotes. They were quotes once how did they become scare now?

@@ignominia You weren't quoting anyone, clown. That's why they're called QUOTATION MARKS. Now, are you gonna say anything to actually prove your assertion that selective breeding of wheat plants, WHICH HAS TAKEN PLACE OVER 10,000 YEARS, is bad? Links? Stats? Anything? Or are you just gonna chat more rubbish? 🤔

@@ignominia The worst thing happening to wheat for the past two centuries is grinding it at high temperature, destroying the nutrients. This is a product of CAPITALISM, which doesn't care if your bread or pasta is toxic.

You SAY organic isn't polluted, but absent a lab analysis, you're just paying twice as much for hopes and dreams...

It's also covered in Glyphosates.

@@VickiTakacs. yes, Round up is glyphosate

Hey Alf, I have been using Great Plains Strong Bakers Flour from Costco for Bread making for the last 3 or 4 years. When I go north to Whitehorse to visit my daughter I use Robin Hood Best for Bread flour and any difference is negligible. I make bread according to weight measurements and do not alter the recipe when I switch flours.

Amazing because many are noticing lots of food taste bad now.

Me too .

@Judy Vallas - I agree, whole heartedly, with you.

I find white spelt to be great for pies. Expensive tho.

@@rubenproost2552 Thank you for this info.

@@rubenproost2552 That’s good to know, though regular flour normally works fine for me.

For pie dough, hydration still matters, so if your flour absorbs the water quickly but releases it quickly it could be crumbling. I stabilize my pie dough with lard or Crisco and I never have a crumbly dough, nice and flaky, no matter how poor quality my flour is 🤷‍♀️.

Yes please :) Also I am in Canada although in Canada the AP flour has a higher protein content. For cost to you go for unbleached (for expensive) or not....is here value to organic ? so many questions

There's something else going on they don't tell you. Bread / Strong Flour has Baking Powder added as Leavening agent. If you want to know more keep reading. However, for most people, these additives are of little importance. Now to get the Baking Powder to work properly, they add Cream of Tartar (as the acidic trigger). And to get the Cream of Tartar to behave, they mix Sulfites into it. For most this won't make any difference, but for people like my wife, one slice would kill her. And if you're a Sourdough purest, you've just dishonored your bread by cheating to get an easy rise. But if you're not the purest type, and don't have an issue with the Sulfites, I hope you have countless hours enjoying your very tasty and hard earned bread.

I used to buy Aldi's strong bread flour all the time but I've noticed they suddenly don't do it anymore? I can't find it in my local store nor online.

@@rafh2753 Me too. Cheapest at the moment is Morrisons, or buying bulk online (I bought a 16kg bag before discovering Morrisons was 30% cheaper...)

@@GARDENER42 funny you say that! Went to my local cash and carry wholesalers a couple of days ago and bought a 16kg bag for about £15. It's high quality flour from the likes of Hovis. I'll look at Morrisons when this runs out if I can't notice a difference in the bakes!

@@rafh2753 Cost me £22 delivered for 16kg but up here, there's no decent commercial cash & carries. 🙁 Still, I can make a loaf & rolls far cheaper & better tasting than commercial stuff, even including the electricity used (I plan my bread baking day so the oven is used for multiple things: pies, roast chicken/lamb/pork, casserole quiche, cakes, bread... That way, it's kept hot for several hours & not having to heat from cold every time. What's not for immediate use goes in the freezers).

@@GARDENER42 yes, certainly have to in this energy climate. I'm fortunate my oven is gas, 3-4x cheaper than electric according to my smart meter!

Some of us would toss the Twinkies and the white bread. Tastes are to each their own lol

@@jenniferh1416 it's not about tastes it's was about his health.

@bina nocht Incorrect. Insoluble fibre carries nutrition further through your body, allows more absorption of said nutrients, reduces risk of various cancers, yada yada. This is well supported by science (not that this means much these days).

@bina nocht as someone with a boatload of gastric problems, insoluble fiber is something I absolutely have to have available depending on what my guts have decided to do that day. If the gastroparisis sets in, insoluble fiber is off the table and I have to stick to things like bone broth, jello, and maybe some cheap white bread soaked in gravy or mashed potatoes. But it's other setting is warp speed and I'm passing things in 12 hours or less. Then I really need that insoluble fiber.

they even spray the grains again after harvest to help dry them , mmmm get some of that cancer in ya.... hashtag ***get-cancer-to-save-the-planet..

Organic flour? 😂 Stop drinking the kool aid.

Subway gym mat chemical bread and stuff . Then theres the whole GMO foods and cancer causing pesticides to deal with that are sneaking their way into the UK food supply . WE DONT WANT THEM keep Beyer/Monsatan over the USA please.

That would explain a lot. When taco shells aren't used and allowed to sit for a while, they'll smell like paint.

@@tswain92_ Start reading labels and you’ll go nuts. Propylene glycol is in damn near everything. Hairspray, candy, the radiator of your car…amazing stuff! 😝

@@asmith7876 Reading labels is precisely the reason why we started making more store-bought foods and products at home. These chemicals are downright scary.

@@asmith7876 Yes, isn't it. That's one of the ingredients that over 70% of Americans are allergic to and it's in those shots. Get them anyway they say and just carry an epi pen.

I use Lidl bread flour also. Reliable results every time and about a third of the price of some bread flours on sale.

Because gluten in in every wheat flour...

I do the same. Whenever I open a 2.2kg pack of 10% flour, I add 105gr VWG. Brings it to 13%. Makes fabulous bread. I can also use the same 13% for pizza dough.

Utter nonsense that Brits will have to import additive free flour. I and many others get our additive free flour from British suppliers no problem. You're linked article even names some Britsh supplies of additive free flour. Sorry but you're talking nonsense!

@@okbutthenagain.9402 From Wessex Mill: « By law any white wheat flour that is milled in the UK has to have calcium, iron and thiamin added. After the war the government decided that white flour needed the same vitamins as wholemeal flour. So for over 60 years we have added them to the flour (this is also done in Canada and USA, but they add folic acid as well). The new EU labelling laws over-rode the UK legislation which made putting the vitamins in the ingredients list optional. If you need unfortified/unenriched flour then use Wessex Mill French flour (the French flour is milled in France where they do not have to add the vitamins) or any of the wholemeal flours. »

WHAT?! Googling…

🤯 I wonder how much is in there 🤔

Probably enough for strong healthy teeth and bones.😬

It was added during the war to keep us strong. However, my best friend and one of her sons appear to be allergic to Calcium Carbonate. They feel really I’ll and avoid flour and processed breads and foods containing it. Why is it still added? It is hard to find flour without calcium carbonate except from Italy, France etc. Part cooked baguettes may be free of it, and very occasionally a British mill may produce flour without it being added. In Victorian times bakers were fined for adding chalk to bread - why not now?

They added chalk to flour in 19th century to pad it out! Also sawdust… 😂