Sally's GF3 thread

[cavemanrich]

Sally,, here is that Chili soup I promised I would notify everyone with.

https://www.backyardchickens.com/th...r-favorite-recipes-here.1423391/post-28942684

 

[cavemanrich]

Sally,, I made Betsy bread. Its the recipe you gave us here. I will post pix on Baking thread in a day or so. It is still cooling, and I did not have a chance to sample some with butter. You may have already figured out that I'm a Night Owl,,,,,
But what I am posting,, is a little info about how much flour, to add, and judge by looking at dough.
So here is what happened to me today.
I doubled the recipe, so I can have some bread to share with family, and friends.
So when I started to add my flour,,,,,,, I was not able to squeeze in last cup of it.
Bread turned out well.
I may have added just a tad too much instant potatoes,, so that along with my High rank flour,, was possibly my cause to run out of hydration.
My term "High rank flour" is the high protein bread flour type.
I don't call my Fine cake flour Low rank,,, because it produces some Fine Goodies for me.

 

[Sally PB]

Thanks, @cavemanrich.

My term "High rank flour" is the high protein bread flour type.

Is that your personal term, or a baking term?

I have learned a lot more about flour and baking since going GF. Before, there was white flour, wheat, rye, other-grains-made-into-flour, cake, AP, and a few others.

Now, there are So. Many. Different. Kinds!