The (not so) HIDDEN SECRET of SUPERMARKET FLOUR
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- เผยแพร่เมื่อ 19 พ.ย. 2024
- This one came as a surprise for me I must say, hidden in PLAIN SIGHT, but is it a good thing or a bad thing? That's up to YOU.
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Back in my US Navy days, when my ship went to sea, the storebought bread lasted about two weeks, then ran out. At that point, the mess cooks would bake their own bread. It tasted so much better!
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.
Calcium Carbonate is chalk 😊
So they do still add it to bread. Also the vitamins are added because they are taken away during the milling and processing of white flour.
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.
I always make sour dough bread with whole wheat flour. My trick to have best rise is add 1/2 teaspoon apple cider vinegar to the water per loaf. The acid also helps with the sour dough taste. 3 cups old mill whole wheat, 1/2c sour starter, 3/4c warm water, 1 teaspoon salt, 1 1/2 teaspoon yeast, 2 tablespoon honey, 2 tablespoon olive oil. Put all in stand mixer with dough hook. Kneed until combined, rest 10 minutes. Kneed for 15 min until elastic. Let rise for one hour. Place on bread board with small amount of flour, press or roll out until dough size of length of pan and 5 times as wide. Roll up from wide sides, pinch edges to seal. Put in loaf pan and rise until doubled or at least 2 to 2 1/2 inch above pan, cut dough 1/8 inch deep in any design wanted. Bake at 375 until golden brown and sounds hollow. Let cool, slice and enjoy.
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.
IT's a shame you stopped making videos. We don't get something this clear, this honest, and this informative very often. Well done!
Your skill kneading two loaves in tandem is... It's like watching a magician work!
Well, Jack, I'm not sure about types of flours in the UK, but here in the USA, where we grow a lot of wheat, I've never seen gluten added to flour. "Strong" flour, or bread flour, as it's known here, is milled from high-protein, hard winter wheat. It already has the necessary gluten desirable for bread making. Another type of wheat is used for all-purpose flour, and a soft white wheat with a lower protein content is milled into cake flour. Higher protein flours contain more gluten, lower protein flours contain less gluten.
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.
No matter what flour I use, I'm always so proud and happy when I see my family just eating away all the things I bake them and asking for more.
Love to use the book Jack!
Oh _yeah_ !
@@suecollins3246 👍🏼😂🤣😂
I think flour quality is huge! White flour is just the endosperm from the wheat seed. In the early 1900’s the mills figured out how to divide the wheat seed into it’s different parts. Now all commercial mills do that. Their “whole wheat” has SOME of the germ and bran added back in. The only way to get real whole grain flour is to grind it yourself, or buy stoneground. Even 25% (more is better) whole grain flour adds much more flavor than plain white. Another thing that improves flavor is chilled, overnight fermentation. Just put your dough or shaped loaves in the refrigerator, or back porch in winter. And the next step for ultimate bread is, of course, sourdough (which doesn’t have to be sour). Eating plain white bread that had only risen once is pretty much like eating cotton candy, imo! I invested in a flour grinder & make my breads with older wheat varieties, such as Spelt, Kamut, Red Fife…also Rye. The flavor and nutrition are enormously better.
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
I buy my flour at a restaurant supply store (US Foods Chef Store). They usually have several varieties of flour with various gluten levels (more variety than a typical supermarket). It usually comes in 50lb bags, so I store it in 5 gallon buckets. It's a good alternative to a supermarket if you do a lot of baking. Keep in mind flour will start to go stale in 6-8 months time. Unground wheat berries will last many years.
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.
This explains why commercially produced bread has a very open texture when compared with home baked bread. I often thought it was the benchmark bread to aim for when baking. I was left feeling disappointed when my loaf had a closer texture I now know that home baked bread is the benchmark and as always it has a superior flavour! Thank you for producing this video as it explains to us novices, the tricks commercial bakers use to ensure success every time.
My first bread book had a half whole wheat half white loaf recipe in it by an award winning farm baker in Kansas USA. She always adds gluten in her loaves made with whole wheat flour. I use it for strenght when I make sourdough bread with over 50% whole wheat flour and it does help. I have not noticed any change in taste but it helps with the rise. My wife perfers store bought bread than my home made bread as well, drives me nuts!!
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.
It's interesting because in the US where I live, more specifically Utah... It is very common to make whole wheat bread at home and add vital wheat gluten. I think that's because it can help it last longer and the texture is better in some people opinion. I used to add it because that's how my grandma made it. I don't anymore because of the expense of buying another ingredient and I don't find it necessary. I appreciated your thoughts on this and really enjoyed this experiment.
-Sarah
Gluten is added to increase the elasticity of the dough. I ran a pizza restaurant for years and we always ordered high gluten flour for the crusts. The crust made this way was chewy and held together even with a huge load of toppings.
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😭😭😭.
after 65 yrs of baking bread I'm learning somethings new. Thanks, Jack.
You mentioned the addition of chalk in the bad old days, but when you read the ingredients out from the back of the packet, you mentioned calcium carbonate which is chalk in its natural form. Sadly, it doesn't look like we've come very far!
...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.
Thank you Jack. I would love to see you buy a home mill (mock mill) and grind your own wheat berries and make bread that way. Try different kinds of wheat berries. It does add more variability to the flour and more challenge to baking. I do like the added fiber and nutrients and richer taste. Some believe our health has been compromised from supermarket flour being stripped of the nutrients for improved shelf life.
Vitamins and minerals are added to white flour to replace major nutrients that are removed with the germ and bran. Wholemeal flour is exempt because it contains all parts of the grain. I bake my bread with all wholemeal flour that I mill myself so we get the full nutrition and it's fresh (milled just before use). It's a different than working with white flour, but I still love your videos and learn things that are helpful to me.
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.
I just had to chuckle, because it’s not just what you get out of it but what you’ve given all of us who follow you so closely. Thanks for that mate! You’re a go to for me and enjoy to watch! Keep up the good work! Cheers
You’re a star, Jack. Asking the question is great. Doing the practicals, even better. And the analysis and conclusions are THE best. It is a matter of judgement, but we can’t judge without knowing the facts, the practice and the science. You’re a star. Oh. Did I say that already? Well it’s absolutely true. More strength to your elbow, my bread guru.
I always blend my flours, because that’s what suits my bread-guzzlers. I try to use organic ingredients, but it’s not always possible, because I live in the Northern Isles. So sometimes I use supermarket flour, and I’ve always puzzled over their cheapness! I will continue to use, in moderation, snd will be reading the small print diligently.
Thanks for the eye-opener.
I always use King Arthur AP flour (11.7% gluten) with the addition of enough vital wheat gluten to bring the total percentage of gluten to 13-14% gluten by weight. In practice, I weigh out 1.7 to 3.0 grams of the gluten flour per cup of flour in the recipe. Typically, I'll remove a tablespoon of flour, then add in the weighed out gluten flour and add enough flour to bring the total flour weight back to what the recipe originally called for. Note: the 11.7% AP flour works pretty well without this addition of vital gluten flour, but it such a simple thing to do, the results make it worth doing. One other thing I do is to add a small amount (1 tsp/loaf) of either lemon or orange juice, for the vitamin C. That improves the texture and rise.
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.
Interesting comparison Jack. I guess the long and short of it is, if you can eat it and it tastes good, then it's a win. I have to remind myself to KISS. Keep It Simple Silly.
Very interesting video. An artisanal bakery near my house recently switched flours and had similar results. Cost saving might not make sense; the whole character of the bread changes!
I thought baking your own was to get away from additives put into mass produced bread which has little food value so buying the same flour as they use is defeating the object if your bread is going to look,taste,and contain the same additives surely you might as well save the energy and buy supermarket bread.
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.
That's why i just buy all-purpose flour, and separately buy gluten flour (vital wheat gluten) that I mix in when I want to make bread. (about 5g per 130g flour) it works great, and allows me to buy cheaper flour (ground from a lower grade of wheat; wheat is graded by its protein content ie: lower percentage protein)
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.
I've been making the family bread for 46 years. I've learnt over years not to buy supermarket brands of any flour. I get a far better loaf, more substantial and more satisfying.
I am delighted that we can now readily buy rye, spelt and heritage flours.
I used to use branded flours, but the costs just kept going up and so I switched and now use Lidl's own brand ('Belbake') strong white bread flour. It produces really good results, though sometimes I find that I need to reduce the water very slightly. At 75p for 1.5kg, it contains wheat flour, calcium carbonate, iron, nicacin and thiamin. So - no additional gluten is being added. The label states 11.7g/100g of protein.
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!
I looked at my Bisquick ingredients today and it blatantly said “made with bioengineered ingredients.” To find out more, you have to investigate a website. The biscuits don’t taste like they used to 30 years ago.
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
I've tried different 'strong white bread flour' from various supermarkets and find that you have to be careful not to let them prove in the tin too long. As in Jack's video, they rise quickly and get too big for the tin, almost, and become 'fluffy' and are difficult to slice evenly, the loaf being far too soft, especially on the same day as baking. I've even tried baking 400 and 450 gm loaves, which does seem help a bit. Excellent video to bring this to our attention, so well done Jack. He's the one baker I can follow and understand and I'm amazed at how well my bread comes out. So many, many thanks.
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.
Flour "improvers" aka plaster of Paris, has been added to flour for years. One thing that amuses me about flour and bread is the fact that when I was young, bread had to be soft, fluffy and whiter than white. Now people have rediscovered the fact that brown and even more, so rye products, are much nicer tasting and more healthy. At one time you could not have sold it!
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.
Loved his video. I have wondered if I should get specialty flours. In our home, we prefer lighter texture breads over dense ones, so the regular store flour is a better choice. I’m so glad that I got to see an exact compassion. Thanks so much!
And well done Jack with the lare plastic covering, that is a cool trick i wil be using, awesome.
Dessicants are used to dry wheat berries. Dessicants include Glyphosate, aka Round-Up. Nearly 2/3 of wheat in the UK is sprayed with Round Up and I expect not much different in the USA. Do yourself a favor and buy Organic.
Great video, great content as always, thanks Jack.
My wife can no longer eat the mass produced breads from the stores, but gladly will eat my home made bread. So I make two different kinds, sourdough for my son and myself, and yeasted bread for her, and we're all happy!
Hello Jack, from a Londoner living in Hawaii. In the US most of the wheat grown has been GMOed by Monsanto to be resilient to the weedkiller Roundup (highly carcinogenic). A week before the wheat is harvested the fields are sprayed with Roundup to kill the weeds that grow between the wheat. It is no surprise that now the bulk of American flour contains Roundup!! I make bread at least once a week and use organic flour that does not contain Roundup...That doubles the cost of the flour but who wants to eat poison? I do not eat any commercially made foods containing flour, from crackers to pastries to pizza and pies, I make my own. Currently building a wood fired oven from lava rocks...its going to be fun. Thanks for the show, I just discovered you this morning. Aloha, David.
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
I enjoy watching bread baking videos as it is such a satisfying process. Unfortunately though, American wheat has been so hybriized to increase the gluten, that I can't eat it at all.
Your breads looked lovely though.
Try Heritage Grains. You may be surprised. Lovely flour.
Very good info Jack. Thanks
If I might add, in my natal home (Brittany), we make "Crepes" with "Buckwheat" flour. This flour has naturally NO Gluten. It also means, no gluten, no clumps.
Supermarket flour is made from Uk or Eu grown wheat that will have less protein - Gluten so to make that up and turn it into bread flour they add gluten. Typically removed from wheat by companies like Roquette and sold to the flour millers for this purpose. In general it shouldn't make much difference.
As observed below Calcium carbonate is chalk so we still add it to adulterate and cheapen the flour.
Most people wouldn't notice the difference although taste may be the dividing line.
Modern bread is hastened by using the Chorleywood process. Most commercial bread will be made with cheaper flour.
I love reading about flours from different country. I am in Canada and our flour protein level is regulated. You cannot sell AP flour here unless it is 13.3 protein level. The USA has flours that run from 9.7 to 13.5%. As a canadian we just use AP flour for everything unless we want cake flour(specifically less protein and glutens) to be used just for baking. There is no point here is buying expensive flour when every flour on the shelf are basically exactly the same.
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!
The Judge in the courts of, Ireland had declared that the, “Sandwhich Company Subway” could not claim its bread, for its sandwiches as, “bread.” Why? because of the sugar content is to high to be considered as bread by the European standards. So does that mean it is considered a Pastry? This was a good video broadcasts of comparison flours. Thank you for doing this for us, the viewers.
Mixing half wholmeal partisan strong flour and half supermarket brand gives great results everytime.
Finding myself out of bread and pennies a mix of strong wholemeal and self raising flour actually raised but too sticky to handle (didn't quite have enough for batch) so it was rolled in polenta and flopped onto the baking tray. Made a great crust ! And saw me through to next shop. Try and learn - the art of baking.
We spent 18 years in Belgium. You can do a similar test making Victoria sponge, McZebidee's versus a continental. Same thing, the UK flour lifted consistently 25% higher. But UK croissants taste like cardboard by comparison (Waitrose frozen vs Sainsbury frozen). Flaked doughs.
I make bread regularly. I prefer branded flour over shop's own but I didn't know why till today, it's the texture. Thank you.
Gone almost a year without bread or pastries now, was feeling I’ll and broken all the time.. cheap bread can cause havoc in your digestive system .. I’d say make your own bread and steer clear of cheap flour with too much additives .. thanks for the vid
Super interesting! I am a new baker using bought wheat berries to mill for flour. Like you, I want my food to be as close to natural as possible. My take away after three loaves baked from my milled berries, I'll take quality slightly denser bread over amended flour to mimic mass produced bread.
When the flour shortage was at its height during lockdown I bought some vital wheat gluten which I think I mixed at 20g per 100g 20%. I had no problems with my bread it tasted as good 👍. I spoke to a few friends who are baker’s they told me it’s been going on for years
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.
Is there just more baking powder in the cheaper ones? that would explain the excess blooming,
Only self rising flour contains baking powder, and it's clearly labeled. Regular AP flour, bread flour, and cake flour do not contain baking powder, regardless of price.
I did a comparison video of store brand all purpose flour and brand name bread flour on a “no knead” loaf. Spoiler, the difference was so small that for that bread I can’t justify the added expense of the fancy bread flour. One of these days I’m going to do a sourdough comparison but I’ve gone to a low carb diet so…
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.
So helpful.. As a very little girl I learned from other’s bad decisions 😢 but it taught me to watch, learn from others mishaps, mistakes and what they cause.. it has served me well. I have learned so much today in my beginning sourdough journey thankful for all these people sharing and you helping to cure our problems 🤗
Great comparison Jack. I always use a Brand Name all purpose flour (Robin Hood) here in Canada 🇨🇦. But I have looked at but never purchased a much cheaper flour at Costco. Makes me want to give the cheaper stuff a try. My wife & I noticed a big jump in price of flour the other day, prices are still going up.
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.
I've been anticipating this lesson for months, Jack. Thank you for your BRILLIANT experiment!
That was fascinating (I didn't know anything about that before) thank you, I really enjoyed watching. So glad just extra gluten got added and not bug flour!
Me too .
A few points:
1. When evaluating the protein content it is important to note the serving size. Ten percent protein and 1 cup serving size means the protein is between 9.5% and 10.5%. However, with 1/4 cup serving size (now more common), the protein in a cup can be 8% to 12%.
2. Flours sold in different parts of the US have different "strengths". In general, flours sold in the south are softer than the north.
3. You can add salt and baking powder to APF to make self-rising flour, but it never seems to perform quite as well as the store-bought product.
I use Aldi's 55p/1.5kg strong white flour because it works for me.
I rarely use it alone, usually as a base for rye or spelt or other flours, not because it needs them but because I like the taste of rye & other breads.
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!
Jack, if I could make any of the three loaves that you have shown, I and my Mrs would be over the moon..
As usual an informative and entertaining video. Keep it up.👍
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 TH-cam. 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.
nice! I have been using supermarket flour from the same (house) brand for 8 years and it has changed the last year.
I could not make heads or tails from it, the change mad it act so weird,
on one hand during mixing/kneading it acted like a lighter flour, more sticky.
yet the baked results looks and tastes like there is more full grain flour in it.
I could bake white bread with it but now I have to use a lower T number flour.
After talking to baking experts it seems like the factory has changed the method, reducing the energy used to bleach the flour, so the flour has a tad more moisture (more sticky during kneading) and is less light so the baked result is browner. Interesting, basically it got more flavorful, less processed and has a lower environmental impact, pretty nice imho :) and it only wnt up like €0.08 during the last inflation rage, so happy here.
Amazing because many are noticing lots of food taste bad now.
Thank you for this Jack. I order my flour from Shipton mill 16kg of it!! I love making sour dough, Which of course you are a King of!! 👍🏼😃
Where would that mill be?
I kept getting pie dough that broke apart lately - and I’ve made pie dough for years, usually with success; it finally occurred to me the flour made that much difference.
@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 🤷♀️.
It's interesting seeing it from the farmer's point of view as well. There's a YT channel, Harry's Farm, of a farmer in England who raises wheat and other products. His wheat harvest this year, came in with a lower protein level, but a higher yield. I'm thinking that the mills take all that into consideration when they are grinding and producing the various types of flour, and determine if they need to incorporate more gluten or protein or whatever they need to do to meet the product specifications.
As a wheat grower in Australia, I can affirm that every delivery to the silo from the paddock is different and several samples are taken from each truck. All the samples are diagnosed and the wheat is put into a silo as categorized
One paddock may yield higher protein than another. High protein durum wheat attracts a bonus. That is what everyone wants to grow.
Expecting your bag of flour to behave the same way every time you buy it is completely unreasonable and unrealistic, and quite frankly unprofessional.
The weather fluctuations we are experiencing now will be a source of nightmares for bakers in the coming years. In Australia through the 80/90s we had some 12 years of drought stacked year on year after each other. Maybe a nearly ok year along the way.
Bakers who had small “hot bread shops “ which were incredibly popular and made fabulous bread nearly had breakdowns as they went to pull the bread from the oven as they had no idea what it was going to do.
Also, we provided wheat to a flour mill and they used it as a model for bread making for their factories that they sold to. On a visit to them they gave us some of the days bake. It was amazing bread. Nothing like we had bought at a shop/ supermarket. It was still fresh after a week.
Mass production bakers in my opinion can generally be relied on to bake bad bread.
I’ve seen it proven with our own wheat, tested and baked in laboratory conditions by bakers in the confines of one of the biggest flour mills in Australia.
It's interesting, isn't it? I agree with you, Jack, I like the more "artisinal" flours more because they feel more natural, I feel closer to the ingredients! There's a few things I could say to justify this (like enviromental arguments about buying local flour, or health arguments) but they're just not honest arguments. For me it's just that sourdough is so simplistic, and that's why I love it; it's just three simple ingredients. Adding wheat gluten to the flour feels like there's an added, overcomplicated step, that I'm one step further away from the beautiful simple loaf. It's silly really, but it is what it is. I think the most important thing is what you say all the time on this channel - if you like the bread you're making then you're winning, why split hairs? Thanks for the video!!
This was incredibly informative and entertaining. I think that for my toast loaves I’ll stick with the supermarket brand flour but perhaps for more fancy loaves or ones for sarnies I’ll pick a branded one.
I loved this video!
Yet another interesting video thanks Jack. Like others on here I would love to get some mixing bowls like yours. Could you stock them in your store too please? 🙏🏻
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.
"I took the supermarket flour, from your window sil.
Poured the day old tea, from the cup."
I found your presentation fascinating and I thank you. I'll tell you a story, or as Grady Nutt usta say as he backed up to lean against the wall pulling his ear lobe while chewing on a broom straw: That puts me in mind of a story. I’ve been making bread through a number of lives since I first learned to make bread in a Vacation Bible School when I was about five years old. In one life I lived in El Paso Texas. Somehow found a place where I could buy grocery bags full of flour for $.25 each. Always thought it musta been mill floor sweepings, but I’d buy them and bring them home. I had special Baggett pans so would make 30+ loaves every weekend - found it very relaxing. Then I’d go up and down the street giving them away to my neighbors. Never a complaint. Do I know what was in that flour? No, I don’t, but I got relaxed and my neighbors love the homemade bread. Based on this post I think you do good work. Keep it up and thank you.
Here's my 2 cents: I agree that quite possibly they've taken plain flour and added gluten but this also has an effect of making more "foolproof" breadmaking. It's easier for beginner bakers to see the faster rise and change in texture and more forgiving when over proved.
I have been breadmaking since 2019 using this one from Saino's. For Christmas I treated us to a Wessex seeded flour and the difference was unbelievable. Even the die hard white bread fans preferred the grainy, hearty, Wessex loaf. It was a dream to work and had a much richer profile. It held moisture better too, making it last longer.
Flour is the biggest contribution to the bread and you're right, it seems like an easy place to save money. I would argue that if you're going to pour your love and energy into your bread, choose a better flour that deserves that love and energy. It may be a few pounds dearer but it's worth it! (Also you can always half and half with a cheaper brand as needed)
if you want a reason for disliking added ingredients even though there's some of the same in the base ingredient, here it is:
in its natural state, subingredients are bound to the other molecules present. That effects your body's interactions with them.
once isolated and added back, they remain free molecules. you body will react differently.
one could have adverse reactions to added ingredients when s/he would not with the same ingredient in its natural state.
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
you are very personable and very enjoyable to watch. I usually click out before the vid is over because I do not like the presenter well enough. but I watched your whole video- very nicely done. thank you
Just checked my strong bread flour from Lidl and no mention of added gluten, just the flour and the added vitamins and minerals. I was surprised as it is probably the cheapest strong bread flour available, but it makes great bread.
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...
Like his candid delivery. 👍
I just checked your pie tins because I absolutely love classic enamel ware. I was pleasantly surprised to discover that it would only come to about $50 USD including shipping. Definitely putting them on my Christmas list.
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.
They do it to standardise so you get the same results regardless of the source of the wheat. If they can't get high gluten grain at a reasonable price they add gluten back in to bring it up to the standard (~13%). I did the same back in 2020 when it got difficult to find "bread" flour. I had some wheat gluten for making seitan so added 5% in to plain flour (50g/1kg) and it made a perfectly good bread. Honestly I wish they'd do the same with their own breads rather than adding soya flour which my OH is allergic to (why I have to make my own).
My dad was in renal failure and my sister kept trying to feed him whole wheat breads. I finally convinced him to eat bleached white bread and he said it was like eating twinkies!! Never saw him so happy to eat breakfast.
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.
Think of additives like getting sleeved out with tattoos. They’re cool to somebody in charge of the brand or the mill, a way of them distinguishing themselves from others, no matter what the results look like in the end.
LOVE YOUR BOOK
I order directly from Heygates. They never went in for price gouging during lockdown and their Canadian Springs white and wholemeal flours are delicious. I also use them with my Ankarsrum, you've got a lot to answer for my boy! 😁Take care.
As for chalk/calcium carbonate being in your food well…as a young child my interest in chemistry came from reading the labels on the cereal box. Later in life I worked in paint production. You’d be SHOCKED to know how many ingredients/chemicals are in paint that are also in food! 😂
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.
Brilliant. I make amazing bread with cheap old plain budget flour. This explains it
Organic flour for me all the way. I work alongside a lot of big grain growers and see the chemicals that go on it to produce it cheap enough for the supermarkets.
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.
yes they have to add back in vitamins as in the process of making/milling the flour. Which is why I went tco milling my flour at home.
I had to laugh when you commented about not being able to add chalk.
Calcium carbonate in the list of ingredients is chalk!
Wherever you see fortified with calcium also means chalk has been added.
I once saw 'now with extra calcium' where 'spin' changed a negative to a positive!
Thank you, Jack!!! I've wondered this, too, and never took the time to check it out because I like the philosophical decision of keeping it natural... And, I think I still prefer that thought process... But now I know that, if all I have is AP flour, it will not fail to be good, based on the flour I used... I'll have to look at my process. Process, Process, Process. That's the real name of the game, isn't it? Thank you again
I would like to comment on adding VWG to AP flour: you CAN add to much! Trust me… Go easy on it. Your bread will be rubbery and really chewy if you over do it. 😱 I keep it around 5g per 100g AP flour or 25 g for 500g flour.
I also add VWG if I’m baking a loaf that is more than 50% whole wheat flour. It seems to give the dough a better rise.
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.
I am so glad you did this video as I have watched so many TH-cam channels on Sourdough now. My bread is good and since I started making sourdough in March 2020 I have tried many varieties. In the past couple of months I have seen ones where people encourage viewers to add vital wheat gluten for flours that have lower protein. If I am understanding you here that is not the case? I don’t want to go off track after learning so much. Thanks again.
A supermarket baker in new zealand , told me that they throw handfuls of gluten into the bread. A lot of people in New Zealand are nowdays getting stomach and dijestive problems and are having to now buy gluten free bread.
Where do you get those transparent mixing bowls?
Very interesting. Those interested in ‘natural’ flours should look up the ‘Campaign for Real Bread’. As it is, Brits wanting additive-free flour will have to buy imported - from France? or other countries where additives are not compulsory.
Now Jack, for nutrition’s sake, how about videos about brown or even whole grain flours?
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. »
Hi Jack,
Thanks again for another informative video. Just a note though... not all flours are as you state. At least not here in the US.
We have all purpose flour, cake flour, whole wheat flour, white whole wheat flour, self rising flour and bread flour. These seem to be made using different types of wheat. But none of the bags that I have show any added wheat gluten. My all purpose flour says that it contains nothing but unbleached wheat flour and comes in at 3 grams of protein per quarter cup. But a popular self rising flour, in addition to being "enriched" contains baking soda, sodium aluminum phosphate and calcium phosphate for its leavening agent. This comes in at 3 grams of protein per quarter cup. My preferred bread flour is (ironically) King Arthur unbleached bread flour which contains unbleached hard red wheat flour, enzyme or malted barley flour. Not sure what "enzyme" is added but it is apparently added to improve yeast baking performance. This flour has 4 grams of protein per quarter cup. The package states that the protein content is 12.7%. But then, I tried a local store's generic brand bread flour which only states that it contains organic wheat flour and some "enrichment" (aka minerals) and this comes in at 3 grams of protein per quarter cup. As for "bread flour", I'm not sure why this is considered bread flour unless they charged more for it than "all purpose" flour... I can't remember at this time but, at any rate, it was cheaper than the King Arthur brand. Anyway, when making a batch of sourdough with this generic "bread flour", I kneaded it and kneaded it and it would not get to the point where I could stretch the dough for the window pane test. After going through several kneading cycles and letting it rest, I finally added several teaspoons of wheat gluten and then it finally started to get stretchy. I concluded that the lower protein content was the difference between my "normal" experience and this alternative using the lower protein "bread" flour. I'll have to try an experiment using my all purpose flour and my King Arthur bread flour! Anyway, of the flours, cake flower is from a soft wheat which comes in with the lowest protein content. The King Arthur brand adds wheat starch, presumably to lower the protein content. The King Arthur brand quotes 10% protein for its cake flour, 11.7% for its all purpose flour and, as mentioned, 12.7% for its bread flour.
Calcium carbonate is chalk
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… 😂
It's great to compare and investigate what's in the flour, for sure. In times "long past", there used to be all sorts of "fillers" used to cut with flour to make the real stuff go further, such as saw dust, plaster, and other not so healthy stuff.
Thanks for this video now I understand when I changed brand of flour for Milanaise organic flour because canadian prairies bread flour became impossible to get (yes I am from Canada but in the french province of Québec) my bread was a little more puffy I thought I was make progress! Well I was but now I know why the difference plus this flour makes amazing french pâtisseries who would've guess. I love your videos I learned with your help. Your book is on my amazon wishlist.
I don’t often hand make my bread but use these two particular flours often in my bread maker. To me there is a noticeable difference in the colours of the flour and the finished bread. The supermarket one is whiter, and I would agree it’s more like shop bought bread - although it’s several years since I’ve bought that. The branded flour bread seems firmer and is stronger tasting. Lately I just make a bread with a mix of rye and wholemeal and my white flours are going out of date.
I could be wrong, but I thought vitamins were originally added to help poor people get some nutrition…. After they stopped adding fillers like sawdust 😳
2 years on and reading my own comment ha ha! I now hand make all my sourdough bread and have only used the machine twice in the last 9 months. I've just switched to Marriage's very strong white and a high percentage of wholemeal (Waitrose very strong Canadian at the moment).
Actually, really interesting. Sadly, I am still learning to make bread, so hit and miss! but, I want good natural healthy bread. Simple! or not! but it's why I started. This makes me think longer and harder. So a good video. Thank you.
Started my bread making when my wife and I were first married. That was 50 years ago. Didn't think much about it at the time. Just wanted to be able to make my own. Now I'm looking to cut costs and still eat good and how to do things "better". Here in the U.S., all purpose flour has 8 to 12% protein, while "bread flour" has 12 to 14% protein probably to give it the strength to hold more gas to end up being fluffier. Interesting video and results. I might have to invest in some bread flour. I'm going to be investigating more on sour dough as well. Keep up the good work.
This is actually a perfectly timed video. Right now I'm rising a loaf of whole wheat that I added some gluten to for the first time and I observed exactly what you said. The dough felt a little different and bouncier, let's see how it bakes
Off topic Jack but I dropped and broke my jar of sour dough starter! Bummer! So now I'm starting over to make a new batch. I'm following your directions to make starter with smaller units of flour and water so there's less waste. Mine is not ready to use and it is now day 6 or so. My questions is do I continue to add the 25 g, 25g. forever or at some point do I have to increase the amount I add each day? Is it not being fed enough? Love your TH-cam channel. You are so helpful! Thanks a bunch!
Fantastic, you have done the test to show what I wanted to know. I prefer the more fluffy loaf, so was disappointed with results from some flours.
One more thing I would like you as a professional to show, is the same test using a variety of plain flours. I have been pleased with "Stockwell" flour from the other shop (Tesco), not own brand, but the super cheap 55p for 1.5Kg with 10.1 protein. Without additional gluten.
Oh, and thank you, Jack, for these brilliant demonstration videos, I keep returning to them for more hints that I may have missed first time round.
This is why when running a comparison experiment you have more than one sample from each group. It helps you separate out the variation due to other factors and find the variation due to your treatment, if there is any.
Very interesting. I immediately checked the ingredients list of the flour I have in my kitchen after watching the video 😁
Another entertaining and interesting video, Jack. I like to switch up my flours now and then and think it’s a great teachable thing to do to hone those bakers instincts.
That was really cool and interesting! I appreciate the side-by-side look at two different flours.
Thanks for an entertaining and informative, as always, presentation!