JoNorvelleWalker

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I have The Japanese Culinary Academy's Complete Japanese Cuisine volume on fermented foods. English language edition. Beautiful photographs and many, many words on miso. No such device is mentioned. Nor in my other half a dozen Japanese culinary works. Also I checked amazon and all the Japanese kitchen supply stores I have dealt with, as well as all the other English language sources I could find on line. Obviously this device does not exist.

$69.95 ...fortunately I do not want one.

After The Waxman Special Cocktail and a few sips of soave I decided just to quote the tables.

I have read this, many times. I suppose it comes down to the Europeans measuring ash and protein by dry weight, whereas in North America ash and protein are measured at 14% hydration. From the tables in The Taste of Bread (p4), T55 flour measured by US standards would have 0.46% ash. I still question what's going on because Sir Galahad is "milled from premium hard winter wheat" whereas Organic AP is "milled from 100% organic hard red winter and spring wheats".

Thanks, Chris! Do you know if the Organic AP is equivalent? I'd also love to know which of their flours King Arthur thinks is closest to T55. The ash in the AP seems far too low from what I see.

You need a rotor stator homogenizer.

Thanks, I went with Bangkok: Recipes and Stories from the Heart of Thailand. @ElsieD move to the US.

The Waxman Special Cocktail, by way of Charles H. Baker Jr. I substituted Malacca for the Old Tom specified. Not to be a copycat @blue_dolphin but I too preferred a stem. Can't help but wonder what this would be like with rye instead of gin.

I am minded that Charles H. Baker Jr. devotes a chapter to one dozen temperance delights.

Rye flour is of little more than academic interest for my baking. I was suggesting fine rye flour for Pan's store as a product putatively hard to source in the US. I did glance to see if The New York Bakers carried King Arthur Artisan Select Organic Flour (which I would like to try) but it seems that they do not.

Last night I had exactly the same meal at my son's. I got to see my other son as well. In my case it was breakfast. For everyone else it was their dinner.

No picture, but my son's pumpkin soup and a couple of slices of my most recent boule.

Nice beans Kerry!

I can't speak to the question directly, but according to Kerry @nathanm said suitable rye flour was not available in the US: https://forums.egullet.org/topic/155794-baking-with-myhrvolds-modernist-bread-the-art-and-science/?do=findComment&comment=2132570 Personally I prefer my rye in liquid form.

To the best of my remembrance I have never purchased rye flour in my life. From the Modernist Bread discussion apparently suitably fine rye flour is not sold in the US.

But that's a different animal.

I do not believe so.

Just within the King Arthur family we have Sir Galahad, West Coast Artisan (slightly higher ash), Organic Select Artisan (still higher ash, said to be T55 equivalent). Then in the KAF home flours: AP organic (which is what I generally use), French Style Flour (lower protein, higher ash), and Artisan Bread Flour (11.7% protein with additives). As I recall AP organic compared to Sir Galahad is slightly higher protein and is not enriched. I must say the Organic Select Artisan calls to me. Price on amazon is another thing. Amazon sellers have it re-bagged in five pound packages and in fifty pound bags. A fifty pound bag I could not get upstairs but I could probably bake through it in six months. In the past I've spoken to KAF about purchasing their professional flours, but it is not for the faint of heart. This is just for King Arthur. See now why I'm confused? Plus, actual French T55 is available on amazon...for a price.

@Anna N what could better than steak and bread? (Except maybe steak, bread, Boursin, Béarnaise, Bordeaux.)

Tonight's kg boule: Looks rather like the last one. Not necessarily a bad thing. I'm still perplexed about flour, but barring further insight plan to continue using KAF organic all purpose. About the closest to Sir Galahad available in small bags. I, for one, would love a discussion of flour types for French lean bread.

Another thought, per the discussion in Modernist Bread how about European fine rye flour? ...assuming flour can be called a condiment.

I've had at least one positive experience importing food from Europe, as detailed in this thread: https://forums.egullet.org/topic/154258-ingredients-via-internet/ It didn't look to me like Martin Pouret was set up for e-commerce, and I do not speak French.

In my youth when I took frequent business trips, in one night I once missed five flights in four cities. Brings back memories.

My dear colleague's meatballs liberated from our holiday party. Buttered egg noodles whipped up just now by me. Parsley from my dining room. After the party a friend absconded with a hunk of my kilogram boule. She did not get to profit, her husband ate it all.