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Pan

Great hard-to-find condiments

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6 hours ago, JoNorvelleWalker said:

 

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.

 

I buy lovely rye flour from The New York Bakers    They are in San Diego.  

 

I have purchased  Rye flours,  Rye meal  - fine, medium and coarse.  Pale malted rye,  the Ragsikt Swedish blend,  Durum,  High-Gluten flour.  Euro-style artisan flour, Farine rustique  and a pound of compresse dyeast and  diastatic malt powder.  Also some seeds and some flavorings.  

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5 hours ago, andiesenji said:

I buy lovely rye flour from The New York Bakers    They are in San Diego.  

 

I have purchased  Rye flours,  Rye meal  - fine, medium and coarse.  Pale malted rye,  the Ragsikt Swedish blend,  Durum,  High-Gluten flour.  Euro-style artisan flour, Farine rustique  and a pound of compresse dyeast and  diastatic malt powder.  Also some seeds and some flavorings.  

 

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.

 

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I'm a big fan of Angel's Envy and Templeton Reserve Rye, myself. :-) Thanks for the info, andie.


Edited by Pan (log)
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11 hours ago, JoNorvelleWalker said:

 

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.

 

You can call the New York Bakers and ask.  They sell flours that are only available commercially - in SMALLER, CONSUMER-SIZED packages that they weigh and pack themselves so that HOME BAKERS will have access to these flours.  I think the people with this Modernist  stuff are being a bit picky.

 

I have been extremely satisfied - the "first clear flour" is excellent for artisan breads.  The ryes are also and if they aren't "fine" enough, though I don't see any problem, they can be zapped in a blender for a couple of seconds and then sifted through a very fine sieve.  

The flavors can be enhanced with malt powder or syrup.  Or this stuff, which is first toasted in a dry skillet, cooled and ground and added sparingly to the flours.  

 

For that matter, I have been "toasting" flour for my rustic breads for years. We used to have an Italian bakery near my work in Canoga Park, CA. I often went there for lunch or stopped on my way home.  One of the bakers was a patient and one day when he was in the office, I mentioned that I had worked in my mom's bakery twenty years earlier and I had been trying to figure out what gave their breads such a lovely flavor, almost as if they contained nut flours.  He said he would let me in on the "secret" - half the flour was "roasted" at 300° for 15 minutes, stirring a couple of times, cooled and used that day - it did not keep well.  So I tried it at home and the flavor was exactly what I wanted in the rustic breads.  I have also roasted rye flour, barley flour, spelt and others. I like the flavor.  The hydration is thrown off a little so I watch the dough and add a bit more water if needed.

Screen Shot 2017-12-17 at 9.10.07 AM.png

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34 minutes ago, andiesenji said:

You can call the New York Bakers and ask.  They sell flours that are only available commercially - in SMALLER, CONSUMER-SIZED packages that they weigh and pack themselves so that HOME BAKERS will have access to these flours.  I think the people with this Modernist  stuff are being a bit picky.

 

I have been extremely satisfied - the "first clear flour" is excellent for artisan breads.  The ryes are also and if they aren't "fine" enough, though I don't see any problem, they can be zapped in a blender for a couple of seconds and then sifted through a very fine sieve.  

The flavors can be enhanced with malt powder or syrup.  Or this stuff, which is first toasted in a dry skillet, cooled and ground and added sparingly to the flours.  

 

For that matter, I have been "toasting" flour for my rustic breads for years. We used to have an Italian bakery near my work in Canoga Park, CA. I often went there for lunch or stopped on my way home.  One of the bakers was a patient and one day when he was in the office, I mentioned that I had worked in my mom's bakery twenty years earlier and I had been trying to figure out what gave their breads such a lovely flavor, almost as if they contained nut flours.  He said he would let me in on the "secret" - half the flour was "roasted" at 300° for 15 minutes, stirring a couple of times, cooled and used that day - it did not keep well.  So I tried it at home and the flavor was exactly what I wanted in the rustic breads.  I have also roasted rye flour, barley flour, spelt and others. I like the flavor.  The hydration is thrown off a little so I watch the dough and add a bit more water if needed.

Screen Shot 2017-12-17 at 9.10.07 AM.png

Andie, is that the same malted rye as is readily available at homebrew shops?

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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.

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9 hours ago, MelissaH said:

Andie, is that the same malted rye as is readily available at homebrew shops?

Yes but I don't want to buy a pound of it.  It goes rancid rapidly and it takes me several months to use up 8 ounces.

 

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Here, for what it's worth, are some of my  favourite condiments. These are all from Thailand.


ginger.thumb.jpg.e82e5f7774d39b5597ae0396b19043d3.jpg

Great with Chicken, but also cheese!

 

seaweed.thumb.jpg.aac1bf8f091f80f3a828c4319fbbbc88.jpg

Great as a dressing for seafood salads as pictured. Also perks up a bowl of seafood stew.

 

srracha.thumb.jpg.006969e530ef9bfc9140657c8bd00dc9.jpg

A raree example of Sriracha sauce that is actually from Sriracha.

 

I have no idea how widely available these are outside SE Asia.

One day when I have weeks to spare I will detail all the thousands of chili condiments in my local supermarket here in China.


Edited by liuzhou typo (log)
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Great, liuzhou!

 

A question about Sriracha: The kind we usually have in the U.S. is manufactured by Hoy Fong in Rosemead, California. Have you compared the Sriracha sauce from Sriracha with the Hoy Fong Sriracha sauce?

 

Also, what brand makes the Thai Ginger Sauce? Is the brand name really "As Delicate As Thai Performing Arts"? If so, my web searching skills may need work to get a useful result.

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27 minutes ago, Pan said:

Great, liuzhou!

 

A question about Sriracha: The kind we usually have in the U.S. is manufactured by Hoy Fong in Rosemead, California. Have you compared the Sriracha sauce from Sriracha with the Hoy Fong Sriracha sauce?

 

Also, what brand makes the Thai Ginger Sauce? Is the brand name really "As Delicate As Thai Performing Arts"? If so, my web searching skills may need work to get a useful result.

 

Sorry, I've no idea about the Sriracha. I've never been to the USA or sampled the version you mention.

The ginger sauce is manufactured by Food Specialize Company Ltd, 790 Moo 2, Bang Pu Mai, Samut Prakan, Thailand. They have an English website at http://www.foodspecialize.com.

 

"As Delicate As Thai Performing Arts" is merely a marketing slogan. The brand is "Thai Dancer"


Edited by liuzhou (log)

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