High protein flours in Atlanta


Has anyone discovered a good source of bulk high protein flours in the Atlanta area?

Thanks!

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Walt K.
posted over 3 years ago

Save 0

Try E-48th street in Dun woody Ga Phone no. (770) 392- 1497

Teevee Barbela
posted over 3 years ago


Thanks. I contacted Sevananda http://www.sevananda.coop/. They say they have it. But I don't know the protein level yet.

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Walt K.
posted over 3 years ago


Walt.. If you are not satisfied, you can use about 0.5 tsp of vital wheat gluten per 140 grams of either all-p or bread flour. You can also calculate mathematically vital powder proportion to achieve the desired level.. I assume you want to use high protein flour for your home oven.

Teevee Barbela
posted over 3 years ago


I have been using vital wheat gluten with bread flour for my bagel recipe for awhile now. I found references in Nancy Silverton's LaBrea Bakery book. I seem to recall 1 tsp VWG for each cup of bread flour. But would have to pull the book out and check.

I purchased Antimo Caputo 00 for my pizzas and am going to experiment with VWG with that.

As to oven I do most of my pizza baking on a Kamado Big Joe. Experimented with home oven last week after purchasing The Pizza Bible.

Thanks!

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Walt K.
posted over 3 years ago


I have a Big Green Egg but I like Baking Steel better. So far I have not seen a single recipe using 00 flour plus VWG. That does not mean one should not try. For the home oven I will go with high protein flour as per Tony's class in SF. A better option for a home might be to use All-p or Bread flour with 00 in 50/50 proportion. This is a very good inquiry. Any thought?

Teevee Barbela
posted over 3 years ago


I will probably begin experimenting with the master dough with starter recipe tomorrow.

I'll try augmenting 00 with vital wheat gluten first. Seeing as I have about 16lbs of that :-). Then I have ordered a small amount of Lancelot directly from King Arthur that should arrive next week.

I will probably try the 00 with bread flour and maybe a bit of VWG.

That is what it is all about isn't it? Experimenting!

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Walt K.
posted over 3 years ago


Here is what I am doing. I do have a wood- fired pizza oven. I use Tony,s Tiga starter ( 70% hydration) as my stand alone pizza dough recipe. I combined some of Tony’s ideas from his book and some from Jim lahey’s no knead pizza dough. When you compare both approaches, they are quite similar except for the minimal mixing with Jim,s recipe. During the winter months I bake my pizza in my home oven over the Baking Steel. The pizza comes out great, may be 80% of Tony’s. I wish I can load some pictures but I am closed to being an illiterate when it comes to the computer skills ( even typing is not that easy) . I consider the pizza picture given on page 205 in Tony’s book as my standard.
Turning back to Tony’s Tiga starter, it is close to Biga (about 60%) then Poolsh. Tony is using only 10% of total flour for his poolish. This the lowest proportion that have ever seen The norm is between 20 to 30 %. It is possible that he is trying to avoid increased acidity and gluten development.
I have tried 00 flour with VWG powder for home oven And it did not turnout that good. At present I am using 75% all- p plus 25% 00 flour and 0.5 tsp per 140 grams of total flour. However, I am equally puzzled. I wish we can get some help from more experienced members on the forum. Good luck.

Teevee Barbela
posted over 3 years ago


Ironically I mixed a tiga yesterday. Used it to start a master dough today. Used 3 tsp. VWG. We will see how it turns out in 48 hours.

I have also had a lot of luck with Peter Reinhart's pizza recipes. One of these days I will invite some folks over and do a comparison.

I don't use steel. Simply because I don't have one. And can't afford the investment right now.

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Walt K.
posted over 3 years ago


OK. Did the Master Dough with Tiga starter. 00 flour. 3 tsp. VWG.

Baked today. In the oven.

Thought the taste was fine. But it was a very difficult stretch. Probably not something I would do again.

Received some Lancelot High Protein. Will probably mix a tiga or poolish tonight.

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Walt K.
posted over 3 years ago


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