Frosted Flakes: We’ve got Suh, Nebraska QB’s, & Tonewoods

Before I get into flakes I would like to rehash a topic that was brought up a couple of weeks ago. Our fearful leader, Jon Johnston, asked us to write about toast. So, I went into a diatribe over my journey through bread making over this past year. I hope you all enjoyed reading as I enjoyed writing it.

A few months ago I was given a bread making book, The King Arthur Flour Baker’s Companion. This book has not only become a great resource to me in regards to recipes but in all things baking bread. The tips and techniques in this book are almost invaluable and unless you are being taught by a skilled baker you are most likely not going to learn a lot of them and if you do it will probably take a lifetime.

One of the things that I picked up from it is measuring your ingredients, especially flour, by weight and not cups. You see, the density of flour changes throughout the seasons. When it is dry out like during winter the moisture levels are less and so the flour does not weigh as much. In reverse, it has more moisture density during the summer months due to the higher humidity.

So, if you are using traditional measuring cups then the flour you are using will change weight as the seasons change. If you follow the traditional cups method your bread making will also be different depending on the season. Now, if you measure by weight then you will get more consistency in your bread.

I have just recently changed over to weighing my flour and the results have given me a lighter and more savory bread. It is to a point where I do not think that I will ever go back to measuring the old fashioned way again.

So if you bake, pick up a bread scale. You will not regret it.

And yes Jon, it still makes for great toast.

Anyway, on to flakes...

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