Author Topic: bromated flours  (Read 6506 times)

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Offline PizzaBrewer

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Re: bromated flours
« Reply #25 on: December 08, 2011, 10:59:38 PM »
Guy, did the thought ever occur to you, as you were going through all this trouble ordering KA, that, maybe the pizza industry might actually know what it's doing?  Do you really think that if KA were somehow better than what the pizzerias were using, someone, somewhere, wouldn't have figured it out?

I've seen countless unbromated KA pizzas and countless unbromated pizzas using commercial flours, and, in the right hands, the commercial flours always make slightly better pies. Pendleton- superior. Unbromated bouncer- superior. Harvest King- superior.  Jeff Varasano was, at one point, a big KA fan boy.  What's he using now? Harvest King.

Look at California.  The pizzerias there were forced into using unbromated flour.  When that happened, did they reach for the KA? Heck no.  

How about Brian Spangler in Portland? Nope. Chris Bianco has always gone the unbromated route.  Any KA there? Nada.

The entire industry- on both the bromated side AND the unbromated side, shuns KA. Do you really think that they're all wrong,  and that somehow KA is this magical fairy dust flour with razor tight specifications from wheat grown by happy smiling farmers who say "aw shucks" and "gee whiz?"



Thanks for the heaping dose of condescension.

I'm done with this one.
« Last Edit: December 08, 2011, 11:01:32 PM by PizzaBrewer »
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.


scott123

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Re: bromated flours
« Reply #26 on: December 08, 2011, 11:34:39 PM »
Oh, come on, Guy, lighten up.  We agree on tomatoes, remember?  ;D

I have no doubt that you brew an amazing beer and bake a great pizza and that your brewpub/pizzeria is destined for success.  I couldn't make beer if a gun were pointed at my head. I have massive respect for the venture that you're undertaking.

My intent is not to condescend, but to put a little more coin in your pocket- by allowing you to make a slightly better pizza with a greater profit margin.

Offline norma427

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Re: bromated flours
« Reply #27 on: December 08, 2011, 11:59:29 PM »
I am not going to disagree with anyone about King Arthur flours, bromated, unbromated, or even other different flours that pizzerias might use.  I sure am not an expert pizza maker and probably never will be.  I have tried many brands of flours in many formulations and all I can say is KASL is a good flour in my opinion and from the experiments I have done.  I have almost blind taste tested pies with KASL and bromated flours and I really can’t say I have seen a big difference in the taste of the crusts whether using KASL or bromated flours.  Just recently, I told John (fazzari) although the pizzas made with bromated flour did seem to rise a little more and seemed to brown a little better, there really couldn’t be any differences tasted in the crusts when the bromated crusts were tasted.  I surely wouldn’t say anything bad about King Arthur flours. 

These are just my opinions.  I know I am not going to change anyone’s opinions, but thought I wanted to post about my experiences.

Norma

Offline patnx2

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Re: bromated flours
« Reply #28 on: December 09, 2011, 02:46:32 AM »
Thanks for all the responces and sort of clarity. I am happy to live in Calif. with the fruits and nuts. I'll stick with un-B Pendleton. My pies are improving but no camera, maybe ms. Santa will read this. Patrick

















c

Patrick

Offline tikidoc

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Re: bromated flours
« Reply #29 on: December 09, 2011, 06:33:44 AM »
Thanks for the heaping dose of condescension.

I'm done with this one.

Agreed. 

Scott, you are welcome to your opinion and I respect your obvious knowledge base.  But first, not all of us make the same type of pizza.  I happen to love Chicago style deep dish (IL native) and use of a high gluten pizzeria flour would make a terrible deep dish pizza.  Waaayyy too much gluten.  I do like to sometimes make a thin crust, but I can't justify the purchase of a 50# bag of pizzeria flour (bromated or otherwise).  I do make enough bread and bagels to justify that size bag of KASL. So I use that and what I can get in the grocery store, along with some 00 that I got from a baker/pizza maker friend (owns a brick oven bakery) to make pizza.  But I don't have the space to store 50# of pizza flour and I don't have a wood fired oven.  I have a Big Green Egg equivalent and a home oven.

Second, and most importantly, I think what has set most people off here, PizzaBrewer and myself included, is your complete lack of respect for other opinions in the group.  You might get more people to listen to you if you tried listening to what they are saying and allowing for the fact that you may not be the only one with a valid opinion.  And when you do disagree with other's opinions, you might try voicing your own without trying to belittle everyone else.

Online Pete-zza

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Re: bromated flours
« Reply #30 on: December 09, 2011, 08:10:06 AM »
I think our readers can now see why I cringe whenever a member asks about bromated flours, and especially for an opinion. That is why I jumped in as soon as I could after Patrick posted, before others had a chance to respond, and suggested that he use the forum's search engines. In his case, since he asked about California, I tried to help him narrow the search to posts that discuss bromates in relation to California. If he searched only on the term bromate, as I sometimes suggest that others do who inquire on the subject, he would have gotten six pages of hits (there are also ten threads with the word bromate in the topic headings). Maybe that is what I should suggest in the future and warn the members that the subject can be a contentious one, with strongly held views on both sides, and that, in the final analysis, the decision on bromates becomes a personal one after weighing and balancing all of the information and opinions presented on the subject. Barring any startling new revelations on the subject, I really don't think we need more threads on the subject.

Peter

Offline TXCraig1

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Re: bromated flours
« Reply #31 on: December 09, 2011, 08:56:25 PM »
Scott and I have had fun (it was fun for me anyway - hopefully for him too) going back and forth on whether KA flours "suck." I'm personally a fan. KAAP was the only thing I used for pizza for years until I needed to move to an unmalted flour.

When it comes to health risks, bromate or otherwise, I'm personally betting on red wine. My "theory" is that the resveratrol in red wine will counteract the negative effects of everything else I do if I drink enough of it. After all, it works in lab rats.  :-D

CL
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Offline Essen1

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Re: bromated flours
« Reply #32 on: December 09, 2011, 11:19:50 PM »
Scott and I have had fun (it was fun for me anyway - hopefully for him too) going back and forth on whether KA flours "suck." I'm personally a fan. KAAP was the only thing I used for pizza for years until I needed to move to an unmalted flour.

When it comes to health risks, bromate or otherwise, I'm personally betting on red wine. My "theory" is that the resveratrol in red wine will counteract the negative effects of everything else I do if I drink enough of it. After all, it works in lab rats.  :-D

CL

Craig,

Not only is red wine good for you, it helps boost the good cholesterol, promotes a healthy heart and contains antioxidants which may help prevent prostate cancer.

Men, drink away!
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline widespreadpizza

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Re: bromated flours
« Reply #33 on: December 09, 2011, 11:54:11 PM »
Peter,  well said.   

Bromate is a crutch for the weak minded.


Offline DonC

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Re: bromated flours
« Reply #34 on: February 12, 2012, 07:13:09 PM »
I'm not a professional,or anywhere near as experienced as most here,just putting my two cents in(disclaimer;actual value may be less than two cents!!) My first large bag of flour for bread and pizza was bromated,I was so focused on protein levels that I didn't notice the "bromated"on the label till I was home with it.Since then I've only used unbromated.Frankly I haven't seen much difference with pizza.The dough did seem to rise better with breads however but not enough for me personally to accept the risk.Like so many other controversial subjects in our society,there is so much opposing information(or should I say disinformation!LOL) that it's very hard to tell what truth is.I can live with unbromated easily and have one less thing to worry about.