Author Topic: No bromate!  (Read 2000 times)

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Offline Chicago Bob

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No bromate!
« on: December 19, 2013, 09:02:15 PM »
Is KASL" high- gluten" a good substitute for NY pizza if one is unable to acquire bromated flour?

http://shop.grainmill.coop/king-arthur-flour-sir-lancelot-hi-gluten-flour-50lb.html
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Offline Aimless Ryan

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Re: No bromate!
« Reply #1 on: December 19, 2013, 09:18:58 PM »
I don't know about the King Arthur flour, but I've found that Power flour is not bad.

Offline Chicago Bob

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Re: No bromate!
« Reply #2 on: December 19, 2013, 09:24:37 PM »
I don't know about the King Arthur flour, but I've found that Power flour is not bad.
Thanks Ryan.....the KASL is the only "commercial" flour I can get locally for right now.
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Offline Aimless Ryan

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Re: No bromate!
« Reply #3 on: December 19, 2013, 10:10:38 PM »
Well, I guess you should have come up to Columbus (Newark) the other day and gotten some Full Strength from Walter.

Offline scott123

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Re: No bromate!
« Reply #4 on: December 19, 2013, 10:14:53 PM »
Bob, that link you posted. How far are you from Wake Forest?

http://shop.grainmill.coop/general-mills-gm-full-strength-flour-50lb.html

It's about 12 more dollars than it should be, but this will outperform KASL.

Offline Chicago Bob

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Re: No bromate!
« Reply #5 on: December 19, 2013, 10:26:45 PM »
Bob, that link you posted. How far are you from Wake Forest?

http://shop.grainmill.coop/general-mills-gm-full-strength-flour-50lb.html

It's about 12 more dollars than it should be, but this will outperform KASL.
That place is my source I'm talking about here, Scott, only a nice 20 min. drive through the country. It's a co-op place and you have to wait until enough folks order to make up a pallets worth before they'll have it shipped down from up North and there is like ZERO pizza makers round here.  :(
The KASL is the only "real"(?) flour they do stock and one can buy it by the pound too.

I guess that's what the country grannies are using to make their bread with.....gimmie my KASL sonny boy!!  ;D
« Last Edit: December 19, 2013, 10:30:51 PM by Chicago Bob »
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Offline kerrymarcy

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Re: No bromate!
« Reply #6 on: December 19, 2013, 10:45:10 PM »
Bob,

I'm sorry that you cannot acquire bromated flour from around your area.  I recently purchased Bouncer flour (bromated and bleached) from my local GFS marketplace.   I have been using KABF for the most part along with some local flours, but IMHO, Bouncer flour kicks butt on oven spring and moist crumb and seems to have a more "nutty" flavor (for lack of better words). I fired up the BS today and honestly made my best pizza to date using Bouncer.  I don't know if the bromate is responsible for all of this, or if it's all because of the Blackstone.  At about $10.00 for a 25lb. bag, I'm a customer.  I know that you live in NC and there is a distributor in Piedmont, SC which isn't too far away from you. If they sell to the public, shipping may be very reasonable.  Anyway, if your interested here is the center.

Greenville Distribution Center
920 Matrix Pkwy.
Piedmont, SC 29673
Phone: (864) 422-5900

Kerry


Offline Chicago Bob

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Re: No bromate!
« Reply #7 on: December 19, 2013, 10:47:43 PM »
Thank you for your help Kerry.   :chef:
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: No bromate!
« Reply #8 on: December 19, 2013, 10:56:08 PM »
Bob,

Steve used KASL for some of his pies at Reply 9 http://www.pizzamaking.com/forum/index.php/topic,23878.msg246727.html#msg246727  At Steve's post at Reply 17 he had been bouncing back and forth the between the Occident flour and KASL flour for those pizzas at Reply 16 http://www.pizzamaking.com/forum/index.php/topic,23878.msg249958.html#msg249958  More of Steve's KASL pies at http://www.pizzamaking.com/forum/index.php/topic,14444.msg144118.html#msg144118  and many other posts here on the forum.

I also liked KASL for NY style pizzas on my preferment Lehmann thread and other NY style pizzas I made.

You might want to look at ThunderStik's thread about using KASL at http://www.pizzamaking.com/forum/index.php/topic,9768.msg84804.html#msg84804 

Many other members also have made really good NY style pizzas with KASL.

You have a BS now so you can make almost any kind of pizza with any kind of flour you want.   ;D

Norma
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Offline Chicago Bob

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Re: No bromate!
« Reply #9 on: December 19, 2013, 10:59:27 PM »
Bob,

Steve used KASL for some of his pies at Reply 9 http://www.pizzamaking.com/forum/index.php/topic,23878.msg246727.html#msg246727  At Steve's post at Reply 17 he had been bouncing back and forth the between the Occident flour and KASL flour for those pizzas at Reply 16 http://www.pizzamaking.com/forum/index.php/topic,23878.msg249958.html#msg249958  More of Steve's KASL pies at http://www.pizzamaking.com/forum/index.php/topic,14444.msg144118.html#msg144118  and many other posts here on the forum.

I also liked KASL for NY style pizzas on my preferment Lehmann thread and other NY style pizzas I made.

You might want to look at ThunderStik's thread about using KASL at http://www.pizzamaking.com/forum/index.php/topic,9768.msg84804.html#msg84804 

Many other members also have made really good NY style pizzas with KASL.

You have a BS now so you can make almost any kind of pizza with any kind of flour you want.   ;D

Norma
Well thank you good look'in, as usual....you be awesome!  :chef:
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Offline norma427

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Re: No bromate!
« Reply #10 on: December 19, 2013, 11:14:47 PM »
Bob,

This thread is from a long while ago but I did try Glutenboy's Formula with KASL at http://www.pizzamaking.com/forum/index.php/topic,10697.msg95107.html#msg95107 

Get that BS fired up!  :-D

I wish I had some KASL to try out since I own a BS.

I could go on for a long while finding threads of NY style pizzas made with KASL.

Norma
Always working and looking for new information!

Offline scott123

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Re: No bromate!
« Reply #11 on: December 20, 2013, 08:57:28 AM »
Bob, as you can see, there isn't a consensus on the topic of KASL for NY style.  You have my opinion. FWIW, here are two more.

Tom Lehmann, in his posts here and on PMQ, has never mentioned KASL.  He has spoken about All Trumps, though, which is 14% protein (KASL is 14.2%).

http://thinktank.pmq.com/viewtopic.php?f=6&t=10668&start=15

Quote
[In reference to Seal of Minnesota flour]It is a little on the low side protein content wise for an authentic dine in N.Y. but if you're into any delivery, it will probably work better than something like All Trumps as the pizza won't be quite as tough and chewy after a half hout or more in a box.


http://www.pizzamaking.com/forum/index.php/topic,26701.msg269842.html#msg269842

Quote
To add to Tin Roof's comments, Harvest King flour has about 12% protein content while All Trumps has 14+ % protein content. I've used both very successfully to make thin crust pizzas of all kinds, but when it comes to making thick crust/pan style pizzas my preference turns to Harvest King as it does not give the excessively tough and chewy characteristic that I get from All Trumps in this application.


http://www.pizzamaking.com/forum/index.php/topic,26935.msg272694.html#msg272694

Quote
My personal favorite flour to use for pan style and thick crust pizzas is a flour that comes in at between 11% protein on the low side to about 12.5% on the high side. My experience has been when I use a higher protein flour with my dough management process I get a finished crust that is too chewy for my likes.


Now, Tom is referencing pan and thick crust pizza here, not NY, and he does recommend All Trumps for NY style pizza (that isn't going to be eaten a half an hour or more after it's made), but he is pretty clear about All Trump's propensity for toughness.  KASL, with .2% MORE protein, has an even greater propensity.

I should also point out that Tom tends to advocate a longer baked, very midwestern-ish nouveau NY style. As you extend the bake time beyond 6 minutes, there tends to be a tenderizing effect on the crust. This is a big reason why some forum members are happier with KASL than others.  For the faster baked old school NY style that I strongly endorse (and that can be achieved in the BS), though, All Trumps and KASL have a very strong propensity towards shoe leather.

Scott R is one of the most respected voices on this forum:

http://www.pizzamaking.com/forum/index.php/topic,10630.msg94506.html#msg94506

Quote
[In reference to 12% protein Harvest King flour]Honestly, I think you will like it better than KASL

KASL is a great flour, but it can get too chewy if your pizza/bread sits around for a while, or if it is cooked to the point of New Haven/ Totono's style charring.

I think where KASL shines is if you are trying to make an authentic NY style bagel.
« Last Edit: December 20, 2013, 09:07:01 AM by scott123 »

Offline scott123

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Re: No bromate!
« Reply #12 on: December 20, 2013, 08:59:05 AM »
Bob, occident flour tends to be popular at co-ops and general stores. They don't stock that?

Online jkb

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Re: No bromate!
« Reply #13 on: December 20, 2013, 09:37:10 AM »
I have a sack of Bromated All Trumps coming today as part of an order from Pennmac.  Even factoring in the shipping charge for the entire order, it's $1/lb..  That's about what I pay for KA at the supermarket.  They also have some awesome taleggio - smells like something I won't mention, but man it's good!

Offline pythonic

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Re: No bromate!
« Reply #14 on: December 20, 2013, 11:20:49 AM »
I have a sack of Bromated All Trumps coming today as part of an order from Pennmac.  Even factoring in the shipping charge for the entire order, it's $1/lb..  That's about what I pay for KA at the supermarket.  They also have some awesome taleggio - smells like something I won't mention, but man it's good!

Some Taleggio that smells worse than feet huh?  That must be some real good stuff.  Haha.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: No bromate!
« Reply #15 on: December 20, 2013, 12:26:46 PM »
Bob,

This thread is from a long while ago but I did try Glutenboy's Formula with KASL at http://www.pizzamaking.com/forum/index.php/topic,10697.msg95107.html#msg95107 

Get that BS fired up!  :-D

I wish I had some KASL to try out since I own a BS.

I could go on for a long while finding threads of NY style pizzas made with KASL.

Norma
Thanks again Norma....I wish I knew how you are able to come up with all these links you always give to everyone;and so fast too!
Yes, I want to get this thing rolling...I have fired the BS up twice now so far though, to cook steaks. Man, that thing is a BEAST ain't it Norma? I would have liked to see your face the first time you dialed it up into afterburner.... :o  I'll bet you thought it was going to take off over the yard!  :chef:

btw, I can send ya a couple lbs. of KASL any time...just say the word.  :)
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: No bromate!
« Reply #16 on: December 20, 2013, 12:29:46 PM »
Bob, occident flour tends to be popular at co-ops and general stores. They don't stock that?
I'm going over there right now and see what the deal is. Appreciate all your inputs on this topic Scott, you know your stuff bruddah!  :chef:
"Care Free Highway...let me slip away on you"

Offline SurlyBastage

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Re: No bromate!
« Reply #17 on: December 20, 2013, 01:57:24 PM »
Bob,

If that does not work out and you donít mind a trip to Raleigh, Red Hill General Store -  http://www.redhillgeneralstore.com/bulkfoods/flour/Flours.htm -  near Durant/Falls of Neuse has the following flours (and others) that can be ordered and picked up in-store w/ no shipping charges.

Conagra - Kryol, King Midas Special, Occident

General Mills - All Trumps, Full Strength

King Arthur - Sir Lancelot

The Occident unbleached is available in 25 pound bags, the rest are 50 pounders.

You can also order Detroit style pans there - http://www.redhillgeneralstore.com/housewares/kitchen/kitacc/Blue-Steel-Utility-Dripping-Pans.htm

Jay

Offline Chicago Bob

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Re: No bromate!
« Reply #18 on: December 20, 2013, 02:03:27 PM »
Bob,

If that does not work out and you donít mind a trip to Raleigh, Red Hill General Store -  http://www.redhillgeneralstore.com/bulkfoods/flour/Flours.htm -  near Durant/Falls of Neuse has the following flours (and others) that can be ordered and picked up in-store w/ no shipping charges.

Conagra - Kryol, King Midas Special, Occident

General Mills - All Trumps, Full Strength

King Arthur - Sir Lancelot

The Occident unbleached is available in 25 pound bags, the rest are 50 pounders.

You can also order Detroit style pans there - http://www.redhillgeneralstore.com/housewares/kitchen/kitacc/Blue-Steel-Utility-Dripping-Pans.htm

Jay
Now that's what I'm talk'in bout....Jay, you are da Man baby!!  ;D
I'm so happy I could kiss you....well, maybe at least jus a man hug.  8)
Thank you!
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Offline Chicago Bob

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Re: No bromate!
« Reply #19 on: December 20, 2013, 02:45:00 PM »
Well, I guess you should have come up to Columbus (Newark) the other day and gotten some Full Strength from Walter.
I was waiting for you to bring me some!  :P
"Care Free Highway...let me slip away on you"