So...this past weekend I posted a facebook challenge to my friends to make PR Wild Rice & Onion loaf. I only had one taker, which is probably a good thing since it appears we have both crashed and burned. I've been waiting for the dough to rise in the loaf pan well...all day (day 2). True, I forgot to reduce the flour by a half a cup like I normally do because our flour is different. Floyd, since moving to YVR have you experienced this same problem? I like Rogers over Robin Hood, but...
Hi Janine. Locally, if you can get your hands on Anita's flour, I would STRONGLY suggest you try it. I drive out to Chilliwack to get it right from their mill. I saw that Whole Foods in Vancouver carries it, as do a lot of grocery stores around town. When I switched to this flour, I was amazed at how it performed compared to either RH or Rogers. It is local, freshly milled and organic. They also carry a wide variety of different flours. AP flour (their version of high protein bread flour), spelt, sprouted spelt, WW, stone ground WW, barley, buckwheat, emmer, kamut, oat, etc. Website here http://anitasorganic.com/
Happy baking.
John
No, I haven't had that problem. Is your yeast OK? Or your house really cold? My recollection is that that recipe uses quite a bit of yeast, so if anything I have the opposite issue with it rising much quicker and higher than what I usually bake.
FWIW Rogers is my standard flour since it is easy to find at my local grocery, with King Arthur, or Anita's, or Nunweiler's when I get my hands on some.
Daybreak Mills, located in Saskatchewan, is an excellent source for organic flour(s). This is the link for their website.
http://www.daybreakmill.com/
They list on their website retailers that might sell their products in your area.
Happy New Year All!
Thanks for the tip about Anita's. I will add it to our journey when we head into the valley for the best bacon known to man at Davis Quality Meats in Abbotsford. Thank me later.
And I will keep THAT in mind...hot damn
John