tag:blogger.com,1999:blog-2150369530381343686.post5946046838349568721..comments2024-03-27T02:22:24.458-07:00Comments on Chef Tess Bakeresse: Homemade Graham CrackersChef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2150369530381343686.post-56406535826906480502009-05-01T17:40:00.000-07:002009-05-01T17:40:00.000-07:00Thank you! Thank you! Thank you! :-)
You're aweso...Thank you! Thank you! Thank you! :-)<br />You're awesome, as always! One more question: Is it okay to use my Bosch to mix it, or does it need to be done by hand so it doesn't get over-mixed? It doesn't sound too hard to do by hand anyway, but I just wondered. Thanks again! :-)<br />By the way, did you receive some mail from me? ;-) I just wanted to make sure you got it. Thanks. :-)Tamsterhttps://www.blogger.com/profile/13936856981969702002noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-47237882968832671812009-05-01T16:25:00.000-07:002009-05-01T16:25:00.000-07:00Check out the label "flour making day". Hard wheat...Check out the label "flour making day". Hard wheat is bread flour. It has a higher protein content than pasty flour. If you want to make the pastry flour but don't want to buy soft wheat (which is what I use for pastry and cakes if I don't use barley with the wheat). Good whole grain all purpose would be 2 parts hard wheat, 1 part barley or oats in your mill. You can also use regular all purpose flour if it is just a matter of using your food storage and you're not particularly caring about whole grain or not.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-32882522525563590052009-05-01T12:09:00.000-07:002009-05-01T12:09:00.000-07:00Oh, ? What do they do to make cake flour or pastr...Oh, ? What do they do to make cake flour or pastry flour or bread flour? Is it just a different kind of wheat or what? I'd prefer to just grind my own wheat, but you said that wouldn't work... or does it just depend on which kind of wheat I have to grind? The point for me of making my own crackers is to not spend the money at the store because I have wheat, so I hate to have to go buy a special kind of flour. Does that make sense? Anyway, just wondered if a certain kind of wheat would work, or if there's something special they do to it. Sorry, I'm rambling.<br />Thanks, Steph! :-)Tamsterhttps://www.blogger.com/profile/13936856981969702002noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-5967958404513230572009-05-01T12:05:00.000-07:002009-05-01T12:05:00.000-07:00Thank you sooo much. I've got to try that.Thank you sooo much. I've got to try that.Tamsterhttps://www.blogger.com/profile/13936856981969702002noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-11731026048024663102009-04-11T20:41:00.000-07:002009-04-11T20:41:00.000-07:00WW Pastry flour and cake flour have different prot...WW Pastry flour and cake flour have different protein contents, however, in the case of the crackers, the pastry flour would work fine. I wouldn't use the 100% whole wheat from hard wheat (bread flour), as it is too high in protein and very hard to get a tender cracker. Thanks for visiting and the very pertinent question.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-5061231688825648412009-04-11T15:19:00.000-07:002009-04-11T15:19:00.000-07:00These look wonderful! Would WW Pastry Flour be the...These look wonderful! Would WW Pastry Flour be the same thing as WW cake flour?VegeDebhttps://www.blogger.com/profile/01142920592006146035noreply@blogger.com