The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Anyone familiar with this flour?

pseudobaker's picture

Anyone familiar with this flour?

I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein.  Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).


Here's my question: I see in their catalogue a "Strong Baker's Flour UBUB" (which I think means "unbleached, unbrominated").  Any idea what "strong" might mean?  High in protein?  And what effect would "unbrominated" have on bread?  Are most flours brominated? 



sphealey's picture

> And what effect would "unbrominated" have on bread?

> Are most flours brominated?

When flourmaking was first industrialized on a large scale, flour producers started adding potassium bromate (among other things) as both a preservative and dough conditioner. This is no longer considered the wisest idea for a number of reasons (I believe it is actually banned in Califormia), and organic/artisan breadmakers in particular reject bromates and select "unbromated" flour.


JMonkey's picture

Personally, I'd not bake with bromated flour -- it has been shown to be a carcinogen in laboratory tests (though some bakers say the bromate "bakes out"). Nevertheless, it's one heck of a dough conditioner. Here's some loaves baked with bromated flour.

pseudobaker's picture

Hmmm...Ok, so unbrominated is a good thing.  Thanks for your input - I think I'll give this flour a try.