Every time I come to a new city I go through the same procedure;
Where do I get the best flour, suitable for my kind of dough?
Who sells the best Salt?
I like to use what people trade with me for bread when I travel. I get to try local ingredients that I cannot find at home.
At the same time it makes it insecure since I then use ingredients that I might not be familiar with. When it comes to flour I can fairly easy see if it suits the kind of bread I make.
But salt can be tricky. I experienced everything from too strong taste to too little when I used a salt that I was unfamiliar with.
On the other hand, all of this is part of the charm of the Bread Exchange project.
Only by daring to try new things it is possible to develop and succeed.
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But seriously, I had a tough time to find proper flour in NYC. Went everywhere from Wholefoods to Trader Joe’s and then over the bridge to Meat Hook in Brooklyn. No luck. Where do all the home baker in NYC get their high protein flour (still organic and no additives please…)???
I would not have made it if not Mark, pastry chef at Nomad wouldn’t have supplied me with their flour from San Francisco (organic, yes). He also suggested me a local salt from Amagansett. I will try it out. Does anyone have experience with it?
Another Q: Will I face the same issue in LA? Any ideas on where to get the good flour?
Every time I come to a new city I go through the same procedure;
Where do I get the best flour, suitable for my kind of dough?
Who sells the best Salt?
I like to use what people trade with me for bread when I travel. I get to try local ingredients that I cannot find at home.
At the same time it makes it insecure since I then use ingredients that I might not be familiar with. When it comes to flour I can fairly easy see if it suits the kind of bread I make.
But salt can be tricky. I experienced everything from too strong taste to too little when I used a salt that I was unfamiliar with.
On the other hand, all of this is part of the charm of the Bread Exchange project.
Only by daring to try new things it is possible to develop and succeed.
2 Comments on “The Challenge of Bread Exchange”
Did you try the farmers market at union square? I got some nice spelt flour at a stand there. Good luck!
Hi Sujin, Yes you are right, the farmersmarket is good. BUt the weird thing is that is seems to be so easy to get good special flours, like spelt or rye or even old wheet. But when it comes to quality varieties of classic fine grounded Wheat, then it all seems impossible. I just want a high protein wheat, like something that has been wrong in a colder climate. Canada is producing great options. But who sells them?