Sharps flour

Fey

unread,

Mar 21, 2006, 10:08:33 PM3/21/06

to

In an attempt to be thrifty and helpful, DH bought a 10 kg sack of
unbleached sharps flour, thinking it might be useful for my home bread
making.
So, having oepend it and established it looks more like very fine
semolina than flour, what is the best use for it?
I tried making pasta with some but it went a weird greyish colour on
standing. I have been putting about 100 grams in each kilo of bread
flour without noticeable effect, but I'm going to be using it until
2010 at that rate!
Any ideas?
Fay

barry

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Mar 21, 2006, 11:06:50 PM3/21/06

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"Fey" <hedo...@tpg.com.au> wrote in message
news:1142996913.3...@i39g2000cwa.googlegroups.com...

If it looks like semolina, what does the bag say is in there? Is it regular
wheat flour, is it semolina, is it something else?

If it's semolina or something close, you could try one of the semolina bread
recipes in Field's Italian Baker or Reinhart's BBA, or somewhere off the
web.
Both of these recip[es use fairly high percentages of semolina flour.

Barry

Bill

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Mar 21, 2006, 11:19:56 PM3/21/06

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In article <1142996913.3...@i39g2000cwa.googlegroups.com>,
hedo...@tpg.com.au says...

Googling...

Sharps Flour

See ROTI FLOUR.

Roti flour
Triticum vulgare

Not a wholemeal flour like atta, this flour is creamy in colour and slightly
granular in texture. Ideal for all unleavened breads. You can find it in
Western delicatessens labelled 'continental flour' or at Asian grocery
stores as roti flour or 'sharps', the grade to which it is milled.

http://www.asiafood.org/glossary_2.cfm?wordid=2630

Bill
--
Gmail and Google Groups. This century's answer to AOL and WebTV.

Chembake

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Mar 23, 2006, 7:12:04 AM3/23/06

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>In an attempt to be thrifty and helpful, DH bought a 10 kg sack of

.unbleached sharps flour, thinking it might be useful for my home bread

>making.

So you are from Melbourne?

Sharps flour made by Allied Mills and Weston Milling is only used by
bakers as cornmeal replacement for dusting oven peels , bannettons and
even proofing cloths.It is seldom added by the bakers as a dough making
flour.

hayes.a

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Mar 23, 2006, 12:39:11 PM3/23/06

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I just got my newest bread book. "Secrets of a Jewish Baker" seems to be a
great book. Lots of yummy recipes. Will take me a while to go through it
all.

Gordon
in SW Indiana

hayes.a

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Mar 23, 2006, 11:14:25 PM3/23/06

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Oops, I meant to make this a new post/thread instead of a reply to the
thread on sharps flour.

Gordon

Ron Berg

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Mar 24, 2006, 10:07:28 AM3/24/06

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Below is a recipe for an excellent Whole Wheat Bread which results in a
fairly soft bread with incredible flavor. The directions are for a
Zojirushi Bread Machine, but I would assume any bread machine would work
if you follow the manufacturers directions for adding the ingredients.
This is my variation of a recipe from The King Arthur Flour Baking
Companion cookbook.

100 Percent Whole Wheat Bread

1 1/2 cups (12 ounces) water - more as needed
3 tablespoons olive oil
5 tablespoons Grade B maple syrup or honey

3 1/2 cups (18 3/8 ounces) whole wheat flour
5 tablespoons vital wheat gluten
1/4 cup cracked wheat
1/4 cup toasted wheat germ
2 1/2 teaspoons salt

1 1/2 teaspoons instant yeast

1/4 cup sunflower nuts
1/4 cup walnuts

Zojirushi Bread Machine Directions:
Set to Homemade course and program machine to the following settings: 22
minutes preheat, 21 minutes knead time, 1 1/2 hours for first rise, and
1 hour for 2nd rise and everything after that set to off.

Add water, olive oil, and maple syrup to pan. Add whole wheat flour on
top of water mixture, then add the gluten, cracked wheat, wheat germ and
salt. Make a small well in flour and add yeast (Important – no liquid
should come in contact with the yeast). Start machine.

Use a knife, mini-processor or regular food processor to chop the
walnuts and sunflower nuts. Add both of the nuts when the “add” beep
sounds.

Remove dough from machine after 2nd rise and deflate. Round up, cover,
and let rest for 15 minutes. Shape into two loaves, free form or for
loaf pans. Let rise until doubled or more and bake in a preheated 350°
F. oven. Makes 2 loaves.

Fey

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Mar 27, 2006, 3:48:03 AM3/27/06

to

Yes I am from Melbourne.
Bought it from an Indian Grocers...
I could give rotis a go. I've made them from fine cornemal before now
(with a lot of muttering and cursing) and this looks like it might
stick together better than the cornmeal.

Wanna share of my sharps stash? ;)

Chembake

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Mar 27, 2006, 8:42:23 AM3/27/06

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>Wanna share of my sharps stash?

Thanks ! but I am out of Australia now and it may take time before I
return there.