What a Wonderful World of Baking!
May 11, 2011 | From the kitchen of Rose
Recently a fellow baker from the UK posted her despair in regard to the flour and, I believe, her cookies that were not coming out well using the unbleached flour available to her. I referred her to Kate Coldrick's blog and the work she has done with her "kate flour." Here is here heart-warming thrilling response. Isn't it just wonderful how we can all help each other to be the best bakers we can possibly be. And isn't it wonderful that Kate Coldrick's brilliantly creative and relatively simple solution to turning unbleached flour into what it needs to be to create top quality baked goods in countries where bleached flour is not available is traveling around the world!
WOOOW JUST WOOOW !!!
Thank you sooooo much again for all your help this is incredible!!!!
So I made two batches of cookies (Toll house recipe), one using untreated plain flour (Protein: 10.3%) and one using Kate flour, AMAAAAAZING RESULTS !!!
The untreated were exactly as you described in your post, flat burnt pancakes w/no shape LOL !!! (and verrrry crispy in a verrrry bad way)
But the ones made with Kate Flour ...WOWZA !!! they were just PERFECTTTT, had shape, had height, perfectly even brown, AND were nice and chewy - Mmmm just AMAZING !!
So thank you soooo verrry much !!! You have changed my life forever !!! You are incredible !!! =D !!!!
I still can't believe it's the same exact recipe =O !!! They should really make Kate Flour or heat treated flour available to the public, it changes the entire game of baking and opens us Brits to a whole new world of food. . . *sigh* one day.
THANK YOU!
Sincerely,
Tina P
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Henry
05/18/2011 01:33 PM
Intriguing! I wonder what lies at the heart of American and British recipes that American recipes wouldn't work in Britain. I mean, the British also have cookie recipes using unbleached flour with no problem... Why would an American recipe create seemingly insurmountable problems when baked with UK ingredients? Surely cookie recipes cant be that different after all? I wonder if the culprit is the American penchant for soft and chewy (cakier?) cookies... British shortbread and biscuits are usually fully baked. Am I making any sense?
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woody in reply to comment from olawale
05/13/2011 10:38 AM
Hi Wale,
"a Merrier World" left column on SITES I LIKE.
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olawale
05/13/2011 09:05 AM
Hello Rose, pls can you provide kate's blog address.
thanks
wale
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Rose Levy Beranbaum in reply to comment from Bill
05/12/2011 12:52 PM
you have!
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Bill
05/12/2011 12:19 PM
I could just reach in to the computer and hug you!
By the way...the clinic is swooning right now from the lemony goodness of your recipes!
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Rose Levy Beranbaum in reply to comment from Bill
05/12/2011 11:56 AM
i've always felt that way about you from the first!
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Bill
05/12/2011 11:37 AM
Rose:
You called me Billy!...very few people do (just those closest to me)... You are just the sweetest! Thanks! (By the way, we are about to cut a White chocolate whisper cake filled with lemon curd and iced with Lemon mousseline...here at the clinic). Everyone is salivating!)
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Rose Levy Beranbaum in reply to comment from Bill
05/12/2011 11:10 AM
thank you billy! the reason: i can't resist responding when just a few words can change a person's baking life. but then sometimes it's more than just a few words and i'm always so grateful when other ppl who feel the same way jump in. i'm almost afraid to go away for two weeks when there's no internet possibility as i know i'd never be able to catch up!
we're really close to 100,000 unique visitors per month on the blog. i'll do a posting when we hit the magic number. what an amazing community we have formed.
zach, i know JUST what you mean. i'll never forget my joy and near disbelief when kate came up with this brilliant earth-shaking solution!
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Zach Townsend
05/12/2011 10:12 AM
That's awesome! Wish I were in Europe with the same delimma just so I could experience this type of baking high. :)
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Bill
05/12/2011 08:26 AM
Rose:
It is because of your generosity that this wonderful baking community exists. Thank you so much for sharing your knowledge and for being so generous with your time. I know I would never be able to bake the things I do without your books, your website and without YOU.
Thank you...
Bill
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