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Forum
-> Recipe Collection
-> Challah and Breads
pleaseadvice
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 Wed, Dec 19 2007, 11:14 pm
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In Williamsburg (Brooklyn) they sell "loose flour" for challah. Does anyone know what type of flour this is?
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pleaseadvice
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Wed, Dec 19 2007, 11:24 pm
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So why do they call it "loose flour"??? and do you mix it with any other flour or just use it alone?
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yikes!
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Thu, Dec 20 2007, 1:55 am
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no we don't mix that flour with anything...
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boruchhashem
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Thu, Dec 20 2007, 9:05 am
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it is only good for challah and bread. if I use it for anything else, it is too sticky.
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louche
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Thu, Dec 20 2007, 9:34 am
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I wonder why it's called loose. It's davka supposed to hold together.
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chocolate moose
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Thu, Dec 20 2007, 11:03 am
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Mama Bear
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Thu, Dec 20 2007, 12:45 pm
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it probably used to be brought to the stores in bulk, which is why it was called 'loose', and the grocery stores would package them in 5,6, and 7 pound brown bags.
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greenfire
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Thu, Dec 20 2007, 1:23 pm
yeah but using high gluten makes for more air and fluffy ... maybe to them it's "loose" 
or maybe its a translation thing ...
I would ask to make sure what kind it is ...
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pleaseadvice
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Thu, Dec 20 2007, 7:13 pm
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Do you know who sells this loose flour in the Flatbush area?
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chocolate moose
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Thu, Dec 20 2007, 9:19 pm
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you want a place with a hechsher, right ?
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Squash
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Thu, Dec 20 2007, 9:21 pm
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I don't know about flatbush, but every grocery in boro park has it right next to the regular flour.
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bluesclues
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Thu, Dec 20 2007, 9:22 pm
| chocolate moose wrote: | | you want a place with a hechsher, right ? |
isn't that a given on this site
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Mama Bear
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Thu, Dec 20 2007, 10:11 pm
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flour does not need a hechsher!
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chocolate moose
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Fri, Dec 21 2007, 10:45 am
| Mama Bear wrote: | | flour does not need a hechsher! |
what about self rising?
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