Is it possible to buy a bad bag of flour

[Deniser]

Hi All.  I too received an email today from Lauke with the same request for information as Marie has written.  Will write back to them with this info and see what transpires. They did ask for my address so that they could send me a bag to return a sample of the flour if need be (that to be decided when they receive my reply).  So  - back to the drawing board for Marie and myself. 
Deeau I haven't seen the bread mix in 10kg bags in my local Coles but will have another look - a bit worried though as Wallaby is still Lauke - perhaps the mix is somehow different to the Bakers flour?   I am a bit concerned about trying again after all the drama - especially with a 10kg bag - will give myself a good talking to (tomorrow) and get over it.

[meganjane]

My sister was just complaining about her bread not rising as much lately. I'm pretty sure she uses a Lauke mix. She's added improver and says that works well. I still have some bread flour left so haven't bought any recently.
I wonder if it would be worth adding a little gluten flour to each batch. 
Last seasons harvest was pretty poor in the Wheatbelt in WA. No sure how the rest of thee country faired.

[Deniser]

Thanks Meganjane.  My real concern is that I made two batches on the one day - the second batch from a new bag of flour - would it have changed drastically from one bag to the next?  But yes - as someone mentioned earlier the crops have not been good (a thought that never crossed my mind I must admit) will be interesting to see what Lauke have to say to both Marie and myself.  I do use improver but not sure what you mean by adding gluten flour - just re-read the packet and says "contains wheaten gluten".
I wonder if the bread mix instead of bread flour would make any difference?  Just like the idea of controlling the amount of salt and sugar myself - not that I think there is too much in the mix anyway.

[meganjane]

Deniser, you can buy gluten flour. I'm not sure exactly what it is, but have seen it in those Providore style shops. Gluten is lacking when the quality of the wheat isn't as it should be. If the season is poor, the protein levels are lower and the gluten level will be lower.

[achookwoman]

Cookie,  your bag of mix should be fine.  I buy a 10 k bag about once a month and haven't had a problem.

[droverjess]

Over here is UK. We can grow milling wheat but quality depends on weather.
Aldi flour here is ok for gravies and sauces but not baking.

Trouble is this season not shaping up for good crops this year either. Poor establishment or crops and a blackthorn winter holding everything back. An old country expression meaning winter weather while the blackthorn (or sloe berry) bushes are in flower.

Made some lovely bread today with added wheatgerm and linseed from JulieO's sour cream recipe.

[Deniser]

Thanks again Meganjane - will have a look and see what I can find - amazing what you learn when you put the question out here.
Ha Ha Droverjess - whenever I see your name I think of you somewhere in our Outback - will have a look at JulioO's recipe - that sounds interesting too. Learning so much about crops etc and expressions from the other side of the world.

[droverjess]

Glad you like my name.
Have been a drover (!) and a farmer for most of my life..
Yup it's a great place here.
My adaptations for this loaf  are in the thread
Happy baking

I get my flour from brilliant millers delivered in and so far have not had probs.

[Wonder]

Deniser where are you located? I buy all my bread flour from Marg & Maree's in Melbourne and have never had a problem. I live around the corner from the store but I think they also do online sales.

[Deniser]

Well before I say anymore I have to say I now have serious egg on my face!  After emailing Lauke (who have now sent me a post paid bag to return a sample of the flour) and all of the lovely answers from the Forum - I have found the source of the problem:-

eye dee ten tee error (ID10T)  on my part.

This morning before I packed the flour to send off I decided to have one more crack at it - I did open a new box of yeast even though the previous one was well within its use by and I had not been having any problems with it.  Voila - bread rolls back to normal. 
Not sure what I can say to this - must have been having a mental block on the last few attempts and not weighed something correctly.  Thank you all again for all your assistance - it has been an interesting and informative time.

I imagined that you must have been a drover/farmer somewhere along the way Droverjess and I do love the name.

Wonder - I live in the Blue Mountains of New South Wales.  usually just buy my bread flour from the Local Coles store unless I want something a little different and then I go to Richmond to a great little organic shop where I can buy whole grains or milled flour.

[gertbysea]

I think we have all had that error from time to time. LOL!

Gert

[Deniser]

Thanks Gert.  Thought it best to own up straight away and get it over with.

[Emme]

Lol Deniser,
Had a reply re my email and they have checked the milling records for the Organic flour I have and in their words all in specification.  They have also said that the organic flour is milled primarily for the manufacturing trade.  They have given me a recipe to try which includes using Wallaby brand bread improver and yeast.  Also advise to add the salt in the last few minutes of mixing, and  that organic flour needs additional mixing to achieve full dough development using a domestic mixer.  Also have given me tips if using the flour in breadmaker.  So I will try these tips and see what happens. 

Marie

[cookie1]

Deniser I am glad you have solved your problem. At least you now know what the problem was.
At school when computers were new and we were all learning our specialist often used to say it would be an ID  10   T error. Or maybe a PEBCAC one.(possible error between chair and computer)

Marie I hope yours is sorted out soon.

[mcmich]

Marie, will be interested to know how you go with the tips. Keep us in the loop.