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Old 05-02-2017, 11:24 AM   #1
Baricat
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Kevin's Final Baking Mix

Aaaargh!! The last time I made the mix, I had found a post where someone gave the weights for several of the ingredients. I just spent a half an hour looking for it, but have come up empty. Weighing is the only way I do bread baking, so not having it is a big road block.

Can someone please point me to where I can find this info? I promise to bookmark it this time so I never lose it again. I will be forever in your debt.

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Old 05-05-2017, 06:51 AM   #2
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Bueller...Bueller?

Does anyone know the weights on the baking mix ingredients? I can't believe I'm the only weigher on here.

Sharon??
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Old 05-05-2017, 09:31 AM   #3
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Hey Cat!
Sorry, I'm no help - I never made the bread with those specialty ingredients.

Just wanted to let you know we're not ignoring you!
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Old 05-05-2017, 10:49 AM   #4
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This would be the one , I did a search and found this recipe .


Ingredients





Quote:



Originally Posted by Kevinpa



After several months and many experimental loaves this is my 3rd and final flour mix. I started out making this mix specifically for yeast applications but as it turns out it works just as well in all my cake and cookie recipes


1

cup LC Bread flour mix (14 carbs)


½

cup carbalose


¼

cup wheat protein isolate 5000


1

Tbs wheat protein isolate 8000


1.5

Tbs almond flour


1.5

Tbs Hi-Maize resistant corn starch 260


1.25

tsp not/Sugar


8

cup LC Bread flour mix recipe


4

cup carbalose


2

cup wheat protein isolate 5000


½

cup wheat protein isolate 8000


¾

cup almond flour


¾

cup Hi-Maize resistant corn starch 260


3

Tbs not/Sugar
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Old 05-05-2017, 12:28 PM   #5
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Bhambabe, thank you for the response. I did have the volume measurements already. I was asking for the weights of those measurements, so that I can scale them, which gives much more predictable accuracy of results. But thank you for kindly taking a stab at it!

Still have not been able to turn up that post I had with the weights, despite searching long and hard. I did find one that had weights for his version before the last, so I can probably extrapolate from that, since it will give me a baseline for the Carbalose and WPI, and just volume measure the RCS (the version before his last used RWS.) Looks like that's my only option at this point.

And Char, I know you would never ignore me!!

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Old 05-05-2017, 12:40 PM   #6
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Quote:
Originally Posted by Baricat View Post
Bhambabe, thank you for the response. I did have the volume measurements already. I was asking for the weights of those measurements, so that I can scale them, which gives much more predictable accuracy of results. But thank you for kindly taking a stab at it!

Still have not been able to turn up that post I had with the weights, despite searching long and hard. I did find one that had weights for his version before the last, so I can probably extrapolate from that, since it will give me a baseline for the Carbalose and WPI, and just volume measure the RCS (the version before his last used RWS.) Looks like that's my only option at this point.

And Char, I know you would never ignore me!!

--Cat
No NEVER!!!
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Old 05-07-2017, 12:34 PM   #7
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Maybe this will help. Awhile back, I painstakingly weighed all of the ingredients in the final flour mix, adjusted for the WPI 5000 change. In doing so, I noticed that some of the weights shown in the manufacturer's nutritional info were not very precise. So, the weights below reflect my actual findings.

The info below is the recipe to make a large batch of flour--about 8 cups worth (precisely, 842.6 grams). I use Honeyville Grains almond flour and Lifesource Foods brand of both WPIs and the RCS. Exactly 105 grams of the mix set forth below is the equivalent of one cup of final flour mix as used in Kevinpa's recipes. With one exception, I included the volumes in parentheses as a rough guide only--the weights are the key thing. The exception is the Thick-it-Up -- I measure that with tablespoons because of the difficulty weighing that small amount precisely.

400 grams Carbalose (4 cups)
144 grams WPI 5000
72 grams WPI 8000 (1/2 cup)
84 grams blanched almond flour (3/4 cup)
112 grams resistant corn starch RSC) 260
30.6 grams Thick-it-Up (3 Tablespoons)

If you want to make just one cup of mix, you would simply divide the above numbers by 8. But it can be really difficult to weigh smaller amounts. Much easier to make up a big batch. I store mine in the refrigerator.
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Old 05-07-2017, 02:46 PM   #8
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O.M.G. Linda!

...You've done it again! Thank you, thank you, THANK YOU!! You always have my back. You've even weighed the small quantity ingredients; I'm in your debt.

This is such a gift. I had all but given up and made a mix using volumes, which I really don't like doing, as I find them to be far less accurate. Good, consistent baking is a point, not an area.

I've hit the mother lode! I've copied your post so I never lose it again. You're the BEST!! Sending you a big bear hug.
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Old 05-07-2017, 03:45 PM   #9
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My pleasure, Cat. Paying it forward!
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Old 05-07-2017, 03:50 PM   #10
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Quote:
Originally Posted by LindaSL View Post
Maybe this will help. Awhile back, I painstakingly weighed all of the ingredients in the final flour mix, adjusted for the WPI 5000 change. In doing so, I noticed that some of the weights shown in the manufacturer's nutritional info were not very precise. So, the weights below reflect my actual findings.

The info below is the recipe to make a large batch of flour--about 8 cups worth (precisely, 842.6 grams). I use Honeyville Grains almond flour and Lifesource Foods brand of both WPIs and the RCS. Exactly 105 grams of the mix set forth below is the equivalent of one cup of final flour mix as used in Kevinpa's recipes. With one exception, I included the volumes in parentheses as a rough guide only--the weights are the key thing. The exception is the Thick-it-Up -- I measure that with tablespoons because of the difficulty weighing that small amount precisely.

400 grams Carbalose (4 cups)
144 grams WPI 5000 (1 cup)
72 grams WPI 8000 (1/2 cup)
84 grams blanched almond flour (3/4 cup)
112 grams resistant corn starch (RSC) 260 (3/4 cup)
30.6 grams Thick-it-Up (3 Tablespoons)

If you want to make just one cup of mix, you would simply divide the above numbers by 8. But it can be really difficult to weigh smaller amounts. Much easier to make up a big batch. I store mine in the refrigerator.
Oops, I see that I forgot to add the approx. volumes for the WPI 5000 and RSC. I edited above to include that.
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Old 05-07-2017, 03:53 PM   #11
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I also weigh my ingredients now. The WPI in particular is difficult to get accurate volume measurements.
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Old 05-08-2017, 07:07 AM   #12
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I concur, Sharon. The almond flour is also difficult. With both of those, volume recipes should state whether the measure should be lightly packed or lightly spooned. Or sifted. It's always a guess as to how the recipe author accomplished their measures. Weighing eliminates any possibility of variation due to measuring the volumes. With weights, it's dead-on consistent each and every time.
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Old 05-08-2017, 10:58 AM   #13
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Thanks you ladies. I have been struggling with proper flour weights too.
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Old 05-08-2017, 05:35 PM   #14
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Maybe one of the mods can put those figures in a sticky so they will be easily available to everyone.
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Old 05-08-2017, 05:53 PM   #15
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I was looking at some of Kevin's old recipes the other day and I couldn't remember the change in WPI 5000. Do you use half as much?
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Old 05-08-2017, 08:32 PM   #16
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Quote:
Originally Posted by susieqrn View Post
I was looking at some of Kevin's old recipes the other day and I couldn't remember the change in WPI 5000. Do you use half as much?
Yes, that is the fix for WPI 5000 manufactured by Lifesource Foods.
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Old 05-08-2017, 08:49 PM   #17
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Quote:
Originally Posted by Baricat View Post
I concur, Sharon. The almond flour is also difficult. With both of those, volume recipes should state whether the measure should be lightly packed or lightly spooned. Or sifted. It's always a guess as to how the recipe author accomplished their measures. Weighing eliminates any possibility of variation due to measuring the volumes. With weights, it's dead-on consistent each and every time.
Quite right, Cat. Of course, we don't know how Kevin packed his measuring cups, do we? My working assumption in compiling the above was that his volumes correlated to the weights for those volumes as shown on the product packages. There was one ingredient where the actual weight did not match what the package said--I think that was the RCS 260. As I recall, whichever ingredient it was, the volume measure weighed less than what the package said. So rather than go with a smaller volume on that ingredient than what Kevin called for, I went with Kevin's volume and adjusted the weight upward.

Did I mention that math was never my strong suit?
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Old 05-09-2017, 02:08 PM   #18
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LOL, Linda - math isn't my forte, either!

Sharon, I second the motion to put those weights in a sticky so everyone will have access to them forever, and ever, amen. Threads can get buried, so this might disappear from LCF consciousness, but not so with a sticky.

What say you, Dottie?
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Old 05-10-2017, 06:22 PM   #19
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Well Linda, you coulda fooled me! You are talking out your $#%* like you really know what you're talking about!
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Old 05-12-2017, 01:34 PM   #20
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FYI

Quote:
Originally Posted by LindaSL View Post
Maybe this will help. Awhile back, I painstakingly weighed all of the ingredients in the final flour mix, adjusted for the WPI 5000 change. In doing so, I noticed that some of the weights shown in the manufacturer's nutritional info were not very precise. So, the weights below reflect my actual findings.

The info below is the recipe to make a large batch of flour--about 8 cups worth (precisely, 842.6 grams). I use Honeyville Grains almond flour and Lifesource Foods brand of both WPIs and the RCS. Exactly 105 grams of the mix set forth below is the equivalent of one cup of final flour mix as used in Kevinpa's recipes. With one exception, I included the volumes in parentheses as a rough guide only--the weights are the key thing. The exception is the Thick-it-Up -- I measure that with tablespoons because of the difficulty weighing that small amount precisely.

400 grams Carbalose (4 cups)
144 grams WPI 5000
72 grams WPI 8000 (1/2 cup)
84 grams blanched almond flour (3/4 cup)
112 grams resistant corn starch RSC) 260
30.6 grams Thick-it-Up (3 Tablespoons)

If you want to make just one cup of mix, you would simply divide the above numbers by 8. But it can be really difficult to weigh smaller amounts. Much easier to make up a big batch. I store mine in the refrigerator.
Linda, I've noticed that several on here prefer to use vital wheat gluten in place of wheat protein isolate 8000.

I just weighed 1/2 cup VWG. So if you plan to sub out the WPI 8000, you will need 66 grams of VWG.
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Old 05-12-2017, 08:27 PM   #21
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Kevins' Final Formula?

Is this it?
After several months and many experimental loaves this is my 3rd and final flour mix. I started out making this mix specifically for yeast applications but as it turns out it works just as well in all my cake and cookie recipes

1 cup LC Bread flour mix (14 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260
1.25 tsp not/Sugar

8 cup LC Bread flour mix recipe

4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar

Loaf Bread

2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbs. extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.
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Old 05-12-2017, 08:59 PM   #22
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Quote:
Originally Posted by Baricat View Post
Linda, I've noticed that several on here prefer to use vital wheat gluten in place of wheat protein isolate 8000.

I just weighed 1/2 cup VWG. So if you plan to sub out the WPI 8000, you will need 66 grams of VWG.
A fine addendum, Cat. I think Kevin used the WPI 8000 instead of the VWG because the latter has more carbs. Not sure how the mix would behave with the change. Maybe you can try and see?
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Old 05-12-2017, 09:01 PM   #23
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Quote:
Originally Posted by Barbo View Post
Is this it?
After several months and many experimental loaves this is my 3rd and final flour mix. I started out making this mix specifically for yeast applications but as it turns out it works just as well in all my cake and cookie recipes

1 cup LC Bread flour mix (14 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260
1.25 tsp not/Sugar

8 cup LC Bread flour mix recipe

4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar

Loaf Bread

2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbs. extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.
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Yes, Barbo, that was his final flour mix recipe, which he posted before the WPI 5000 formulation changed. My numbers above reflect the new formula.
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Old 05-13-2017, 08:29 AM   #24
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Quote:
Originally Posted by LindaSL View Post
A fine addendum, Cat. I think Kevin used the WPI 8000 instead of the VWG because the latter has more carbs. Not sure how the mix would behave with the change. Maybe you can try and see?
Linda, I have been using the VWG, only because I have a ton of the stuff. It does add some carbs, but Anthony's, the brand I use, has 8 additional grams of carb for the entire 8 cup recipe. Of course, I have a massive bag of the stuff! As soon as I slog my way through it, I'll use the WPI 8000, as it has 0 carbs.

Anyway, the VWG works quite well. The first time, I made it with the WPI 8000 as a baseline, and I've observed no differences in the way VWG acts in this flour mix.
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