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> Ww Pastry Flour
happymommy
post Apr 22 2008, 04:09 AM
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I'm starting back on SB and had a couple of questions. Is agave the same as blue agave? where can you buy ww pastry flour and ww bread crumbs.... or does anyone have a recipe on how to make the bread crumbs. I know that sounds silly and probably easy to make but Im new to all this cooking thing, too. I'm trying to cook SB and find recipes. BTW- GREAT recipes on the forum. My hubby and I LOVE them. We are excited to try all our new recipes. Thanks for any help I can get. On one more thing - does anyone have a good hamburger bun that is legal?
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molly
post Apr 22 2008, 10:34 AM
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I use Aunt Millies 100% whole wheat hamburger buns. I think Sara Lee has one as well.

Whole Wheat Pastry flour can be purchased at most big supermarkest these days. If you can't find it try a health food store.

I think blue agave is OK ... it should be a thick syrup about the consistency of honey.

You know that last peice of bread in the package that no one wants to eat? (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) I set that out for a few days to dry and then whirl it in the food processor to use as bread crumbs. I keep them in teh freezer and use as needed. I also save teh crumbs at teh bottom of the Triscuit box. They are great to sprinkle on top of casseroles for a little extra crunch.

oh and WELCOME to the Board! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)
molly
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happymommy
post Apr 24 2008, 06:34 AM
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QUOTE (molly @ Apr 22 2008, 03:34 AM) *
I use Aunt Millies 100% whole wheat hamburger buns. I think Sara Lee has one as well.

Whole Wheat Pastry flour can be purchased at most big supermarkest these days. If you can't find it try a health food store.

I think blue agave is OK ... it should be a thick syrup about the consistency of honey.

You know that last peice of bread in the package that no one wants to eat? (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) I set that out for a few days to dry and then whirl it in the food processor to use as bread crumbs. I keep them in teh freezer and use as needed. I also save teh crumbs at teh bottom of the Triscuit box. They are great to sprinkle on top of casseroles for a little extra crunch.

oh and WELCOME to the Board! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)
molly


thanks SO much molly for the help! ive seen so many of your recipes on this forum and im really excited to try them. theyve gotten great reviews. i do have a quesiton on whole wheat flour. is that the same as all purpose flour? ive seen some other recipes with all purpose flour and i was wondering if i could use the ww flour? also- since im not a cook - is there a difference between ww flour and ww pastry flour? i also noticed that you said that you use white ww flour. when do you use that instead of ww flour? does it give a different taste? ahhh.... too many diff types of flour for a learning cook! also - i went to the health food store today and saw all these different types of agave. amber agave, raw agave, lighter agave, blue agave.... do you use it and what is a good one? im thinking the taste is stronger in the diff types of agave. im sorry that i have so many questions... just trying to get this whole sb cooking thing down. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)

thanks.

This post has been edited by happymommy: Apr 24 2008, 06:36 AM
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