Great flour with decent protein content.
Consider using it for this: https://www.youtube.com/watch?v=Z-husjZkxHw for lots of fun and bargain carbs.
Wallaby Bakers Flour 5kg $9.90 (Was $14) @Woolworths
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Hasbulla on 07/06/2024 - 11:04 woolworths.com.au (390 clicks)
Last edited 07/06/2024 - 11:07 by 1 other user
Last edited 07/06/2024 - 11:07 by 1 other user
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bread improver ?
do wallabies taste good?
Sure do. The tails are wonderful cooked under the ground in hot coals
I prefer my Wallaby Grilled, not baked.
hmm usually get the Defiance White Baker's Flour since it is cheaper and has more protein. Might give this one a crack.
Wallaby is farrrrrr better than Defiance, but neither are amazing
What flour do you use/recommend?
Anything above 13% protein will give better results (Caputo’s Manitoba Oro, some IGA’s sell Provenance’s Hellfire Flour, etc).
Anything above 13% protein will give better results
Better results for what bake?
I use Caputo Pizzeria and Caputo Soccorosso for Neapolitan pizza dough (sourdough leven or IDY), but have been using the Laucke Wallaby for sourdough bread on account of it being $2/kg as opposed to $4-$5/kg and producing a very acceptable loaf. I make about 6-8 loaves a week so it's an attractive option. But if there is something better which is easy to get, I'd be interested in trying it.
Depends on what you're using it for and /in. For basic breads, and you're learning how to bake, a cheap easily accessible flour, that doesn't take up all your storage space is more important than all other factors.
The above mentioned flours are mostly speciality flours and significantly more expensive than this.
Do you have recommendations for other flour that's better and easily accessible for purchase?
Unfortunately not, which is why I use Wallaby at home
Most commercial bakers flours are in 12.5kg+ bags and not readily available to regular consumers
@linkindan: whabbout this for regular price $6 per 5kg?
https://www.woolworths.com.au/shop/productdetails/97494/gem-…
Caputo
Why do you prefer Wallaby? I have tried both btw and when limited to just those two, I get Defiance because of the aforementioned higher protein (12.5 vs 11.5). Defiance used to be a lot cheaper but now the normal price difference is no longer significant.
Caputo ftw
Much, much more expensive. Surefire, but not always worth forking out.
Which Caputo would you use instead of this (or Defiance) Baker's Flour?
I really want to trust the commercial names and protein content, but it would be useful to have more info on these flours readily available.
https://www.weekendbakery.com/posts/understanding-flour-type…
Well specifically for pizza.
I use either Pizzeria, Saccorosso, and lately Nuvola mixed in as well.
So softer/finer, more protein-rich tipo 00 flours.
I hoped to get a hint which Caputo flour would be the equivalent of "baker's flour".
Thanks, I wonder if I would see the difference between baking pizzas with the three you listed. I feel my process is generally not consistent enough to notice, really.
What are folks using to store their flour once it's opened?
Cupboard. Flour stays in the original bag.
If you're having issues with some pests, I'd recomment a reasonably sealed plastic box.
I use a Sistema Klip It Plus rectangular tub 10L. I have 3 of them.
If you use flour slowly or have large amounts, storing it in sealed containers in a freezer is good too (if your freezer has space!).
I freeze mine for 2 days first before storing it in the cupboard in sistema containers.
Is that an anti-weevil thing?
Yeh I ended up with weevils just leaving it in the original bag it came in several times. Had to throw entire batches out because of it.
9L Dry Food Storage with Scoop ($6):
https://www.kmart.com.au/product/9l-dry-food-storage-with-sc…I have had mine for quite a while but it looks mostly the same as the current offering.
Thanks, just ordered one :)
Consider using it for this: https://www.youtube.com/watch?v=Z-husjZkxHw for lots of fun and bargain carbs.
Have had that come up before but haven't made it yet.
Crazy thing is the channel has only ever posted that 1 video - https://www.youtube.com/@voilavoila8303
Great price thanks Op.
I use this, and also Caputo (red), and a 50/50 blend of both, depending on what I am making.
- Cakes and some breads the straight Wallaby
- Some breads I use the 50/50 if I want higher proteins and long low temp rise etc.
- Nap Pizza etc the straight Caputo
Stored in 3 X 10kg plastic tubs.What kind of cakes are you using such fine flour?
Rule of thumb is all purpose flour for cakes, as you usually don't need gluten there, and flour can be more coarse, less pure.
Anything cake related, as this isn't a really high protein flour (relative to Caputo say)
So yeast doughs, sponges, brownies etc anything. When I did my patisserie cert at Tafe this was the flour used as all purpose and it does work well.Great to know, thank you
Thanks OP, I'm not in the habit of following Woolies mark-downs but grateful to replenish. Make wholly acceptable white sourdough in my micro bakery.
Do you have a preferred flour between Wallaby and Defiance?
I picked up a bag of Defiance from the clearance shelves, felt it wasn't quite as good as the Laucke. But my sourdough is pretty consistent these days so I'll try again next time it's on special. Which works better for you?
Have just been using the Defiance and have been happy with my weekly sourdough. Going to grab this on sale and try it.
How micro is your bakery? Do you use a spiral mixer for your dough?
Maybe I should have said nano bakery. I use the kneading stage of the dough programme in my bread machine. How about you?
I use a Chef XL Elite with an S hook for the initial mixing of 2 or more sourdough loaves, or for a batch of pizza dough, but I am seriously considering importing a KYS spiral mixer.
@sumyungguy: No i have a double oven and a Gozney Dome. I cook the bread in the oven in the kitchen and pizzas in the dome.
So we don’t have any decent Australian flour for bread making at home.
?
THIS is decent Australian bread flour.
This flour is so much better than Defiance White Baker's Flour for sourdough bread. My impression is that protein content is higher in Wallaby than in Defiance flour.
How can one buy a commercial grade flour? I do not mind large bags.
Just google "bakers flour 12.5kg"
Wrong impression, Wallaby has 11.5g protein, Defiance has 12.5g.
However, there's Defiance "White Bread Mix" which is also 5kg bag, similar name and ingredients that are terrible in comparison.
It's possible the Laucke flour has a better glutenin-to-gliadin ratio and therefore develops gluten more efficiently?
Anyone know where to get a cheap multigrain premix ? thanks
buy organic if you can..
is this All purpose/plain flour?
Bakers flour has more protein than plain flour.
I've been using these for bagels and other bread. Will recommend getting the bread improver as well if you are making bread.