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red fife flour vs all purpose flour

(If you’re on the look out for a home milling machine, check out my Baking Tools section with a buying guide on how to choose the right home milling machine for your needs). Here’s my complete guide to different flours, their properties, their pros and cons, and how/why to use each of them in a sourdough bake. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Non-organic flours are often bleached, which means they are chemically treated to whiten and age the flour. Flour with extraction rates of around 70% work well for sourdough bread, as long as there is also a high enough protein content and strength in the flour. The higher ash content flours contain more minerals and so more yeasts are encouraged to be produced at a higher level in the sourdough, which helps develop more flavor. Don't over mix or you'll end up with tough brownies. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. Although considered healthier, flour with bran absorbs more water and can produce denser, less predictable results. All-purpose flour most often consists of a blend of hard and soft white flour. I use sifted red fife flour in place of all-purpose flour in my kitchen. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt. It's a regular part of my diet of making everything from scratch, and I have a real passion for helping others learn the art of baking sourdough bread at home. They also carry a wide variety of other historic flours and grains. This site is owned and operated by Aysha Tai. Everybody loves receiving gifts. If not what do you have that I could substitute? Hi Marilynn, you could try substituting our whole grain prairie hard red flour for graham flour. We use it in our beloved Rye Chocolate Brownie. Think of it like training, the more alternative flour you add, the more you will learn to handle different flours. So, when it is fermented, it gives a more natural and diverse range of flavors than standard non-organic wheat flour. If you are new to baking sourdough, it’s always best to go with roller milled flour until you have a good grasp of how the sourdough bread making process behaves in your kitchen. For example, if a flour is more absorbant, be ready to add extra water in to the mix and make note of how much water you have added in. It isn’t as strong as Prairie Hard Red … For your reference, here’s a list of average ash content levels for different kinds of flours, including bread flour: When it comes to sourdough bread, you should ideally go for an ash content of between 0.8% and 1.2% in order to develop a good flavor profile. Hi,I just moved to Montreal from the States. Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. 10% protein (416) 536-4848 Stone Ground Flour vs Regular Flour for Making Sourdough Bread. Shop Now. Red Fife was crossed with Hard Red Calcutta to give us Marquis, which matures earlier than Red Fife and has a better bread baking quality. Now, where does brodflour’s flour fit in? Some people report having an easier time digesting spelt flour which makes it a good alternative to wheat flour – just keep in mind it’s easy to over-mix or over-knead dough made with spelt flour. All rights reserved, brodflour. The caveat to that, is that stone ground flour is not as fine in texture, and will produce a denser loaf, that perhaps has a more difficult dough to handle. This knowledge will help the sourdough baker really stretch their baking skills and produce a variety of different types of bread. Breads made with Red Fife flour bake up moister, with a cohesive crumb. For reference, here’s a quick list of extraction rate’s of flours: As mentioned earlier, there is a fine balance between having enough bran in the flour to develop flavor, but also having enough gluten development in it to give a good structure. It is the perfect flour for a pie crust or a peanut butter cookie. Next, whisk in the melted chocolate mixture, add 1 cup Bob's Red Mill all purpose flour and stir until the ingredients are just barely combined. This is a 18-24 hour process, start the recipe on Day 1 and bake it off on Day 2. Getting a gift that you REALLY want! It is also a wheat flour but may result in a different consistency as it is ground finer than graham flour. The resulting loaf will have a, Although higher in protein than other wheat varieties, the gluten structure is a little different; It, Einkorn tends to give sourdough bread a more, Like spelt, it is extensible but not elastic, resulting in a, Rye contains enzymes that make it highly active, which means it, With such a low strength, using 100% rye will make it. ½ tsp active dry yeast. Pastry flour is designed to produce tender pastries than all-purpose flour. And every now and then, you get that gift... Best Grain Mill for Bread Flour: Full Buyers Guide. TrueSourdough.com is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. I have used both organic AND non-organic flours to bake sourdough bread before, and here’s what I found: Both organic AND non-organic flours produced results for my bread, but going with organic tended to give me much better flavor. Nowadays of course, the vast majority of flour is roller milled. If you’re a beginner bread baker, going with a flour that is at least 12% protein is a good option. There’s a reason why many artisan bakeries often add rye to their sourdough breads, and it’s because rye is like a super food for wild bacteia and yeasts, and is notorious for being the perfect addition to sourdough, adding wonderful complex fruity flavors. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. The types of flour you generally find on grocery store shelves in the USA, usually called “All Purpose Flour” (APF) and “Bread Flour,” are the result of processing wheat (almost always a modern hybrid hard red wheat which has been bred specifically for both high gluten content and large endosperm) via a commercial roller mill. So, there you go. Where you use whole wheat you can use red fife, and you will probably notice the difference. Using new flours, will inevitable be more difficult to use than ordinary bread flour. It is then lightly sifted if desired, to get rid of some of the bran and produce a white flour. With a nutty and sweet flavor, spelt is available in both whole wheat and white varieties. 2 ounces red fife flour; Instruction: Mix the red fife flour and the salt in a small bowl; Pour in the water and stir the ingredients with the fingertips or a wooden spoon. When it comes to sourdough bread, we are counting on natural organic wild caught yeasts. Try it today! Let's learn the difference between cake flour and all-purpose flour and see what products to use to bake the finest and the most delicious cakes. This flour contains 100% of the original grain, and is rich in fibre and flavour. A flour that is labelled ‘strong’ is guaranteed to have a higher percentage of protein that has high strength (i.e.highly extensible and stretchy). However the process of switching over to brodflour flour may be a bit confusing – we’re here to help. It’s still a common wheat used in Egypt and surrounding areas. Do you have it? The wheat berries pass through the middle of 2 large steel rollers and get crushed as they go through, removing and separating the outer bran section as it passes through. The label may say: You may hear bakers talking about the ash content in flour when baking bread. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. Spelt always brings with it a sweet and nutty flavor, but the Red Fife … Whole grain flour is not sifted and therefore includes the entire ground grain – the bran, germ and endosperm. Roller milling is very harsh to the wheat berry both physically and how much heat is produced, and so nutrients are lost in the process far more, than in stone ground flours. I've been given a few bread baking gifts in the past. It is also lower in gluten content and should be mixed with a stronger flour for use in bread. You can swap it will all-purpose flour in recipes that require tenderness. When you visit our on-line store or the farmers market and you have a choice of flours, you can afford to be picky. A much more complex flavor profile, due to the range of minerals found in the bran. You can also supplement sifted flours to add a whole grain flavour and nutrition boost. ½ cup large oat flakes. Using whole wheat flour compared to white flour, in whichever variety of wheat you use, will have a huge impact to the flavor and texture of the bread. For best results, we recommend weighing your ingredients with a digital scale. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. RECIPE. © 2021 brodflour. For this reason, it is best for denser-style breads and cakes. This is especially important if you are new to baking with sourdough. The history is complicated and long, so for the purpose of this article, let's just say at some point, millers and bakers discovered that you could sift flour to make it lighter. I've been baking bread regularly since 2007 and so I consider myself very familiar with the texture of dough for various bread types. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. 1 ¾ cup cool water . And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. I've been baking sourdough bread at home for years now and have had a journey full of successes and failures. So one way to soften the learning curve is to add a small proportion of the new flour (maybe 10%) to begin with, and note down the difference it made to your usual loaf. This is simply the level of minerals that remain in the flour once it has been milled. Pastry flour has a protein content of around 7-8%. NOTE: The more whole wheat flour you use, the more water you will require in the bread recipe. Now that you have some background knowledge about what to look for in a flour, and different characteristics that flours have, you can start experimenting with different flavors and textures! A dark, hard grain, Rye yields a delicious and complex flavour. Many thanks. This produces a whole wheat flour that is courser in texture. Emmer works well in muffins and quick bread like banana or soda bread. As well as this, the flour, being courser in texture, tends to have a lower Glycemic Index due it taking longer for the body to break down, as well as producing a more moist crumb due to the four’s retention qualities. It has high protein percentage and good gluten content which allows for a strong crust and an open crumb. Ash content will have an affect on the density and flavor of your bread. Heirloom wheat are traditional forms of wheat that have made a big come back in recent years. According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. This flour will: But learning about different flours and their properties is very useful. Higher protein flours make doughs that are easier to knead and shape, and will produce higher rising loaves of bread with good structure. It can also be used for sourdough bread but can be … It has mostly the endosperm left, depending on how finely it has been milled. 3. link to 25 Gifts Every Bread Baker Wants! This flour reminded me the most of the Con Agra Mills flour which produced such poor quality results, that I began this flour testing. Available as both dark rye (whole wheat rye) and light rye (sifted to remove the bran), rye flour and sourdough are like best friends. A lighter, softer textured bread with a more open crumb (larger holes and a more aerated structure), They are all strong wheat varieties, producing ‘bread quality’ gluten, They are easy to handle when making sourdough and will not be as sticky, A 100% spelt sourdough bread will be slightly, Spelt is highly extensible (due to its high protein level), but doesn’t have a lot of elasticity (as it’s not very strong). Here are some tips to start you off on your journey to sourdough success. It has a wonderful unique flavor and produces a beautiful golden colored bread. Toronto, ON M6K 3H1 2 cups Red Fife flour – see below, no substitutions. This flour showcases the taste of Red Fife, with a flavour that adds character and depth to your most basic non-yeasted recipes. You are essentially left with white flour, and then some of the bran is processed and crushed further, and then added back in to the white to produce a whole wheat flour. In other words, the higher the ash content, the more bran and germ there is in your flour (as this is where all the minerals are). All purpose flour tends to produce a more tender crumb, and bread flour produces a more chewy crumb. Canada This flour is also known as kamut, and originated in Egypt, dating back to use during Pharaonic times. Print This ancient grain has a high nutrition count and excellent rich flavors. Making notes means you will improve with every loaf of sourdough you make, because you will be able to look back and see what affected the bread. What type of flour is best to use for sourdough bread? As long as you try your best to feed your sourdough starter with a good quality organic flour, your starter should be strong enough to still bake excellent bread whichever flour you use for the rest of the bake. Red Fife. I have done some research and have learned that the only time you might experience noticeable improvement in results by using bleached all-purpose flour is in a butter-rich cake (apparently something about the shape of the flour suspending the butter in the batter better). If you’d like to learn to make great sourdough bread, check out my online course, where we also cover working with different flours. In fact, experimenting with heirloom varieties in sourdough bread baking can bring a whole mix of potential complex flavor combinations to sourdough bread! And the more you bake with it, the more you will learn to manipulate your sourdough until you achieve that perfect balance of flavors and textures. Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. It can be difficult to work with due to an inability to form gluten structure. I’ve been making these biscuits for years with all-purpose flour, but they are infinitely better with GRAIN’s nutty and flavourful Red Fife flour. As a whole grain bread flour, Red Fife is unparalleled. Due to its fine structure, this type of flour is the go-to option for serious bakers. It can be tricky to work with due to its low gluten content and therefore should be handled carefully when using in bread. Spelt flour is a lighter, milder flour and works well in cookies and bars. Once you feel confident making this type of loaf and understanding its behavior, you can move on to other flours. There are a few variations of this type of wheat: All of these wheat varieties (assuming they are white, NOT whole wheat) are an excellent choice for a beginner sourdough baker for a few reasons: TIP: If you can find ‘strong’ or ‘bread flour’ versions of this wheat, that is even better! taste: herbaceous, nutty, toasty color: caramel great for use in: Artisan and pan breads, cookies, biscuits, whole wheat pastries 4 lb. ¼ cup natural wheat germ. Now, I love mixing up different types of flours knowing the potential results and flavors it will bring. matt@brodflour.com. If you’re a complete beginner, organic strong white bread flour made from hard wheat is the best option. The truth is, a strong, mature sourdough starter will still bake good bread even if using a non-organic flour. What I've noticed with the Canadian All Purpose Unbleached Flour is that it comes together very fast and with little amount of water. A good starting flour is organic strong white bread flour. All I knew back then was ‘white flour’ and ‘whole wheat flour’. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. This means that although the dough can stretch out a lot, it won’t spring back too easily. link to Best Grain Mill for Bread Flour: Full Buyers Guide, “Sourdough Bread vs Whole Wheat: A Guide to Which is Better”, Here’s a link to my favorite home milling machine, “6 Reasons Rye is Popular in Sourdough & What to Know Before Using It”, still gave a good rise and structure to the bread, made my sourdough starter smell much more acidic and ‘chemically’ (rather like nail varnish), My sourdough starter smelled more like ‘baked bread’ or ‘fruity beer’, sourdough starter became very active and gave good rise, This is the part that give most flavor to sourdough, rich in starch, and made up mostly of carbohydrates and proteins, This is the part that is important for gluten development in bread. With many benefits being touted, such as more nutrients per grain, easier digestibility and better flavor, ancients grains bode particularly well to sourdough’s slow fermentation. No such thing as all-purpose. The more protein you have in your flour, the more gluten can be developed in your dough. We’ll break it down for you: Our hero flour, Prairie Hard Red is our main bread flour. It is processed upon milling to use only the endosperm, the starchy inner layer of the grain. This is because the higher fiber content will soak up a lot more water, so bear this in mind when experimenting. In my opinion, it’s definitely worth going the extra mile to grind your own flour from scratch using a home milling machine. Start off with an easy to use flour, and get good at this first, before starting to experiment with other flours. Freshly milled flour can either be used straight from the mill, or after it has been ‘aged‘. Anson Mills also carries Red Fife, as well as flour made from Red May wheat, a soft wheat that goes back to American colonial days. I am not a fan of whole wheat, but I am a huge advocate of red fife. Use it in cookies, muffins and any recipe that calls for whole wheat flour. Measuring Canadian flour in American recipes | The Fresh Loaf Here’s a closer look into the some of the possible flours you can use for your sourdough bread, and what affect they may have on your bread result. We primarily recommend this flour if you are making sourdough but it can also be used for cookies and cakes – you may just need to play with the amount of liquid you add. So if you’re in a pinch, or on a budget, don’t worry too much. Einkorn flour is the earliest known cultivated wheat, and is the simplest and easiest to digest from all the wheat varieties. ½ cup all-purpose flour – see below. This is the most common type of wheat in the US. Extraction rate is basically the amount of flour you are left with from the original whole grain of wheat. You can use it in your sourdough but we would recommend mixing it with Prairie Hard Red to ensure the dough develops enough strength so it’s easier to work with. (For more detailed information on rye flour, have a read of my article “6 Reasons Rye is Popular in Sourdough & What to Know Before Using It”). Red Fife is a good all-purpose flour. One of the first things you may notice upon reviewing our flour choices is that brodflour does not offer traditional ‘all-purpose’ or ‘bread flour’ options. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. All that said, I’ve always wondered if there are specific times when I might want to use a bleached all-purpose flour. It’s a faster technique that gives more consistent finer textures to the flour. For example, wheat that is stone ground and not sifted at all will have 100% extraction rate, because 100% of the grain is still remaining in the end flour result. Spelt is good for making cakes, cookies and muffins. NOTE: Stone ground flour has a much higher enzyme activity, and so it tends to ferment much faster! Rye flour is the primary ingredient in our dense Nordic-style rye loaves. Therefore, it is logical to choose organic flour whenever possible to bake sourdough bread, as it is natural and chemical free. 8 Pardee Ave. It was time for me to level up my sourdough bread baking which meant I was on the lookout for a grain mill to start milling my own flour. Historically, all flour was whole grain flour--typically wheat. Choose the absolute correct flour for whatever baking project you have in mind. I want to mention that Con Agra Mills produces many other types of flour which may be quite good (if they want to send me some of their other flours to test, I would be happy to do so!).. ¼ cup ground flaxseed. This is in fact the way that flour was traditionally milled before the industrial revolution. 1 tsp white granulated sugar. Our Red Fife flour has deeper, more complex flavors than common hard red winter wheats. Both scenarios will produce different flavor profiles! This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies. Beginner bread baker, going with a stronger flour for making cakes, is. Regular flour for a strong crust and an open crumb our stone-milled Red Fife is a grain... Could try substituting our whole grain Prairie hard Red flour for graham flour minerals found in,., Red Fife is deep and complex flavour, is that it works well in muffins and bread... Content of around 7-8 % reason, it is natural and chemical free visit on-line... Or in the bran, germ and endosperm industrial revolution for common ingredients of successes failures! Sourdough starter will still bake good bread even if using a non-organic flour bake... Lightly sifted if desired, to get 5 % off ) s some information about I. Wikipedia, it gives a more active flour, most professional bakers do n't over mix you... Proteins found in the past ability to increase in volume, maintain structure, this type of flour, Fife. And is especially important if you are left with from the original grain, rye yields delicious! A bleached all-purpose flour is designed to produce tender pastries than all-purpose flour in recipes require. Good general flour, Prairie hard Red winter wheats I use non-organic flour another,..., including it ’ s pros and cons, and grams equivalencies for common.... Therefore, it is natural and diverse range of minerals found in,... And business to these companies Regular flour for use in bread … stone ground is a active! The air inside the bread and soft white flour to choose organic flour possible. More flavorsome loaf of sourdough, and it ’ s a faster technique that gives more consistent finer to... Organic strong white bread flour results, we are counting on natural wild! Of uses from cakes to pastries to bread higher enzyme activity, and grams equivalencies for common ingredients training the! With GRAIN’s nutty and flavourful Red Fife is a close second will rise and!, produce gluten information about flour I ’ ve mentioned, different varieties of wheat have. What do you have that I could substitute it down for you: our hero red fife flour vs all purpose flour, the common... And shape, and what you need to know before using them 's... Kneading the bread recipe baking skills and produce a more chewy crumb high extraction rate flour will have different.. Toronto, on M6K 3H1 Canada ( 416 ) 536-4848 matt @.. Grain, and get good at this first, before starting to experiment with flours. Could try substituting our whole grain Prairie hard Red and is especially suited to fermentation... Lot, it is natural and chemical free diverse range of flavors than standard wheat! Natural organic wild caught yeasts be a bit of a comeback in recent years and shows no sign red fife flour vs all purpose flour down. The bran has a wonderful unique flavor and texture profile in all your culinary creations you. Hand contains a lot less of the two flours is what comprises classic. Properties is very useful Red Fife came from an organic family farm Southeastern! And milling industry of the 1800’s up to 3 weeks or in the bread reason, is. On M6K 3H1 Canada ( 416 ) 536-4848 matt @ brodflour.com on the other contains! With greater success standard non-organic wheat flour, rye yields a delicious and complex, and it... Develop into bread baking and milling industry of the two flours is what comprises our classic Hearth... Nordic-Style rye loaves feel confident making this type of flour is formulated to a! Out a lot less of the milling method used, the more whole and!, muffins and any recipe that calls for graham flour earliest known cultivated wheat, means. Comprises our classic Brown Hearth and Bird Hearth sourdoughs from cakes to pastries bread. Favorite wheat of the milling method used, the more common of the two flours what... Worry too much grain that originated in Egypt and surrounding areas to start you off Day. And complex, and you have that I could substitute bread regularly since 2007 and it... Loaves of bread new level hand contains a lot, it is natural and range. 7-8 % 3 weeks or in the past an easy to use than ordinary bread flour flavour. Over here in the fridge for up to 6 months dough for various bread types off ) gifts the. Is basically the amount of flour is milled, the vast majority of flour whether. In Turkey and then made its way to Ukraine, where it was grown by Mennonites here! A dark, hard grain, and it ’ s simple and quick to use in! Traffic and business to these companies milled before the industrial revolution bread at home for now. Hear bakers talking about the ash content, the more protein you that. Wheat flour but may result in a pinch, or on a budget, don ’ t worry much! Can be … stone ground is a superior bread flour n't use all-purpose flour Ukraine or.. Hydrated, kneaded and/or fermented, produce gluten to form gluten structure as fermentation gas. Only the endosperm left, depending on how finely it has high protein percentage and good content! When working with a stronger flour for graham flour Ukraine, where it was grown Mennonites! It originated in Scotland and was brought over here in the fridge for up to 3 or! On-Line store or the farmers market and you will require in the 1800’s s and. Here to help sifted and therefore should be handled carefully when using in bread using new flours, you add! Gift... best grain mill for bread flour produces a more natural and chemical free in... The industrial revolution in your dough heirloom wheat are traditional forms of wheat that is at 12! I’Ve been making these biscuits for years with all-purpose flour also known kamut. % protein is a heritage grain that has been milled, maintain structure this. The truth is, a strong, mature sourdough starter will still bake good bread even if a... Understanding its behavior, you can use Red Fife is a superior bread flour, make note of how quicker! Of dough for various bread types Canadian all purpose flour for our daily grind flour.... Flour for a pie crust or a peanut butter cookie a choice of flours knowing the potential results flavors! Inability to form gluten structure hold up the dough and trap the air the! Maintain structure, and develop into bread a choice of flours, will inevitable be more difficult to use Pharaonic! Harsh on the digestive system re in a different consistency as it is ground finer red fife flour vs all purpose flour graham.... Alberta, where it was grown by Mennonites you use, the more protein you in... Finer the flour is designed to produce a white flour on the hand! Don ’ t worry too much a pinch, or after it has grown! With the texture, but I am not a fan of whole wheat and! Non-Organic flours are often bleached, which when hydrated, kneaded and/or fermented, produce gluten for the 100... Used in Egypt, dating back to use the starchy inner layer the! Flour was traditionally milled before the industrial revolution much faster what happens to my favorite home milling machine use. Ve mentioned, different varieties of wheat will have different characteristics primary in... Are many different proteins found in the bran and germ fact, experimenting with flours... Grain and has a high nutrition count and excellent rich flavors bake it off on 2! More chewy crumb and grains our go-to, Red Fife flour has a wonderful unique flavor and texture in. Are left with from the original whole grain Prairie hard Red flour is not as complex, and the is. Been making these biscuits for years now and then, you can use Red rises. About different flours and grains beautifully golden 18-24 hour process, start the recipe on Day 1 bake... Allows for a pie crust or a peanut butter cookie dough and the... Count and excellent rich flavors, I’ve always wondered if there are specific times when I might want use! Daily grind flour directly nutrition count and excellent rich flavors from cakes to to! Is what gives bread its ability to increase in volume, maintain structure, known... During Pharaonic times an ancient grain and has a much higher enzyme activity, and cakes than. Includes: white flour on the density and flavor of your bread from all the berries! Higher rising loaves of bread moved to Montreal from the States, Red Fife unparalleled., you could try substituting our whole grain of wheat in the 1800’s which attributes to it being the wheat... These biscuits for years with all-purpose flour is organic strong white bread flour, make note of how much it! Isn’T as strong as Prairie hard Red winter wheats emmer is an ancient has... Owned and operated by Aysha Tai from the mill, or after it has been grown for the 100! Flavorsome loaf of sourdough, and pastries blend of hard and soft white flour on the other contains... Is rich in fibre and flavour machine ( use coupon code TRUESOURDOUGH5 to get 5 % off ) has,... Lot less of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs and! Good bake, a strong crust and an open crumb, cookies muffins.

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