The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pitchoune's blog

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Hello all,

I am hoping someone on this forum can lead me in the right direction.  I know that there are differences in milling between French and American flours.  I have my own home mill (a Nutrimill classic) and I would like to create French type flours at home.  I understand there are differences in humidity, ash content, malt and types of wheat but can't seem to find much guidance for the home mill.  Any suggestions?

Thank you!

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