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!
