The Fresh Loaf

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High Gluten Flour and Milling Grains

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Timbo's picture
Timbo

High Gluten Flour and Milling Grains

I am sure this question will show what a newb I am but I want to try and get this right. I am going to make Peter Reinhart's Straun bread and the first ingredient is High Gluten Flour. I didn't think that would be a problem but after checking around I can't seem to get it locally here in Charlotte NC. Since I would like to make it to take to Tennessee for Thanksgiving I don't have time to order it in. Now for the actual question. Can I use bread flour and vital wheat gluten to get the same results and if so how would I determine how much gluten per cup of flour.  I also have some hard white wheat that I can mill and use in place of the high gluten flour if that would help.

Second question, when milling how long is any left over flour good for and what is the best way to store it? I read somewhere that it goes rancid in a few days. Any help would be greatly appreciated. I think I'm getting addicted already!!

Yerffej's picture
Yerffej

Use your bread flour and do NOT add vital wheat gluten.

Jeff

Timbo's picture
Timbo

Thanks Jeff.

 

Anyone have an answer about left over flour from milling and how long it lasts?

Yerffej's picture
Yerffej

Freshly milled four will last for at least 3 months under cool dry conditions.  It will not be rancid within days.  For longer storage put the flour in paper, put the paper in plastic and seal the bag.  Then put this in the refrigerator.  I would advise against milling any significant amount of flour ahead of time.  Milling as needed is the best way to go.

Jeff

Timbo's picture
Timbo

Jeff,

   Thanks, I do plan to mill only what I need but I have already found out that there may always be some left over. It won't hang around any longer then a week though.

Yerffej's picture
Yerffej

You can weigh your grains according to your formula, mill the exact amount needed and never have any left over.

Jeff