October 5, 2018 - 12:51pm
Tartan High-extraction wheat flour
Does he mean bread flour or all purpose for the white flour? I'm guessing whole grain translates to whole wheat, but I could be wrong on this.
Thanks!
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Does he mean bread flour or all purpose for the white flour? I'm guessing whole grain translates to whole wheat, but I could be wrong on this.
Thanks!
Hi Gwen. High extraction means that a high percentage of the whole grain was extracted. So, 90% extraction means that only 10% of the larger bits of these milled grains were not used. High extraction is considered whole wheat, although not 100% whole wheat.
If you don’t have a mill, commercial whole wheat flour will work.
Danny
Thanks!
is flour that contains somewhere between 100% and 72% the whole grain. Some of the bran and germ are sifted out by the miller. 72% extraction is considered straight flour and white patent flours are sifted further from that. Each mill should be able to tell you what percent of the whole grain their HE flour contains - most fall into the 80 - 86% range
Thanks.
What I was trying to ask, but didn't, is: Tartine states that you can make a high-extraction wheat flour by "blend 100 percent whole-grain flour with white (sifted) flour in the ratio of 50 percent whole-grain flour to 50 percent white flour. My question is: is the white flour in this mixture bread flour or all-purpose?
Thanks
What ever the white flour is will be mixed with the whole grain one at 100% and you will get something that approximates something HE flour - but not really. The miller has lots of latitude when it comes to milling and sifting. They may temper the grain and just crack off the bran leaving a little bran but all the germ. Others may sift out the all the germ and leave more bran. Others may sift out all the bran and germ add back some of each. At home we don't really have that kind of control.
Gwen, I dn’t think your real question was answered. I don’t know if BF or AP is his intention. Personally, I would initially try BF. I think the whole wheat would benefit from the additional gluten.
Danny
Thanks. I'm trying BF as of today with the Einkorn flour. I'll be posting how it comes out. :-)
Gwen
I researched Einkorn. I believe BF is definitely the way to go. I read that you need to handle it like Spelt. Don’t handle it too much. See this link. http://www.thefreshloaf.com/node/46110/einkorn-flour-experience-anyone
I hope I am steering you in the right direction.
Dan
Thanks, we shall see. I have two loaves started now. I plan on baking tomorrow morning.
Gwen
Best bet for high extraction flour is to buy some strong whole wheat roller milled bread flour and put it through a kitchen sieve and then a #40 or #50 test sieve.
In my opinion, mixing white flour with wholewheat is a poor way to do it. It would be like mixing Turkish grind coffee beans with French press grind beans to try and simulate an espresso grind.
Lance
Thanks!!!