I was curious whether ash content would be any different in white whole wheat versus standard whole wheat? It would depend on the brand, but I wouldn't be surprised to hear it's usually slightly lower in white whole wheat. Does anyone know?

Recently, I've been attempting to grind and sift my own flour. The grinding is straightforward with a Retsel Mil-Rite, an excellent home stone buhr mill or my new Meadows 8-inch stone mill. However, the mysteries of sifting the flour have been less straightforward. A subsequent blog entry will deal with my progress on grinding and sifting my own flour. The sifting project motivates the need for measuring the ash content of my flour.

Ash Content