I am planning on making the Waterford Soda bread from Dan lepard's The Handmade Loaf. The ingredients say 'Soft Wholemeal Flour' which I know means not the Strong Bread flour. I have Stoneground Wholemeal flour (Allinsons) and need to know if I can use this as is or should I sift out the bran before using it? I have made so many Soda Breads, using the standard recipes, that could have been used as door stops that I am really keen on getting this one right.
Someone please help.
My husband I own a mill in Statesboro, Georgia. I am learning to use whole wheat flour in my cooking. It is all-natural and not bleached, and much different than store-bought flour. I've found that I can bake delicious zucchini bread, and I'm looking forward to trying the 10-minute banana bread I found on this site!
I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour with aged bread flour and if I could add bran back in on a whim I'd be able to make a 'frenchier' bread with a higher percentage of milled flour. So what mills produce flour that can have the bran removed?
Since I have a wheat grinder and lots of wheatberries (hard red, white and soft), I want to grind my own all purpose flour - not buy it in the store. I have been searching and searching for a real recipe on how to grind your own all purpose flour for baking (not bread baking). So far I have found out that it is a mixture of soft wheat and hard winter white wheat. Is it 50% / 50%??? Can someone share their recipe? And do you then sift out the bran with a hand sifter to make a lighter flour for pastry and cake?
Thank you so much!
I am a newbie who loves to experiment. From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid. And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc. Most recipes that call for additions have 1 to 2 Tbs. per cup of flour. So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions?
I made banana muffins the other day with unprocessed wheat bran. Now I have a big bag of it leftover. Does anyone have recipes that call for this? Also, how should I store it now that the bag is open?