Hello, just a quick question which I don't think I've seen addressed here, but are there any Bread cook books that are targeted for those of us who mill our own flour at home?

Thanks,

Dennis

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Belief has no affect on reality.

My Website: http://www.roadtobetterliving.com

Below is a photo of my third attempt at home milling and sifting, which resulted in a flour very similar to my favorite "high extraction flour", Heartland Mills Golden Buffalo flour. The processes used on my second and third tries are explained further below. Additional photos of the process have been posted.

My home sifting project resulted in "middlings", a term I may be using incorrectly. What I mean by middlings is the stuff I sifted out that is finer than bran but was coarser and darker than I wanted for the flour being produced.

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

Okay, the say confession is good for the soul. I confess there are two foods that for some reason confound me. One is Jello. For love or money I can't make Jello. It's either unset, runny, hard as a rock, separating, or won't come out of the mold. Mom soon learned not to ask me ever to make it.