Submitted by evmiashe on August 26, 2010 - 6:16am

How to grind your own all purpose flour - recipe

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!

evelyn

Submitted by subfuscpersona on November 11, 2007 - 10:32am

Major Wheat Classifications - USA - reference


in response to harrygermany's post on November 11, 2007 which said in part

Quote:
There are several hundred varieties of wheat produced in the United States, all of which fall into one of six recognized classes. (This is in market contrast to the one or, at most, two wheat classes produced in other nations.)