home milling questions
How to mill and sift to produce specific wheat flours?
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For all you home milling experts out there: Hundreds of years ago, before there were sifting screens and the like, presumably millers of wheat kernels used a flour consisting of 100% whole wheat: that is, the endosperm, bran and germ. Fast-forward to modern times: Questions: (1) How does the home miller properly sift out the germ and bran and leave the (white) endosperm (flour) behind? (2) How to sift, for example, 100% whole wheat to yield a clear or first clear flour? (3) How to sift out of bran from the germ? Any ideas?
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How to calculate the percentage of protein in #50 of grain ?
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I have seen organic companies that say 14% protein content, others 12%, but how do you figure that? I currently found an organic wheat with no pesticide use or genetically altered, but it says 6 grams of protein for 1/4 cup.
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Home Milling Confusion!
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I'm just getting started in milling my own grains and I wanted to be certain I know what I'm doing. I've read some conflicting reports from all over the web and I have a few basic questions that I'm still unclear about.
Any help is of course appreciated.
1. Is it recommended that I freeze my whole grains before using or storing? How long should I do this? I've read that a 48 hour freeze will kill the eggs of any critters that may be in there but I've also read that it's not much of an issue.
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