The Fresh Loaf

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Making All-Purpose Flour out of Wheat Berries

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Velvet's picture
Velvet

Making All-Purpose Flour out of Wheat Berries

Hi everyone,


I've been trying to find out which wheat berries to use and in what quantities in order to make my own all-purpose flour. I can't find anything! From what I understand, I should use about 1 part hard white winter wheat and 1 part soft white winter wheat.


Does this sound correct to you? Do you have another ratio/type of wheat you think I should use?


I know that King Arthur's APF is about 12% protein, but it's really tough to find the protein content of certain wheat berries as they seem to vary so much. Besides, I buy my wheat in bulk and I don't always get the nutritional data. Anyway, any help would be greatly appreciated!


Thanks!

mrfrost's picture
mrfrost

If you want to make a higher protein AP flour like KA(suitable for many/most yeast breads), you definitely need to get all hard wheat. KAAP is made with all hard winter wheat.


Hard winter wheat has up to about 12% protein.


Hard red spring wheat has up to about 14% protein.


Recent thread:


http://www.thefreshloaf.com/node/17713/can-anyone-appease-my-frustration-home-milled-allpurpose-or-bread-flour

Velvet's picture
Velvet

Thank you so much for this! I looked for a related thread and couldn't find any for some reason.

subfuscpersona's picture
subfuscpersona

A commercial all-purpose flour is made only from the endosperm of the wheat kernel.


How do you plan to get all the bran layers and all of the wheat germ removed from your flour using a home mill?

Velvet's picture
Velvet

I won't use it for cakes, I'll be using it for breads, so I figure it won't matter. I have had amazing sucess making WW bread using my ground hard red wheat berries, so I figure I could do something with hard white berries as well. For delicate things, I might try soft winter wheat, or just buy flour. The thing is that I want to sprout and dehydrate the berries first, so I don't want to buy flour whenever possible.

Doc Tracy's picture
Doc Tracy

You might not want to use all sprouted flour. It has a lot of enzymes. The one loaf I made with it was distinctly malty and pretty gummy too. It was not my favorite. I would use in small quantities as a supplement to regular flour.


I use hard red spring wheat. Bran tends to cut the gluten but with such a high gluten content it really doesn't matter, you still get great gluten formation. Helps me to get tender, high rising loaves where many people complain of dense whole wheat "bricks".


I still don't have any idea why you want to add soft wheat if you want it to perform like AP. Seems contradictory. Also, performance of whole white wheat is pretty similar to whole red wheat. Mine has been less since it doesn't seem to have as strong of gluten.

Velvet's picture
Velvet

I didn't say I was going to add soft wheat. I wondered if that's what people do, because it's what I had read online. The reason why I posted this here was to ask exactly this, what should I use, and was what I read accurate. Apparently, it wasn't, and you agree.


Thank you for the suggestions. I might use half sprouted flour, and half regular home milled flour which I will soak to remove more phytic acid.


 

proth5's picture
proth5

I've milled pure white flour at home.  My adventures in doing so are in my blogs (just search on proth5) which are referenced by the other thread.


It baked just like KA AP after I malted it.  I didn't get lab tests on it, but hope to do a run and get tests some day. I used all hard white wheat.


(I have recently had the opportunity to learn just how much protein and protein quality can vary from one wheat variety to the next - fascinating stuff.  Given my takeaway from those discussions, I wouldn't try to blend wheats unless i could get lab tests on the grain and on the flour produced from it. For bread baking I would accept the flour as it an adapt my formulas accordingly. I don't mill flour for cakes and have a fuzzy memory that the bleaching process in and of itself that is usually done to cake flour does have some impact on the baking quality of the flour - but I'm away from some of my reference material at this time...)


For me it was quite an undertaking to mill all purpose flour and if you really mean that you want to mill white, all purpose flour I'm quite interested in how you intend to or have done it. (type of mill, how you sift, etc.)  There is very little information on this for the small miller and I'm always open for a bit of learning.


Happy milling!

Velvet's picture
Velvet

Thank you! I have to look into malting as well. I'll let you know what happens!

Sustainable Eats's picture
Sustainable Eats

I also mill my own for everything.  I use soft wheat, oats or spelt for non-yeasted things like pancakes and muffins and you could use sprouted berries for this (I would like to, I'm just not there yet).


For bread I use hard winter wheat, either white or red with up to 50% spelt or rye since more than that will reduce the softness and rise of your bread. 


For pizza or soft pretzels I use hard white wheat.


I soak my dough in acidic medium the night before to reduce the phytic acid and then proceed in the morning to finish the bread.  My family hates sourdough so I'm still using yeast unfortunately.  Someday I'll bake for myself but right now it's all I can do to keep them happy.


I have my bread recipe posted on my blog:  http://www.sustainableeats.com if you go to categories and click on bread.  My recipes are very wap friendly since that is what I am striving for. 


Good luck with your experiment!

Velvet's picture
Velvet

Wow, thanks! I'll be sure to check out your blog, and will let you all know how my experiments are turning out.

mhjoseph's picture
mhjoseph

Does anyone have experience grinding wheat in a burr coffee grinder? We have a huge bag of wheat berries from the Indian store and I've been giving this project some thought. Maybe for a coffee cake :-)

bnom's picture
bnom

I use my coffee grinder all the time to grind wheat and rye berries. I usually do about 50 grams at a time.  It's very handy for grinding enough to feed my starter or add a 100 grams to my regular sourdough.  I like that I can get a mix of coarse and fine (I could get all fine if I wanted to but I like the look/texture of the coarser grains).