Making All-Purpose Flour out of Wheat Berries
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!