Why is my biologic bread flour brownish instead of white, like my non-biologic bread flour?
I've got this biologic bread flour, milled on stone. It's rather brownish, like a whole-wheat flour. I'd like to know why it's not white, like my normal non-biologic bread flour...
It may be because there are no additives, or because it's milled on stone. I'm not sure and I'd like to know.
Someone told me it was because it was sifted... But as I found out, sifting flour is simply adding air in the flour by sifting it.