The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20 percent bran wheat flour?

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Larry Clark's picture
Larry Clark

20 percent bran wheat flour?

Dan leader's San Francisco Sourdough calls for this flour. What is it and where can I get it.  I didn't see it at KA as a search of TFL archives suggested.


 


Larry

PaddyL's picture
PaddyL

....in one of her books, the Bread Bible I think, this flour is no longer available.  She suggests sifting whole wheat flour to get some of the bran out.

staho88's picture
staho88

In Leader's Bread Alone he writes, "To make your own 20 percent bran wheat flour with germ, combine 3 parts unbleached white flour (preferably with germ) with 1 part stone-ground whole wheat flour, preferably medium or fine grind. This is easiest to do in large batches-3 pounds white flour to 1 pound whole wheat"  On a previous page he writes about unbleached white flour with germ, "You can make your own by stirring 1 tablespoon of raw or toasted wheat germ into each cup of unbleached white flour."

Larry Clark's picture
Larry Clark

for solving that mystery. I have his book on order at the library but it's going to be awhile before I get it. Even then I might have missed that info.


 


Larry

percello's picture
percello

I have made the pilgrimage many times to Bread Alone as it is only 90 minutes from my home.  We even got a tour of the famous Lefort brick oven during one visit.  I remember reading the passage you mention in his book many years ago and wondering to myself if his math was not off a bit.  Not that it would matter that much, I don't think, but in order to get 20 percent, shouldn't you make it four parts bread flour and one part whole wheat flour?

staho88's picture
staho88

I never even thought of doing the math but what you say does make some sense.  Maybe he's taking into account some bran that is already in the flour.