Whole Wheat Flour VS Bread flour.
Quick question. I have been experimenting with WW flour in making various types of loaves and Bread Flour. Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes on how it all pans out! Ultimately I would like to use pure WW flour but the loaf just never turns out the same with out the Bread Flour.
When I grind my own wheat is there anything I can add to it as I grind it to get the same effect as Bread Flour or is there a type of grain I can grind to get more the effect of Bread Flour? I know I can throw some yeast or enhancer in the WW flour which helps a bit when I bake it but it still never has the growth that the pure Bread Flour loaves get but I am still trying to go all Whole Wheat.
I guess I am just curious, how the heck do I make/grind my own whole wheat bread flour if that even exists?
Thanks all, great forum as always!