Whole Wheat Flour Milling
I have been milling hard red winter wheat on the Fein setting(all the way over to Fein on the mill) thru my Komo grain mill and have been sifting it to achieve a somewhat finer flour. However, it still seems a bit 'rough' in feel compared to KAF whole wheat flour.
My question is this - do you blend a couple of different wheat types to achieve a softer flour?
Or more generally, how can one achieve a softer flour?
I would like to dispense with using any store bought flour in my breads and still get a fluffy loaf. I am currently practicing with txfarmer's Wholewheat oatmeal sourdough loaf. I'm not sure if the flour from my wheatberries is strong enough. I am using Walton hard red wheat which is supposedly high protein.