The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Course wholewheat flour.

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Dot's picture
Dot

Course wholewheat flour.

I have a recipe calling for course wholewheat flour.  What is this?  Could I use wheat flakes or other grains?

Mini Oven's picture
Mini Oven

got a link or can you post it?

Dot's picture
Dot

This is for the soaker - 1cup (4.25oz)

The rest of the flour is 1½ cups (6.75oz) wholewheat for the poolish

and 2 cups (9oz) wholewheat for the dough

Bob S.'s picture
Bob S.

Whole wheat flour is classified as either fine, medium, or coarse. Millers usually supply this information on 50 lb. or larger bags. Supermarket whole wheat flour typically does not supply this information. If whole wheat flour is classified as "stone ground" then it is most likely a coarse grade. I have purchased Gold Medal stone ground whole wheat flour on occasion, and I would definitely call it coarse. Examination with a magnifying glass reveals the chunky nature of coarse whole wheat flour.

Dot's picture
Dot

Many thanks for this Bob. Very helpful comment. I usually use stone ground from a mill so perhaps I'll get some regular wholewheat from the local supermarket.