I have a recipe calling for course wholewheat flour. What is this? Could I use wheat flakes or other grains?
got a link or can you post it?
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
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.
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.