The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt flour extraction for Tartine 3

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Pizza Fool's picture
Pizza Fool

Spelt flour extraction for Tartine 3

There has to be an easier way.  First of all I had to do math at 5:30 in the morning to figure out that 300g of 85% high extraction spelt = 353g of whole spelt sifted down to 300g.  Then I reached for my medium strainer which did well with Hodgson Mills rye flour.  This spelt though, Bob's Red Mill, was too fine, and I needed my fine mesh strainer.  I hit upon a 3-bowl system - one bowl for the whole spelt, one large and wide one to sift the flour into and a third for the bran.  I sifted the whole spelt until I had about 300g flour and 50g bran, plus whatever was on me, the scale, the book, the counter, my slippers, etc.  I'm glad no one was awake to see me, because this was one of the most ludicrous things I've ever done for a loaf of bread.

Anyone have a system that works for them?

kensbread01's picture
kensbread01

exactly what you were trying to do but came up baffled.  So you are standing on a bathroom scale and trying to measure flour?  Please elaborate!

dabrownman's picture
dabrownman

it will always get everywhere and some grams of it will just disappear to who knows where besides everywhere.  I am thinking of milling whole grains, sifting them and forgetting about extractions reminding myself they really are like pulling teeth:-)

Pizza Fool's picture
Pizza Fool

Standing on a bathroom scale and sifting flour!  While juggling a pony and playing Brahms!  I love it.  No, I weighed the flour, sifted it and reweighed it.  I guess shaking the flour aerates it and makes it really powdery and it gets everywhere.

dabrownman - that makes sense.  There can't be much difference plus or minus a few percentage points.