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?