milled grain vs. commercial bread flour
I have tried baking with wheat berries that I have milled myself and I am not getting anything that closely resembles the type of bread you get when you use commercial (pre-refined) bread flour. Can someone please explain the difference so that I can understand why. Even the commercial whole wheat or whole grain flour comes out so much better than when you mill the berries yourself. So what has the pre-refined commercial flour got that milled wheat berries does not. Or is the problem more with my technique in preparing the flour.