practice. When I bake using atta, durum wheat with part of the sifted out bran (atta) put back in. I like to sift out the bran and feed that to the starter to make the levian. With the bran wetter and wetter longer, the bread crumb seems to come out better. Post a crumb shot when you get a chance. Well done and
Thanks for the feedback, David! I will have to play with the atta and see what happens, but it seemed such a fine milling that I fear it would take an industrial filter to remove the bran! I have used Hodgson Mill stone ground whole grain flours in the past (I think I might have their rye in the pantry at the moment) and I can certainly sift out the bran from their whole wheat. I'll have to try your technique with those flours.
Re: the crumb--I am so inept at uploading photos I ended up having to make a second posting to my blog to share the crumb shot; it should be just before the loaf shot. What do you think?
Comments
practice. When I bake using atta, durum wheat with part of the sifted out bran (atta) put back in. I like to sift out the bran and feed that to the starter to make the levian. With the bran wetter and wetter longer, the bread crumb seems to come out better. Post a crumb shot when you get a chance. Well done and
Happy baking
Thanks for the feedback, David! I will have to play with the atta and see what happens, but it seemed such a fine milling that I fear it would take an industrial filter to remove the bran! I have used Hodgson Mill stone ground whole grain flours in the past (I think I might have their rye in the pantry at the moment) and I can certainly sift out the bran from their whole wheat. I'll have to try your technique with those flours.
Re: the crumb--I am so inept at uploading photos I ended up having to make a second posting to my blog to share the crumb shot; it should be just before the loaf shot. What do you think?