June 23, 2019 - 4:11pm
What type of grain to use
i am almost afraid to ask this question but need to. I have a KoMo Classic mill and love it. I am new to milling so hence the rookie question. I am use to making sourdough bread using 800g bread flour and 200g of whole wheat flour. I get a nice lofty loaf. What grains would I use for the bread flour? Or do I have to sift hard winter wheat to make it more like bread flour and leave it milled as is for whole wheat?
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bread flour as I find I can’t produce it using my mill even with sifting. I know this isn’t what you wanted to hear unfortunately.
So your saying sifting is the key but you just can’t get it to be like bread flour? Maybe a blend of a few things?
one thing I do want is the oven spring I was getting using KAF bread flour and wheat flour. Thanks for your answer and time
fine sifters to produce something similar to bread flour. I can’t imagine shaking a sieve long enough to get enough flour to make a loaf. But if you really want to give it a shot, go for it. I compromise by getting unbleached strong bakers flour and milling all of the whole grain flours I use.
I can never get the same rise with 100% whole wheat . On the other hand, to me , the taste is so much better than store bought flour. Since you say winter, I assume you are using white winter wheat? The taste of white winter is not as strong as red spring.
Assuming we're using the same batch of wheat to make some white flour and some whole wheat flour, it's not just you or your skill - if you get the maximum rise the white flour can do, it's literally impossible to get the same rise from the whole wheat. Unless you cheat. ?
The two most usual cheats (both are really more or less the same thing): Add in a little bit of pure gluten, or add in some high-gluten white flour.
There's nothing bad about either of the "cheats" (your WW flour already has gluten and already has white particles - you're just adjusting the levels), AND there's nothing bad about simply accepting WW bread that rises less. Whatever suits you and your situation. (If you use straight-up gluten, keep the amount small to avoid rubbery bread - it's powerful stuff.)
Yes my first loaf of 50% Whole wheat flour and 50% bread flour I also added 2 tbsp vital wheat gluten to 1000g flour. The loaf was very nice. I want to get to a point where I don’t have to depend on using store bought flour for bread. So as you can see I would like to make a 50/50% bread and whole wheat loaf using my own mill.
Was Red winter wheat