New to milling, what is the flour I mill, whole wheat?
I finally got my own milling machine. It is so exciting.
I got some Red Fife wheat berries to start with.... but now I wonder... what am I milling exactly?
I understand that if I mill Rye, Einkorn, oat... I get the flour of those grains. That is quite clear.
But what about the Red/White Winter/Spring wheat berries? What do I get exactly? Are they considered whole wheat flour? ( " whole wheat" -- the entire wheat berries, it makes sense. Sorry if this question seems stupid)
Can this flour 100% substitute the bread flour I usually use? or with the wholeness of the grain, the gluten development would be interfered?
What is store bought bread flour? are they from these winter/spring red/ white hard soft wheat berries with some filtering process to optimize gluten development? I read that most bakers prefer to mix store bought bread/ AP flour + milled flour. Is it because the milled flour alone will not give the maximal gluten development?
If you have any tip for milling newbie, do share!
Thank you for helping