The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sifting the bran out of ww flour.

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PaddyL's picture
PaddyL

Sifting the bran out of ww flour.

I'm using a white sourdough recipe to make ww bread because my brother loved the white loaf I gave him last week and has requested the same bread but ww.  I decided not to make the same mistake as I did with the stone ground stuff, and sifted the flour I added to the primary batter tonight.  Well, I could hardly believe the amount of bran in each cupful; great big hunks of bran made up at least half of every cup!  No wonder my last ww sourdough didn't rise, how could it?  I'm going out tomorrow to buy some ww flour that's a bit more processed than the one I've been using.  It's cheaper than buying gluten flour.

suave's picture
suave

KAF WW goes through a regular kitchen sieve without a problem.

holds99's picture
holds99

I had a similar experience with Arrowhead Mills w.w. and rye (sifted out lots of bran) but not with K.A. 

Howard - St. Augustine, FL

PaddyL's picture
PaddyL

I went out and bought a 1 kg bag of Five Roses ww flour and it didn't need to be sifted at all.  The dough I've mixed up, kneaded, and put to rise is completely commercial yeast free and is as bouncy and lively as its all white sister was a couple of weeks ago.  Odd, because I've had no problems with the coarse bran-filled ww flour when making regular yeast bread; it's just with the sourdough.