Can anyone appease my frustration with home milled all-purpose or bread flour?
I have been searching high and low for information on home milling and mixing my own bread and all-purpose flour to no avail. I realize that there are all sorts of factors from environmental to the mechanics of milling in a particular machine. What I don't get is why anyone doesn't ever seem to answer the question of "how to do it" with a basic-get-started-in-the-right-direction recipe or instruction. It seems to me like it is some great secret right next to Area 51 or something. I don't mind messing with the flour or grind or any of that. But let's get real...no one can eat that much bread to discover how to do it in a short period of time. I don't want to spend the rest of my life guessing whether I am doing the right procedures or steps or not. I am hoping someone will have mercy on me and help me get moving in the right direction. I don't want them to do it all for me, just help me get moving. If I sound a bit frustrated, well...I am. Here is what I don't understand... When I use King Arthur all-purpose flour for example in my recipe, I get a poofy, soft, spongy tasty bread right.? What I know is King Arthur flour is like 12% protein. When I try to grind my own wheat to make flour, I mix soft white and hard white and sift out the bran to try to duplicate it and make my recipe I end up with a PUCK!!! It tastes great, but does not have the textual qualities. What am I doing wrong? Will a veteran please have mercy on me?