August 12, 2008 - 5:28am
help with freshly milled flour and gluten tearing
Hi I am wondering about anyone's experience with freshly milled flour. I bought some freshly milled but don't know its exact age. I am finding my dough tears very easily while kneading and rising. I did add some vit C crystals. Anyone using freshly milled flour have any tips? I am considering buying my own mill but want to work out the bugs first. I am making a 100% whole wheat soudough loaf. I have never made 100% wh. wh. sourdough before and maybe it is not the flour just the fact that it is 100% wh. wh. Any feedback would be appreciated. bakerincanada