July 31, 2012 - 3:34pm
Bolted Flour
Hello TFL members,
This last couple of days i am on a quest, I try to get more information about bolted flour and what it is or how to use it.
I read an article in " Edible" magazine about the flour the miller and the baker but not much info why or how to use it.
Thanks
Hans Krijnen
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"Bolted flour is whole grain flour that has been sifted through a series of screens designed to remove the heavier, larger pieces of bran while leaving most of the germ. This results in a consistent, flavorful fine textured flour." This from [Four Star Farms]
You could check out this thread from a TFL member as well http://www.thefreshloaf.com/node/16879/home-tempering-and-bolting-wheat-get-high-extraction-flour or this [http://www.angelfire.com/journal/millbuilder/boulting.html] for more info on bolted flour.
Franko
Thank you Franklin for the info,
So if I understand it right it is a high extraction flour correct?
Thanks again
Hans
You're welcome Hans,
Yes, bolting or sifting as described in the links would yield a high extraction flour.
It really depends on what sieve sizes are available and how the flour is ground. I've seen flours where a single household sieve would take out 50%, and there are flours where the same sieve will stop nothing at all.
Well I just received an email from milanais milling about the flour, and I stumbled on a old forum from donD about the flours.
Thank you donD
Did you find out what mesh size would be needed to take whole grain to high extraction flour / bolted flour?
I have been wondering the same thing. Similarly if it's worth just buying whole grain flour and sifting it.
In which case if that makes sense to have one bucket of flour and a few sifts.
Thank you, I was on the same quest to find out the difference with Bolted flour verses others. You answered my question.