January 16, 2015 - 10:11am
Substituting High Extraction flour.
Hello!
What would be the best possible way to substitute high extraction flour. I'm baking out of Tartine 3 and at the moment do not have any. I do have some nice high protein all purpose, whole wheat and separated wheat germ, as well as bran. I need 500 grams of high extraction, so what is my best bet!?
Thanks!
Share
the California Wheat Commission the germ is about 2.5% (by weight) of the kernel. So you could probably approximate your high extraction flour by adding 2-3 grams of your separated germ to the whole wheat flour you have. It won't be exact, it will have more bran in it than a typical high extraction flour, but it does have the advantage of working with what you have on hand.
Another "use what you have" approach is offered by Jeffrey Hamelman at this Hamelman Challenge web site. He offers a couple of alternatives, one of which may suit your needs, available supplies and equipment.
Happy Baking
OldWoodenSpoon
Tartine 3 offers a substitution for high extraction flour and it is what I use each time. The book is not with me so I can't recall the exact formula.
Yes, it is half AP/ bread flour half whole grain. Whole grain I do not have in my possession - I might just have to venture out.
OldWoodenSpoon - all great suggestions! Thank you!