February 16, 2015 - 2:04pm
What size should I grind..Fine or Coarse?
Hi,
I make two kinds of breads; Tartine and No Knead (ken forkish)
I grind my whole wheat portion that I add in with my "country living mill"
I never understood what size I should be grinding my whole wheat flour to. Sometimes I grind it where it feels like sand and other time I grind very fine (feels like flour)
Which is better for my types of bread?
Which is better for wild yeast?
Which is better for instant yeast?
Thanks!
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I just did a test with sprouted grains, and found that the finer flour handled much better, and rose quicker and higher than the coarsely ground flour.
Thank you for your input!
hard bits to feed to the levain to get them wet for as long as possible to soften them up and let the LAB and yeast work on them to break them down as much as possible, I like to mill fine with the Nutrimill. I don't temper the grains before grinding and get about 12-15% extraction of hard bits that way. When i sprout the grains for 24 hours until they just chit, dry then and then then grind them I get a 20-25% extraction of hard bits. So tempering is something I will be looking at doing on a consistent basis.
Happy Milling
How can I measure the fineness of flour? I have 2 different mills--one has gauge and the other has stones that you hand-adjust. The finest flours I have ground are not ideal, and I would like to be able to measure how "big" the grains are, so that I can grind the same grade of flour on both mixers. Is there a sifter or something that can measure this? I am experimenting with recipes using local wheat but want to make sure folks grind it to the best advantage.