May 29, 2016 - 10:50pm
Refined versus bolted flours?
Can someone explain to me the difference between a commercially refined flour versus a cloth bolted flour? Example:
King Arthur Bleached Bread Flour vs. Anson Mills Mediterranean White
http://www.ansonmills.com/products/33
My guess is that they will perform somewhat differently. Will the cloth bolted flour perform a bit more like a whole grain flour?
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The flour you've sifted at home vs. commercial process with equipment that completely separates the bran, endosperm and germ. Bolted flour is messier but works nearly as well as "white flour." Think of it as a Half whole wheat cousin. ;0)