Spiral Mixers and Whole Grains
I am thinking about upgrading my Bosch universal Plus to a spiral mixer, probably Famag 8 or Sunmix 10. I grind my own flour and use 100% whole grain - I do not sift (don't even own one). I bake 2-3 loaves a week so I don't really need a big mixer but I am hoping it will help. I have so far just used red and white hard wheat, but I am looking forward to getting into other varieties, esp rye and some "ancient" grains -einkorn, spelt, emmer, kamut
I am looking for others experiences specifically with regard to whole grain baking. Does it help enough with gluten development to make it worth it?
When I switched from a KA to BUP I noticed a huge improvement in gluten development. My weekly sandwich loaf is very predictable and light and airy for WW since the change to BUP.
Lately, I have been making a sour dough with just stretch and fold and while it tastes great, it tends be relatively flat. I am pretty sure part of the trouble there is too much fermentation time, but I also feel the gluten gets kinda slack.
Anyway, I would appreciate any thoughts on spiral mixers and any thoughts about different whole grains and ideal mixing for the best rise. I have read for example that einkorn will not appreciate the mixer much.