April 14, 2016 - 6:44am
Fresh Milled Flour for Lean Doughs?
Hello all,
I have been baking bread for a few years, and am considering purchasing a flour mill (KOMO). My question is, how will freshly milled flour compare to AP flour for lean doughs from sourdough starter (currently using variations on Forkish recipes). Will I still get a good rise and crumb? Or will the crumb be denser and heavier? will I need to sift the flour to get a similar texture?
Any insight would be appreciated.
Thank you,
Clyde