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 [1]
My guess is that they will perform somewhat differently. Will the cloth bolted flour perform a bit more like a whole grain flour?