Grinding whole wheat berries and making All-purpose flour
Hello, I am new here but not new to baking bread. I use anaerobic fermentation methods as that is the only way I can consume wheat without sinus issues. This is my question - I want to grind all my own wheat for my boule. I want 70% to be classified as All-purpose (and be 8-10% protein) and I want the other 30% to be other grains, probably the 7 grain blend from Wheat Montana (that I will also grind myself). The total of that 70% + 30% needs to be less than 12% protein. Using storebought flour is NOT an option as I don't want all the fortification they add to it. Can anyone help me make my own AP? The Soft White Wheat I have is 10.9% and the Hard White I have is 12.5%. I prefer not to use any hard red. *I do not enjoy that hearty whole wheat flavor so I plan to sift out at least some of the bran*. The 7 grain blend from wheat montana is 12g protein per cup of grain. Any math whizzes that can help, I would be so grateful! I have tried for years to figure this out and I tend to meet dead-end after dead end. When I made a boule from 50/50 hard white and soft white (and more later changing these ratios), all were too hearty for my taste. Sifting with a super fine sifter is not something I have tried yet. Thanks!!!