December 8, 2020 - 7:15am
Type 110 flour
I noticed that not many people here seem to use Type 110 flour, so I wanted to recommend it. I bought some Central Milling Organic type 110 and it is really fantastic. It produced some of my best loaves yet. I had been using Type 85 for my high-extraction flour but the Type 110 seems better to me (closer to whole wheat, but not heavy.)
I just noticed that they also carry Type 110 durum - has anyone tried this? I have no experience with durum flour. Any advice welcome.
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Lots of interesting TFL posts on durum this year.
If you have Indian or Middle-eastern grocery stores near you, you can pick up 20 pound bags of Canadian durum for good prices. Less than even the shipping cost alone of a 50 pound bag from Utah/Central Milling.
Brands I am somewhat familiar with:
Sher brand. Desi style = low ash/bran. Equivalent to fancy or extra fancy US durum.
Sher brand. Fiber Wala style = high(er) bran, but not 100% whole grain.
Golden Temple Brand = blend of mostly durum and some regular wheat, re-constituted with some bran added back in, but not 100% whole grain.
Patel brand = labeled whole grain, but there's a chance it is not 100% whole grain.
Of those, I have actually baked with Fiber Wala and Golden Temple. You can tell they are higher-ish in bran.
All of the above are true flours, not gritty semolina. Though you can also buy fine and medium grit semolina at Indian grocery stores.
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Here are some pics and prices from my local store: http://www.thefreshloaf.com/node/62248/praise-durum-flour-brar-mills
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/extra-fancy-durum-patent-flour-enriched-50lb
By entering your zip code in the form, you can find a distributor near you. Many restaurant supply companies are now selling to the public.
I use durum flour for making pizza dough, pasta. In general, I mainly use this type of flour for those recipes where it is provided by technology.