I'm a newbie here on this great forum. I'm looking at at the FWSY book and I'm wondering what type of whole wheat flour to use with a Ken Forkish recipe. It is my sincere hope to continue asking dumb questions as long as I draw breath.
but you could use also a high extraction type flour where a portion of the bran is removed. If you have a bulk store near you, you could buy small amounts to try. Have fun experimenting and see what you prefer.
are stars in the sky - that YU can see! Whole wheat is not whole grain flour like hyou get it you milled whole wheat berries at home like many fresh loafians do. Whole wheat has all of the bran and germ removed and then some of the bran is added back in but none of the germ is added back and each miller decides how much bran to add back. If you want o approximate whole grain flour then add in some bran and germ. Keep the germ in the freezer since it has oils that go rancid very fast and why the millers take it out of their whole grain bread.
Oddly the germ doesn't go bad in whole grain form so you can store whole grain in a cool dry place for many years with no worries,
Great question and we look forward to many more - and welcome to TFL
Thank you both for your response(s). There seems to be a lot to know about baking good bread.
I'll guess I'll go with Donald Rumsfeld's "known unknowns' to describe my baking skills at the moment. I'm certian and sure TFL will substantially cut my learning curve.
but you could use also a high extraction type flour where a portion of the bran is removed. If you have a bulk store near you, you could buy small amounts to try. Have fun experimenting and see what you prefer.
are stars in the sky - that YU can see! Whole wheat is not whole grain flour like hyou get it you milled whole wheat berries at home like many fresh loafians do. Whole wheat has all of the bran and germ removed and then some of the bran is added back in but none of the germ is added back and each miller decides how much bran to add back. If you want o approximate whole grain flour then add in some bran and germ. Keep the germ in the freezer since it has oils that go rancid very fast and why the millers take it out of their whole grain bread.
Oddly the germ doesn't go bad in whole grain form so you can store whole grain in a cool dry place for many years with no worries,
Great question and we look forward to many more - and welcome to TFL
Thank you both for your response(s). There seems to be a lot to know about baking good bread.
I'll guess I'll go with Donald Rumsfeld's "known unknowns' to describe my baking skills at the moment. I'm certian and sure TFL will substantially cut my learning curve.
Paul