Komo Classic Fidibus - New Here!

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Gail on 18 Jun 2020 at 08:46

Hello All!

My new Komo arrived this morning so I went to a local farm store (they grind their own wheat and sell flour as well) and bought a package marked "wheat".  I have no idea what kind it is, hard, red, etc.

When I milled it - it came out looking like whole wheat flour.  Is that the same as "strong bread flour" but not sifted for the bran, etc?  It looks like whole wheat, where my 1050 bread flour is whiter. 

I'm an American living in Germany and all of the flours are numbered.  1050 is strong bread flour and that is what I was trying for.  Must I use some kind of sifter to get out the bran or darker bits?

New here so eager to learn....

Thanks!

Gail

Any wheat grain when milled without sifting is whole wheat flour. You will never get the fine powder of store bought flour but you can get close. I use a #30 and #50 mesh sifting screen. You may want to give the 60 mesh a try as it is a little finer.

For more information try THIS LINK.

Gail, I have the same mill as you. For the finest grind rotate the grind setting to the left until the stones just begin to touch. KoMo mills are outstanding...

HTH,
Danny

Also, keep in mind that there are different types of wheat kernels.

Want a nice southern (USA) biscuit?  Don't use Hard Winter Wheat!  "White Lilly" is made from Soft Winter Wheat.

Germans typically like heartier dark bread so, in addition to 'whole wheat'', there are several different types of wheat that you may find in the normal marketplaces.

I wasn't a baker when I lived towards the Bodensee (Lake Constance) but, the weekend markets always had a wide variety of wheat, flour and, bread types.

If you ask the millers that you purchased your wheat kernels from, I'm sure they would let you know what wheat was used to mill the 1050 flour you are looking for.  And yes, you will probably need to sift it to get a lighter fluffy 'white' flour.

I would just try baking with it and see what you get.  Home ground wheat is always a bit different that the same variety from the store.  Often you need more liquid to get the same dough hydration (in terms of feel) but that is not always the case.  Try to make a window pane - if it is not possible, you have a softer wheat which will not make great bread.  I have gotten a bad batch of "hard wheat" that just would not form useful gluten - it made great pancakes and waffles though.  Every bag of wheat berries that I get seems to vary a bit in terms of moisture content and strength.  Good luck!