Sifted milled hard wheat flour vrs extracted bread flour
Hello.
With the influx of "artisan" mills selling extracted both AP and BF, are you still milling spring and winter berries for your dough recipes for both AP/BF?
I use a 20 screen mesh to sift freshly ground flours. Most of the time, I regrind the coarser particles (30-40 sec in coffee/spice grinder) and put them back in the extracted flour.
In cases where I did not re-incorporate the coarser parts and used only the extracted flour, I found it to behave very differently from AP/BF and I don't have enough experience to correct the hydration and handling of it.
Hi,
I use a 20 screen mesh to sift freshly ground flours. Most of the time, I regrind the coarser particles (30-40 sec in coffee/spice grinder) and put them back in the extracted flour.
In cases where I did not re-incorporate the coarser parts and used only the extracted flour, I found it to behave very differently from AP/BF and I don't have enough experience to correct the hydration and handling of it.
I appreciate your response. I'll try a few experiments. It's only grains.
Owen