The only recourse you have to getting the lighter flours is bolting (sifting). A lot of home millers I've communicated with put their flour through a #40 sieve then re-mill the coarse fragments. For what it's worth, premodern millers and bakers made do with what they had -- usually stone mills and horsehair sieves. Rather than worrying about the precise ash and protein content of your flour, try adjusting the hydration of your doughs to get the consistencies I recommend in the book. Your results won't be the same as mine, but that's the adventure of baking! PS, if you do decide to try commercial rye flour, check out my assortment at www.nybakers.com. Stan.
The book looks great and on my list to get. Hopefully the author (Elagins on TFL) will see your forum topic and offer guidance. Enjoy the recipes.
The only recourse you have to getting the lighter flours is bolting (sifting). A lot of home millers I've communicated with put their flour through a #40 sieve then re-mill the coarse fragments. For what it's worth, premodern millers and bakers made do with what they had -- usually stone mills and horsehair sieves. Rather than worrying about the precise ash and protein content of your flour, try adjusting the hydration of your doughs to get the consistencies I recommend in the book. Your results won't be the same as mine, but that's the adventure of baking! PS, if you do decide to try commercial rye flour, check out my assortment at www.nybakers.com.
Stan.
Duplicate of the above -- no way to delete
Thank you very much Stan. And that's very much for the book. The first few loaves have been very good