I have been looking for information on Sifting ground whole grains to create other flours. Like the numbered flours of Europe, my understanding is that they have something sifted out after grinding. Also AP flour is created by sifting parts of the grain out of the flour. Are there any Books available that would cover the subject? Has Breadtopia ever published any information on the subject?
mnman (Robert Blomberg) #1
lshafer1 (Linda) #2
I would recommend buying lower protein berries such as organic soft white wheat berries, grinding and then sifting (fine mesh), a few times. Be prepared to make bran muffins too.