Just received my new Mockmill Professional 100 (!!!) and 5lbs each of Red Fife, Sonora, and Durum. Am searching for information about each of these wheat varieties to find out proper use toward my goal of 100% Whole Wheat goods. I’d prefer not to “cut” with AP, or even sift, if possible. (Pretty much why I have the Mockmill, so that I can grind fine enough to avoid bran-cutting-the-gluten-strands issues; again as much as possible).
So - the Sonora is a white wheat? Spring or Winter? Softer than other wheats, so more suited for quick breads? How might it perform in laminated doughs, like croissants?
Red Fife for 100% Whole Wheat wild yeast leavened artisan loaves? It is a hard winter wheat, right? My theory is that if I grind it fine enough, and add a tiny bit of Gluten Flour, I can achieve somewhere close to the loft and crumb of my former “greatest hits” bread which uses somewhere around 85% extraction flour. Would mixing in some Sonora help with that? (Again, not sifted).
TIA for any help from more experienced millers and bakers.