Posted 11/26/2012 17:26 (#2718445 - in reply to #2715017) Subject: Re: best wheat for bread?
Too high of protein wont bake well when using a whole grain wheat (bran and germ) i think ideally you want to be at around 13.5 - 14% protien. I believe the number you are looking for when it comes to baking with wheat is the 'falling number'. Good wheat flour has a falling number of 320+ Usually, the higher the better. Canadian HRSW produces the best quality/protein/falling number combination which is why it is sought after when baking. Also, if milling your own wheat find recipes for WHOLE GRAIN WHEAT FLOUR as the baking process and ingredients are different then common bread recipes for all purpose flour.
If you want to make a all purpose flour you need to grind wheat fairly coarse then sift out bran/germ then re grind finer. Can be done with a $20 sifter from walmart but it takes time.
This is just want ive learn researching flour as my wife is starting a small organic whole grain flour business.