Posted 9/18/2020 21:02 (#8503220 - in reply to #8502295) Subject: RE: flour quality
Kettle Moraine, WI
John Burns - 9/18/2020 09:09
but fresh hot bread with some real butter on it is a real treat to the taste buds.
John
Better yet if it is a warm buttered cinnamon roll.
About flour. In my deep dive years ago of yeasted doughs and baking in general, two things seemed elusive.
1. With all the home grinders of wheat there seemed to be a lack of home scale flour sifter (bolter may be better term iirc). The ability to separate the bran to make very fine sifted flour for pastas and fine pastries. Also to be able to match commerical all purpose flour. The ability to sift wheat flour seems more important for producing wide variety of goods easier
2. Everything about taking wheat in whole grain to finished baked goods. All articles seem to make it sound complicated and hard to achieve. I was trying to prove to myself a 1 lb loaf of bread could have a 10 cent ingredient cost (9 cents wheat at grain elevator prices and 1 cent for yeast and salt) I concluded that is intentionally made to sound complicated or there is more to flour than grinding, sifting, and protein testing.
KNEADING
