Re: Re: Speaking of grinding flour....

[Guest guest]

--- klyoung2424 <klyoung2424@...> wrote:

> Aubin,

>

> What type of wheat (be specific) do you grind in

> your FGM?

I'm using both hard red wheat and soft white wheat,

from various sources. The soft white makes a finer

flour than the hard red. I also get the bran layer on

top of the flour from the hard red, but I have not

found this to be a problem once I use the flour, it

mixes in and softens. When I use it, I'm either

soaking the flour or using a sour leavening, which

makes for a soft texture in my experience. However, I

don't expect my homemade breads to have the texture of

a commercial product, and we like heartier breads with

more texture.

Aubin

__________________________________________________

[Guest guest]

Can you sift the flour and use what remains in the sifter for something

else, like cereal?

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: klyoung2424 <klyoung2424@...>

< >

Sent: Wednesday, February 06, 2002 1:05 PM

Subject: Re: Speaking of grinding flour....

> Aubin,

>

> What type of wheat (be specific) do you grind in your FGM? I have

> one too, and am grinding hard red wheat. I wonder if that is why

> mine is coarser. Actually what happens (and I do have it on the

> finest setting) is that when I grind my wheat, I get a pile of very

> very fine flour and then lots of very coarse particles on top of it.

> So together it makes a coarse flour on the fine setting. I either

> need to find a different kind of wheat or maybe there is something

> wrong with the mill I got.

>

> Thanks,

>

>

>

> > > Does anyone else feel that when they grind their own

> > > flour, it is

> > > real coarse in texture compared to what you would

> > > buy at the store

> > > (whole wheat flour)?

> >

> > The fine setting on my Family Grain Mill seems as fine

> > as store-bought whole wheat flour to me.

> >

> > Aubin

> >

> > __________________________________________________

> >