Let’s Talk Flour
Not all flours are created equal. Im a firm believer in finding quality flour that performs consistently as a choice for my bakes. Flour is as varied as how grains are grown and milled. For bread baking, a higher protein content produces more gluten development and good structure to bread. Anywhere from 12%-15%. Thus, bread flour. All grain flours are made from wheat and how they are milled has improved with the development of technology.
Whole Wheat flour has all 3 components of a wheat kernel, the the bran, germ and endosperm. It is considered whole grain.
Unbleached All purpose or AP flour contains less protein and a good general flour. It is mostly milled or ground endosperm and bran and germ has been removed. (Red spring winter wheat).
Bread flour, as mentioned earlier has the higher protein content and is the choice for many artisan bakers. Like AP flour, the bran and the germ has been removed but it is milled from red spring wheat which is higher in protein.
Bleached flour has a bleaching agent and is not good for making sourdough bread, because of the chemicals added.
White Whole Wheat is whole grain, but milled from white spring or winter wheat, therefore has the lighter color.
Rye Flour It is milled from the rye grain. Its, darker, heavier and not much gluten but a good source of minerals like Iron, potassium, zinc. Excellent flour to mix with AP as a feeder for sourdough starter. It my choice and I have had great results.
Rice flour is just ground rice. It has no gluten and is perfect for dusting the bannetons before place the dough. It forms a not stick surface so the bread is rekeased from the banneton when completely done.
Spelt flour. Is ground spelt, very low in gluten but high in protein. It can replace some of the flour in a bread recipe. Nutty in flavor.
Einkorn Flour is considered the oldest wheat, therefore also considered an ancient grain. It has never beenbeen hybrizided. It is very nutritious and can be used soley or added to your flour. It does make sourdough bread softer and airier in my opinion. It also has a different type of gluten from traditional types of flour making more tolerable for those who are gluten intolerant.
There are various flours, grades, fresh milled, organic and specialty flours. Going to a large farmer’s market, it is quite possible to pick up these fresh milled products from locally sourced small businesses. It is also fun to experiment with different combos of flours to yield a desired result. I highly recommend keeping a Bread journal and keeping notes of your recipes and what ingredients use, weight and times. It really helps you in attaining the skill level to make your bread really wonderful. You can tweak your recipe. When purchasing flours from private sources, like farmer's markets, mills or specialty stores, it is good to question the type of hydration a particular flour requires. Some flours absorb water differently and hydration is an important factor in sourdough baking.
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