I just purchased a flour mill from Irwin Franzel and have a few questions
to those of you who grind your own flour.
I have been using hard red winter wheat berries. The bread I have been
baking is 100% whole wheat and does not rise properly, is very dense but
has wonderful flavor (I also add the proper amount of gluten) my ABM is
a Panasonic (large). My questions are:
Do you sift the flour after you grind it? If so do you keep the cracked
stuff? What do you do with it?
Is gluten necessary when you mill your own flour?
Should I not look for a high rising loaf?
What other grains do you grind in your mill?
Any other tips you can give to help as I am totally new to grinding flour?
Do you increase the amount of yeast in the recipe?
Sorry for all the questions, I know I could call Irwin and ask these
questions, but I know how busy he must be and I truly do not want to pester
him, and all of you people on this list are so very helpful.
Jeanne in MN