Home Bread-Bakers v103.n047.6

Ash content

Sun, 26 Oct 2003 16:19:52 GMT
Ash is what you thought it was. Lots of flour are tested for consistency so 
that the milling companies can give consumers something consistent. They 
undergo farinographs and other tests to determine protein content, 
stability, and peak kneading time. A small portion of flour is burned, and 
whatever remains in referred to as ash. It is a measurement of the mineral 
content of the flour. The ash that remains is minerals, which in turn are 
good food for yeast, especially wild yeasts for sourdough. They also 
detract from that brilliant white color that the public demands from their 

- Randy Clemens -