Flour testing

By Lucia August 13, 2015

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We are one week into overnight baking, and we’ve been dialing in the recipe.

Right now we’re running 20% whole wheat from Four Star Farms, and 80% all-purpose flour from King Arthur. The little brown bits you see in the bread – that’s the whole wheat flour. The bran, endosperm and germ are all intact. If you want to bake along with us, we are selling the Four Star Farms flour at the grocery store at CloverHFI.

We’re going through a lot of flour already. We’re going to look at Green Mountain Flour in Vermont as a potential source. They purchase flour from a few small farms in Maine, Vermont, and Massachusetts (Four Star Farms) and grind it into flour. They offer bolted whole wheat flour, which is an old method of creating an all-purpose-ish flour, without any of the nutrient loss associated with modern flour processing. They simply sift the flour through a screen, creating a lighter bodied flour. Because they are not rinsing away any nutrients, they don’t need to “enrich” back the flour.

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