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Bread flours...?

Posted by megajas z7 VA (My Page) on
Mon, Aug 6, 07 at 12:30

Ok, I have a question ... I know some of you grind your own flour to bake with ... but which grains do you use and in what proportions? And 2nd question... if a recipe calls for "all purpose flour" how do I use home ground flour in that recipe?


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RE: Bread flours...?

I buy hard spring wheat for bread (highest protein/gluten), hard winter wheat for all purpose, and soft spring wheat for pastry. But if you are making a yeast bread recipe that calls for AP flour, you can go ahead and use bread flour, and if you are making a pie crust recipe that calls for AP, you can go ahead and make it with pastry flour. AP is just a compromise flour.

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