Jordan Lowery wrote:Are you milling your own flour?
What type of wheat are you using?
The most common is the hard red winter wheat. Which I find poor for bread unless it's to be processed into white flour.
I've been growing my own heirloom grains that are softer and make much better breads. Breads of days gone by.
And I don't use any milk it soda. Just water, wheat, salt, yeast or starter
R Scott wrote:Getting the grind fine and consistent without overheating the grain makes a HUGE difference. After that discovery, we went back and tweaked the old grinder to see if it could do better--it could but we had tuned it for speed instead of quality.
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