Stoneground Sifted White Wheat Flour
This flour is stoneground from Hard White Wheat Berries. Many bakers believe that larger chunks of bran can interfere with gluten development, so we sift out larger pieces to control how the flour might perform in a recipe. For this 85% extraction flour we sift out 15% of the larger bran chunks. This will make a slightly fluffier texture to your dough.
Many bakers and bread books insist on 85% extraction in lieu of whole wheat for bread baking. But, monkey wrench here: a great portion of the flavor resides in the bran. Also: the more you sift out, the more you’re throwing away, and the more you have to pay for the same amount of product. It takes 1.45 lbs. of wheat berries to make one lb. of ‘00’ (45% extraction) flour! Also: stone-milled flours fracture the bran into much smaller particles, to such an extent that we’ve seen no issue with gluten development when baking with whole wheat. Verdict? If you’re using our stone-milled flours (vs. roller-milled flours), then we recommend skipping the 85% extraction.
For even more flavor and nutrition, check out the Stoneground Whole White Wheat Flour
Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!