Any Home Bakers Here?

[Sally PB]

I makes a course flour but is not too expensive.

Can you regrind/run it through again to make a finer flour?

 

[ronott1]

Can you regrind/run it through again to make a finer flour?

No, but you can run the ground flour through a blender.

 

[Sally PB]

No, but you can run the ground flour through a blender.

Ah, yes! I'd forgotten that. I've made oat flour in my blender out of old fashioned oats.

 

[ronott1]

Ah, yes! I'd forgotten that. I've made oat flour in my blender out of old fashioned oats.

Yes, and if you want to remove the hulls, you can filter the flour. I do not do that since I want real whole grains.

 

[Rillowen]

Hello bakers! My latest attempt at whole wheat sourdough turned out pretty good, I wanted a more open crumb but it's soft and chewy with a thin but crackly crust.

 

[fldiver97]

Hello bakers! My latest attempt at whole wheat sourdough turned out pretty good, I wanted a more open crumb but it's soft and chewy with a thin but crackly crust. View attachment 4294705

Looks delicious!!!! Are those black olives?

 

[Rillowen]

Looks delicious!!!! Are those black olives?

No sautéed onions and shredded black truffle (they were a gift). I also added a touch of onion powder to the dough, and brushed it with onion/truffle oil and salt at the end.

 

[ronott1]

Hello bakers! My latest attempt at whole wheat sourdough turned out pretty good, I wanted a more open crumb but it's soft and chewy with a thin but crackly crust. View attachment 4294705

It is harder to get bubbles when wet ingredients are added. Try adjusting the flour or adding vital gluten.

 

[pennyJo1960]

Good morning Home Bakers.