The Baker's Hotline

June 8, 2017 at 9:40am

In reply to by Fran (not verified)

Posted on behalf of Martin Hello Fran, It's great to hear from you. I'm so glad that you enjoyed the piece and I'm glad to hear of your baking, as well. There will be a learning curve with mills of all makes and models. I wish I had some specific tips on the Komo -- you might have a look on The Fresh Loaf to see if users recommend remilling or have other tips for making finer flour. You could try sifting, my experience with the home mills has been that the granularity is such that sifting removes more than just bran. That's not ideal. Working with 100% whole wheat flour does require some formula adjustments (vs. a loaf which is a blend of all-purpose and whole wheat or other whole grain flour). In the bakery those adjustments are most often made with changes to hydration (increased water) and the use of preferments such as the sourdough culture which you mention. I can't say that I've ever used vital wheat gluten but, depending on the bread you want to make, maybe that's the ticket? You mention that you're not crazy about the texture of your whole wheat loaf, you might give our hotline a call as they often have good ideas which might get you headed in the right direction. All the best, Martin
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.