"Mike Avery" > wrote in message =
news:mailman.0.1121730341.34082.rec.food.sourdough @mail.otherwhen.com...
> >"Mike Avery" > wrote in message =
news:mailman.17.1121718004.12629.rec.food.sourdoug ...=

> >>I prefer to avoid bromated flour, but it will help your=20
> >>home ground flour considerably.
> Bromating the flour improves its handling characterstics. It's like=20
> flour on steroids. I used to know why, but I've slept since then. It =

> would also help pull together the less managable flours.

Well, then, I tried the (non-sourdough) mostly whole-wheat, bread-
machine bread, mentioned in

http://www.prettycolors.com/bread_cu...BMWW7SEP04.jpg
with supermarket-brand all-purpose flour instead of All Trumps.
Results were quite good, not totally as good as what was shown,
but within the expected spread, say 90% as good. (Next time might
easily be 110% as good -- it is a statistical thing, I believe.)

After a couple of repeats with AP flour, I will do it with all WW flour.
The reason I did not do it originally was that my chrome VitaMixer
does better on two cups of grain than on three. So I'll need to do
two grinds for the all WW. The grinds are quite hard on the ears.

The AP flour used contained vitamins and barley malt, no enhancer.

My present thought is that the VitaMixer really whacks the hell out of
the grain so that everything is reduced to fine dust. That, and the
extremely energetic knead given by the bread machine, along with
the sugars in the molassas, give the dough the noted advantage for
rising.