"Dick Adams" > wrote in
:

>
> "Mike Avery" > wrote in message
> news:mailman.3.1121656109.12629.rec.food.sourdough @mail.otherwhen.com..
> .
>
>> I hate to be honest, but the home mills I've seen produce a very poor
>> grade of flour from the baker's perspective.
>
> I do very well with my ancient chromed VitaMixer. Witness:
> http://www.prettycolors.com/bread%5F...BMWW7SEP04.jpg
> which was made in a bread machine.
>
> 1 cup bread flour (All Trumps 50111)
> 2 cups hard red spring wheat, ground in VM after measuring
> 10 fl. oz. water, in which is dissolved at the right temperature
> Enough dry yeast (try 1.5 rounded tsp. of the not-instant variety)
> 2 fl. oz. molasses (total fluid incl. molasses 65% of flour weight)
> 10 grams salt (~2 tsp. level)
> Optional: zest of an orange
> (Cycle #1, crust setting 1 of 3 in machine rated for a 1.5 LB loaf.)
>

Dicky:

For how long do you process the grain in order to convert it to flour?

Have you tried to make bread without using any bread flour at all - only
using flour you milled yourself?

"Gonorio Dineri" > wrote in message =
.. .

> For how long do you process the grain in order to convert it to flour?

2 min.=20

> Have you tried to make bread without using any bread flour at all - =
only=20
> using flour you milled yourself?

Not yet. First I will repeat a few times using AP flour (no bromate). =
Then
to all WW. All that will take a month or two, since we are eating the
bread by ourselves. The present proportion of white flour is ~ 1/4.

It would be extremely interesting if the answer to good rising WW bread
should turn out to be a speck of bromate. I am not holding my breath,
however.

--
Dicky