March 7, 2015 - 8:23am
Dough feels different
I am new to home milling. My question concers the very different behaviour of my home milled flour compared to shop bought wholewheat. When I am kneading dough from home milled flour it doesn't seem to stick to my hands or bowls the way dough made from shop bought flour does. I tend to make my dough very high hydration - over 90%- so would expect it to be sticky but it isn't. It is wet yes, but not sticky. Can anyone explain why that might be?
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thirsty and more so than store bought so it will take more water. 100% whole wheat, fresh milled at home, can be just as sticky at 100% hydration rather than the 90%. of store bought. If you temper your berries before milling the whole four will be less thirsty
Happy milling
Yes that makes sense . I was also wondering whether the coarseness of the grind would do it? Even when the mill is screwed down to its tightest setting the flour feels ever so slightly gritty. Would that do it?