Grinding flour for bread at home

[Nathalte]

Nathalte, as my daughter says in such cases, "Thank you, Lord, for taking the money." Something good is bound to happen to you. This rule is.

[nata4a]

nata4a, that was spinning on the tongue



Girls! Report - I found a man alone, I'll go to him next week - they make cereals from grain, food grain, rye, barley, wheat, just now I thought - wheat is of different types / breeds (and rye, probably, too ... .. and I didn’t ask ..... again an ambush, well, I’ll ask on the spot. He talked about the phone and asked a few times - only 2 bags? They apparently operate with tens of tons and I’m like that - walk - walk - wholesale buyer! - and rye and wheat - in a bag !!!
True, he said that she was not clean, in the sense that she had to be sorted out, like a Cinderella ... grain separately, I’ll go all the garbage separately, at least I’ll look, maybe there’s a terrible horror, and I told him, so what’s there for me to sort out for a loaf of bread- half a kilo, I'll sort it out with my hands .... the man promised to give a torch as a bonus, so that - a set.
Now I sit and think, and where are these bags ..... it must breathe + the required temperature / humidity.
Maybe there is someone with experience - how best to store it?
Probably it is necessary not only to sort out, but also to wash and dry? How to make flour from raw? One pleases - half a kilo - not much (or a lot)
So many questions now ... but I just wanted to grind flour ...
I was looking for mills - I haven't found any mills yet ...
At the bakery, only flour ...
but what about the struggle for the harvest? Do they hand over the grain? And where is it then ... someone grinds it ... or does not grind it ...

[nata4a]

nata4a, kartinka, I think the same))
Marina, I would like to report on grain later. I could not find anything like it at home. And it is embarrassing that the grain must be sorted, however, because of this, the price should be lower than in the cleaned one.

I will also ask here: what are the city chefs grinding rye flour from? Problem: I am not allowed whole grains, so grains from organic and organic stores are not suitable. Need a rough one, I think. And I don't see cereals made from at least minimally refined grain. There is? I see cereals, but they must be steamed?

What is a refined grain, how do you clean it? Whole grain is milled. Then some of the bran is weeded out. They are called - whole, peeled, seeded. Grind any and sift. The shells will go away. But. Excellent grind the grind should be. Otherwise, there will be more waste.

PS: I have a mill with corundum millstones Khavos. But this is very expensive. Although it grinds amazingly.

PS: I have a mill with corundum millstones Khavos. But this is very expensive. Although it grinds amazingly.

I share this opinion 100%. I have the same mill. In my humble opinion, this is a Bentley or Rolls Royce in the world of mills (I mean the functionality and quality of the mill). Also agree that it is expensive. I decided for myself that this thing would not last for five years, so I replaced the grinder-attachment from the meat grinder with an adult davas from Hawos. If you bake bread at home, and if it is still leavened, then having tried once to bake from grain ground with your own hands, and you will not return to the store flour, no matter how whole, peeled, etc. it may be.

The girls in the nutrition department sell this kind of clean wheat suitable for grinding. I don't remember the price

But such "dirty" wheat that needs to be sorted out, washed and dried, we sell on the market. Price for 1 kg - 15 rubles.

They are called - whole, peeled, seeded. Grind any and sift. The shells will go away. But. Excellent grind the grind should be.

Yes, I almost understood. Thank you. Questions 2:
one.And cereals for porridge, crushed, are also made from whole grains, with shells? I just bought spelled crushed cereals, cook porridge - no shells, boiled down into cream (unlike oatmeal). Bulgur or Poltava (now it is not called that) - too. I made spelled flour and will do it from such crushed, wheat flour suits me in the store. Barley will be made of pearl barley. There is millet, buckwheat, corn grits, they are without shells. Rye ambush.
2. And where to get such a fine sieve? What I see in ordinary household ones, the bran misses. At best, after sifting, it will feel like whole grain after sifting, but I wanted at least peeled, if not sown. Well, that is, without the bran. My mill makes a similar one, but so far I have not tried to grind whole grain from peeled grains.

I found wheat groats, weighed, it turned out to be 175 grams. I ground it in an alish mill and sifted it. It turned out 152 grams of flour and 31 grams of dropout.

[Natalia K.]

But such "dirty" wheat that needs to be sorted out, washed and dried, we sell on the market. The price for 1 kg is 15 rubles. [/ We also have on the market - there are people standing and selling from bags, it was her that I saw initially, but I never asked, because I didn't need it at all, and then, when I decided , that since I have sourdough and need my own flour, from these bags I will buy it and what is easier? I never thought of looking for grain. but ..... as I was told, this is not food grain, but fodder grain.
I wrote about dirty grain, meaning that the grain will be with different litter - small pebbles, sand, different sticks, other grains - and not that the grain itself will be refined, that is, you can probably buy without this litter (the man told me that they cleaned it of impurities, but in tonnes and I with my two bags will have to do it myself - they apparently have such equipment - for large volumes. But, I repeat, I will see this grain - when I’ll go, while only guesswork. ”And I’ll ask a question (it’s inconvenient to call now, it’s all the same to go first) about wheat and rye varieties.
Natalia K., it turned out great, as in my opinion, and even more weight
We also have packaged and different flour and grain in small packets - the price tag - you won't buy for daily bread - it's expensive.



Nathalte, I am Natasha, so that's why a bag of 600 rubles - and sit and sort out or small packets are expensive from the store
Until I ran into, I didn't even think that everything was so difficult
Scarecrow, looked at the mill - cool thing is good, then they wrote - at least we will know what to strive for
book555, Alexander, and so I was treated with a truly homemade bread - I didn't even think that bread could be like that (it's sooo tasty, all the more rye) - that's how I got started, I thought, naive, that the whole thing was buying a mill - and here ... the further into the forest, the thicker the partisans ...



Scarecrow, book555, Natasha, Alexander, you at least write what kind of millers you have - they are different, these Havos - like me - now, of course, I will have any for happiness, but for later ... and after all, others will at least look - it will be easier to navigate which model watch according to your experience.

[Natalia K.]

Natalia K.,

The girls in the nutrition department sell this kind of clean wheat suitable for grinding. I don't remember the price

The price is just important, because sometimes it is easier to get ready-made flour for a promotion, at least it will not be made of feed grain. For germination, the type of wheat is not at all important, the main thing is that the grain is not pickled, and for baking, the "breed" properties of wheat are fundamentally important. "High-breed" is more expensive than fodder, it is more difficult to grow it.

kartinka,

Now I sit and think, and where are these bags ..... it must breathe + the required temperature / humidity. Maybe there is someone with experience - how best to store it?

I have no experience in storing cereals in bags, my grandmother in the village had wooden chests in the barn, upholstered inside with sheets of tin or some other luminium, and I try to store a stock of cereals and flours in the refrigerator, it is believed that they go rancid faster than usual . to. are rich in all kinds of useful oils. And suddenly midges / cockroaches will start.:-)
For a year of storing grain at home, I think it will disappear, it will deteriorate, but if there are a lot of eaters and it is quickly spent, then maybe it makes sense.

[NatalyaB]

NatalyaB, Natasha! I understand that I am sending you very far, but they brought me a 60 mesh sieve from Israel. Mesh (English mesh - loop, mesh mesh, sieve hole) - the number of holes per 1 linear inch (25.4 mm). In short, this is a very, very frequent sieve. There, according to religion, it is supposed to sow something so carefully. I don’t want to look like a fool, I don’t remember all this. This is not about that now. It is important that it is very frequent. Mine is plastic, and sides and mesh. You will type in the internet, you will see everything there. It is possible to sow rye and get the type of seeded flour. Surely there are similar sieves somewhere on the Ibei-Amazons.

[Masha Ivanova]

Masha Ivanova, thanks, even though the direction has appeared, where and what to look for.

[NatalyaB]

NatalyaB,

Yes, cereals that are for porridge are cereals with shells. You are confusing shell with husk. Wheat for grinding Goes without husks. It is also sold without husks. The shell is the hard part of the grain, what you see from above is hard. After grinding, these parts are usually screened out. This is the bran. Flour of the highest grade is practically pure endosperm, white part, without bran and germ.

[NatalyaB]

NatalyaB, Natasha! I don't know how to insert a photo here. Now in PM I will send you a recipe link, where a sieve similar is shown.

[Scarecrow]

Scarecrow, well, that means different grains - different cereals. I know about the difference between a husk and a shell, but a grain of wheat looks and feels like it is in a husk. I haven't bought anything else for germination. I have little experience, and only experience. I cooked crushed oatmeal for almost a day (porridge), so these shells remained unacceptable, tough for me. And crushed spelled - boiled into a cream, like millet. Accordingly, both buckwheat and pearl barley. Although the latter, it seems, is run-in, I think, without a shell. That is, there are shells and shells.
With store-bought whole grains, for example, wheat, it also does not add up, it is poorly digested. Therefore, the sown is needed. I will look for the right sieve, I figured it out a bit.

Girls, ...... shells .... husks ...... something completely confused, have already forgotten what to look and these husks / shells on wheat or on rye too? So if grain is bought, what is it? Probably in a shell, the grain is harvested and then the serfs thresh it (sort of), so they thresh from the husk, probably ..... here - I remember, here - I don’t remember .... something I never thought so closely about it ... Something like I saw here on the forum in bread, I went to look.
And here's another thing - wheat groats - it's clear from wheat, but from rye there is some kind of cereal we eat rice / buckwheat all our lives (did I think before that buckwheat can be eaten not on holidays, but just like that and as much as you want) oatmeal, semolina and pearl barley, and I don’t know any other cereal ... (I also know a little yellow one - such a nasty one, we never buy it ...) a gap, however ...

and there is some kind of cereal from rye

Good evening! I am asking the second page about rye.
Let's just say, like buckwheat or rice, or pearl barley, rye is not widespread. There are rye flakes. Incidentally, delicious porridge of them. Groats are now found in bio-eco-friendly stores. Costs as exotic quinoa, if not more expensive.
And "small, yellowish" is millet, from a millet plant. Very tasty milk porridge from it and one of the most delicious breads with the addition of millet flour comes out.

[NatalyaB]

NatalyaB, it is necessary to somehow rehabilitate this millet - we began to love pearl barley only after the appearance of the multicooker, before, no matter how cooked, now this is something, especially on languor.
Now I began to walk and look with passion both at cereals and at flourI are different, before I was not particularly puzzled, but now I saw rye flakes, expensive packs, mostly ... I was in an eco-store, I looked at what was in transparent packages. Prices - hoo, not for a permanent purchase and I was not particularly impressed with the quality, to be honest, there is also a grain in the grain - again, and it must be sorted out.
If I am still swimming in grain / cereal, I stared at Ivan tea, bought it, strangling a toad, for trial. I make teas on my own, and for about 2 years now we definitely don't buy store-bought tea for the family, so, I don't have any kind of fireweed tea, in general, I won't even put my tea (even some kind of joint), maybe (most likely) with cereals / grain as well .....

[Marina]

still a little yellowish, so disgusting, we never buy it ...

it is necessary to rehabilitate this millet somehow

Marina, but maybe it is not necessary, well, they say it, you need to listen to your feelings: "such a nasty" may be a reaction of the body
As a child, it was my favorite porridge, and then somehow imperceptibly left our menu, and once I caught myself "visiting" my mother for the same reaction as yours - "nasty .."
I was then about 30 - enough for a voice to cut through the liver (I really loved everything fried, now I remember with quiet horror)
This is all I mean that millet is a heavy product for bile and liver.

[kartinka]

kartinka,

This is the kind of wheat that goes into grinding. This is wheat in shells, whole grains. But without the husk. In general, I have not seen wheat on sale in husks. I mean, food. Only oats were caught in their husks for germination. I buy naked oats - the same as wheat (only the shape is slightly different). Grind a little and into porridge.



Whole grain and will not digest well. Because the bran is not digested. The grain is different - the properties are different. At Globus we have everything for sale: rye, wheat, spelled, oats, green buckwheat, spelled, barley, etc.

PS: and I really love millet ...



We have a Black bread company in the Tula region. They produce organic cereals / grains for food. They are sold in Globus too, in kilogram packages. Go to the site and take a look at them. Their grain and cereal do not differ, because they keep the grain intact in the cereal (with shells, do not grind) or simply crush it. They have hulled barley and oats, and there are naked ones.



About mills. Any havos is suitable for household needs. These are the most powerful mills, very reliable, they work perfectly. You can choose based on your wallet. I have Hawos Queen 1. I buy wheat at 5 kg (packing) for food. At the wholesaler.

[Scarecrow]

Scarecrow, thank you very much, I will know what to focus on
But, when I go to look at the grain, I took a picture of it and put it out here, I will tell you what and how, because, although I read, I cannot master it - there is a lot of information that I might even miss
I’m thinking - what else should I ask him? While I was asking what I needed food grain, they have it, I asked about rye and wheat, now I think, how to ask the right question, flour can be strong and weak, wheat is hard and soft (well, we do not have Krasnodar the edge with durum wheat ....., rather a soft variety .... as it was with a friend there - she has a house in the village from her grandmother - there in village mini-bakeries - kaaak bread - mmmmm) it depends on the grain, or is it Am I already climbing into the jungle?
If there was a farmer with his own field, I would not think, I would buy and would not bother, but how? Or rather, how should it be?
Now I think, since they are selling our grain, we have to go to a collective farm or whatever they call it now, my goal is to find grain, but it would be nice to buy not in a bag, but at least partly on an ongoing basis ..... if it is normal. Probably you should ask to pour a little in a bag at a time for bread and try (a couple of times with purchased flour I did not get very bread ...) in my head so far only such a plan.
In addition to this opportunity, I am looking for someone with my grain, I have not found anyone yet (my friends are connected to the search for a grain reward)

Whole grain and will not digest well.

This is understandable, but some features, or rather, digestive deficiencies do not allow me such excesses. Therefore, you have to look for the optimum between benefit and harmlessness (for me). Well, I also want variety. So I'm looking ...
By the way, in all 11 years of my baking I had a chance to buy seeded rye 1 (one) time. It was Sokolnicheskaya. Great flour.She kept well, better than wallpaper.

Its own CZ is not particularly stored at all. Grind only when necessary. Well, I can hold 3-5 days in the refrigerator in a fully closed bag. The fastest growing germ oil is. That is why wallpaper is less stored than eternal or wheat sun.

I wonder why is any factory stored? What is added there? Or how is it processed? Does anyone know this?

[Scarecrow]

Scarecrow, Natasha planned to grind before kneading bread, grain - I thought to sort out / wash / dry some part of it - if it was necessary that they were ready for grinding, about the flour itself - I understood - about the refrigerator



Masha Ivanova, By the way, yes! Same question

Its own CZ is not particularly stored at all. Grind only when necessary.

Here. It is for this reason that I took care of organizing my own grinding according to needs. I bake a little now, the basis is wheat premium and 1 grade. These are stored normally, and are consumed faster. But I add one or the other, a little, 70-100 grams. And from time to time you have to throw out stocks: they deteriorate. And some are not so easy to buy, millet, for example, is a rarity. Rye wallpaper, millet and barley are stored worst of all. Polbyanaya is more persistent, but she does not live to the end. Corn - nothing, but for some reason everything starts up in it periodically. After another cleaning of the cans, the mill was bought. Tested on millet, normal. So it remains to deal with the rye.

Friends, I have an idle mill attachment for a Zelmer meat grinder. Because of buying myself a gift - a mill from Hawos.

I asked my spouse: "Let's sell a mill attachment, it is still idle." She told me: “Are you crazy? I’m praying coffee beans on it, and it doesn’t stand idle. If you don’t use it, it doesn’t mean that no one in the house uses it.” This is how unexpectedly you can find out about your wife's activities when I am not at home. - I have never seen her doing this, and only she drinks coffee. I bought a nozzle for grain, but as it turned out in such a peculiar way that the mill grinds well not only rye and wheat, but coffee grains. Maybe something else that never crossed my mind. This is what it means not to learn mat. part. It will be necessary to try to grind the seeds into halva. And now I'm torturing a blender, grinding sunflower or sesame. My advice to you, if you have a Zelmer meat grinder and bake rye, wheat bread at home, and even drink brewed coffee, buy this attachment and you will have real bread and coffee at your home. The price will give a huge head start to the price of a specialized mill. Yes, most likely she will not be able to provide flour for a small bakery, but it will do for home use. I advertise like I'm selling these attachments. No, I do not sell them, and I don’t sell my attachment either, it turns out to be used. In general, as in the good old cartoon "... you need such a cow yourself ..."

[NatalyaB]

NatalyaB, when I tried millet, it’s disgusting, as for me, porridge, never bought it, but now it’s an intrigue, there will be a miller, I’ll definitely try to add it to the bread.
book555, Alexander, here I am, while the mill is not there - I estimate all the possibilities

And some are not so easy to buy, millet, for example, is a rarity. Rye wallpaper, millet and barley are stored worst of all. Polbyanaya is more persistent, but she does not live to the end. Corn - nothing, but for some reason everything starts up in it periodically.

Millet goes rancid very quickly, even in the form of cereals, let alone flour, where contact with moisture / air / light is easier and more destructive. With corn, everything is easier, before crushing the grains, the embryo containing oil is removed from them (corn has more oil than all cereals), otherwise the corn grits would not be stored for a long time.

NatalyaB, once I tried millet, it’s disgusting porridge for me, I never bought it, but now it’s an intrigue, there will be a mill, I’ll definitely try to add it to the bread.

Millet is a rather capricious cereal; before cooking porridge, it must be rinsed well with boiling water, otherwise the porridge will taste bitter.In my opinion, making flour from millet is too harsh, it is easier to add millet in the form of ready-made porridge to bread. I have not yet experimented with millet, but I added corn, barley and oatmeal to the dough.
By the way, this also turns out c / s bread and does not require a mill. :-)

Millet is a rather capricious cereal; before cooking porridge, it must be rinsed well with boiling water, otherwise the porridge will taste bitter. In my opinion, making flour from millet is too harsh, it is easier to add millet in the form of ready-made porridge to bread.

Yes, rinse several times. And only milk porridge is good, for my taste. And it does not cook quickly, and sometimes you need to interfere. (In a slow cooker - a masterpiece).
And what about flour? Like other grains, rinse-dry, Well, rinse thoroughly with hot water. Grind as much as needed at a time. I tried it with porridge, not that. And even more tricky.

And what about flour? Like other grains, rinse-dry,

This is just a groove, I don't wash the cereals, I crush them straight from the bags. There and so in each bag with half a glass of flour will be typed if sieved. Shop flour is also made from unwashed grain.
No, I do not dissuade anyone, I just share my experience, it is calmer for someone to wash and dry, but I consider it superfluous.

By the way, this also turns out c / s bread and does not require a mill.

Perhaps, but, as I wrote above, those shells that are boiled down in the composition of cereals do not cause irritation of the fatty acids. And I add less than 1/4 of all the flour. In general, it is checked, the bread came out wonderful, no discomfort.
And how is it without a mill? That is, I used to do it in a multi-grinder, very unevenly and coarsely, grains were felt in the bread, and the mill grinds quite evenly and finely, no grains in the bread, only taste and smell.
Actually, does no one really feel the difference in the shells of millet and oats? I don't use oatmeal for this very reason. And I cook porridge only from flakes.
Actually, I'm not campaigning, but I'm asking about rye. I use rye. I try to be rough, but rarely comes across.

This is just a grotesque thing, I don't wash the cereals, I crush them straight from the bags.

And, well, it's like someone. I have my cereals in my porridge, with the exception of cereals from companies I trust. Not dry, of course, but that's ...

I tried it with porridge, not that. And even more tricky.

Perhaps, but only I do not cook porridge specifically for bread, on the contrary, when I bake bread, I row in the bottom of the barrel and everything that goes there, into the bread dough. :-)

And how is it without a mill?

the porridge was cooked, the grain boiled well, a few tablespoons of this porridge (your 1/4) were added during kneading.

... Actually, does no one really feel the difference in the shells of millet and oats?

Millet has no shell. This is one of the reasons for its rapid deterioration.

[Crown]

Crown, Check mark! thanks for the explanation!
I, too, for if you can do it without unnecessary movements. I'll write it down for myself (while I'm writing)
I have a little more experience with bread, while I read more, but slowly it goes, I really like the process and the result: girl_ and bread, the thing is, you have to do it and remember / compare.
Although girlfriends come to me not for cakes, cookies, but for bread / butter / jam

I will definitely make a new bread.
PS I ground buckwheat - how many different flours (buckwheat / rice / corn / oatmeal / pearl barley can I add?) Is 1/5 part ok?

By the way, this also turns out c / s bread

Millet has no shell

It didn't work out for me. If there is no shell, then there are no particles (bran or something else) that are poorly digested. This is the main thing for me, not that it is whole grain.
And the spelled? It seems like it should be like wheat. I love spelled flour. The bread has a deep taste. I bought crushed cereals, cook porridge - excellent, creamy, no shells. I don't know how it is stored, I bought it for the first time, a couple of months - the flight is normal.
I wrote about porridge in bread - I don't like it, it doesn't give such a pronounced taste. In my opinion, of course.That is, I can add a spoon or two cereals or mashed potatoes to enrich the taste and utilize the leftovers, but this is not the same as with flour.

[kartinka]

kartinka,

PS I ground buckwheat here - how many different flours (buckwheat / rice / corn / oatmeal / pearl barley can I add?) Is 1/5 part ok?

The whole catch here is that buckwheat and rice do not have gluten (gluten), respectively, such flour weakens the lifting force of the whole dough and the bread is not as lush and beautiful as pure wheat. Based on how much you are willing to sacrifice the appearance of the bread, for the sake of taste and benefit, so much is worth adding other flour (-of). :-)

Wheat contains the largest amount of gluten, then, in descending order, spelled, rye, yak (aka pearl barley), and oats and corn are outsiders. The less gluten, the heavier and denser the bread.
As for wheat, I was convinced that even the% protein ratio does not always indicate the strength of the flour, all the protein consists not only of gluten, and the labeling on the bags does not always correspond, apparently they just blurt out the average norm according to GOST.
If you have a choice, I think that it is better to take green buckwheat for flour, and a yachka is better than whole pearl barley, since a yachka is made from unpolished cereals, which means it is with bran.

It was read by the topic. The day after tomorrow I will order a mill. But I decided that I would not look for edible wheat. I was puzzled here in the summer to buy wheat for the winter for chickens, I realized that the fodder is different from the one that goes to the mills only in grade. Small farms do not have access to mills, so those who deal with fodder buy from them. Sometimes very good quality feed wheat comes in, so I will take it for grinding.

[nata4a]

nata4a, Natasha! They told me that people can't do it! It's not about the grade - she's almost all infected with something there! And there is something else in such a grain, (or, on the contrary, what is not there ...) that bread does not work out very well from it ... I don't remember what such a mess in my head from the abundance of information and their affairs has not been canceled, but this I remembered.... ! That wheat is only food for bread, that's why my search dragged on ... I explained so clumsily - maybe someone from the girls will say correctly ...

If you have a choice, I think that it is better to take green buckwheat for flour, and a yachka is better than whole pearl barley, since a yachka is made from unpolished cereals, which means it is with bran. [/
I wrote it down!
Thank you



Now I read about fodder wheat - normal bread will not work out of it because there is not enough gluten, according to GOST (I don't know how it is now, my book is old) there should be at least 23 of this gluten there. All that is less fodder, I thought that these are varieties ... although the grade may depend on this ... while I read the general, there is also winter and spring - you cannot read it ...
Before that I read that now they bring up the required indicators at the mills. It turns out that flour is not actually flour, but an explosive mixture with the correct indicators? Has reached the embryos - and the shelf life of flour - it turns out ..., do I buy the same as flour? I will read on ...

And it seems there is almost no gluten to the heap. I also learned, there is a huge amount of forage nearby)



Oh, and Marina has already told everything.

We have a Black bread company in the Tula region.

I cut the crushed rye of this company for a test, precisely for a test, because the price is such that it is cheaper to buy rye flour, use it somewhat, and throw away the rest as it deteriorates. Much cheaper. But interesting.

Sometimes very good quality feed wheat comes in, so I will take it for grinding.

How do you determine if it's good or not? I mean, garbage, spoiled - you can see it, but is there enough protein? Until you knead - how to understand?

[NatalyaB]

NatalyaB, in fact, I thought, I need to look at the documents .... although ..... you can write anything ... but, nevertheless .... in any case, I'll go - they grind - they should be, while I'm preparing questions .... although, no more questions, but that would be at least relatively correct to ask myself.
Friends found one owner with their grain - his wife also started up, like clean, good grain - and she got bread yesterday with big problems - she said she won't take any more, she doesn't really understand grain either, but she baked bread before - she knows how it happens. We decided that he had just such - fodder grain - bad for baking, then the owner called - he said - we have what we have - we have been using it for 100 years, “we bake cakes and normal bread - homemade bread - it’s always like that”

I was just thinking, since you can't even believe the numbers on the packages of cereal and flour, but you want to get good bread, you will have to remember your pioneer childhood and do chemical experiments. :-)
We are interested in the main grain-raising indicator of flour - gluten, and this is a vegetable protein, insoluble in water, it is necessary to take the same amount of different flour and knead the dough, separately from each type of flour, then rinse this dough in water (we have a detailed recipe for homemade gluten on the forum ) and compare the result. The more gluten there is, the stronger the flour.

There is another option - you can buy gluten or wash it out of strong flour and add it separately to the dough. With such support, feed wheat may behave more decently. :-)

I often stir the dough with my hands and on the second kneading, you can already see strong flour, the dough from it is somehow friendly, elastic, without flabbiness and unnecessary tenderness, even the liquid does not spread much, springs and stretches all over the spatula, and does not break.

[Crown]

Crown, Galinochka thank you so much that something was spinning in my head - and here I painted it in such detail - I will definitely dig information and carry out experiments with different torments

we cannot pick up a fine sieve

Do it yourself

🔗Sieve-Cloth-Sieve-Cloth-Sieve-Cloth-Sieve-Polyamide-Nylon-Cloth-Gas-Mill-Gas-Sieve-Cloth-Mesh-Polyamide-Mesh-Nylon-Sieve-Nylon-Gas-Cloth

The price is just important, because sometimes it is easier to take ready-made flour with a special offer, at least it will not be made of feed grain

Are you sure that your store is not from the same grain, not noble?

[Newbie]

Newbie, this moment also worries me - after a conversation with a lady who had experience with grain in the past, I realized that food grain should be used for bread, but it goes as it is and is added to the norm by all sorts of different things. In the spring, when I was sharply preoccupied with buying a bread machine, I briefly talked with one lady (on the occasion) a technologist at a bakery - I don’t remember much (for a specific conversation with experts, I didn’t remember many new words because I was far from bread at all and didn’t think about baking it at all) , but the general meaning is this - either to buy expensive bread (although this is also a question) or to bake it yourself.

[Newbie]

Newbie, good question! :-)
I took proven flour in a trusted place (French thing in the Globe), large chains and production facilities adhere to standards and technical specifications, at least somehow, but everything is controlled by special bodies, but farmers and private traders do not yet. And who is more credible? ;-)

large networks and industries adhere to the standards and specifications, at least somehow, but everything is controlled by special bodies, but farmers and private traders are not yet. And who is more credible?

It also seems to me that the likelihood of stumbling upon a very bad one among the long-known and well-established brands, and even in a more or less respected network, is lower than that of farmers' and new small brands that are born here and there.
Besides, if you have been using a certain flour for a long time, you have already adapted to it, even if it is not quite ideal. Less likely to pick up some nasty thing, like potato disease (holy holy). All the same factory and check more often, and somehow protect. Although a long time ago I picked up from a well-known company Macfa ... Everything is probable.

I spent half a day today - looking at the grain - quiet horror - dirty, weedy, some kind of creepy smell, according to the documents, food, Lord, so what kind of fodder
They make cereals from it ... for a chain store too, by the way (I saw the packaging in a roll) So that it seems to me - the left grain, I didn't even take it for a test ...
The search continues, they gave one more tip for grain - I will go again ...
In the city, rye flour suddenly disappeared, to a full heap ... and I need to feed the leaven - with joint efforts I collected 2 kg so far, then, if not for bread, so at least Vasily (this is my leaven) was enough for food. When I didn’t have rye bread in my plans, I saw flour everywhere, maybe everyone’s deliveries ended abruptly ..... though there is an expensive "eco", there will be a bag for one bread ......
I found rye flakes and there are also rye bran - there is nothing more rye in stores ...

[kartinka]

kartinka,

Will appear. We also disappeared, there was no 2-3 weeks. They said it was seasonal, something was shaking with supplies / prices ...