Nadir - I would love to grind my own grains and make bread. I think one can control the level of coarseness from the grinder, and that seems interesting. I wonder how that might affect bread. Because, in some 3rd world cultures, they will smash the grains in like a giant mortar and pestle made of wood basically to get flour; but I cannot image the flour is as fine as stone ground, and certainly not as fine as what most bread is made from today. And, imagine all the variety it would create. It would create coarse, mildly coarse, fine and extra fine all in one package.
In the late renaissance they started bolting bread, where they would sift our the larger ones and only leave the fines. But, I wonder if the variance in the size of ground grain would help give a bread rise and preferable texture. For one, there is definitely a difference in stickyness and hold you might say between finer dough and coarser dough. Just look at desert doughs, they were usually made of soft whole white wheat rather than whole red wheat. Because, the larger grains next to the finer grains may allow more air in the bread. It is like with gold sifting. If you have heavies in the bottom with the heavy fine gold, the gold will float more rather than sink, because(I think) more water is down at the bottom, and the heavy rocks displace the gold in the water. I don't know all the science. But, I suspect that having the wide(er) variety of ground grain aids in bread rise and the inside being done.
A lot of organic breads to my disdain will ad chopped grain into their finely floured bread whether whole or refined, and it give it the coarse or chewey texture. However, these chunks of grain are way too large, and harm my stomach(leakey gut) in many cases. The result is too finely ground wheat combined with too un-ground wheat. Imagine if that gap was brought closer together, the texture I think would improve.
Topic: Sourdough bread (Read 1583 times)