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Homeground flour – to sift or not to sift

Sifted home ground flour on right, coarse bran on the left

Grinding your own flour is a great way to get fresh healthy flour for your baking at dirt cheap prices.  Now the question is to sift or not to sift.

That is, do you remove some of the coarser fractions – generally the bran – or do you keep it 100% extraction.

Now, generally I just keep it whole – but if doing finer baking or doing baking for those less accustomed to full extraction it is easy to come up with a product that is closer to white simply by sifting the ground flour through a kitchen strainer. The fine flour components pass through and the coarser bran is retained.

Effectively it goes from 100% extraction to about 80% extraction.  It is fast, easy and gives a great product that is more generally accepted.

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