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| Thanks.
Zopfmehl as spelt in it . . . not really what I'm looking for as I'm making brioche. I'm not really looking to Durum wheat as a solution either.
High gluten flour can be acheived by slow milling, like with Doves Farm and Churchill's stoneground flours. Many bakers in the UK also use Canadian flour, which is high in gluten.
A local stoneground product would be ideal.
I'm surprised that Coop doesn't simply sell a 100% wheat Brot Mehl. | |
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As you are obviously very keen, it might make sense to invest in something from somewhere like
here. No affiliation whatsoever.
Stoneground flour is the brilliant of course and fresh from your own mill, is just the bees knees.
I just have the stone grinder attachment to my Kenwood mixer, so only good for small amounts, but even so, makes an amazing difference to the end result.