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Sifting bran and how it effects the gluten

I have been milling my own whole wheat flour for my weekly sourdough baking and have been using commercial bread flor as my main flour with around 15% of my home milled unsifted whole wheat flour.I'm milling with an older lee impact mill.I have read over and over how the bran weakens the gluten, making for a weaker dough.I'm not real clear if it's the physical SIZE of the bran ....

Hole Wheat , Luten Free ,

Starter maintenance

I was told that a FreshLoafer had asked about my method of sourdough maintenance. Now that my baking is done at home as needed, and not as daily production, my method might be pertinent to some FL bakers. During my first baking job, I worked for a German woman in Northampton, Massachusetts. We used a rye culture for all the breads rye, whole wheat, white. Before leaving that ....

United States , Occasionallyi Ll , Hole Wheat , Luten Free , ஒன்றுபட்டது மாநிலங்களில் ,