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Question about White Flour

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MaryJane
169 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Feb 22 2018 : 10:22:40 AM

One of our readers asked: What percentage protein and gluten is in your Specialty Flour?

Our "BFM Organic White Flour, Specialty Unbleached" is 11% protein with 12 grams of protein in every 100 grams of flour.

http://shop.maryjanesfarm.org/Specialty-Sourdough-Flour

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~

Sylvia Jacobus
62 Posts
Sylvia
Kent WA
USA

Posted - Feb 22 2018 : 2:20:47 PM

Thanks for the info. Just got some kamut--doing something with it tomorrow. :)

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author

carolini
9 Posts
Caroline
Winona Minnesota
USA

Posted - Aug 21 2018 : 12:58:00 PM

I started my Mothr on Sat. It's now Tue and she is starting to develop bubbles~ not quite developing that sourdough smell yet! Can't wait to make my first loaf of bread!

Caroline M. Howard

Ashley
656 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 21 2018 : 1:13:41 PM

You should start to notice a bit of a sour smell within the next couple days. I know you are looking for Kamut flour, is this the flour you started your mother with on Saturday?

Ashley Ogle

2loves4furbabes@gmail.com
22 Posts
Karen
Pine Colorado
USA

Posted - Mar 05 2020 : 06:46:38 AM

I just started a wholewheat mother and, within 24 hours, it was rising and bubbly. It started becoming active much faster than my white flour mother. I am thrilled ! I use Bob's Red Mill flours.

K.Hyde

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