Flour

It's not until recently that I learnt that there are many types of flour. I mean i know that we have the low protein, medium protein and high protein, but I didn't know that there would be a variety of them in each category.

I felt so silly. I mean, I've been in the industry for almost 15 years, and I never knew. Not until I began to do some serious investigation into artisan breads and how to make it work.

Through my Chefs, I began to explore more of the variety of the high protein flour including the T65, the local unbleached high-protein flour, the T45, rye flour, wholemeal, spelt, and many more.

Today I'm going to buy a bag of T65 French Flour and a few kilos of freshly milled organic white flour, the wheat berries imported from Turkey. When I say freshly milled, it means freshly milled today. Hari ni baru dikisar menjadi tepung. I want to know the difference when bread is baked using freshly milled flour.

I have made breads using T65 before, and I love how strong the bread smells like. But the flour had long finished and new shipments just arrive.

I will share more on flours later.

You levain lovers have a wonderful day ahead..

Love,

Farida