I mill a lot of my grains with my mockmill. It's been a life-changing addition to my baking. The amount of flavor, aroma, and texture that comes from milling your flour fresh is hard to understate. The more grains I try, the more I want to learn about their origins, properties, and where they come from; I want to build an intution that connects the descriptors of a grain with how it feels, smells, and tastes in the kitchen.
I'm using this page as an index of the grains and flours I use. There are two main sections:
It's a living document that I'll try to add to as I discover new grains and flours. Please reach out to me by email if there are any errors here!
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Frederick is a soft white winter wheat developed for growing in southern Ontario, Canada with the support of the Ontario Cereal Crops Committe. It was developed in the 1970's, but is now pretty widely available. I've seen mills list its protein as much lower, but the scholarly articles I could find have it in the 9-10% range.
Flour made from Frederick wheat is great for pastry. I'm using it in small quantities for my Croissants (WIP)Work In Progress.
Developed at North Dakota State University and released in 2005, Glenn is a very high protein wheat suitable for bread. It makes for an excellent whole-wheat bread flour, and it's my default whole-wheat flour (including in my starter).
This flour produces really great bread with incredible flavor.
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White Sonora is a heritage wheat that was brought to the Sonoran Desert of the Southwestern United States in the mid 1600's. While its protein content is realtively high, its gluten-forming protein is low, making it great for pastry, cakes, cookies etc.
When I want to use this in a bread that requires more strength, I use it in a 50/50 blend with high-protien bread flour such as King Arthur Bread Flour.
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