Which Flour for Baking Bread ? Sourdough Bread Series ─ Alex French Guy Cooking

Wheat Flours 101 ! Basics, Ash content, Protein Content and Flour Strength. Achoo.

Link to the series : https://www.youtube.com/playlist?list...

Understanding the kernel of wheat, is at the core of understanding flour, which might sound like a grind, but it’s useful to understand dough, which is absolutely needed to understand bread itself, so sit back, and don’t be so sour.

2 main categories of wheat in the world :
- common wheat : Triticum aestivum :
- durum wheat : Triticum durum :

BRAN ; the Outside rich in fibers and minerals 14% in weight
ENDOSPERM : 83% in weight
last time, he said Fuck, now he says sperm, what’s the next one ?
No, I Endosperm is the big central part, rich in starch so carbs, and proteins,
GERM : 3% in weight, rich in vitamins and good fats

Ash content : measures the amount of mineral content that remains in the flour after milling.
As mineral mostly is on the outside of the kernel, the higher the ash content , the more bran and outer layers you’ll get.

Lower protein content is great fro making cookies and pies, and short pastries : THAT crumbly texture. Higher protein content = higher gluten in the dough, is great for baking bread , or even pizza : THAT chewy texture

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