|
|
|
|
|
Forum
-> Household Management
-> Kosher Kitchen
Frum
|
Mon, Mar 09 2009, 7:47 am
Whenever I bake challah (or cookies, etc.) I obviously sift the flour. But now I would like to bake whole wheat challah. I just sifted the flour and found out that all the rye (or whatever the wheat is called) remains behind in the sieve and only the fine flour goes through. So I guess the whole wheat effect is gone.
How should one check whole wheat flour, without loosing the grains inside the mixture?
| |
|
Back to top |
0
|
louche
|
Mon, Mar 09 2009, 8:19 am
You don't lose all the bran, only part of it. Try King Arthur flour, which is finer than Pillsbury or Gold Medal.Unfortunately also more expesnsive.
| |
|
Back to top |
0
|
Cdlf
|
Mon, Mar 09 2009, 9:51 am
The Kosher sifter comes with a special attachment you can purchase especially for ww flour that has larger holes.
| |
|
Back to top |
0
|
hadasa
|
Tue, Mar 10 2009, 5:26 pm
I was told to either a. Sift the flour and then check the bran by hand or b. Sift the whole package in a wide-holed sieve, and if I find anything problematic, to throw the whole package out.
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|