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Sifting whole wheat flour?

 
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Frum









  
Post Posted: Mon, Mar 09 2009, 7:47 am       Post subject: Sifting whole wheat flour?
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?
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louche









  
Post Posted: Mon, Mar 09 2009, 8:19 am       Post subject: re: Sifting whole wheat flour?
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.
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difr









  
Post Posted: Mon, Mar 09 2009, 9:51 am       Post subject: re: Sifting whole wheat flour?
The Kosher sifter comes with a special attachment you can purchase especially for ww flour that has larger holes.
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hadasa









  
Post Posted: Tue, Mar 10 2009, 5:26 pm       Post subject: re: Sifting whole wheat flour?
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.
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