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Forum
-> Household Management
-> Kosher Kitchen
Frum
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 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?
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louche
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Mon, Mar 09 2009, 8:19 am
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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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Cdlf
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Mon, Mar 09 2009, 9:51 am
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The Kosher sifter comes with a special attachment you can purchase especially for ww flour that has larger holes.
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hadasa
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Tue, Mar 10 2009, 5:26 pm
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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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