Nutrition profile of home milled and bolted flour
In previous posts I have commented that for my personal sourdough I use 100% freshly milled organic whole-wheat.(13% protein)
Like a lot of other home bakers I enjoy baking for family and friends, however there are those that do not share my preference.
To cater for this I run my flour through a sieve ( I have a 40 and a 60).
This is a hit and miss procedure as I am unsure as to the alteration to the protein content after sifting.
My hope is that someone is aware of this analysis being conducted either on this site or elsewhere