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How do you choose the right whole grain flour when the names on the bag start to feel overwhelming?

Baylin Speidel, head baker at Chimacum Valley Grainery, returns to Saving Bread for a practical conversation about grain selection, flour functionality, extraction rates and scalds.

We break down hard red, hard white and soft wheat, along with rye, spelt, buckwheat and einkorn. We talk about which grains provide structure, which may work better in cookies, scalds or pan loaves, and how to choose flour based on what you actually want it to do.

We also get into full extraction and high extraction flour, why a T85 does not mean 85 percent extraction, and the questions to ask a farmer or miller before buying a new flour.

This is the companion to our whole grain Lessons episode and a practical guide for bakers who want to work with more local, stone milled and whole grain flour.

RESOURCES

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Chimacum Valley Grainery

WSU Breadlab

Listen to Baylin’s first Saving Bread interview

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