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Grinding your own flours and subbing in bread recipes

11 years ago

I bought some einkorn to see if dh can tolerate it better than regular wheat.

It's really expensive so I'd hate to waste it experimenting.

If I am grinding my own wheat, how do I sub out the unbleached white flour for the WW Einkorn. Do I need to add anything to make up for the WW vs UBW flour?

I want to try this recipe, which I've made as written and it was good, with the Einkorn. Can I just sub all WW for the white as well?

I'd also like to make my own almond flour. Is there a way do do so without creating almond mil fist and then dehydrating the pulp?

Here is a link that might be useful: WHOLESOME FLAX BREAD

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