Paddy
I've been using sieved wholemeal for about a year now with excellent
results - I just pass the wholewheat through an ordinary kitchen sieve -
which is probably a close approximation of the commercial process to reduce
bran content.
You lose 5% or so of the original weight depending on the fineness of your
sieve and the grind of the flour. When added to doughs it gives a beautiful
colour, all the sweet wheat taste and none of the harsh acrid flavour that
high proportions of bran can produce, The dough also rises higher and more
stably than unsieved wholewheat. I owe the use of this ingredient to Peter
Reinhart's recipe for Poolish Baguettes.
John
>Has anyone ever heard of reduced-bran whole wheat flour? I have Rose Levy
>Beranbaum's recipe for whole wheat croissants which, she says, she first
>had in Montreal, so I should be able to get the flour here. So far, no one
>I've asked has heard of it. Would it be the same if I just sifted some
>regular whole wheat flour?
>Paddy Lanthier.