The wheat that was brought a bit is moist
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mill my own flour from hard white wheat berries.
I live in the San Francisco Bay Area and average RH around here is 70% -- I've been a bit frustrated with the high price and difficulty finding wheat berries here (I'm used to buying 50lbs for $16 having lived in Utah/Idaho/Montana previously) ... but have been buying wheat locally from Giusto in Petaluma.
I just returned from Bozeman, MT and brought four 50lb bags of Prairie Gold back with me :) and just ground some wheat and made some bread with it. I needed to use MUCH more water than I've been using with the local wheat. I'll have to get a more accurate measurement next time (I measured out my usual 220g water to 300g wheat and it was really dry so I kept adding water until it was right but didn't weigh the added ... guessing another 20-30g
I hope help you
I live in the San Francisco Bay Area and average RH around here is 70% -- I've been a bit frustrated with the high price and difficulty finding wheat berries here (I'm used to buying 50lbs for $16 having lived in Utah/Idaho/Montana previously) ... but have been buying wheat locally from Giusto in Petaluma.
I just returned from Bozeman, MT and brought four 50lb bags of Prairie Gold back with me :) and just ground some wheat and made some bread with it. I needed to use MUCH more water than I've been using with the local wheat. I'll have to get a more accurate measurement next time (I measured out my usual 220g water to 300g wheat and it was really dry so I kept adding water until it was right but didn't weigh the added ... guessing another 20-30g
I hope help you
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