| T O P I C R E V I E W |
| MaryJane |
Posted - Feb 22 2018 : 10:22:40 AM
One of our readers asked: What percentage protein and gluten is in your Specialty Flour?
Our "BFM Organic White Flour, Specialty Unbleached" is 11% protein with 12 grams of protein in every 100 grams of flour.
http://shop.maryjanesfarm.org/Specialty-Sourdough-Flour |
| 4 L A T E S T R E P L I E S (Newest First) |
| 2loves4furbabes@gmail.com |
Posted - Mar 05 2020 : 06:46:38 AM
I just started a wholewheat mother and, within 24 hours, it was rising and bubbly. It started becoming active much faster than my white flour mother. I am thrilled ! I use Bob's Red Mill flours. |
| Ashley |
Posted - Aug 21 2018 : 1:13:41 PM
You should start to notice a bit of a sour smell within the next couple days. I know you are looking for Kamut flour, is this the flour you started your mother with on Saturday? |
| carolini |
Posted - Aug 21 2018 : 12:58:00 PM
I started my Mothr on Sat. It's now Tue and she is starting to develop bubbles~ not quite developing that sourdough smell yet! Can't wait to make my first loaf of bread! |
| Sylvia Jacobus |
Posted - Feb 22 2018 : 2:20:47 PM
Thanks for the info. Just got some kamut--doing something with it tomorrow. :) |
