Wild Bread - Sourdough CookbookWild Bread - Sourdough Cookbook Table of Contents
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 Let's Talk Flour
 Wheat Flours (whole & white)
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MaryJane
174 Posts
MaryJane
MOSCOW Idaho
USA
Posted - Feb 22 2018 :  10:22:40 AM  Show Profile  Reply with Quote
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
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~

Sylvia Jacobus
62 Posts
Sylvia
Kent WA
USA
Posted - Feb 22 2018 :  2:20:47 PM  Show Profile  Reply with Quote
Thanks for the info. Just got some kamut--doing something with it tomorrow. :)
Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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carolini
9 Posts
Caroline
Winona Minnesota
USA
Posted - Aug 21 2018 :  12:58:00 PM  Show Profile  Reply with Quote
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!
Caroline M. Howard
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Ashley
656 Posts
Ashley
MOSCOW Idaho
USA
Posted - Aug 21 2018 :  1:13:41 PM  Show Profile  Reply with Quote
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?
Ashley Ogle
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2loves4furbabes@gmail.com
22 Posts
Karen
Pine Colorado
USA
Posted - Mar 05 2020 :  06:46:38 AM  Show Profile  Reply with Quote
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.
K.Hyde
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