Now....I like using whole wheat, white whole wheat, mind you. BUT....when I go to make cookies or other non-bread recipes I use soft white wheat. It has less protein and makes for a better product....less gluten.
ok...so I admit it...i still don't like the wheatiness in my cookies quick breads, muffins,etc.
All that lovely bran! (groan)
TaDa! I found a sifter for my Bosch !
I LOVE you sifter!!!
It fits over the bowl and low and behold...it sifts all the bran out of the flour!
AMAZING!
To test it out I made my regular chocolate chip cookie recipe. Yum!
I did learn this..the flour is REALLY fluffy after you sift it and doesn't measure exactly true.
FLAT COOKIES!
So I will have to adjust next time.
You still get the nutrition from the whole wheat...with less fiber! I figure...it's fresh ground. I will sacrifice a little fiber.
You can use the leftover bran on your cereal, yogurt, in other baked goods to get that fiber back in your diet!
Sifter at work!
Here is a little comparison...really bad picture.On the top is the sifted bran, on the left is the fresh ground flour, and on the right is the sifted flour!
