web analytics
Opinions and observances of KA Whole Wheat flours - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Opinions and observances of KA Whole Wheat flours

  • Filter
  • Time
  • Show
Clear All
new posts

  • Opinions and observances of KA Whole Wheat flours

    I have access to several WW flours; KA is most available to me. KA has a White WW and a WW and then an Organic WW. I have the nutritional analysis of these but wondered about personal observations and opinions.



  • #2
    Re: Opinions and observances of KA Whole Wheat flours

    I have always found KA to be very good quality. I particularly like the white WW for use in high WW doughs for its mildness (not as bitter as darker whole wheat). I also like the organic WW as a minor additive (5% or so) to my country boules. (I also use freshly milled wheat for that purpose.) That said, I am currently testing a stone ground WW and white WW from a midwestern mill that has even more character IMO in rustic artisanal loaves.

    I am only really getting into stone ground flours so I cannot reasonably generalize but..I think there are flours that are a cut above KA in nuance but...it is hard to beat KA for availability, consistency, and good quality.

    Hope you find that useful!


    • #3
      Re: Opinions and observances of KA Whole Wheat flours

      Thanks Jay, very helpfull. The Spend Grain done Monday was done with the darker WW and I felt it was a bit bitter and and I had the feeling that I lost the grain taste to the WW. I'll have another batch of SG with the white WW tonight. I also picked up a couple of good loaf pans at the restauraunt suppy so I'll be using these not going freeform boules. I hadn't meant to change so many variables for this batch, but it happened. I grabbed the White WW and didn't notice..

      Thanks again Jay!



      • #4
        Re: Opinions and observances of KA Whole Wheat flours

        I've been playing with the White WW for a few weeks now, and I generally like it. It's milder and sweeter than the regular WW (which is still a very good flour). It makes a very nice loaf and a great bagel, but you've really got to treat it like standard WW in terms of hydration and yeast handling. Nonetheless, I like the flavor enough that I'm going to try an extremely high-hydration pizza dough with it and see what happens.



        • #5
          Re: Opinions and observances of KA Whole Wheat flours

          Jay, Stan After baking off 2 loafs of spent grain I'm happier with the WWW over the regular. Thank you both for the feedback. Jay when you get further into testing of other flours, please provide an update on your observations. Your opinions and experience is highly valued.