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Purchasing Flour

In buying flour the baker should always endeavor to procure flour of the highest quality. High grade flour not only gives a good yield but it is also clean and pure and for this reason will make bread that will be clean and wholesome and have a tendency to keep longer..

The foreign odors and tastes sometimes experienced in bread may be due to the use of unsound flours. The above rule should not only be adhered to in purchasing wheat flour but should also be exercised in buying rye and whole wheat flour. Until very recently it was thought that whole wheat bread could not be made in a commercial way without using some high grade patent flour in combination with the whole wheat and graham flour used and it is true that whole wheat bread cannot be made without the use of a patent flour in combination with some of the brands of whole wheat flour which the baker purchases. There are a number of different kinds of whole wheat flour on the market and the baker who endeavors to buy cheap flour generally gets a whole wheat flour which has been milled from the soft wheat variety and it is impossible to make good porous whole wheat bread with this flour, as it is impossible to make good porous white bread from a short patent that may be milled from the same kind of a berry and for this reason it is necessary to use some hard wheat flour in combination. If a whole wheat flour is milled from the hard wheat, either the Kansas or the northwest variety, a very good whole wheat can be made without bolstering up the batch with so-called white patent flours. A number of mills are beginning to mill whole wheat flour from the hard wheat variety which is proving very satisfactory in bread making.