Where else besides KAF might I be able to buy Common/First Clear Flour? This is a type of flour and not a brand.
So, for example, assume you sift 110 gm of whole wheat and end up with 100 gm of sifted whole wheat flour (around 11 grams of protein). Add 7 grams of vital wheat gluten (at 65% protein), adding another 5.2 grams of gluten, for a result of around 16.2 grams of gluten for the 108 grams of flour. Resulting percent: 15%. If you'd like to go a little over 15%, just add 9 or even 10 grams of VWG to the sifted whole wheat flour.
In order to simulate first clear flour without actually having it, I think the best answer is to take whole wheat flour and sift out the bran, which will still leave some smaller bran particles in the sifted portion. You then add 8% vital wheat gluten to the sifted whole wheat flour and you'll come very close to "first clear," with the protein boosted and a moderate amount of fiber as well.
So, for example, assume you sift 110 gm of whole wheat and end up with 100 gm of sifted whole wheat flour (around 11 grams of protein). Add 8 grams of vital wheat gluten (at 65% protein), adding another 5.2 grams of gluten, for a result of around 16.2 grams of gluten for the 108 grams of flour. Resulting percent: 15%. If you'd like to go a little over 15%, just add 9 or even 10 grams of VWG to the sifted whole wheat flour.
"It is best to stir down the starter every 3 to 4 days if
unused. Periodically (every 10 to 12 days) dispose of half
and refresh it by mixing in equal amounts of flour and water
If there is some discoloration on the top, it can safely be
skimmed off and the sour used as normal. When going away
for long periods of time, I freeze a small amount of sour.
When preparing a new starter from scratch, I add the frozen
sour to preserve my original culture. To ensure the proper
strength of the sour, in each stage you can only double the
amount of starter you begin with. For example, if beginning
with 1/4 cup starter, you can add up to 1/2 cup water plus
flour to thicken. If Stage One contains 1 cup sour, Stage
Two can be prepared with up to 2 cups water plus flour. If
a large amount of sour is required, extra stages can be
Given the way the recipe goes and considering how much starter I saved. Is that meaning that it is equal parts water and flour when going through the stages or do I follow the recipe as it is written. I was a little confused with at what point do I change from doing equal flour and water to following the recipe as it is written.
States to search out bakeries which ChefOno also suggested and to which I have received all negative replies as stated.
At the current time, I've gone ahead and ordered two orders from KAF until I, hopefully, can find a local purveyor.
Thank you all for your helpful replies (perhaps thats what was missing from my previous post). For further note, I have access to VWG in bulk and High Gluten Flour. Though the information given will also be useful when I revisit a bagel recipe I saw on The Fresh Loaf.
BurgeoningBaker, it may help for you to give more information about what you are planning to bake and where the recipe comes from.
There's a description here:
Both ChefOno and boulangere are professionals whose recommendations I would trust.
Voted the Best Reply!