OMG, I finally found Hard Red Wheat kernels

[kenny]

I just learned about chaff.
It's the inedible husk that surrounds each wheat kernel (seed).
Long ago it was winnowed away by manually tossing the grain into the air to be blown away by the wind, as captured by that famous painting.



Of course today machines do it.
But yesterday I learned these machines aren't perfect.
As I was transferring the wheat from bag to buckets I noticed some kernels looked lighter and straw-like.
They still had the chaff. See pic.

It was pretty clean though, as I only caught around 15 kernels with the chaff in 50 lbs of wheat.
They are on the right side.

 

[canuk-gal]

Is this bad?
How does one keep track of any tweaking of the recipe?
I would love to have my parents/grandparents recipe books that had this.
Plus, baking by weight instead of volume, I automatically do this As not many baking cookbooks are weight.

Thank you @kenny for mentioning the mixer you use. My kitchenaid is on it’s last legs and this looks intriguing if it cannot be refurbished, never heard of it.
Do you ever age your whole wheat dough in the fridge overnight for added flavor?

It isn't. Practice makes perfect. That is why we write in our cookbooks/original recipes! All good.

@kenny that's for sharing. That mill is nifty!

 

[AGBF]

Your photo gives me a real picture of where the expression "It separates the wheat from the chaff" comes from. Prior to seeing what you posted, kenny, I had to use my imagination.

 

[kenny]

@kenny that's for sharing. That mill is nifty!

Thanx.

Hey, I just noticed that the yeast (yeast currently being more-rare that a natural Red FCD) that I just received was from Canuck-land.

I love yur country, and its peeps ... Thanks for my yeast, Canada!!!!!!



Pleeeeeeeease invade and annex that, now-backwater, country south of your border.