Dough feels different
I am new to home milling. My question concers the very different behaviour of my home milled flour compared to shop bought wholewheat. When I am kneading dough from home milled flour it doesn’t seem to stick to my hands or bowls the way dough made from shop bought flour does. I tend to make my dough very high hydration – over 90%- so would expect it to be sticky but it isn’t. It is wet yes, but not sticky. Can anyone explain why that might be?
Source: Fresh Loaf