00:31 Nov 1 

I was thinking "white" = "bleached" and you have helped me understand that is not the case. Merci.

15:16 Oct 30 

Thank you, BD. My wording is only tentative. The writer doesn't seem to use the same wheat classes as the Canadian Grain Commission and Canadian Wheat Board:
http://www.grainscanada.gc.ca/wheat-ble/classes/classes-eng....
http://www.cwb.ca/public/en/farmers/grain/variety/

09:34 Oct 30 

Bleaching flour is, I believe, purely for appearance and is done after milling, so nothing to do with the variety of wheat. I would always choose unbleached flour as it is more nutritious and doesn't have the chemical residues from bleaching. Of course, your bread might look a bit grey.

00:30 Oct 30 

I'm trying to understand.
The recipes I find for "pain de mie" specify unbleached flour, so I don't understand the reference to "white wheat" or the resulting "white flour."
Can someone give me a reference or an explanation? Thanks!
BTW, B D, I grew up on an equally bad US bread, until I first went to school in France 40 years ago.

22:16 Oct 29 

One of the wonderful things about living in S.W. France is the absence (even from supermarket shelves) of that disgusting, soggy, steam-baked, sliced apology for bread that I grew up with in England. However, there is "pain de mie" which is simply the sort of bread that has more crumb than crust and, because it isn't stretchy textured, is better for making breadcrumbs from and good if you are waiting for a dentist to fix a wobbly crown. It is nothing like any of those awful, branded, pre-packaged pseudo-loaves. I believe that this has something to do with the difference between hard (high protein) and soft (lower protein) wheats.

18:42 Oct 29 

Yeah, I get what it means but really need the scientific term.... Thanks!

18:40 Oct 29 

Wheat for sliced bread - literally. There's probably a specific term that one of our chef/baker colleagues will share.
http://www.exporters.sg/rfqdir_v2.asp?rfq_id=57217