Whew, my DSL was working when I returned home from market tonight. I did call my DSL provider this morning, but they weren’t sure if they could fix it from afar, or if they had to come into where I live. Thankfully they had it fixed tonight.
This is the email I received from Thomasina.
The enclosed excel sheet gives you the Moisture, Ash, and Protein.
And yes, the whole grain freekeh goes through a 'smoking' or roasting process that locks in the nutrients. In the smoking process - the enzymes in the grain are captured and thus retain the nutritional value.
I'm no expert in using the flour as a pizza dough, but I can tell you, you are correct in letting it rest overnight and since it has very little gluten, it must be used with another flour - white, rye, etc. So I believe you are on the right track!
All the best and I hope you enjoy working with the flour.
My computer said I would need to reduce the number of fonts to see it correctly. I really don't know how to open the excell sheet. Does anyone know how to open a xls (28 KB)?
The pizza did turn out good today though.