Swetha, you answered the question I was looking for. I am Canadian and for about 2 months I couldn't get grocery whole wheat flour [wwf] at my Costco. I make my own no-knead bread, so decided to try the chatti atta, as it was labelled "whole wheat flour" (mechanically milled from Canadian flour). I probably won't be going back to grocery wwf. In the chatti atta bag I bought, I get all the fibre with improved taste. I don't care about carbohydrate damage; I do care about taste, raising, and texture. It was also good to learn about shelf-life (but, as I go through quite a bit of flour in a month, I'll just keep aware against spoilage). TY.
Thanks for the informative post. Does this mean that western whole wheat flour is better for baking breads, rolls, etc?
I think so… I’m not an expert on baking so I haven’t tested it out. But from what I’ve read, it appears so.
Swetha, you answered the question I was looking for. I am Canadian and for about 2 months I couldn't get grocery whole wheat flour [wwf] at my Costco. I make my own no-knead bread, so decided to try the chatti atta, as it was labelled "whole wheat flour" (mechanically milled from Canadian flour). I probably won't be going back to grocery wwf. In the chatti atta bag I bought, I get all the fibre with improved taste. I don't care about carbohydrate damage; I do care about taste, raising, and texture. It was also good to learn about shelf-life (but, as I go through quite a bit of flour in a month, I'll just keep aware against spoilage). TY.