Baking With Fresh Milled Flour: Your Guide to Home-Milling
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If you’ve ever baked from scratch, you know there’s something special about making fresh bread at home. But what if I told you there’s a simple way to make that bread even more amazing? Milling your own flour from whole grains is a game-changer. It’s fresher, more flavorful, and packed with more nutrients than anything you’ll buy off the grocery store shelf. If you haven’t tried milling your own flour yet, you’re in for a treat. Trust me, once you do, you’ll never go back.
Let’s dive into why milling your own flour is so fantastic, how you can start doing it yourself, and why it’s worth every extra bit of effort.
Why Milling Your Own Flour Makes a Difference
For years, I used store-bought flour without thinking much about it. I mean, it’s easy, right? You grab a bag of all-purpose flour, and you’re ready to bake. But once I started milling my own flour, everything changed. Freshly milled flour has a depth of flavor and texture that you just don’t get from commercial flours. Plus, it’s packed with essential nutrients like fiber, protein, and healthy fats that are lost during the refining process.
When you mill your own flour from whole wheat berries or even ancient grains like spelt or einkorn, you’re keeping all those good-for-you bits—the bran, germ, and endosperm—intact. Store-bought flour, on the other hand, is stripped of these vital components. That’s why homemade bread made from fresh-milled flour is not only tastier but healthier, too.
But it’s not just about nutrition. Milling your own flour means you’re in full control of your ingredients. You know exactly what’s in your flour—no hidden chemicals or preservatives. And the best part? It’s easy to do, and you don’t have to be a professional baker to get it right.
Fresh Milled Flour vs. Store-Bought Flour
If you’re used to picking up bags of store-bought flour, you might be wondering what the real difference is. Is it really that much better? The answer is yes! Store-bought flour, even whole wheat flour, is processed, stripped of its natural oils, and often bleached or treated with chemicals to increase shelf life. Because of this, it loses much of its nutritional value.
On the flip side, milling your own flour means you’re grinding whole wheat berries or other grains right before you use them. This means the flour is still full of the natural oils, vitamins, and minerals that are usually lost in the commercial milling process. Freshly milled flour also has a much richer flavor profile—think nuttier, sweeter, and more complex than the bland taste of processed flour.
How to Get Started Milling Your Own Flour
The first thing you’ll need is a good mill. There are manual grain mills, electric mills, and even high-powered blenders that can do the job. If you’re new to milling, many people start with a manual mill. It’s simple, and you get a workout while you’re at it! But if you’re serious about milling your own flour regularly, investing in an electric mill might be a good move. It’s quicker, and it allows you to grind larger batches of fresh flour.
I personally use an electric stone mill because it gives the flour a nice grind and preserves so many of the nutrients. Stone milling is an ancient technique that has been around for centuries, and it’s the best way to get the most out of your grains. But if you’re just starting, don’t stress—there are plenty of mills out there to suit your needs.
When you start milling, you’ll need whole grains. These can be sourced from health food stores, local farms, or even online. Whole wheat berries are a popular choice, but you can also try other grains like spelt, oats, or even rice to make different types of flour. The grains you choose will greatly affect the flavor and texture of your baked goods, so feel free to experiment with different varieties!
Manual vs. Electric Mills: Which One Is Right for You?
When it comes to choosing a mill, it really depends on how much flour you plan to mill and how often you bake. manual mills are great if you don’t mind a little extra work. They’re quieter and let you control the speed of the grinding, but they do take more time and effort. Plus, it can be tiring if you need to mill a large amount of flour.
On the other hand, electric mills are much faster. They’re ideal if you bake regularly or in large batches, like for making sourdough bread or fresh bread loaves. Electric mills are also more convenient if you want to get a variety of grain flours without spending a ton of time milling.
There are some fantastic manual mills out there, like the WonderMill, which can grind wheat berries and other grains easily. For those who want to take their milling to the next level, there are high-powered electric mills, like the KoMo Classic or Mockmill (I have the Mockmill 200 and LOVE it!), that can handle large amounts of grain at once.
If you’re just starting out and don’t want to spend a lot of money, use what you can afford and find easily. You can still get the benefits of fresh milled flour from a less than perfect mill. Be sure to check used sources like ebay and Facebook marketplace too!
The Health Benefits of Freshly Milled Flour
Now, let’s talk about the health benefits of freshly milled flour. This is where milling your own flour really shines. When you mill your own grains, you’re not only getting flour that tastes better but also flour that’s healthier for you.
Whole wheat flour made from freshly milled grains retains all of its natural fiber, protein, and healthy fats. These are the parts of the grain that get removed when you buy store-bought, refined flour. The bran and germ are full of antioxidants, essential vitamins like B vitamins, and minerals like iron and magnesium. These nutrients support digestion, help regulate blood sugar, and keep you feeling full for longer.
Fresh-milled flour also contains more enzymes, which can help break down the phytic acid that can block nutrient absorption. In other words, you’re getting more out of your flour—and your food—than you would with traditional store-bought flour.
To get started, I highly recommend The Essential Home-Ground Flour Book by Sue Becker and Fresh Milled Flour Cookbook by Grains in Small Places.
Types of Flour You Can Mill
There are so many types of grains you can mill to create different flours, depending on what you’re baking. Let’s break down some of the most common options:
- Hard Red Wheat: This is the classic choice for bread-making. It has a nutty flavor and is full of protein, making it perfect for chewy, hearty bread loaves.
- Hard White Wheat: A milder, slightly sweeter variety of wheat, hard white wheat is ideal for lighter breads like dinner rolls and sandwich loaves.
- Soft White Wheat: Soft white wheat has a lower protein content, which makes it perfect for delicate baked goods like cakes, cookies, and pastries.
- Ancient Grains: Einkorn, spelt, and emmer are all great alternatives to modern wheat. They’re full of nutrition and have a unique flavor that can give your baked goods a twist. Plus, they’re easier on the digestive system for some people who have trouble with modern wheat.
- Oats: If you’re looking for a gluten-free option, you can mill your own oat flour. It adds a soft texture and a mildly sweet flavor to your baking.
Don’t forget—you can mix and match different grains to create your own custom flour blends. Try mixing hard white wheat with spelt for a light, nutty bread, or add some einkorn for a truly ancient grain flavor. The options are endless!
Storing Freshly Milled Flour
Freshly milled flour doesn’t have the shelf life of store-bought flour, which is why it’s important to store it properly. Because the oils in the grain are still intact, the flour can go rancid if not kept in a cool, dry place.
The best way to store freshly milled flour is in an airtight container, like a food-grade bucket or glass jar with a tight-fitting lid. I love using twist-top lids for my containers because they seal in the freshness. If you’ve milled a large batch, store it in the fridge or freezer to prolong its shelf life. When you’re ready to use it, let the flour come to room temperature before baking.
Freshly milled flour lasts about 2-3 weeks if stored in the pantry, but it can last for months in the freezer. So, if you’ve bought several pounds of wheat berries, consider milling them in batches and storing them in gallon buckets for easy access.
Tips for Baking with Fresh Milled Flour
Baking with freshly milled flour is different from using store-bought flour, so here are a few tips to help you get the best results:
- Add More Liquid: Fresh-milled flour tends to absorb more liquid than commercial flour, so you may need to add a little extra water or milk to your dough or batter.
- Experiment with the Grind: The coarser the grind, the denser your bread will be. Try a finer grind for lighter loaves, or a coarser grind for rustic, hearty bread.
- Use Active Dry Yeast: If you’re making bread, using active dry yeast with fresh flour gives you the best rise. The natural yeast in your environment will help your dough ferment and rise beautifully.
- Mixing Flours: If you’re just getting started, try mixing your freshly milled flour with store-bought all-purpose flour. It gives you the benefits of whole grains without compromising on texture.
- Use Whole Grains Wisely: Different types of grains have different protein contents. For bread, choose hard wheat, such as hard red wheat or hard white wheat, to get that chewy texture. For lighter baked goods, softer grains like soft white wheat or rice flour work best.
Financial and Environmental Benefits
Milling your own flour is also a smart financial choice. When you buy grains in bulk, you’re getting a much better deal than when you buy bags of refined flour. Grains like hard red wheat and soft white wheat come in large sacks that last for a long time, and you get more flour for your money. Plus, you’re not paying for all the extra packaging that comes with store-bought flour.
From an environmental perspective, milling your own flour helps reduce waste. No more plastic bags or cardboard boxes! You’re also supporting local farmers if you source your grains from local sources like a farmers market or health food store.
Why I Love Getting My Wheat Berries from Azure Standard
I get most of my wheat berries, my buckets, and my lids from Azure Standard, and I have to say, I’ve been really impressed with both the quality and the price. Azure Standard is a fantastic company that specializes in providing organic, non-GMO food and other natural products. They source from local farmers and small-scale producers, which means you’re getting high-quality grains while also supporting the community. Their prices are often way better than what I’ve found elsewhere, especially when buying in bulk. Plus, they have a convenient delivery system where you can pick up your order at a local drop point, making it super easy to get your hands on fresh grains without the hefty price tag of specialty stores. Definitely a win-win!
Final Thoughts: Should You Try Milling Your Own Flour?
So, should you try milling your own flour? Absolutely! It’s healthier, more flavorful, and it’s a fun way to connect with the food you’re making. Whether you’re baking sourdough bread, cookies, or your favorite pie crust, fresh-milled flour will take your baking to the next level.
Switching to fresh milled flour has totally changed the game for my baking, and I honestly can’t recommend it enough to other home bakers. It makes everything taste better and more nutritious, and the whole milling process is just fun! Sure, there’s a bit of a learning curve to get your mill set up just right, but once you get the hang of it, it’s totally worth it. The smell of fresh-baked bread straight from the oven, knowing it’s packed with extra protein and nutrients, and the satisfaction of milling my own grains—it all makes the little extra effort completely worth it!
In the end, fresh milled flour isn’t just about baking; it’s about embracing a whole food lifestyle, one that prioritizes nutrition, flavor, and sustainability. While it may not be the quickest route to your bread machine loaf, it certainly leads to the most satisfying result. So if you’re ready to take your baking to the next level, grab some wheat berries and start milling! You’ll be amazed by the transformation in your kitchen and the joy of creating wholesome, delicious bread and other baked goods that truly taste like home.
Shop This Post:
- KoMo Classic Mill
- MockMill 200
- Wondermill Manual Mill
- The Essential Home-Ground Flour Book by Sue Becker
- Fresh Milled Flour Cookbook by Grains in Small Places
