Freshly Ground Flour: Baking Tips

One of my goals this year is to grind 100% of the flour we need. I figure we’ve got the wheat, we’ve got the grinder, why in the world should I buy a bag of flour, or pre-made bread/dough products, when I can (and should) do it myself?!

Not only is it much cheaper to grind your own, but the fresh whole wheat flours so much better for you too!

And there’s nothing like the taste of fresh sourdough bread or soft wheat bread right out of the oven when you’ve made it with your own fresh flour, either!

I’m a little embarrassed to admit that up until now we’ve still been buying flour and most bread products at the store. Cans of refrigerated biscuits, crescent rolls, sandwich bread, frozen pizzas, and tortillas are frequently on my grocery list. The problem really boiled down to one thing… procrastination.

Baking bread takes planning. Grinding flour takes time. Two things I am so bad with most days. I’d start my weekly menu with good intentions, really I did. I’d purposely leave off any bread products from the grocery list so that I’d be forced to make it myself.

But at the end of the day I’d always end up calling my husband and asking him to pick up this or that at the store on his way home, ’cause we were out and I didn’t have time to make more.

So, determined to really tighten our food budget belt this year, I’ve proposed in my heart that I would not, under any circumstances, fall back into my old habits of procrastination. Store bought flour is strictly forbidden. And I have to say I’m pretty proud of myself for sticking to this goal.

Hence, the need to use my flour mill and make my own flour with whole grains and wheat berry instead.

Here is my experience baking with freshly milled flour – and some tips for you to follow so you can do it, too!

What Does Milled Flour Mean?

Milled flour is flour that has been ground by a mill. The process of milling the flour helps to remove the bran and the germ from the wheat kernel, leaving only the endosperm.

This process also helps to break down the starches in the flour, making it more easily digestible.

Milled flour is typically whiter in color than un-milled flour, and it has a finer, softer texture. It is also less likely to contain contaminants such as pieces of wheat bran or wheat germ.

Milled flour is the most common type of flour used in baking, as it yields consistent results and is readily available in supermarkets.

However, un-milled or “whole wheat” flour can also be used in baking, and it may be preferred for its nutty flavor and higher nutritional content.

Is Freshly Milled Flour Better?

For many centuries, people have killed their own flour in order to bake bread. The process of milling flour involves grinding grains into a fine powder. This can be done using a traditional stone mill or a modern roller mill.

Although freshly milled flour does have some advantages, it is not necessarily better than store-bought flour.

One benefit of freshly milled flour is that it contains more nutrients (including vitamins and minerals) than store-bought flour. This is because the nutrients, like essential B vitamins, are still present in the bran and germ of the grain, which are removed during the milling process.

Freshly milled flour also has a higher protein content, which gives bread a richer flavor and firmer texture. It can be used to make any kind of baked good, from sourdough starter to muffins!

However, freshly milled flour can also be more difficult to work with, as it tends to be drier and coarser than store-bought flour.

In addition, freshly milled flour has a shorter shelf life and should be used within a few days of milling. For these reasons, many bakers prefer to use store-bought flour, which is more consistent in quality and easier to work with.

Ultimately, the choice of whether to use freshly milled or store-bought flour is a matter of personal preference.

Can You Bake With Milled Flour?

Yes! Freshly milled flour has a number of advantages over store-bought flour. For one, it retains more nutrients.

The milling process breaks down the wheat germ and the bran, which contain most of the wheat’s nutrients. Store-bought flour has been stripped of these nutritious components in order to extend its shelf life. In addition, freshly milled flour contains more natural moisture, which gives baked goods a lighter, fluffier texture.

Finally, freshly milled flour has a richer flavor than store-bought flour. This is due to the fact that the oils in the wheat germ begin to go rancid as soon as they are exposed to air. For all these reasons, if you have access to a wheat grinder, it’s worth taking the time to mill your own flour.

Is Milled Flour the Same as Pastry Flour?

There are many different types of flour available on the market today, and each type has its own unique characteristics.

All-purpose flour is the most versatile and can be used for a variety of baking projects.

Bread flour has a higher protein content, making it ideal for recipes that require a lot of rise, such as breads and pizza doughs.

Cake flour has a lower protein content, which gives baked goods a tender and delicate texture.

And finally, pastry flour falls somewhere in between all-purpose and cake flour, making it an excellent choice for pies, pastries, and other baked goods that require a flaky crust.

So, what about milled flour? Milled flour is simply all-purpose flour that has been milled to a finer consistency. As a result, milled flour can be used in place of all-purpose or pastry flour in any recipe.

How Do You Bake With Freshly Milled Flour?

Baking with freshly milled flour is a simple process that can yield impressive results.

What Happens to Milled Flour As it Ages?

Flour is made up of three main components: the germ, the endosperm, and the bran. The germ is the innermost part of the grain and contains the majority of the nutrients, while the endosperm makes up the bulk of the grain.

The bran is the outermost layer and is rich in fiber. During milling, the germ and bran are removed from the grain, leaving only the endosperm. This process increases the shelf life of flour by preventing rancidity, but it also means that flour lacks some of the nutrition of whole grains.

Over time, flour will gradually lose its freshness and become less suited for baking. As flour ages, the gluten proteins that give dough its structure begin to break down, making baked goods less resilient. The fats in flour can also go rancid, resulting in an unpleasant taste.

For these reasons, it’s best to use freshly milled flour whenever possible. However, if you do need to use older flour, simply sifting it before use will help to aerate it and improve its performance.

General Tips

For those who love to bake, there’s nothing quite like using freshly milled flour. The dough is thirstier, fermentation occurs faster, and the loaf has a tighter crumb – but the taste is unbeatable. Here are a few tips for getting the most out of your freshly milled flour:

1. Be prepared to add more water. The dough will absorb considerably more moisture than usual, so keep a bowl of water handy and be prepared to add more as needed.

2. Fermentation will happen fast. Keep an eye on your dough and be ready to shape it into a loaf sooner than you might think.

3. The crumb structure will be tight. This is due to the bran and germ particles in the flour, but it doesn’t affect the taste. In fact, many people say freshly milled flour makes the best-tasting bread around.

4. Slice and serve straight from the loaf – or toast with butter and jam for an even tastier treat!

Flour From the Grinder Will Still Be Warm

When grinding your own flour, it’s important to keep in mind that the flour will be warm from the grinder. This is fine for yeast breads, as the warmth will actually help to activate the yeast.

However, for pastry items like cookies or pie crusts, you’ll want to use cold flour. The warmth from the freshly ground flour can cause the butter or lard to melt, which will make for a less flaky pastry.

If you need your flour to be cool for pastry making, simply grind it and then pop it in the fridge or freezer for a while. By taking this extra step, you’ll ensure that your pastry comes out perfectly flaky every time.

Alter the Amount of Flour for Recipes That Call for All-Purpose Flour

Flour is the key ingredient in many recipes, from pancakes to bread to cake. However, not all flour is created equal. All-purpose flour, for example, is a type of flour that is designed to work well in a variety of recipes.

However, if you’re using a different type of flour, such as spelt flour, you may need to adjust the amount of flour you use.

Generally, you’ll need to use 3 tablespoons less per cup of flour when using a different type of flour. However, for spelt flour specifically, you may need to use 2-4 tablespoons more per cup.

By keeping these simple tips in mind, you can ensure that your recipes turn out just the way you want them to.

Go By Look and Feel, Not NEcessarily Recipe

Baking is often seen as a science, and with good reason. Baking is all about precision; too much or too little of an ingredient can lead to disaster. However, even the most experienced baker knows that there is always some room for experimentation in the kitchen.

When it comes to measuring freshly milled flour, it is often best to go by look and feel rather than following a recipe to the letter. If a dough feels too dry, it is likely that it needs more flour.

On the other hand, if the dough is too sticky, it may be time to add a bit more liquid. Trusting your instincts (and your sense of touch) can help to create delicious baked goods that are perfectly tailored to your taste.

Don’t Over-Knead

When making dough, it is important not to over-knead. Knead dough for 4 minutes, then let it rest for 10 to 15 minutes. Then come back and knead for 4 more minutes. The dough should be less sticky after the rest period. If the dough is too sticky, add more flour.

Too much flour will make the dough hard and difficult to work with. Kneading is an important step in making dough, as it helps to form the gluten network that gives bread its structure. When kneading, use a light touch and be careful not to add too much flour.

For Problems With Rising, Keep Some All Purpose Flour on Hand

Spelt flour is a great alternative to all-purpose flour, but it can be tricky to work with. If you find that your spelt dough is rising out instead of up, just add some all-purpose flour to the mix.

This will help to keep the dough in place and prevent it from spreading too thin. In general, you should use 1 cup of all-purpose flour for every 2 cups of spelt flour. This ratio can vary depending on the recipe, so be sure to adjust as needed.

Should I Sift My Freshly Milled Flour?

Sifting helps to remove any large pieces or clumps that might have formed during the milling process, resulting in a smoother, more consistent flour.

It also helps to aerate the flour, making it lighter and easier to work with. Sifting is particularly important if you’re planning on using the flour for baking, as it will result in a lighter, more evenly baked final product.

So if you’re taking the time to mill your own flour, be sure to take an extra minute or two to sift it before using it.

Does Freshly Milled Flour Need to Age?

There is some debate among baking enthusiasts as to whether freshly milled flour needs to age before being used in recipes. Proponents of aging argue that it gives the flour time to settle and allows the gluten to develop properly.

Freshly milled flour, they say, can be unpredictable and may result in baked goods that are tough or dense. On the other hand, those who don’t believe in aging argue that the process is unnecessary and that freshly milled flour tastes just as good as aged flour.

The truth is that there is no right or wrong answer – it ultimately comes down to personal preference.

Does Freshly Milled Flour Need More Water?

The truth is, there is no definitive answer. It really depends on the type of flour you’re using and how it was milled. In general, though, freshly milled flour does tend to be more absorbent than store-bought flour.

This means that you may need to add a bit more water when you’re using it in recipes. Just start with a little extra water and add more as needed until you get the consistency you’re looking for.

Where to Buy Freshly Milled Flour

The best option is to mill your own flour, of course. But what if that’s not an option for you?

The best place to purchase freshly milled flour is at a local mill. Local mills usually sell their flour directly to customers, and they often have a wide variety of flours to choose from. In addition, local mills typically use traditional methods of milling, which results in a fresher-tasting flour.

Another good option for buying freshly milled flour is online. There are a number of online retailers that sell freshly milled flour, and they often have a wider selection than local stores.

However, it is important to make sure that the retailer you choose ships the flour fresh and has a good reputation. Freshly milled flour can also be found at some specialty food stores. These stores typically have a small selection of flours, but they are more likely to be fresh than those found at regular grocery stores.

How Long Will Freshly Milled Flour Last?

Freshly milled flour has a short shelf life and will only last for a few weeks before it starts to turn rancid. This is because the oils in the germ start to oxidize and go bad when exposed to oxygen and moisture.

To prevent this from happening, it’s important to store freshly milled flour in the freezer.

This will help to prolong its shelf life and keep it fresh for longer. If you’re not planning on using the flour right away, you can also store it in an airtight container in the refrigerator for up to six months.

Either way, be sure to use your flour before it starts to smell sour or look discolored. These food storage tips will help you be successful each and every time!

My Results and Final Thoughts

Okay, so it’s only been 11 days since the New Year. But hey, I’ve made a lot of progress!

My first attempt didn’t turn out so great though. My husband is an avid breakfast biscuit eater. Every morning he has to have a turkey bacon and cheese biscuit.

homemade biscuits
homemade biscuits

I hate making biscuits.

Biscuits are my enemy.

Every time I try to make them I end up with so much dough stuck to my hands that it quickly becomes impossible to function, let alone try to knead the mound of glue-like goop, and I just wanna throw the whole globe across the kitchen and scream!

This is why we bought several cans of biscuit dough weekly. So that the children never have to witness their mother freaking out. However, I am determined to beat this. I will master the fine art of biscuit making.

I think I know what my problem was this time though. I used pastry wheat, soft white wheat, instead of hard wheat. It didn’t rise at all, and the biscuits ended up being dry and crumbly. No good. At least the chickens enjoyed them.

But I was not to be discouraged.

My next attempt was whole wheat crescent rolls for our favorite chicken roll-ups. Again, I used the pastry wheat. They turned out pretty good though!

wheat crescent rolls
wheat crescent rolls

You could definitely taste the “whole wheat-ness” of them, but surprisingly the kids gobbled them up as usual. I think I’ll try hard white wheat next and see how they turn out.

For breakfast this morning I made whole wheat pancakes. (Sorry no pics… they didn’t last long enough!) I mixed the pastry wheat half-and-half with hard white wheat. You could taste the whole wheat flavor, but they weren’t hard to get used to.

For lunch we had homemade pizza. I used hard white wheat and pizza dough yeast. It turned out SO yummy!! Mozzarella and Parmesan cheese, beef pepperoni, baked in a cast iron pizza pan… so much better than a frozen grocery store pizza!

homemade pizza
homemade pizza

Next on my list was whole wheat tortillas for the burrito bake I made for dinner. Again, I used the hard white wheat. They came out good… though I think maybe I rolled them too thin this time, they weren’t quite as soft as usual.

And last but not least, I made a loaf of bread for sandwiches tomorrow. I used my mother-in-law’s delicious dinner roll recipe. But instead of pinching off the dough to make individual rolls, I made one big loaf in my cast iron bread pan. I also used the hard white wheat in place of the bread dough.

baked bread in baking pan
baked bread in baking pan

Normally, I would have added vital wheat gluten to make it softer, but I totally forgot. When I realized my mistake I was afraid the bread would be hard or too dense.

We were all very pleased though to find this loaf absolutely perfect!! Even the dog had to sample it. (Bad dog! )

slice of homemade bread
slice of homemade bread

This explains why two sides of the loaf are cut off. At least she only got a nibble.) I was relieved that it was soft, fluffy, and super good.

The kids could hardly wait for it to cool before they dug in and wanted more. And I felt really good knowing that the bread they were eating was made from fresh, wholesome flour.

So you see… I’m really, fervently trying! Now, if only I can get my hands on an electric wheat grinder!! Thank goodness Jerry was home today and helped me grind all of this wheat. It would have taken me FOR-EV-ER.

36 thoughts on “Freshly Ground Flour: Baking Tips”

  1. How is wheat bran or wheat germ a contaminant as you say? Milling alone doesn’t remove that. It’s another process the flour goes through to remove it.

  2. After many failed attempts I learned the secrets of making 100percent whole wheat bread that is lighter (whole grain bread will never get to the height of white flour bread).
    First, you must understand that the wheat germ and the bran in whole wheat get in the way of the cross linking of strands in dough, so the yeast must work harder. For this I give them some help.
    1) Give them some extra sugar. Honey, maple syrup, or any real sugar will do. About a tablespoon gives the yeast a quick start in breaking down carbs.
    2) Add a tablespoon of vinegar to the dough making. This puts the yeast on steroids in the slightly acidic environment that you create creating more C02 bubbles
    3) Keep the dough moist. Unlike white bread that is kneaded into a rubbery ball, whole wheat needs more room to create its thread like chains. Water molecules help with this. The dough that I put in my bread pans has more of a slight sticky consistency. This gives it a better rise.

    Several other tips include:
    * Add an egg to the dough. The lecithin in the yolk assists in the dough’s rising. You could just use straight lecithin too. Just be aware- the bread will have a more cake like consistency rather than the chewy French bread type.
    *Limit the fat you use in your dough. Fat in bread weighs down the yeast. My whole wheat breads come out better without fat (except for the egg). And my family just spreads extra butter on top and enjoys the light bread texture. Mari B

  3. Old post, but wanted to comment. I have been trying desperately to make my own homemade 100% whole wheat bread, but so far it has been a bust. Hubby’s loaf didn’t turn out too bad, but he used half white flour. I want all wheat flour. So I am, like you, bound and determined to make this work. I am due to try another batch soon. My loaves start to rise, very slowly, but when I go to put them in the oven, I ever so slowly see them flatten out. I don’t know what causes this, but they never rise nice and high, nor stay risen. They look like rectangular bricks when they are done baking. Soooo frustrating. I am tired of paying $5.00 for a loaf of good bread. I want to be able to make my own and have them taste great! The picture of your loaf looks beautiful.

  4. Awesome, I cant wait to try your bread recipe. I have been milling my own grain for over a year now but have yet to find a bread recipe that my husband deems acceptable. ;).

    And if you haven’t found a mill yet, I recommend looking into the wondermill as well. I was planning on the Nutrimill but everyone I know who has one says they “spit” flour, so I emailed BreadBeckers asking what they recommended and they said the WonderMill so I went with it! The only downside is that the mill and container are side by side. Here’s my review:

  5. I have tried several times sprouting the wheat drying it and then grinding it like they suggest, and it has never turned out, it was like a brick. I’ve read the debate on this and have decided it is not something that makes sense to me to do. Sue becker on the breadbeckers site has an article on this subject that shows the other side of the debate. We each have to do what makes sense to us. Diana

  6. I have a Retsel mil-rite, bought it used off of ebay. It is great! Is is electric, but can be made into a manual if needed. It is easy enough that my 10 year old grinds our flour for us. (after training by me of course). Really helps out a lot! It is worth buying it! Also, it is made in USA for like the last 40 years or so!

  7. Biscuits seem easy but I have the same problem. I use lard and I know that is out for you. Try butter…yum but kinda of expensive. I use twice the baking powder and do have a little better success. Also when you cut your biscuits don’t turn roughly just wiggle a little. Makes for some fun with the kids in the kitchen. I make a huge batch and them freeze the dough. When I need some biscuits I just pop them into the oven for 10 min. longer than usual. I use prarie gold hard wheat but have used spring white and had good success also. Prarie gold has such a mild flavor that my kids don’t notice the harsh taste of whole wheat.

    Funny I find myself buying flour too. Just bought a bunch of sandwich bread…well I called hubby and had him pick it up. It is tempting to do πŸ™‚

    Another thing that I found fun was to read old fashioned books about baking. Try this link for a free read.

  8. Oh bless your heart!!! It is so much easier not to fall into old ways when you have an electric grinder! We started with a hand crank… bought one that could be done either way. A few short (actually long… very long) weeks later, I had an electric one. It still takes a bit of time, but at least I can be doing something else nearby.

    Great work on all that bread making this year so far… I’m even more impressed now that I know it was all hand crank! I have found that the hard white works better on yeast breads… the pastry just doesn’t rise well. I do use the pastry flour for pancakes, cookies, cakes, etc. though. It’s all an experiment in the beginning. Golly… I’m still making changes.

    The only other thing I’ll say is that it’s harder to get started than it is to keep going. You’ve really done well in jumping in on everything. When we started several years ago, I started with just bread (a loaf for sandwiches and toast). Then I started making pancakes etc… but still bought buns and such from the store. We just didn’t (and sometimes still don’t as is the case of the biscuit) eat it if I didn’t make it other than that. Keep it up… before you know it, this will be the only way you remember. And you’ll be wondering why you can’t get as much done as other people (I always forget how much more time making everything from scratch and grinding my own wheat takes compared to others who are doing things the “normal” way.

    Ok… sorry, one more tid bit… I find it a real blessing to get as much bread in the freezer as possible before babies are born. It’s nice to have a week or so off from making bread. If you have a chest freezer or other freezer space available, try to double what you usually make for a month or so before baby comes and put one away! If you can’t do that… you can also pre-grind and freeze the flour. That saves you the time and energy later!

  9. P.S. Here in IN, our local Walmarts have started selling 25 lb. bags of Prairie Gold hard white spring wheat! It’s in the flour aisle on the bottom shelf under the flour. I was so surprised to see that last week. It runs just under $13 a bag and is chemical free and is a “clean” food-grade wheat, as opposed to buying the bags from a feed store which are sold as animal feed, which may be somewhat cheaper but have not gone through as many cleanings as what you buy for food. Check your Walmarts, people!

    And Becky,
    We did something like that, first hooking our country living mill up to our elliptical exerciser, which worked great, but have since hooked up a used motor to it. We still have the wheel with the handle if we want to convert it back to grinding by hand.

  10. Check out the “homesick texan” blog – she has an amazing recipe for bisquits… I used to make them all the time because they are sooo simple and yummy.

    • Thanks Kara! I’ve never visited her site, but I’m loving it πŸ™‚ Gonna print off her biscuit recipe right now! (She makes it sound so easy. Hmph!) I think the real key is the buttermilk. I haven’t been trying to make buttermilk biscuits… and they are definitely better that way.

  11. Hi Kendra! Great post! I have a couple of suggestions. For the biscuits it might help to use a dough scrape to help you mix and knead the dough until it’s easier to handle. You can use it to help scrape the counters, yourself, and whatever else gets sticky. It’s a great thing to have around the kitchen in general… I used it a TON when I can to help pick up slippery tomatoes and peaches. There are a few different kinds. I have a nice metal one that was probably $5-10 (it was a gift so I’m not sure on the exact cost) and totally worth the money- that things not going anywhere for a long, long time so we’ll call it an investment. I also have a plastic one that I bought at the local food supply store that cost like 98 cents or something. I like it because it has a little bit different shape and is a little bit smaller and it’s always flexible… if only you could have that in one that wasn’t plastic. Anyway, definitely something you might find useful. My other suggestion on the biscuits is to make several batches at a time and freeze them separately and throw into big freezer bags or other containers and then take out only what you need. Hope it helps! Can’t wait to see what else you’ll be cooking/baking up!

  12. All your pictures are making me hungry!

    Have you ever tried any whole wheat recipes that require soaking? I have found that this really improves the texture and results in a better end product. The soaked whole wheat bread recipe in Sue Gregg’s Breakfast cookbook is by far the best-tasting I have tried.

    As for the biscuits, our favorite recipe is the sourdough one that was taught in the sourdough e-course from GNOWFGLINS. My kids just gobble them up any time I make them. You don’t knead them at all so you don’t get the mess as with regular biscuit recipes.

    We have a Nutrimill. We bought it last year with our tax return. It was a huge expense but it works wonderfully and I have been so pleased with it. Like you, I am resolving to buy no flour this year. I just need to get in a rhythm (and find a good source of bulk organic wheat berries).

    Keep at it. You are doing a great thing for your family!

  13. Yes, please post some of these recipes! How do you know what wheat to use for what recipe? I would love to start this but and so intimidated by the type to use and if I should soak it etc.

    • I know Monica, I’m the same way. I was pretty intimidated at first too, but I’ve just decided to do it and see how it goes. I can tell you that soft white wheat (or pastry wheat) doesn’t rise, and is better for quick breads, pancakes, and most recipes which don’t call for yeast. Hard wheats can be used anywhere All Purpose Flour is called for, the only difference is the flavor- much more robust! The hard red wheat has a reputation for being a little more dense, so if you like a lighter loaf, some recommend mixing it with hard white wheat. Hope that helps!! I’ll be posting more as I learn πŸ™‚

      I think that’s right, anyways. Please feel free to correct me anybody, if I’m off! This is just what I’ve read and gathered from others.

  14. There is nothing like homeade pizza. It is such a treat for us. I can’t imagine every buying a cardboard tasting $10 pizza from the store again. The tortillas look great also. We use a lot of tortillas and I’d like to start making them. Thanks for the post!

  15. Could you do something like this? This looks like it wouldn’t cost that much money and you wouldn’t have to rely on electricity…=)

  16. Kendra, yay for you! I wrote about the benefits of grinding your own grains awhile back:

    For quite awhile I was using a simple grinder that I’d gotten via Craigslist, and we kept saving a little at a time for a nicer grinder. We finally got our new “once-in-a-lifetime” mill several months ago (a Komo Fidibus Mill) and I love it! Save up, little by little; it’s worth that wait! We use ours all the time, and it’s much easier now. xoxo

  17. Everything looks so yummy, Kendra!! I’ve been trying to use more of our own ground flour, too–it helps a lot since my husband rigged the motor up to our grinder. Hope you can find an electric one soon, then it’ll be a piece of cake to grind all you need. Your photos are so inspiring–everything looks like it came out great!

  18. Great job!!! Atta girl! Atta girl! Atta girl!!!!!!!

    If you need your biscuits to be lighter, you can sift your flour a few times to lighten it up. Yes this sifts out the bran, but take that bran and throw it in a sandwich bag in the fridge and use the bran on breakfast cereal OR toss it on a salad for some crunch! Don’t use one of those multi-screen sifters where you squeeze the handle (a typical grocery store model). It takes forever, clogs the screens and makes your hand feel like it is going to fall off. Instead, I use the style of sifter that our Grannies might have used, the kind with a little handle that turns on the side of the sifter. You can get them at Lehman’s, but I’ve found them to be much cheaper at the site listed below ( )

    There is an outstanding biscuit recipe on Oklahoma Pastry Cloth website. (If it is Okay to give a link, then here it is ) This is on the blog site and you’ll need to scroll a long way down the page, but well worth it for the color pictures and step by step tutorial. I made these the other day and they were yummy!

    Keep up the great work Kendra!

    PS: I don’t know what you will chose when you get an electric grinder, but I will say that I LOVE my Nutrimill.

    • Save the Canning Jars,

      Thanks so much for the tips and links!! I did try sifting the flour with one of those hand-crank style sifters like what you mentioned, but the bran just fell through! The flour was pretty course. The hard white wheat grinded so much smoother.

      I’ve been drooling over a Nutrimill… definitely my top choice! Now, if I could only get the money, lol! Those things are NOT cheap! I keep watching ebay and Craigslist for a good deal.

  19. Good for you!!! I’d LOVE to have some of the recipes you made….will you post them? I bake with home ground flour all the time and we love it. I too am trying to avoid buying anything that I can make myself, next on my list are flour tortillas. I’ve made them in the past, but not regularly and never with whole wheat flour. That is my task for later this week. πŸ™‚

    Enjoy your baking…and don’t let the biscuits win, they are too tasty not to make your own. πŸ™‚

  20. Way to go! I must admit that making our own bread products is not something I have ever been interested in. I made pizza crust once but it wasn’t that good. I am slowly getting into the habit of cooking more from scratch so myabe I will try to make pizza again. Kudos to you.:)

  21. I started doing almost everything from scratch, including grinding the wheat berries just about three years ago. I love it, but then I have an electric mill. πŸ™‚ Now I even make our crackers! Yes, there is a tutorial for that and bagels on my blog, if anyone needs them. I’m just sharing that bc I have learned sooooooo much from all the fellow bloggers out there. I bake in big batches and freeze a lot to try and keep it from getting overwhelming. Keep at it! You’ll find what works for you!


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