A year and a half ago, I purchased a grain mill. It was a big investment, but I am so glad I did.
If you are interested in milling your own grain but are intimidated by the thought or wondering if it is worth it, this post is for you!
Why Mill?
Some of you might be asking yourself, “Why would I even want to mill my own flour? Isn’t bread bad for you?” It’s the negative that people push today. That carbs are evil and the source of all fat. I agree with that sentiment regarding the loaf of white bread on the shelf that other countries consider cake.
The all-purpose white flour (and even the whole wheat) that you can purchase from the store has been stripped of nutrients and preserved so that by the time it gets to you, only 10% of its original health quality remains. Freshly milled flour, on the other hand, contains 40 of the 44 essential nutrients the body needs to survive.
Purchasing
There are many mills to choose from when you go to purchase one. I have only ever used the Mockmill 100, and I enjoy it.
When it comes to purchasing the grains themselves, I have never seen them in a store. If you have, I would love to know where.
The first time I purchased grain, it was from the Mockmill website. Ever since, I have gotten them through Azure Standard. It is the cheapest source I can find. I have tried a few different types in the past, but I stick with hard white wheat and use it for everything.
Milling Made Easy
The next thing you might be thinking to yourself is, “Eh, that sounds like a lot of work.”
I want to assure you, it is not! I don’t find that milling adds any significant amount of time to the baking process.
Here’s why, normally, the flour is the first or last ingredient added. If it is first, I mill while I get out the rest of the ingredients. If it is last, I put everything away while the mill is running.
How to Measure
The easiest way to measure out your wheat berries is by weight, before you run them through the mill. That way, you know that the amount you put in is the amount you get out, and you don’t end up with an excess or too little.
I always do 120 grams per cup, but I have heard of people who substitute 140 grams per cup.
I hope this was helpful to get you started on your grain milling journey and gave you the encouragement you need to go for it! If you have any further questions about milling grain, let me know in a comment below.
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