Fresh Flour Source in Boston MA

Hi, I agree with the suggestion to use sprouted flour.  I didn't know all that about how well it keeps. 

I can't afford to buy already sprouted flour so I do it myself.  I get wheat berries and spelt berries from WheatMontana.  I sprout them then dehydrate them.  Store then in fridg and grind them as needed. 

I can order 25lb bags from my local health food store through Rainbow Natural Foods for about $25.  I am part of the buyers club.  Check the WheatMontana website to see who is distributing their products to your area.  I get the Prarie Gold Hard Spring Wheat berries (I think) and spelt. 

I am a novice baker who decided to bypass commerical flour and start with the wheat grains.  The science of sprouting makes sense to me and I want to make 100% whole wheat breads.  By using sprouted flour, dispite the fact that I am a total baking novice, I am getting amazing results!  I mean really amazing.  I was failing miserably to bake a 100% whole wheat sandwhich loaf - they were bitter and dense.  More like bricks than bread.  After reading about how aweful store bought flour is I decided to embark on the journey of sprouting/dehydrateing then grinding the grains as I need into lovely flour using my Family Grain Mill that I got online.  It works great.  And the Prarie Gold mixed with Spelt is just the best! I get wonderful crusts!

I am following Peter Reinharts Whole Grains bread book.  I am dissappointed that it does not mention sprouted flours at all.  Other than that I highly recommend his book.  I just substitute pound for pound but I weight in grams not measure in cups.  The techniques are very powerful! 

I can give your further instructions as to how to sprout and dehydrate the grains, then grind them into flour.  jaquith123@hotmail.com

Good luck! Valerie

We grow certified organic grains and also sell sprouted flours. You can use them cup for cup as you would other flours.

www.organicwheatproducts.com