The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Sherlock_Holmes's picture

Why should we home mill?

August 27, 2011 - 7:08am -- Sherlock_Holmes

Hey all,

I'm just wondering what the benefits of milling one's own flour at home are.

In the UK one can already obtain organic stone ground flours, which I don't think are too expensive... so why do people bother? Is the flour nicer when its fresher?

I did read something about the fact that flour which you buy has the germ removed from it in order to give it a longer storage life. Is that all flours including 100% wholegrain? Is the germ beneficial to bread making or to our health?

Thanks

S.Holmes

 

 

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