The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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?





Paula Freeman's picture

Whole wheat flour and bran

August 13, 2011 - 1:26pm -- Paula Freeman

My husband I own a mill in Statesboro, Georgia.  I am learning to use whole wheat flour in my cooking.  It is all-natural and not bleached, and much different than store-bought flour.  I've found that I can bake delicious zucchini bread, and I'm looking forward to trying the 10-minute banana bread I found on this site!


anakha's picture

Switched white flour for starter feeding, starter now sluggish

June 14, 2011 - 8:03pm -- anakha

I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very active. As that flour was only available in 1Kg packets it was not cheap for regular bread baking. I have sinced switched to Laucke Wallaby flour which has received positive discussion on-line and is available in 5Kg bags.

tsaint's picture

decent inexpensive grain mill

April 14, 2011 - 5:24am -- tsaint

I just got some fresh wheat berries and I want to grind them into flour. I tried using my beer grinders but they didn't work at all so I had to use my coffee grinder. 

Please take a look at my blog site!

I just made some fresh wheat bread, it's awesome! But the coffee grinder takes forever..


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