The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

home milling questions

ppschaffer's picture

How to mill and sift to produce specific wheat flours?

December 28, 2011 - 2:09pm -- ppschaffer

For all you home milling experts out there: Hundreds of years ago, before there were sifting screens and the like, presumably millers of wheat kernels used a flour consisting of 100% whole wheat: that is, the endosperm, bran and germ.  Fast-forward to modern times: Questions: (1) How does the home miller properly sift out the germ and bran and leave the (white) endosperm (flour) behind?  (2)  How to sift, for example, 100% whole wheat to yield a clear or first clear flour?  (3)  How to sift out of bran from the germ?  Any ideas?

mizrachi's picture

Home Milling Confusion!

July 21, 2009 - 10:54am -- mizrachi

I'm just getting started in milling my own grains and I wanted to be certain I know what I'm doing.  I've read some conflicting reports from all over the web and I have a few basic questions that I'm still unclear about. 

Any help is of course appreciated.

1. Is it recommended that I freeze my whole grains before using or storing?  How long should I do this?  I've read that a 48 hour freeze will kill the eggs of any critters that may be in there but I've also read that it's not much of an issue. 

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