The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


evmiashe's picture

How to grind your own all purpose flour - recipe

August 26, 2010 - 6:16am -- evmiashe

Since I have a wheat grinder and lots of wheatberries (hard red, white and soft), I want to grind my own all purpose flour - not buy it in the store.  I have been searching and searching for a real recipe on how to grind your own all purpose flour for baking (not bread baking).  So far I have found out that it is a mixture of soft wheat and hard winter white wheat.  Is it 50% / 50%???  Can someone share their recipe?  And do you then sift out the bran with a hand sifter to make a lighter flour for pastry and cake? 

Thank you so much!


dantortorici's picture

To Sift or Not to Sift... for Bread

July 2, 2010 - 12:54pm -- dantortorici

I am wondering if sifting of flour is a good practice when making bread?

Do you sift?  Why?  All your flours?

Its my understanding that it used to be necessary but that milling practices and equipment today do a much better job so sifting is not necessary. But then again, I have nothing to back that up.




violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!

I'm looking for a mill that can accomplish the following;

can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.

does not heat the flour (over 120 farenheit)

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