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Submitted by JavaGuy on February 20, 2009 - 6:55pm

Fresh Milled Flour

I live near a Harry's Farmers Market that has a small flour mill. It has hard and soft wheat and you basically stick a bag under it and hit the button. It kind of works like a coffee grinder.

I keep thinking about it, but I haven't tried it yet. I could use some advice on using the flour. Should I grind the flour and use it quickly, or can I get a lot and store it for later? Also, should I adjust the recipe for water or add some barley flour for the enzymes? Anything would be helpful.

 

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Submitted by flourgirl51 on February 21, 2009 - 9:23am.

smaller is better

Whole grain flours need to be kept in a cool place so that they don't become rancid over time. I am sending you a PM with a link for more info.

Submitted by 100percentwholegrain on February 21, 2009 - 9:30am.

Fresh Milled Flour

Hi,

Hope you'll go ahead and try it - you'll be amazed at the taste.  I especiallly like hard white spring wheat for yeast bread, and soft white spring wheat for quick breads, pancakes, etc.  There's a free recipe for you to try with the soft white spring wheat at this link: whole wheat bread.

I've read that because of the oils present in fresh ground whole grains, they should be refrigerated and used within 3 days or so, or frozen and used within 2-3 months.  I like to use mine right after I grind it, since the warm flour helps the bread rise quickly.

Enjoy experimenting!

DD

Submitted by beeman1 on February 21, 2009 - 2:28pm.

Fresh Milled Flour.

I bought a country living grain mill. I mill and bake. mostly from reinharts whole grain book. Great.

Submitted by karinb on June 25, 2009 - 7:51pm.

Fresh Milled Flour

The majority of the vitamins and nutrients have oxidized a dozen hours after milling so using it immediately is best.  Because of the oil present in the grain, it will become rancid after a few days if not refrigerated or frozen. 

The best solution is to own your own mill and grind it as you need it.  The alternative is to use a bunch when you get home and then immediately freeze the rest.  I wouldn't keep it more than a few months.

When I mill mine, I freeze the bits of leftover grain I have from a specific recipe and use it for breading chicken, etc.

I also understand that if you bake when fresh milled and then freeze it that it retains the nutritional value of the grain.

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