The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh Milled Flour

JavaGuy's picture

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.


flourgirl51's picture

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.

karinb's picture

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.