The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh Flour Source in Boston MA

hydestone's picture

Fresh Flour Source in Boston MA

I am new to bread baking and am looking for a fresh flour source.  Does anyone know of a mill in the Boston area?  Also, when using sprouted flour, are any adjustments to a standard flour recipe required?

katecollins's picture

Congrats on joining the bread baking community.  Here's what I have learned about "fresh" flour.  Traditional flour contains the germ cell and when milled that is what starts to go randid and makes the flour lose it's "freshness".  According to Essential Eating, the first certified organic commercial sprouted flour mill in the country, when whole grains are sprouted the endosprerm eats the germ cell and so the resulting flour is very stable and does not go rancid.  The dried sprouted grain is is a stable state prior to milling. I have used their flours for years for my bread baking with amazing results.  I just substitute it one for one in my recipes.  Who doesn't want a flour that digests as a vegetable?  They say their sprouted flour has at least a 6 month shelf life if not longer.  Most health food stores on the east coast now carry the Shiloh Farms Essential Eating Sprouted flours.  Or at least they can order them for you.  The mill is in Pennsylvania.  Or there is always the online option at  Good luck and happy baking.

hydestone's picture

Thanks for the info, I will check them out.  I found a great company in Iowa but shipping costs were about as much as the flour cost!  I am never sure how fresh the flour is in my grocery store.  The date stamps say them are good for about a year...seems like a long time.


tessa's picture

Hi, I agree with the suggestion to use sprouted flour.  I didn't know all that about how well it keeps. 

I can't afford to buy already sprouted flour so I do it myself.  I get wheat berries and spelt berries from WheatMontana.  I sprout them then dehydrate them.  Store then in fridg and grind them as needed. 

I can order 25lb bags from my local health food store through Rainbow Natural Foods for about $25.  I am part of the buyers club.  Check the WheatMontana website to see who is distributing their products to your area.  I get the Prarie Gold Hard Spring Wheat berries (I think) and spelt. 

I am a novice baker who decided to bypass commerical flour and start with the wheat grains.  The science of sprouting makes sense to me and I want to make 100% whole wheat breads.  By using sprouted flour, dispite the fact that I am a total baking novice, I am getting amazing results!  I mean really amazing.  I was failing miserably to bake a 100% whole wheat sandwhich loaf - they were bitter and dense.  More like bricks than bread.  After reading about how aweful store bought flour is I decided to embark on the journey of sprouting/dehydrateing then grinding the grains as I need into lovely flour using my Family Grain Mill that I got online.  It works great.  And the Prarie Gold mixed with Spelt is just the best! I get wonderful crusts!

I am following Peter Reinharts Whole Grains bread book.  I am dissappointed that it does not mention sprouted flours at all.  Other than that I highly recommend his book.  I just substitute pound for pound but I weight in grams not measure in cups.  The techniques are very powerful! 

I can give your further instructions as to how to sprout and dehydrate the grains, then grind them into flour.

Good luck! Valerie


flourgirl51's picture

We grow certified organic grains and also sell sprouted flours. You can use them cup for cup as you would other flours.


CClaire's picture

After much research I found that there is only one mill in the country that produces sprouted flour using several steps to assure a safe and sanitary food product. I know from experience that it is easy to sprout grain (grow grass), but it takes a controlled system to produce a great sprouted flour correctly.

The folks at Essential Eating produce their sprouted flours in a certifed organic sprouted flour mill that is rated Superior by the American Institute of Baking (very few in country).  Check out their web site for information on their flours that are distributed by Shiloh Boston too.  I've used it for over a year and it performs beautifully.  Substitute one for one for all-purpose flour.

As more companies pop up offering sprouted flour here are some of the questions you want to ask your sprouted flour producer:
-Do you test the grain for vomitoxin?  (a deadly virus found on grain)
-Do you use the Falling Number Test to assure the grain has sprouted?  (Eyesight does not assure the grain is sprouted)
-Do you sift the flour to remove any foreign matter?
-Is your mill rated by the American Institute of Baking? (the industry's rating agency)

Hope this helps!