There is nothing like the smell of fresh bread baking in a cabin in the forest… but to mill my own flour with my daughter and see it all the way through to bread just warms my homesteading heart. Lets get milling! Thanks to This Path Less Traveled and big, yeasty cheers… Karen
Today, it is my goal to hopefully answer all of your questions regarding grain mills and flour milling–why to mill your own flour, what type of mill to choose, what grain mills are easily available (and all about each one’s specifications and capabilities), common grains that you can mill and how to use what you produce, with recipes galore!
Let’s begin, shall we?
First up, why to mill your own flour—
As you more than likely know, there is a large difference between refined, commercial flour and that which you mill yourself. Commercial flour (that you buy in the store) has all of the “good bits” of the wheat/grain taken out of it, like the nutrient-rich germ, and the remaining endosperm is then ground into flour. Why would a company choose to remove the best, and most nutritious part of the wheat and grain?…
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