Archive | November, 2009

Tip #2 to milling grains for fresh flour – measuring.


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Measure correctly to avoid excess flour after grinding. One of the BIGGEST reasons for grinding grains is the immediate release of all those nutrients. If you end up with a cup or more of flour just sitting there, oxidizing, dying and loosing nutrients...it not only wastes precious fresh flour - it defeats the purpose. A […] Read more

TIPS TO REMEMBER WHEN USING FRESHLY GROUND GRAINS: #1


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1. Rainy weather will have some effect on your bread rising. The moisture gets trapped more easily in the wheat or grain that has just been ‘cracked’ by milling. It’s more susceptible to absorbing moisture than dead flour that has sat on a shelf for months. So you may need to slightly adjust the water […] Read more