Archive | December, 2009

Why do I mill grains at home? Part #2

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more explanation for why you are thinking of or currently milling at home. After all, inquiring minds want to know. The second tip to answering the questions of why […] Read more

Why do I mill at home? – Part 1

Okay, I will be the first to admit it, I was not raised to be a domestic person. When I first heard of milling grain at home I was puzzled and thought it was a far fetched idea, time consuming and a big mess. It didn’t take me long to see how wrong I was. […] Read more

TIP #3: Hard, Soft, Red or White – Easy differences.

Freshly ground whole wheat is wonderful! But not all recipes work the same with one type of wheat. Here is a breakdown of wheat types and which recipe to use them: ~ HARD wheat is best for breads and items that require high rising. ~ SOFT wheat is best for pastries and flat breads such […] Read more