Tag Archives: nutrients

Why do I mill at home? – Part 1


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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 #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

Milling pastry flour at home to eat more whole grains.


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A word about the 'pastry flour' from fresh milled grains. You can mill pastry flour from soft wheat (vs. the hard wheat that make good loaf bread) but it will not be silky smooth like bagged flour because the hulls (aka: bran., fiber) are not separated. You could sift it to get some of them […] Read more