Milling pastry flour at home to eat more whole grains.

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 out, but then again that is tedious and may not be necessary. For a texture of a pastry good that we are 'used to' it may be that you would have to use 1/4-1/2 of the flour as bagged organic pastry flour (still missing vital oils and oxidized but does lack chemicals and bleach) and the remaining part as freshly milled (to at least add more nutrients and fiber). Otherwise, the pastry flour straight from the soft wheat as milled is a whole wheat and will be a bit more dense than say a croissant type texture.

The way I look at it, even if 1/2 the recipe is freshly milled soft wheat, then you are getting more nutrients and bran than the usual pastry flour with it's bleach and oxidized nutrients. Also if you go organic vs. regular bagged pastry flour, you are avoiding the chemicals and added synthasized viatmins that your body doesn't recognize anyway.

Happy Milling!
Donna Miller
http://www.millersgrainhouse.com/store

About Donna Miller

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills. She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine. Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.