In general, it is possible to substitute one cup of all-purpose flour with one cup of freshly milled flour in a recipe. However, it's important to keep in mind that freshly milled flour can behave differently than all-purpose flour due to its higher moisture content and coarser texture. This means that your recipe may need some adjustments to account for the differences in flour.

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If you're looking for a versatile and nutritious wheat variety to use in your baking, hard white wheat is a great choice. This type of wheat is known for its high protein content. High protein makes it perfect for creating doughs with a strong gluten structure. Hard white wheat flour produces a slightly nutty and sweet flavor in baked goods. This can complement a wide range of ingredients and flavors. It's also a great source of fiber, iron, and other essential nutrients, making it a healthy choice for bread, pasta, and other baked goods.

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Such a great article to help decide how to incorporate a variety of grains into my breads! Loving your Instagram and recipes! So many I plan to try.

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The main advantage of stone plate mills is that they produce flour that is more nutritious and flavorful. This is because the friction generated by the stone plates creates a gentler milling process that preserves the natural oils, enzymes, and vitamins in the wheat kernel. This flour has a more complex flavor profile and a higher nutritional content, making it a healthier and more delicious choice for baking.

When it comes to milling wheat at home, choosing the right type of mill can make a big difference in the quality and flavor of your flour. One of the key decisions you'll need to make is whether to go for a grain mill with stone plates or stainless steel plates. While both types of mills can produce flour from wheat berries, there are some key differences that make stone plate mills a better choice for most home bakers.  I narrowed my decision down to two electric mills: the Nutrimill grain mill and a Mockmill Lino. From there, I read tons of reviews and watched youtube videos before making my final decision.

Red fife is a heirloom variety that has been grown in Canada for over 150 years. It is known for its nutty, earthy flavor that can add depth to your breads and other baked goods. Red fife wheat is also high in protein and fiber, making it a nutritious choice for your baking creations. This wheat variety has a softer gluten structure than some others, which can result in a tender crumb and a delicate texture.

In addition to their nutritional and flavor benefits, stone plate mills are also more durable and require less maintenance. Because stone plates are made from natural materials, they are less prone to wear and tear. They last for many years with proper care! Stainless steel mills, on the other hand, may require more frequent maintenance and replacement of parts.

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As I mentioned earlier, you may need to adjust the amount of liquid in your recipe to achieve the right consistency, as fresh flour can absorb more liquid than all-purpose flour. You may also need to monitor the bake time of your recipe, as it can affect the bake time of your baked goods.  Freshly milled flour can absorb more liquid than all-purpose flour, so you may need to adjust the amount of liquid in your recipe.

Absolutely! You can use a variety of grains, such as wheat, spelt, rye, and more. Just make sure you're using high-quality, organic grains for the best results.

If your dough or batter seems too dry, try adding a bit more liquid until it reaches the desired consistency. Fresh flour can also affect the bake time of your recipe. Keep an eye on your baked goods and adjust the bake time as needed. You may find that your baked goods need a bit less time in the oven than they would with all-purpose flour.

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I went back and forth for months before deciding which electric grain mill would be the best type for me.  Choosing a grain mill for making flour at home is tough! There are manual grain mills, but while I would love to have the option of grinding fine flour in the event of emergency situations when there was no power source. But... I just couldn't see myself cranking away on a manual mill every time I wanted to bake. So I began researching electric grain mills.  I strongly considered getting the grain attachment for my Vitamix blender, simply because I already have the blender so it would have been convenient.  The issue I had with the Vitamix was that it uses steel blades, and I was looking for stone grinding plates. I also considered the attachment for my kitchen aide mixer, but it was also stainless steel. The Bosch mixer and mill from Pleasant Hill Grain looked impressive, but it felt really big and bulky and honestly it wasn't as esthetic as I was wanting. I did not consider the Wonder mill or Whisper mill, so I did not research those options.

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Yes, you can use freshly milled flour in any recipe that calls for all-purpose flour. However, you will need to make some adjustments to account for the differences in flour. These may include adjusting the amount of liquid, rest time or bake time.

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Another advantage of stone plate mills is that they produce less heat than stainless steel mills. Grains milled at high speeds can generate a lot of heat, which can damage the delicate nutrients and enzymes. Stone plate mills, however, work at a slower pace. The grains are much less likely to overheat and lose many of their nutrition benefits. This gentler milling process also ensures that the flour retains its moisture content, making it easier to work with in recipes.

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Kamut, also known as Khorasan wheat, has a rich, buttery flavor and a chewy texture that makes it perfect for bread and pasta doughs. It's also known for its high protein and mineral content, making it a nutritious option for baked goods. Kamut is an ancient grain that has remained largely unchanged over the centuries, and many people who are sensitive to modern wheat find that they can tolerate kamut better due to its unique protein composition.

If you've milled your flour correctly, it should be a fine, even texture with no large pieces of grain remaining. You can test the flour by rubbing it between your fingers - it should feel silky smooth.

Ultimately, I went with a Mockmill Lino 200, but I think the Nutrimill Plus would have been an fairly equal quality machine. There's no such thing as a perfect grain mill, but when you begin to select options for home use, you'll find there are many quality products at an affordable price point. I'm loving my Mockmill and would buy it again in a heartbeat!

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My top tip for converting recipes is to measure by weight instead of cups.  When your specific type of flour comes out of the stone grinder or electric mill, it will be very lofty and airy.  If you try to measure a cup of it for your recipe, odds are it will give you a false reading.  Every wheat has a specific weight, and I can't stress enough how important it is to use this measurement for baking! Ask me about my fresh milled kamut blueberry muffins sometime...

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My mill is a Mockmill Lino 200.  I bought it from Mockmill and unfortunately I don't have a discount code for it. It's amazing and I love it, but why is it so expensive??? I would also recommend looking at this Nutrimill. It has the stone plates and beautiful esthetic, and is a fraction of the cost. One of my friends came over for coffee and we were talking mills (she has a manual and HATES it), and she ended up ordering a refurbished Nutrimill and has been very happy with her new grain mill for making flour at home.

For purchasing wheat berries, I use several sources.  I like ordering from Breadtopia because I can buy bulk berries in food-grade buckets for easy storage.  I have bought hard white, khorasan and einkorn from them.  Jovial sells einkorn berries and they also have All-Purpose einkorn, which is perfect for someone who likes the idea of heritage grains, but doesn't have the time or money to dedicated to milling at home.  I always keep several bags of jovial AP einkorn on hand for baking!  There is a Canadian company called Better Basics Milling that sells both stone-milled flour and Red Fife organic wheat berries. Another option for purchasing wheat berries is Azure Standard.  I have not personally used them, but I know many people do.

If you're a fan of rustic, hearty breads and baked goods, einkorn wheat is definitely worth exploring. Einkorn is one of the oldest cultivated grains in the world and has a rich, nutty flavor that can add depth to your baking creations. It's also known for its high protein content and gluten structure, which can make for a sturdy and flavorful dough. Einkorn is a nutritious wheat variety that's packed with vitamins and minerals, including B vitamins, iron, and zinc. Because einkorn has a different gluten structure than modern wheat, it can be easier to digest for people with gluten sensitivities.

Using freshly milled wheat for baking is a fun and rewarding experience that can take your baking to the next level. Don't be afraid to experiment with different grains and recipes - the possibilities are endless!

Once you have mastered the basic sourdough loaf, the next step is Sourdough Focaccia, Pizza Crust and Sourdough Sandwich bread! And don't forget, there are plenty of delicious ways to use up leftover sourdough discard. The most popular recipe on this blog has been Sourdough Discard Coffee Cake for nearly the past year. It's very easy and super simple! I also highly recommend Cheesy Sourdough Discard Crackers.

Discover the delicious and nutritious world of baking with freshly milled wheat! In this post, we'll explore the benefits of using wholesome, flavorful flour from home grain mills, and provide tips for converting recipes, selecting wheat berries, and achieving perfect results. Whether you're a seasoned baker or a health enthusiast, you'll love the taste and benefits of freshly milled wheat in your baked goods. Read on and get ready to elevate your baking game!

Don't be scared to experiment with a variety of grains! Each will have it's own unique flavor and different textures. You will begin to learn what works best for your recipes. I'm going to share my personal preferences, but they are by no means a gold standard.  I'm just a baker, mixing up dough in my kitchen, sharing what works for me. My favorite grains to mill (so far) are hard white, red fife, einkorn & khorasan.

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Using a grain mill for making flour at home is a wonderful way to take your baking to the next level. Not only is it high quality and tastes better, but it's also more nutritious and can be used in a variety of recipes. If you're ready to take the plunge and start milling your own flour at home, then keep reading!

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Freshly milled flour is more nutritious and flavorful than store-bought flour. It contains all of the natural oils and nutrients from the grain. It also produces baked goods with a more complex and satisfying flavor and texture.

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If you are very interested in milling wheat, I'd like to introduce you to my Simple Sourdough recipe! This is a guide that takes you from making a sourdough starter, to feeding and discarding the starter, baking a loaf of artisan bread and trouble shooting any issues that arise along the way!

So to simplify all of the above, while both stone plate mills and stainless steel mills can be used to mill wheat berries, stone plate mills offer several advantages over their stainless steel counterparts. They produce more nutritious and flavorful flour, work at a slower pace that preserves the natural oils and enzymes in the wheat, and are more durable and require less maintenance. If you're serious about home milling and want to achieve the best possible results, a stone plate mill is the way to go.

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An oily grain, like a coffee bean, soy bean or peanut, will produce an oily film when milled. This oil will leave a residue on the grinding plates of the mill, causing major problems.  Stick to dry grains to protect the longevity of your mill.

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Converting recipes from regular all-purpose flour to freshly milled flour can seem daunting at first, but it's actually quite easy.  When you're first starting out with freshly milled flour, it's best to start by replacing a small portion of the all-purpose flour in your recipe. That being said, if you're new to baking with freshly milled flour, it's always a good idea to start with a small amount. Try replacing 25% of the all-purpose flour in your recipe, and see how it turns out. This will give you a chance to see how the freshly milled flour affects your recipe, and you can make any necessary adjustments from there.

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