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We get whole wheat in bulk for the whole year and then grind it in our mill when we need it. Fresh flour can go rancid in a few months, so store bought flour has the germ removed, even wholemeal or whole wheat flour. They make white flour and add some bran back in and then call it ‘whole’. Truly whole flour will say stoneground on the label.

Some people will say they can’t stand whole wheat bread. I think that’s because they’ve tasted it when it’s gone rancid. It has a very strong and bitter taste that you can’t ignore. Fresh flour just tastes good!

We got our mill as a wedding present from Darren’s parents. Our model is called the Hawos Billy 100. It was made in Germany. We love it as it’s very simple to use and can be used to make any flour from grains and even dry legumes like peas. I think you have to be cautious though, as foods with lots of oils will clog the stone. You can see the Hawos website by clicking here.

The above photo shows about how much I make at one time. Those two containers will make around 12-15 loaves of bread. This can last anywhere from 2 weeks to 3 months, depending on how often I bake.

The quality of flour and bread is amazing… I really encourage you to go for it if you are considering getting a mill of your own. You get many more nutrients as well when it’s fresh, as vitamins break down as flour ages.

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