How to make your own home milled flour
Wheat berries perfectly preserve the nutrition and viability of the germ and endosperm inside the outer coating of the bran. Once broken by milling, the healthy fatty acids are susceptible to oxidation from light and heat. Most flour has had the germ removed, so we miss out on the whole flavor of wheat as well as the nutrition. Milling flour just in time for use helps maximize health benefits and flavor, it also allows the baker to support smaller farms who might not have access to a good quality mill. Many small farms are bringing back unique and ancient varieties creating diversity and using sustainable practices we won’t find on commodity wheat farms. Just like fine wine and tasting the region or ethically sourced coffee, grain farms are creating a grain revival.
The Mockmill is a great option to make home milled flour! One of the biggest reasons I chose the Mockmill was because it uses stone milling, like the mills of hundreds and thousands of years ago. Stone milling doesn’t overheat the wheat like metal blades in some home mills, which damages the wheat’s nutrition.
Where to buy freshly milled flour
“Well sourced wheat can bring out unique flavors from different regions”