When it comes to both taste and nutrition, your baking is only as good as your ingredients. But the main ingredient—the flour—is often ignored. If you want to bake healthy, you need to use real stone-ground “whole meal” flour. And real stone-ground whole meal flour needs to be fresh. Or it won’t taste good, and won’t be healthful either. So what to do? Consider milling your own flour. Because stone ground whole flour, freshly milled, is amazingly delicious. And, it is the only flour that is actually nourishing, real food. And it isn't that hard to do. Watch our 90 second video.
What are the options for real flour?
Finding real whole stone ground flour—and finding it fresh—is difficult in North American food chain. You can search out that rare specialty store that mills their own or at least takes great care to keep fresh flour. Sometimes you can find a good supplier at a local farmers’ market. If most of your baking is cookies and quick breads, our fresh-ground baking mixes are a great option.
But if you bake a lot of yeast breads, and want complete control plus the most economical long-term solution, the best option by far is to mill your own. This is very popular for healthy home bakers in Europe, particularly Germany. You get complete control over your grain, your blend, your grind—and of course you get the fantastic quality of fresh ground flour.
It’s not as hard-core as it sounds.
Modern European countertop mills make it simple, fast and foolproof—you can have a batch of beautiful fresh flour ready by the time you get out your baking gear. Be sure to watch the video to see how fast and simple it is.
We started offering home grain mills for sale because we got so many comments on the demonstration mill that we use at the farmers’ markets and store demos. There is a lot of interest building as people get more savvy about the travesty of modern wheat flour and look for alternatives to the industrial food chain.
If you like the idea of milling your own flour, you’re going to love doing it.