My daughter works part-time as a baker and it has renewed my interest in flour. I consider myself more of a cook than a baker, so have never considered flour a key component to achieve success in the kitchen.
Now with more baked goods in my life and a reader question about milling flour in the farm kitchen, I am compelled to find answers! The reader was not having desired results baking bread with flour from her local grocery store. I was curious as to why? What I found out was the top five reasons why you would want to mill your own flour.
- Better Nutrition
An intact wheat berry holds onto nutritional benefits until it is milled into flour. The milling process breaks out the nutrition as the surface area of the wheat berry is increased. Some nutritional benefit is liable to escape from the surface, and this increases over time.
- Economics
Pound for pound, wheat berries are more economical to buy than flour, and can be purchased in bulk which increases economies even more. Check with your local dealer for price and availability.
- More Choice
You determine what you put through the mill (or who). Lentils and other dried beans as well as heritage grains can offer some unique properties when milled to flour. Differing consistencies also increases options.
- Flavour, flavour
The freshness of on-farm milled flour contributes enhanced and unique flavours to the foods it creates.
- Shelf-Life
- Whole wheat flour; Shelf-Life: 6 months
- White flour’s; Shelf-Life:12 months
- Wheat berries; Shelf-Life Indefinite, if stored in a cool dry place
What are the tools and options of the on-farm/farm-kitchen miller? At Small Farm Canada we aim to find out, stay tuned and watch for more information in future issues of the magazine!