This weekend I am selling my flour at Holy Trinity Church in Beaverdale. If you bought a bag, thank you! I know you will love it! Below are some of the common questions people have. You can find out more info by looking at my previous posts on flour milling and looking at my baking experiments.
If you still have questions, let me know by posting a comment below and I will respond as soon as possible.
Q: Why is freshly milled flour better than whole wheat flour from the store?
A: Taste and nutrition. Everything you make will taste noticeably better. It is more nutritious than traditional store bought whole wheat because the vitamins have not had time to oxidize out.
Q: Is this whole wheat flour?
A: Yes, it is 100% whole wheat - nothing added, nothing taken out.
Q: How do I store the flour?
A: Put it in the freezer as soon as you get home. This will keep it fresh until ready for use. Then measure out what you need and bring to room temperature. The flour will not freeze like a brick so you will be able to scoop it out. For best results, use within a few months.
Q: What should I make with my flour?
A: Homemade bread will allow you to really taste the difference however pancakes, waffles, pizza crust, heartier cookies and cakes are wonderful too. If the recipe works for whole wheat flour, this flour will do very well. Recipes requiring a smoother flour (like sugar cookies) are not recommended. If you are used to baking with whole wheat flour, you will be very happy with the improved taste.
Q: What adjustments do I need to make in my baking?
A: You need to use more flour when measuring by the cup because the flour is fluffier and has not had time to settle as much. To compensate for this, you can gently pack the flour in the measuring cup like you are measuring brown sugar. If the recipe is specifically for freshly milled flour, measure as you normally would.
Q: Can I use a bread machine?
A: Yes, just make sure you pack the flour when measuring since you don't have the ability to add flour as needed like you would if you were hand kneading. I don't use a bread machine personally so I don't have a
Q: What type of wheat do you use?
A: I use Prairie Gold hard white wheat which is certified chemical free. I purchase my wheat from Baker's Pantry in Dallas Center.
Q: Is milling your own flour time-consuming?
A: Not at all! Most of my time is spent doing the actual mixing, kneading, baking and eating. The fresh flour just makes it worth the effort because everything tastes so much better.
Q: How many cups are in a pound of freshly milled flour?
A: About 4 cups = 1 pound
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