Skip to main content

Grinding Your Own Whole Wheat Flour

I finally bought a grain mill after thinking about it for several years. This move isn't quite as extreme as it may seem. Whole wheat berries last for thousands of years. But once you grind them, the oils start to decay immediately. After a couple of days, the oils that give the flour both its nutrition and taste are in pretty sad shape. Since I bake all my own bread and it's all whole wheat (minus the occasional baguette), I decided that grinding my own whole wheat flour made sense.

Here are some wheat berries in the grinder. (Note that I didn't buy a hand-crank mill. I may be eccentric but I'm not crazy.) The mill grinds 12 ounces of grain in 2 or 3 minutes. It makes a high-pitched whine a little like a dentist's drill. The flour that comes out is extremely fine. The first time I ran the grinder, I didn't seal everything correctly and my kitchen started to look like a woodshop with all the flour dust flying around. Even when you use the mill properly, a little flour tends to escape. The ground flour smells like cereal.

Here is the first loaf...

And here is a slice. The fine flour gives the bread a very fine texture that one usually doesn't associate with whole wheat. I think it also tastes a little richer than bread made from older flour. It's a subtle difference but I think it's there.

This procedure isn't for the faint of heart nor for neat freaks. But I've baked two loaves now and the second one tasted even better than the first. I think I will be able to keep this up; grinding the flour takes a few more minutes, not bad for the one or two loaves per week that I bake. I look forward to giving my copy of King Arthur Flour Whole Grain Baking a workout.


Popular posts from this blog

Chamblee: Las Delicas De La Abuela

Las Delicas De La Abuela recently opened next to Buford Highway Farmers Market; this seems to be their second location after Duluth. The space is large and very family friendly, with plenty of big tables and room for kids to run around. The service was very friendly. And the food was great. Here is one pair of pages from the menu. The food is Colombian; eggs seem to be a big theme. I ordered the Cacuela de Frijol. They also serve several breakfast items. As you can see, the presentation of the dish is interesting and inviting. I put the egg in first and slowly added the corn cake and rice. The beans in the stew give it a hearty feel and texture. It also includes all sorts of other tidbits, some cooked with the beans and others added at the last minute. The pork skin was softened up by the beans and is the perfect complement. The egg flavor was slightly overwhelmed by the beans but it added a good dose of protein. The avocado gave some brightness to the dish, both visual…

Update: Bagel Palace

Bagel Palace is a breakfast mainstay. I keep finding new dishes to enjoy there. This is the veggie chili and cheese omelet. The chili gives the omelet a great umami taste; it also gives the omelet heft and rib-stickingness. The bagel is, as always, outstanding.

Detroit: Mudgie's

My first stop upon rolling into Detroit was Mudgie's. It's located in the Corktown neighborhood, a largely intact old neighborhood on the south side of downtown. The restaurant is located in house that has been lovingly restored without being cloying. It also houses a nice wine store. The staff was extremely friendly and helpful. This sandwich is a beauty, isn't it? The bread is pumpernickel, the meat is pastrami, and everything is accompanied by carmelized onions and a locally made mustard. It was not only beautiful but also truly outstanding to eat. The outside of the sandwich was perfectly toasting, giving a texture contrast to the interior. The term "melts in your mouth" is a cliché but that is the only way to describe how I felt eating this sandwich. The thinly sliced meat giving a little toothiness. But eating the sandwich took no effort. All those ingredients simply melded together in my mouth. The experience was spectacular. I highly recommen…