The 'Liveliness' Of Freshly Milled Flour

You like to grind your own coffee beans. You prefer fresh-squeezed orange juice, when you can get it. So why don’t you mill your own whole grain flour?

That’s the question that kept running through my mind as I put a mix of red wheat berries and barley into the hopper of a grain mill attachment on my kitchen mixer. The mixer jiggled the grain kernels into a set of compressed-stone wheels, and soon a thin stream of fine, tan flour fell into the mixer bowl.

I measured out three cups of flour, added yeast, warm water, olive oil and salt, and created a quick pizza dough. My husband, already fond of our favorite shortcut of using whole wheat flatbread as the base for our homemade pizzas, was dubious. “I was afraid it might be gummy,” he admitted later. (Not all my kitchen experiments work out the first time.) “But it turned out thin and crispy, with a delightful crunch.”

To read the rest of the story, please go to: Oldways Preservation Trust/Whole Grains Council