Discovery of Freshly Milled Flour & How It's Revolutionized My Baking 🌾✨🍞💪

I have to share something incredible I've discovered in my baking journey that has completely transformed the way I bake—freshly milled whole wheat flour. As someone who has been baking for a long time, I recently learned how much more nutritious freshly milled whole wheat flour is compared to store-bought flour. So, I decided to invest in a flour mill and some whole grain hard white wheat berries. Now I make the BEST sourdough sandwich bread with my freshly milled flour (amongst many other things) - and it seriously does not compare. Plus, I was shocked at how easy it was to mill my own flour. I simply weigh out the amount I need and then run the wheat berries through the electric mill in seconds. I am always so delighted with the end result—having better flavor and texture than ever before. It's hearty and fresh, and something I can feel really good about for a few of the following reasons...

Freshness: A Game-Changer

Would you rather have a cup of coffee made from freshly ground beans or one from beans ground months ago? Fresh, right? The same goes for flour—fresh is better. And it's not just about the flour itself. When properly made, breads and pastries made with freshly milled flours stay fresh longer, thanks to the natural oils present in the flour. Did you know that wheat flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days? Which leads me into all of the nutritional goodness that freshly milled flour offers.

Packed with Nutrients

Fresh milled flour is a powerhouse of nutrition. It contains 40 of the 44 essential nutrients our bodies need daily, making it a superior choice for baking. The richest source of Vitamin E is found in the germ of the wheat kernel. When wheat is milled into flour, the vitamin E is quickly oxidized. To benefit from this essential nutrient, the flour must be used freshly milled. Store-bought bread and flour products are ultra-processed and have this precious nutrient stripped away.

Here's why Vitamin E is crucial: Vitamin E helps prevent fatty acids and fat-like substances from being destroyed by oxygen. These fat-like substances include vitamin A, carotene, pituitary, sex, and adrenal hormones. Vitamin E is needed by every cell in our bodies, preventing the breakdown of cells and ensuring our overall health.

In addition to Vitamin E, freshly milled flour retains numerous vital nutrients, including:

• Vitamins: B vitamins (thiamine, riboflavin, niacin, folate), vitamin E, and vitamin K.

• Minerals: Iron, magnesium, phosphorus, potassium, zinc, and selenium.

• Fiber: Aids in digestion and helps maintain a healthy weight.

• Antioxidants: Protect your cells from damage.

• Healthy Fats: Beneficial for heart health.

The Downsides of Store-Bought Flour

Store-bought flour is sifted to remove the germ and the bran, and then bleached and fortified with synthetic vitamins like folic acid. It is then left for months to oxidize so that any remaining nutrients are no longer beneficial.

Additionally, store-bought flour contains other chemicals and additives such as:

• Chlorine: Used as a bleaching agent.

• Azodicarbonamide (ADA): A dough conditioner and bleaching agent.

• Benzoyl Peroxide: Another bleaching agent.

• Preservatives: Extend the shelf life of flour and baked goods.

• Enzymes: Improve dough handling characteristics.

• Glyphosate: Used in wheat production and has potential health concerns.

Embracing Tradition

I love preserving traditional baking methods and recipes. Milling our own flour right before use brings back an old tradition to our baking. Before the middle ages in western countries and still today in some parts of the world, people milled all their grain at home by hand using simple grinding stones. Then, milling became industrialized, and stone mills became important parts of communities. Families and farmers would bring their grain to the local mill to have it milled.

Reducing Waste

Milling flour on an as-needed basis is another great advantage. Hard white or hard red wheat berries can last almost forever, so you can rest assured that they are ready to be used at any point, creating fresh flour for a lifetime if you buy in bulk like I do. This not only ensures you always have fresh flour but also reduces waste.

Conclusion

Switching to freshly milled whole wheat flour has been a revelation in my baking journey. The flavor, texture, and nutritional benefits are unparalleled, and I feel great knowing I'm using the best possible ingredients in my breads and pastries. If you haven't tried freshly milled flour yet, I highly recommend making the switch. It is so worth it for your health and quality of your goods! Your taste buds and body will thank you. #BreadDifferent