Whole Grain Milling Tips
• Converting recipes from refined white flour to whole grain flour is
often a matter of trial and error. Many factors, such as the type of
recipe, your climate, and your choice of texture when grinding, all
play a part in the final results. Keep notes on how much flour you
use and whether more or less is needed next time. It may take a few
attempts before you find just the right amount to suit your taste.
• Choose flour texture (fine or medium) carefully. It affects the
amount of flour needed and the final texture. Fine flour is good
for pastries but is not recommended for yeast breads. Instead,
choose a medium texture for bread flour.
• After milling grains & legumes, refrigerate or freeze any leftover flour
to preserve as many nutrients as possible. Flour may be stored up to
2 weeks in the refrigerator or up to 3-6 months in the freezer.
• Grains may be mixed and milled together at the same time.
Choose grains of similar size for best results. Try a variety of flour
mixtures to add variety, flavor, and texture to your recipes.
• Soft wheat flour, also known as whole wheat pastry flour, has less
protein and creates a lighter textured product than hard wheat.
Soft wheat does not work as well for yeast breads, but it is excellent
for cakes, cookies, muffins, etc. Soft wheat is closer to all-purpose
flour and need not be adjusted as much as hard wheat flour when
converting recipes.
• Offset strong-tasting flours (quinoa, millet, rice, beans) by mixing
them with mild flours (hard or soft wheat, oat, kamut, spelt).
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