Grinding your own flour might sound too complicated or too time consuming but it’s actually really easy. Especially if you have an electric grain mill. I have a Family Grain Mill that I run off an attachment to my kitchen aid mixer. It also has a base that I can use if I need to hand crank, as well as other attachments like a flaker (home flaked oatmeal is soo delicious), a grinder (I’ve found the grinder doesn’t work well for meat. I have not tried it to make nut butter or spaghetti shaped pasta), and a food processor , which I don’t have.
Wheat comes in hard and soft varieties. I like the softer, golden, variety because it it tender and bakes up results closer to that of refined white flour. When making sourdough or just using a smidgen while cooking I grind once on the smallest setting but if I want the flour for other kinds of baked goods then I grind the flour once again. It takes a bit longer but the results are finer and fluffier.
I store it in the container you see above. My kitchen stays pretty cool and I use up the flour fairly quickly so I don’t store it in the fridge but it still stays fresh. I usually grind one hopper full (the white thing on top holding the wheat berries). Once ground it equals just a little more than what’s in the container above.
It is pretty loud; although not much louder than running a kitchen aid mixer to make cookies is.
You can also sprout your wheat berries first and dehydrate them. Then, once you grind them, you can bake without soaking or going the sourdough route. I really like the results of fresh ground flour in sourdough- especially sourdough crackers. When baking with fresh ground flour hold back on the liquids until you can see just how much liquid the flour will absorb. Other than that use your fresh, full of nutrients flour the same as store brought.