Grinding Your Own Flour

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.

My grain mill in action.

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.

Wheat Berries- Golden Pairie

Berries in flour out.

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.


sharing with traditional tuesday,  real food wednesday, simple lives thursday and fight back friday

sunday school

Sourdough Starter- Rehydrating – Part 1

This summer got too hot to use the stove unless absolutely necessary. I didn’t even think about turning on the oven. And so my sourdough starter sat in the fridge till finally it was just so old I had to throw it out. Now that the cooler weather has returned I’m feeling thankful I dehydrated some starter back when it was plentiful.


Here it is broken up.  There’s about a cupful. You can start with less. I just used half of what I had dried.

I added warm water and let soften.


After several hours I stirred in some flour to thicken/feed it. There’s no need to wait hours, I was just busy doing other stuff.

Stir to thicken

Now I’ll let it sit till I see some activity or for about 12 hours (whichever comes first) and then I’ll feed it.

I use whole wheat flour that I grind but store flour will work just as well- although the amount of water added will change.

I will post Part Two and a post about which grain mill I have/how I grind my grains soon.


This post is linked to Traditional Tuesdays , Real Food Wednesday  

and Simple Lives Thursday and Fight Back Friday