Fresh Milled Flour 101

New to Fresh Milled Flour?

Starting to cook with fresh milled flour takes some adjustment if you’ve been baking with all purpose flour for a while. But don’t worry – we’ve made a little tip sheet to help get you started! Because once you start baking with real, whole grain flour, you’ll never go back!

We’re on a mission to putting real, whole grains back on the table.

Do you know what is in your pantry flour? Most likely, the bag of flour is riddled with preservatives, fungicides, and additives in addition to missing most nutrients of the wheat berry.

Real, whole grain, fresh flour is living with nutrients & flavor! True, whole grain flour is an excellent source of:

  • Iron
  • Magnesium
  • Phosphorus
  • Calcium
  • Insoluble Fiber
  • Protein
  • Essential Fatty Acids
  • B & E Vitamins
  • Necessary complex carbohydrates

Nutritional Value

  • The wheat berry is made of three components: bran, germ, & endosperm (the white, fluffy stuff that makes up all-purpose flour).
  • Our flours at White Barn are completely unsifted, so they are heavier than traditional, store bought flours.
  • There are generally two types of wheat berries – hard & soft.
  • Hard Wheat Berries are higher in protein & gluten, therefore a great option for bread making.
  • Soft Wheat Berries make a great pastry flour, perfect for your pancakes, muffins, cookies, or most recipes that call for baking soda & baking powder.
  • For a “truer” pastry flour, you can sift the flour. However, this will remove some of the nutritional quality as you are removing the bran & germ.

Fast Facts About Fresh Milled Flours

  • The wheat berry is made of three components: bran, germ, & endosperm (the white, fluffy stuff that makes up all-purpose flour).
  • Our flours at White Barn are completely unsifted, so they are heavier than traditional, store bought flours.
  • There are generally two types of wheat berries – hard & soft.
  • Hard Wheat Berries are higher in protein & gluten, therefore a great option for bread making.
  • Soft Wheat Berries make a great pastry flour, perfect for your pancakes, muffins, cookies, or most recipes that call for baking soda & baking powder.
  • For a “truer” pastry flour, you can sift the flour. However, this will remove some of the nutritional quality as you are removing the bran & germ.

Tips for Keeping Fresh Milled Flour

  • Your fresh milled flour is just that – fresh. Because it has no preservatives, it can go rancid if left on the counter for long periods of time.
  • It will be fine on the counter for about 3 days, however we recommend storing your flours in the fridge for up to 7 days or freezer for 6 months.

Substituting in your Recipes

  • When substituting fresh milled flour (other than spelt) in your all purpose flour recipes, generally you will need to use less flour. Fresh flour absorbs liquid more than store bought flour. My general rule is to slightly under measure my cups of flour. It is always easier to fold in extra flour if needed.
  • You’ll want to go a little bit more by the look and feel of the dough for bread making. Start with less flour and go from there.
  • For bread making, you want to bring your flour to room temperature.
  • Another easy step into starting to use fresh milled flour is to substitute HALF of the recipe with fresh milled flour, and then use a non-bleached, organic flour for the other half!

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