Pour whole wheat berries into your grain mill or blender.
Grind on high until you achieve a consistent, slightly coarse flour texture.
Unlike all-purpose flour, do not sift—you want to retain the bran and germ for full nutritional value.
Store the flour in an airtight container, ideally in the refrigerator or freezer to keep it fresh longer (since the oils in the germ can spoil over time).
Tips for Storing Homemade Flours
Proper storage is key to maintaining the freshness and quality of homemade flours. Store your flours in airtight containers to protect them from moisture and pests. Keep them in a cool, dark place, such as a pantry or cupboard. For long-term storage, consider refrigerating or freezing your flours, especially whole grain flours, which can spoil more quickly due to their higher oil content. Label your containers with the type of flour and the date it was made to keep track of freshness.
Conclusion: Embrace the Art of Homemade Flours
Making your own flour at home is a rewarding endeavor that offers numerous benefits, from improved quality and freshness to cost savings and customization. By experimenting with different grains and blends, you can create flours that suit your specific dietary needs and culinary preferences. Embrace the art of homemade flours and enjoy the satisfaction of crafting a key ingredient in your kitchen from scratch. Not only will you enhance your cooking and baking, but you’ll also gain a deeper appreciation for the simple yet essential ingredient that is flour.
