Anyone have experience with grinding your own flour? Wondering if you felt the benefits of flavor and nutrients outweighed the cost.Thanks,-MD
RE: MD: "grinding your own flour"Today, with specialty flours from local and national brands readily available, I don't think there would be much advantage unless you require flour from unusual sources* or with distinct characteristics. That having been said, I would love to try it!What sort of equipment are you considering?SB (*recently experimented with cattail flour!)
SRHCB,I recently returned from vacation with my brother who grinds his own flour (he didn't do this on the vacation, it just came up in conversation).He claims that flour loses most of its nutritional value (and possibly its flavor) within 72 hours of being grinded (milled?). He says he can definitely taste the difference. After a Google search I found there are many countertop machines out there. And Whole Foods apparently sells whole wheat for grinding at home.I'm just trying to research whether this would be a good fit for my family.Thanks,-MD
RE: MD: "whether this would be a good fit for my family"Assuming you, or someone in your family, is an enthusiastic and fairly adept bread bsker, I'd say "go for it!"
http://www.pleasanthillgrain.com/index.aspx#NutrimillMay want to try this one. I have an old grinder that I use and thorougly enjoy the bread. It's also nice because I can adjust the grinder to just make cracked wheat for cereals. Phred
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