Milling Notes

I hope to flesh out this section with a lot more details that I've learned over the years, but a few basic points to leave here:

Freshly milling grain greatly increases flavor, just like grinding fresh coffee! Its a game changer for baking. It also produces grain that has some different properties from store-bought whole wheat flour. It is often more "thirsty", i.e. it takes more liquid to flour ratio to achieve similar results.

I use a Mock Mill Professional 200 to mill grain, and am curious about a potential mid-size countertop mill from New American Stone Mills that they have teased on their Instagram.

The mockmill's small stone size means that it heats the grain up significantly as it mills. In order to keep the proteins and enzymes in the grain intact, I try to keep the flour temperature below 95 degrees Fahrenheit while milling. For best results with a mill with small stones, I freeze the grain I intend to mill the night before, and mill it in two passes: a coarse pass and a fine pass.