How to Mill Your Own Flour
Dive into the world of freshly milled flour! Make all of your favorite recipes fresher and more flavorful. Learn everything you need to know about how to mill your own flour with this beginner's tutorial.
Equipment
- Grain mill (I use a Mockmill)
Materials
- Whole grains
Instructions
- Choose your grains. Your grains should be clean, dry, and free of stones or debris. Make sure they are food-grade and non-oily grains.
- Prepare your mill. Set up your mill on a stable, flat surface and place a bowl under the spout. Set your desired coarseness.
- Turn on the mill. Always make sure the mill is running before adding the grains. Once it's on, pour the grains into the hopper at a steady pace. They will slowly fall into the mill as it grinds.
- Allow the mill to do its work, then let it run for a couple of extra seconds after it's done releasing flour to make sure it's entirely empty. Now you can start baking!
Notes
- See the post above for information on choosing a mill, choosing grains, and how to clean your mill.
- For baked goods, you'll want a very fine setting and for cracked grains or cereal, choose a coarser setting. I run my Mockmill on the 0 setting for baked goods.
- It's best to use your flour right away, so try to measure out exactly what you need and wait to mill it until you're ready to bake.
- If you can't use your flour right away, store it in the fridge for up to a week or the freezer for longer.
- It's best to find recipes that call for freshly milled flour rather than substituting it in regular all-purpose recipes. Freshly milled flour requires a bit of tweaking to get a nice texture and hydration level.