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For all you fresh flour freaks!!!

Any of you have a "grain mill"?
I do.
I buy cleaned, untreated "hard red winter" wheat seed and grind it.
IF I can get good clean wheat of the proper moisture content directly from the combine, I'll do that! 😉

1) freshly milled flour is more nutritious
2) wheat berries (grain) can be cheaper than flour
3) freshly milling your own flour often gives you more choice
A) different grains
B) different textures (coarse, medium, fine)
4) freshly milled flour brings better flavor
5) wheat berries (grain) has a longer shelf life than flour
6) you actually get the WHOLE grain of wheat

Other facts of note:

1) freshly ground flour is more absorbent than regular (store bought) flour
2) freshly ground flour ferments faster than regular flour
3) the "crumb" of freshly ground flour will be tighter
4) freshly ground flour is more inconsistent than regular flour
5) freshly ground flour takes up more volume (for the same weight) than regular flour
6) the temperature of fresh ground flour will be warmer

Using the right flour and a bit of malt, you won't need 'starter'... Local stores have flour suitable for maybe coating chicken.....but NOT for bread. It takes high-protein stuff for a proper loaf.. (I found that out the hard way... )

I make 4-5 different loaves - from white, raisin, dark rye and cinnamon etc...