Why milling your own flour is the key to better bread, pasta and more.
Milling your own flour at home may sound like a task best left to enthusiasts with to much time on their hands. But it’s such a fast and simple process, that can significantly improve the quality of the food you eat.
When I first heard about milling your own flour, I thought “Who has the time for that?” and “Waaay to complicated” I bet you’re thinking the same. I couldn’t have been more wrong. Once I tried it, I can no longer imagine cooking or baking any other way. The results speak for themselves. Better taste and better texture. It’s a game changer, you will not want store bought flour, pasta or bread again after using your own fresh milled flour.
Understanding the Wheat Kernel, the path to flour with full flavor
The journey to better bread, pasta and other baked goods begins with understanding the composition of the wheat kernel. Wheat kernels consist of 3 parts. The Bran, the germ and the endosperm. Each of these components decide the character and quality of the flour.
- The Bran: This is the outer layer of the kernel and it’s rich in fiber. It also contains protein, trace amounts of B vitamins and Iron. The bran contributes to the texture and flavor of your food.
- The germ: Often considered the heart of the kernel, the germ adds depth of flavor. It contains B vitamins, vitamin E, protein, omega-3 fatty acids and antioxidants that all contribute to the overall quality of the flour.
- The endosperm: This makes up the largest portion of the wheat kernel and is primarily composed of carbohydrates. While it provides energy in the form of carbohydrates, it also supports the structure in your bread and pasta.
When you mill your own flour, you’re using the entire wheat kernel, which means you are getting all of components in their natural form. This is in contrast to most commercial flours, which are often refines to remove the bran and germ, focusing primarily on the endosperm.
The impact of the Industrial Revolution on our bread
Historically, bread has been a staple food in many cultures. Providing a significant portion of daily calories. In Europe for instance, bread once contributed to more than half of the calories consumed. The Industrial Revolution changed the way we produce and consume bread, leading to lasting effects on its quality.
In the past, whole grains like oat, barley and rye were commonly used in the north. Because of the colder climate wheat didn’t thrive far north. Wheat was a luxury item, reserved for the wealthy. But by the end of the 19 century, at the same time as modern mills started to be introduced, wheat had become refined to suit even the colder climates. Making it more widespread and the consumption of wheat flour increased dramatically.
The introduction of industrial milling, particularly the use of metal or porcelain rollers, revolutionized flour production. These mills were able to separate the bran and the germ from the endosperm, resulting in white flour that had a much longer shelf life. But lacked the complexity and richness of whole wheat flour. Milled whole wheat, with all its parts intact has a very short shelf life, as the oils in the germ spoils over time. Industrial milling processes solved the problem by removing germ and bran, but this change also altered the flavor and texture of the flour.
White Flour and its impact on culinary traditions
The pursuit of a cheaper, whiter and more shelf stable flour, led to the widespread use of white flour, made only from the endosperm. The popularity of white, soft bread grew fast. What had once only been for the wealthy was now available for all.
While this flour can be stored for a very long period, up to a year or more, the trade off is a significant change in the culinary qualities of flour. The reason the germ is removed is because of the oils, they can cause the flour to spoil quickly. Without the germ, white flour can last much longer but it offers a different flavor and texture.
There’s a certain irony in the fact that for a century, we the bran and germ of the kernel has been discarded during flour production, only to be repurposed for other uses. By milling your own flour you ensure that you all the components that contribute to a richer, fuller taste.
The decline of traditional wheat and the rise of modern varieties
Today’s modern wheat has little resemblance with the wheat of centuries past. Today’s wheat varieties have been bred to be fast growing, give bigger yields and have a much larger endosperm than the ancient varieties. While this has increased production, it has also resulted in less flavorful.
If you are serious about the quality of your food, less refined varieties of wheat like Einkorn, Emmer and Spelt is offer a better alternative. These ancient grains are closer to the wheat our ancestors ate, with a richer flavor profile and a more complex texture. When you mill your own flour from these grains, you not only get a higher quality of flour but also a deeper, more satisfying taste in your baked goods and pasta.
How to mill your own flour: A simple guide
Milling your own flour at home is much easier than you think. It doesn’t take up much space or time, and the results are well worth the effort. The simplest things to start doing with your freshly milled flour is pasta and scones. The taste is far superior to anything you can buy in stores and it is so simple to make.
There’s a lot of different small mills to choose from. I personally use a MockMill 200, it’s a small, compact mill that takes up very little space in your kitchen. This mill is fast and even allow you to mill your flour again if it’s to coarse. Simply add your grain, adjust coarseness and you will have wonderful flour.
One important tip is to avoid mills with metal grinders, they will heat up your flour to much during grinding. Look for mills that use stone or ceramic grinders, they will keep the flour cool and preserve the texture and flavor. I always keep my wheat kernels in the freezer, this way they stay nice and cool during the milling.
Milling your own flour might seem like a small change, but it’s one that can have a big impact on the quality of your food. Milling your own flour is a simple yet powerful way to elevate your cooking and baking. By using the whole wheat kernel, you retain all the natural components that will contribute to fuller taste and better texture. Whether you’re baking bread, pasta or scones, fresh milled flour offers superior quality and the satisfaction of knowing exactly what’s in your food.
