Why use freshly milled grains?

I use freshly milled grains because milling without sifting the grain keeps the whole grain intact. In many store-bought refined flours, much of the bran and germ are removed during processing, which is why some nutrients are added back through enrichment. Fresh milling keeps the bran, germ, and endosperm together, preserving more of the grain’s natural fiber, minerals, healthy fats, antioxidants, and plant compounds. By milling close to baking, I’m able to use flour at its freshest, with more of its natural flavor, aroma, and nutritional character still intact.

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Here are a few sources* I’ve used to learn more about fresh milling, whole grains, and baking with freshly milled flour.  

• A Molecule Away from Madness: Tales of the Hijacked Brain by Sara Manning Peskin

• Bread Beckers - my favorite grain supplier and a great resource all around

• Grains in Small Places - great and easy to follow recipes

• Lovely Bell Bakes - great recipes and videos

• What if Gluten Isn't The Enemy - Alex Clark interviews Sue Becker of Bread Beckers

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