I have started milling my own flour in the hopes of getting nutrient-dense food. Sadly, our food industry sells “food” that is missing most of its natural qualities. Freshly milled flour used to be a normal thing, but now it seems very foreign to people. We have grown accustomed to convenience (myself included). With five minutes of extra effort, you can have delicious and nutritious flour for your favorite recipes. This book has been immensely helpful!
This recipe makes two loaves. I used the basic recipe from this book. I get my grains from Azure Standard. I’ve been using hard white wheat, soft white, spelt, and Kamut.
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