Milling your own flour and the different grains
RustBeltCowgirl
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in Baking
Thought this might be an interesting read.
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@RustBeltCowgirl This is a great article. I like how it describes how each is different and gives a fee tips & a bit on what to expect.
We've not gone beyond red wheat here as we've been quite satisfied with it in our recipes. One day, it could be interesting to expand into other grains, for sure.
I do agree with not sifting the goodness out of it, that is, unless you want the germ or bran for specific recipes. The unique flavor comes from these grain components that a person would be sifting out!
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