We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

It’s A Grind, But Some Purists Love Making The Flour They Use For Whole Grain Breads

April 2, 2013: 12:00 AM EST
The trend away from eating processed foods is getting even more basic as foodies, locavores, gourmets and others have discovered the benefits of not only making and baking their own whole grain bread, but milling the wheat to make the flour. California food writer Jennifer Graue describes how one couple grows wheat in a 12-by-30-foot “field” in the backyard, harvests the wheat berries – about 10 pounds annually – removes the chaff using a leaf blower, then mills the wheat into flour. They use an electric grain mill that simplifies the job. Graue notes that it is not really necessary to cultivate your own wheat to gain the benefits of homemade whole grain bread. Plenty of stores sell the ingredients necessary to get the job done.
Jennifer Graue, "DIY flour? Stone-ground whole grains are on the rise", San Jose Mercury News, April 02, 2013, © San Jose Mercury News
Cereals & Bakery
North America
United States of America
Products & Brands
Developed by Yuri Ingultsov Software Lab.