I just purchased a great new mill that grinds wheat into flour.
The freshly ground wheat is full of all the nutrients that are often removed from the flour we purchase in the store. This freshly ground wheat must be used in timely fashion or stored in the refrigerator so that it does not spoil.
He set some aside for me when the next farmer came to sell wheat to the grain elevator.
This is a close-up of the wheat grain as it is feeding into the grinding mechanism.
After the wheat is ground, it becomes this nice flour. This is the container at the bottom of the mill that captures the flour. It even feels warm to the touch since it was just ground.
I also tried sweet rolls using 50% whole wheat and 50% white flour (from the store.)
I made some whole wheat chocolate chip cookies that were almost (but not quite..) as good as the ones made from white flour. But, since they were so healthy, I suppose I could eat more of them, right?
Now I am adding a tablespoon of vital wheat gluten which helps in the raising.
No more dips in the top crust.
Next thing to try is a recipe for whole wheat buttermilk raisin scones.
Sounds good to me.







