Making things from scratch!

I recently started milling my own flour at home, and it's quickly become a rewarding hobby that has transformed how I bake. Freshly milled flour has a wonderfully nutty aroma and richer flavor compared to store-bought flour, which really adds depth to homemade bread, pancakes, and pastries. One key benefit is the control over the texture and freshness. When you mill flour just before using it, it retains more nutrients and natural oils, resulting in healthier and tastier baked goods. I use various grains like wheat, spelt, and rye, which I store whole until milling to preserve their quality. Starting can be as simple as investing in a quality grain mill, which doesn't have to be expensive. I chose a manual mill for its simplicity and quiet operation, but electric options are great for higher volume. Experimenting with freshly milled flour also encourages me to explore traditional recipes and different grain blends. Making things from scratch with freshly milled flour connects you to the process of cooking in a more mindful way. It’s gratifying to know exactly what goes into your food and to enjoy flavors that factory-processed flours just can’t match. For anyone looking to enhance their baking and enjoy a fresh, natural ingredient, milling your own flour is a satisfying step worth trying.