KnittyGritty
Lovin' The Homestead
I plan to start grinding my own flour to make my sourdough bread, once I get a grain mill. Do I understand this right - if you grind the wheat berries and use what is ground, you have whole wheat flour, but to get white flour, you need to sift out the bran and germ? I also read that freshly ground flour must be aged at least a month to be effective in baking; is this truth or hogwash? I'd love to hear from those of you who are experienced in grinding your own flour. Thanks!