Table of Contents[Hide][Show]
Many readers have emailed me over recent weeks with questions regarding the grain grinding routine in my kitchen. Â I realized that I needed to take a step back and show you the basics of selecting a grain grinder and other tasks related to making fresh flour to help you determine a routine that works best for you.
Remember that starting to grind fresh grain in your home should only be started after you have started cooking with the right fats!   Getting the fats right is the most important change you can make in your kitchen.
Using fresh flour is a wonderful addition to your cooking repertoire as even the organic flours from the healthfood store or the ones shipped to your door are nutritionless and not worth the money. Â Â Once you grind flour, the nutrition is gone in about 3 days in an unrefrigerated situation. Freezing your flour right after grinding will preserve this nutrition for weeks, which is why you really need to do it yourself. Â As you can see from the video, flour can be used immediately right out of the freezer, so there is no disadvantage to freezing it.
Grain Requires Proper Preparation after Grinding
Delving into Traditional Eating for the first time inevitably uncovers the fact that modern methods for preparing grains and legumes can be extremely damaging to health over the long term particularly if numerous servings of these foods are consumed on a daily basis as recommended by conventional dieticians and nutritionists.
Even if you take the time and care to make your own bread at home with freshly ground grain, if you do not follow the centuries old traditions for eliminating anti-nutrients and maximizing the nutrition in the grain prior to baking, you could in fact be doing yourself and your family more harm than good. Â These methods are sour leavening, soaking, and/or sprouting.
But first, you must grind the grain! Below is the video how-to.
Grain Grinding Basics
Sarah, The Healthy Home Economist
BDNpdB pignbhmnwifg
B17wS3 fcvggegtbkyh
Your’s is the itlneligent approach to this issue.
Hi ! I was wondering what kind & size of bags you use to store the flour in.. and if you think it will be okay to store it in a freezer safe glass storage container (if I can make space for one).. I’m just worried about the plastic leaching.
Do you re-use the bags for your flour ? If you do, do you rinse it out first in warm soapy water and let it air dry?
Last but not least, I’ve started asking traditional food bloggers if they would make an article about cookware/bakeware/serving plates & cups to show which they prefer.
I’ve heard stainless steel leaches nickel and other chemicals esp. with acidic foods, ceramic cookware/bakeware plates,mugs, cups, and crockpot inserts (a lot of them) have lead, aluminum & copper are out for obvious reasons, glass items might contain lead and the glass bakeware doesn’t cook food evenly and some of the light sensitive nutrients in food can be destroyed by the light of the flames in the oven ?), cast iron (some ppl claim that the iron bits that might flake onto food aren’t the safe digestible healthy iron people thought it was and you may get too much iron from it. I’m at a loss as to what brands of cookware, safe plates and cups and mugs to drink from (hot and cold) and the whole crockpot/slow cooker problem.. not to mention items deemed safe to soak items in acidic medium)..
I think there’s so much confusion and am asking traditional food expert bloggers what their opinions are because I am at a loss and I’m sure plenty of people are if they know about the above mentioned potential problems. Please consider possibly posting about this topic if you have some time. I value the opinions of different knowledgable bloggers who care enough about traditional foods and getting the word out to internet users about living a healthier life.
Thank you so much for taking the time to read this 🙂
Sincerely,
~Erika
Hi Sarah,
First of all I just wanted to thank you for taking the time to do these videos. They are really helpful! You mentioned that you buy Berlin Natural Bakery Sour Dough Spelt Bread. I do not have any local stores that carry it but I can buy it online in bulk and save shipping. Do you freeze yours until ready to use? If so does it alter the taste of the bread?
Deanna
Sarah,
I just started the whole sprouting grains process and followed the steps you described. My only question is, my oven doesn’t go lower than 170F and I was wondering if that was ok? Could I still dehydrate the grains at this temperature or is it too hot?
Hi Sarah,
What a gem this video is! I am wondering how one would clean one’s grains before grinding them. If I wash them in water, then I have to find an effective way to dry them before grinding them and can’t think of any efficient way to dry them. Thanks again for continuing to educate us.
Ranjani.
Hi Ranjani, I’ve never washed my grains before grinding. I buy organic grains in a 6 gallon bucket and they do not need cleaning beforehand. If you want to rinse them, that is fine. Just dry in a warm (150F) oven or dehydrator before grinding.
Hi Sarah,
I’ve watched several of your videos now, and most recently the one about making your own cold breakfast cereal. My real question is about soured raw milk (clabbered milk). Once raw milk has soured, how long does that last in the refrigerator? Does it ever go so sour that it becomes unhealthy or dangerous to consume? I have some that has been in the refrigerator for 9 months. Also, in the first month that it had soured – it really didn’t taste good at all. Is this the way it is supposed to be or should this delicious raw milk taste ‘good’ even though it has clabbered. I know that pasteruized milk goes ‘bad’ (not fit for consumption), but honestly this clabbered milk just doesn’t taste good either. Will it leave a bad flavor on the homemade breakfast cereal if used for soaking?
Thank you – I’ve been wondering this for a long time now.
Ingrid
Hi Ingrid, clabbered milk is quite sour – like plain yogurt or kefir in taste. It lasts several months in the refrigerator. Toss it when it becomes too sour to even use for cooking. It will be fine for soaking flour as long as it is not too sour.
Sarah,
I’ve sourced spelt at a great price locally and I’m ready to give grain grinding a try! Do you need to soak freshly ground spelt flour before baking bread or cookies? I assume you do for things like pancakes and waffles. Am I right?
Thanks!
Hi Chris, soft white wheat is best for baking and yes, you need to soak the flour for pancakes. Soaking makes the whole wheat much softer almost like white flour. Red wheat is quite dense and has a flavor some do not really prefer, my family is one of these. I do not use red wheat for really anything. I use soft white wheat and spelt flour only.