Fresh ground flour

[gardenmommy]

I have a question regarding fresh ground flour. I ground my grain on a fine setting, so it's not particularly coarse, very comparable to king arthur, for example. Can I somehow make my flour "white", so that it performs similarly to refined flour? I guess what I'm wondering, is can I grind my own grain, and replace the refined flour that I buy from the store (and not just sub. whole grain for white). There are some places that I just prefer the texture of the refined grain, so it's not just a matter of subbing it out, iykwim.


That may be as clear as mud! Hopefully, you understand what I'm asking.

[cobluegirl]

: I wanna know too..I have my dad's hand mill and my flour still comes out grainy and crunchy..not good for pie crusts or some other things...

[CluckyInAZ]

I know there is a whole grain "white" wheat that is often used for pastry applications. I think it may be softer. Has anyone tried it?

[cobluegirl]

I have used a pastry whole wheat flour..wasn't completely white..but turned out good...

[kdmama33]

I use a whole grain "white" wheat. I buy it from a local mill -- it's organic, it's whole grain, but it's definitely white, and has the consistency of white pastry flour. It works well for what you're describing. Grinds very fine and can be used in pie crusts and such.

[gardenmommy]

yes, I know that I can buy white wheat, but can I *make* my own refined flour? I mean, could I just sift it through say, a foley mill and get out all the germ, and end up with just white flour? Is that even possible? Or am I just dreaming?

[kdmama33]

I don't know about that. I buy the whole grain white wheat, and then grind my own flour from it, but I don't know of a way to separate the germ. Hmmmm ... I'll dig around, see what I can find.

[toraji]

It's called bolting. You sift it through a fine screen to remove the bran and germ. If you get the screen fine enough and then age the flour, then it will naturally bleach and turn into what's known as "unbleached flour". In medieval times they would use cloths to bolt the flour, getting it very fine.

I've only sifted through a wire mesh strainer and then decided it was too much work.

[gardenmommy]

nak. hmmmm, so what I'm hearing you say is, just go BUY the freakin' refined flour!

[toraji]

The refined stuff at the store is super refined...if you sift it yourself then you'd still retain some of the nutrients. So I'd probably still take the time to sift it, but I'd only do it for special occasions. But I'm the type of person who would rather eat something different rather than do something that takes a bit of time.

[gardenmommy]

well, I see your point, toraji. however, i only have just so much time, so i'm not sure it's worth it to take the time to make my own refined flour, iykwim. i think i'll just buy a bag of organic stuff through my co-op.