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Does anyone grind their own flour?

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amygrace Apr 10, 2008 01:09 PM

I just bought a flour mill and am having trouble finding a source for either red spring wheat (lightest loaves according to Laurel's Kitchen) or hard white wheat flour (milder wheat flavor). Whole Foods has hard red winter and Harvest Coop has soft white... Does anyone know of any other local stores that have whole grains in bulk bins. I'm stumped. Just in case anyone is interested, I ended up baking a loaf with 50% ground spelt and it is a tasty substitute, but I'd still like to find actual wheat. Thanks!

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  1. j
    jwsh RE: amygrace Apr 10, 2008 02:57 PM

    Possibly a long shot, but Modern Brewery (Mass Ave, near Davis Sq.) sells various bulk whole grains. They cater to the homebrew crowd, but they'd probably be willing to order what you want as long as their supplier has it, might be worth a phone call to see what they have/can get.

    1 Reply
    1. re: jwsh
      Chris VR RE: jwsh Apr 10, 2008 06:53 PM

      Along those lines, Beer and WIne Hobby out of Woburn lists brewing grains on their site, but I don't think that's the same stuff.

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      Beer & Wine Hobby
      155 New Boston St, T Woburn, MA

    2. Chris VR RE: amygrace Apr 10, 2008 06:49 PM

      Give Green Street Natural Foods in Melrose a call. I haven't seen bulk grains there, but I wasn't looking (was in recently stocking up on bulk spices). They've got all sorts of earthy crunchy goods and if they don't have it, I bet they can special order for you.

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      Green Street Natural Foods
      164 Green St, Melrose, MA

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        Bostonbob3 RE: amygrace Apr 10, 2008 07:13 PM

        No.

        But I do grind peppers and spices of all kinds.

        But my mill stone is really heavy, and frankly, I'm a lazy man.

        1. MC Slim JB RE: amygrace Apr 10, 2008 08:03 PM

          I have a friend who smuggled a giant electric stone mill thing from India and converted it to from 220V to 110V AC because it was the only way for him to get his dosa flour right at home. But I have no idea where he got the urad beans to go with the rice that he stone-ground for his dosa batter.

          1. PinchOfSalt RE: amygrace Apr 10, 2008 08:30 PM

            I used to be able to get hard red spring wheat at the Wild Oats on Route 16 in Medford some years ago, but I have not seen it anywhere in quite a while. (It was organic and packaged up in one pound bags from Arrowhead Mills, if memory serves.) I think you can get hard white wheat mail order from King Arthur Flour. They also have a variety of other whole grains on their website. Unfortunately, I think their red wheat berries are winter wheat, not spring. Another good mail-order/online source for whole grains that are intended for you to grind into flour is Wheat Montana. Here is a link to their hard red spring wheat.

            http://www.wheatmontana.com/store/pro...

            Here is a link to what I believe is hard white wheat.

            http://www.wheatmontana.com/store/pro...

            I have purchased from both King Arthur (many times) and Wheat Montana (a few times) and have been happy with the quality of their products and service. I know they are not local stores, but apparently there are not that many of us who actually grind wheat into flour just before baking any more. By the way, if you can locate whole dried corn kernels suitable for flour (not the slaked kind used for hominy or masa), cornbread made from just-ground cornmeal is too good to be described. Bliss.

            1. q
              Quinn823 RE: amygrace Apr 10, 2008 08:39 PM

              My dad does in Georgia. I think he gets his grains from some where in iowa.

              1. m
                maryv RE: amygrace Apr 11, 2008 06:07 PM

                Bob's Red Mill sells both of these on their website - maybe one of the various places around here that carries their products has one of them?

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                  amygrace RE: amygrace Apr 25, 2008 06:26 PM

                  Well, I finally decided to try the hard red winter wheat from Whole Foods and I'm very happy with it. I also started my own sourdough starter using 100% of this kind of wheat and it looks like it's right on schedule and will be ready for baking in a couple days. I have to sing the praises of using freshly ground whole wheat. Maybe coincidence/placebo, but I honestly have had more energy than before. I have never been known as a morning person, but I have practically sprung out of bed this past week. In fact, I have made it a point to eat a slice of WG bread each morning. The taste is also much better than the flour I bought at WFs, which may have been sitting on the shelves for a while. Thanks to everyone who responded. I am very grateful for your suggestions.

                  1 Reply
                  1. re: amygrace
                    StriperGuy RE: amygrace Apr 26, 2008 07:36 AM

                    Certainly does not surprise that fresh ground whole wheat flour tastes better. One of the key issues with any whole grain flour is that the oils from the wheat (which are mostly stripped away with white flour) oxidise quickly, and eventually go rancid. Fresh flour obviously does not have that problem.

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