Anyone have experience milling their own flour?

Great idea for a thread!!!! My wife and I were just talking about baking bread over the weekend. Would love to hear some good recipes/how to tips on this. Particularly a Jalapeño Cheddar loaf and Sourdough bread.

I bake almost exclusively off the King Arthur great book of bread

I've never cooked my own sourdough. Is it worth getting into? The way I hear people talk about it, I'm assuming it's almost as addictive as heroin...

I maintain a starter and cook mostly sourdough bread - I like the tang.

But my starter mostly lives in my fridge until I'm ready for it - including the feeding, it's a week long process and a 2 day baking process - but fun once you get the hang of it.

Wow, that looks good!

MichaelJ said:

---

Anyone have experience milling their own flour?

---

I went to Whole Foods once and they had an aisle where you could buy a selection of wheat berries to mill your own flour, as well as some flour they milled in-store. I bought some of the freshly milled flour, honestly didn't notice a difference in taste.

I've thought about buying a grain mill just for my zombie apocalypse kit, but haven't gotten around to it.

Unless you're milling to a fine grain like 00, I honestly don't think it would make a difference at home, and I don't think it is possible to get that fine of a grain outside a factory.

I made possibly the worst loaf of bread I've ever made this weekend.

No pics because I want to pretend it didn't happen

Currently working on sourdough discard English muffins

Thanks - I've tossed around the idea - it just seems like a lot for something I know I won't do regularly

But everyone always talks about how stripped down American flour is that I'm. Curious

I make focaccia pretty regularly and we use it for sandwiches, homemade pizza, and assorted snacks. I also make parker rolls and hoagies that have turned out pretty well.

Are we counting biscuits as bread or their own thing?

Biscuits are most definitely bread. If they're not bread, what the heck would they be characterized as?

This is for sure a biscuit friendly thread

I've made parker house rolls and cinnamon rolls this past year. I've always made biscuits but decided to start dabbling with breads last year. Im very interested in this thread.