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Far North Idaho | We grind our own flour as well. We have a small stone mill for grinding. We have found a 50/50 blend of hrsw and Swsw works very well for a all purpose flour. I have an old fanning mill to clean the wheat, then I store it in 30 gallon food grade barrels to grind throughout the year. I use my own wheat. I have kicked around the idea of selling some at the farmers market, but I just never seem to find the time to grind a large quantity at one time. Fresh ground whole wheat flour is soooo much better than store bought all purpose flour. | |
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Grinding flour on a cold Sunday afternoon
