Add to cart. Capay has the deep cuts, milled-to-order. And almost purple blue cornmeal. It produces an airy, wide crumb, so you can hold your slice of bread up to the sun and let the light shine in.
Maine Grains is a one-stop shop: Pick up some chewy rolled oats to make granola scones , stock up on buckwheat flour , spelt , and then make impulse purchases like sourdough starter , hay straws , and a cute dishcloth knitting kit.
Roxana uses it in her Cotija cornbread in Mother Grains I made it and can testify to its greatness. We are here for some pasta flour , people. Better get on that. Roxana tries out new flours in chocolate chip cookies and suggests them pancakes or waffles too. They offer some of the best varieties of organic flours. Enjoy home milling. All have a good variety. Whole Foods, not so much. North counties?
East Bay? South Bay? There are Whole Foods and independents everywhere that sell at minimum hard red wheatberries in bulk. Some have rye and spelt and soft and hard white and even einkorn. Never seen bulk Kamut or durum. Should be easy to find enough to keep your Komo busy. Local health food stores often carry this as well.
When I lived in that area I bought from my local one. Many used them for such supplies, so they turned a lot of grain. Thus it was always fresh. For online buying I recommend breadtopia. The smallest amount they sell of most grains is 5 lb, but lb doesn't go very far, and whole, unground grains will keep for years. I dont mean to hijack this thread but what kinda wheat grain makes the best tasting bread.
I understand that it is a very subjective question but any advice sure helps. Each has its own flavor. White whole wheat tastes very much like white flour. Red Wheat has a grassy taste, similar to what you find in some store bought whole wheat. I haven't used Kamut very much , but to me is is like white whole wheat in flavor, but a little sweeter.
You didn't say so, but given the topic, and you said "grains" not "flour" There are slight tweaks needed between store-bought whole wheat flour, and home-milled whole wheat flour, usually more or less hydration, and less oil, and extra soak time if your home-milled flour is not milled as fine as store-bought flour.
You're going to need some way to grind them up into flour though you can cook wheat berries like oatmeal into hot cereal or people will add them to soups.
But if you're wanting flour from your grains, you need a home grain mill. My favorite and I've tried three different mills over the decade I've been milling my favorite hands down is the Mockmill.
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Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
Hard white wheat is closest to bread flour. I have not used Einkorn, but it is on my list. One does not have to be LDS to buy bulk food in the centers. They have good prices and you can sometimes reserve their kitchens for canning parties of your own homegrown. One can purchase 25 lb. Hi Melissa! Can I use spelt grain to make all purpose flour, or does it have to be berries?
Spelt grain and berries are the same, berries is what the hard dried kernels are referred to prior to being ground. Now that we are in the middle of all this craziness, I have been researching, one again, grain mills. I just purchased the mock mill with your discount code thank you so much and placed my first order with azure! I took the leap! Thank you for sharing all this great info! So excited for your adventure into home milling!
Hope you enjoy it. How do you store your whole grains? But not sure I have space for two pound bags. And can I freeze the grains right in the azure standard bags? I love this site.
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