By EHow
Things You'll Need
·
Fresh wheat grain
·
Stone or metal mill
·
3 mesh sifters of
varying sizes
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Instructions
o 1
Begin with fresh wheat grain that has been separated from the
stalks but has not been heated or treated in any way. Rinse the wheat
thoroughly. Spread evenly on muslin cloth or fine screens, allowing it to dry
completely.
o 2
Place the fresh grain in either a stone or metal mill. Mills are available
in a variety of sizes, including small hand-operated mills for home use. Turn
the crank on the mill, moving the wheat through the revolving grinders and
collecting the resulting powder in the lower bin.
o 3
Sift the flour through three different mesh gauges. For best
results, purchase flour sifters from the same store where you purchase your
mill, as they will be able to help you select the right sizes for wheat flour.
The first and largest gauge will separate the bran from the flour. The bran can
be used to make breakfast breads, sprinkled in the garden as compost or mixed
with feed for animals.
o 4
Pass the flour through a second sifter to divide course flour from
fine flour. Course flour can be used to make tortillas, sandwich breads and
crackers. Fine flour is best used for more delicate baking, such as cakes, pie
crusts and pastries.
o 5
Store your flour in a cool, dark and dry location, as it contains
no preservatives and will spoil faster than supermarket varieties. Fine flour spoils faster than bran
and course flour, so make sure it is stored in an airtight container and that
you only make as much as you can use in two or three months.
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