How to Cook with Fresh Flour
Palouse Brand wheat berries will grind into 100% whole wheat flour as all three layers - the bran, germ, and endosperm - are included when milling. This results in a delicious, rich flour that has a bold nutty flavor. Most store bought flours have had at least one if not all of these lays removed and have additives and preservatives.
Fresh ground flour does tend to produce a denser loaf because nothing is removed or added. In order to work easily with fresh flour, there are a couple things you can do to make your favorite recipes. Adding more liquid or more leaving powder are a couple ways that will keep all the nutritious benefits of the flour. Sifting is another option, however this will cause you to lose those nutritional benefits of the bran. When using fresh flour it's also important to weigh your flour instead of using cup measurements as it is so much more accurate.
Varieties and Tastes
White Bread Flour
Our Stone Ground White Bread Flour has a mild, sweet taste and will have a high protein content of 12% the daily value. Best leavened with yeast, this whole wheat flour makes everything from sandwich bread to pizza crust.
Multi-Purpose Flour
Palouse Brand Multi-Purpose Flour is our flour that is best used for any variety of recipes. This flour also has a mild, sweet taste that really lends towards recipes for pastries and other sweet treats. Although this flour does have a more moderate protein content at 9-10%, your recipes will still be amazingly nutritious.
Whole Wheat Flour
Our hard red winter wheat berries are ground into a fine flour which is rich in fiber and protein which allows it to produce a hearty whole wheat loaf of bread. This flour can also be substituted well for a recipe calling for an All-Purpose Flour. Whole Wheat Flour has a bold, nutty flavor and is great for baking bread and pretzels.
Whole Wheat Bread Flour
Palouse Brand Whole Wheat Bread Flour is ground from our Hard Red Spring Wheat Berries. At 14% this flour has the highest protein content of our flours and because of this it is best suited for recipes that use yeast instead of a baking soda or powder. Whole wheat bread flour is perfect for a delicious sourdough and a great tip for this flour is to sift it in order to allow your loaf to rise.
Garbanzo Bean Flour
If you are looking for a gluten free flour, this is the flour for you. Ground strictly from our Kabuli Sierra Chickpeas, this flour is slightly nutty though it mostly has a neutral flavor. Chickpea flour is a great substitute for all gluten-free baking from breads to cookies and cakes.
Storage
To store your fresh ground flour, we recommend using an airtight container and storing in a cool dry place. Because the flour is whole grain and contains all the components of the wheat berry, it is high in nutrients and oils which can cause a shorter shelf life than traditional store bought flour. Since fresh flour does not contain any preservatives, we recommend using fresh milled flour within six months.
Doug on
Rachelle Humble I have a fresh batch of each and the hard white is slightly darker than the soft white berries in our kitchen lighting. Additionally, the soft white is significantly easier to easier to hand grind with the Wonder Mill Junior (at least to me).
Joyce on
Good morning,
I would like to bake more bread with the wheat berries that I’ve purchased from you. But it seems all the recipes call for all purpose or your already ground flour. It would be great to have a section on your site for fleshly ground wheat berries. I know it will yield a heavy bread. But I really want to bake some bread with all my wheat berries, and knowing if I need to add more liquid or extra yeast or sourdough starter would be great.
Jennifer on
Hard white wheat is heavier, whereas soft white wheat is very light and airy. I can scoop soft white wheat to measure, but have to spoon and drop the flour into the measuring cup with hard white wheat to avoid it being too much flour per cup. Also, soft white wheat tends to look lighter and more plump, whereas hard is less so.
Rachelle Humble on
How do I tell the physical appearance between your hard white wheat berries and your soft White wheat berries. I purchased both Palouse brand varieties a coupe years ago, and put them in two very large buckets, but forgot to label which was which. Now I’m stuck and not sure which one is the hard white wheat and which one is the soft white wheat. Is there a way to find out? I once knew which bucket of wheat berries was the hard and soft and ground my own flour. But when we tried the keto diet, bread was out. I want to go back to grinding my own flour to make bread and other baked goods, but don’t know which bucket of wheat is which. Any help would be appreciated.