Freshly ground flour

Just read that a lot of commercial bakeries use industrial foaming agent ADA to puff up bread so that it can stay in that soft fluffy condition over a long time. Together with the fact that to produce flour with a long shelf life, the practice in industrial grain mill is to remove wheat germ before milling, the most nutritious part of the grain. Bread and other wheat products made with this modern day flour are deprived of the nutrients originally present in the grain. 

 

Hawos Billy 100

I purchased this small grain mill to ground Kamut, an ancient wheat grain with higher protein and mineral contents, before making bread. Kamut bread has a wonderful sweet nutty fragrant and surprisingly stay soft and fresh longer than usual.