Tobinstead

General

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Why buy fresh milled flour instead of store bought flour?

• Fresh milled flour contains all of the original nutrients in wheat, which is stripped in all store bought versions, including organic, to prolong shelf life. Freshly milled flour also has better flavor and texture.

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Do you deliver or ship?

• No. Pickup only.

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When do you mill the flour?

• Right before pickup for the freshest quality.

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What's the difference between hard and soft wheat berries? Which flour should I get?

• Hard berries are good for bread and other recipes that call for a strong gluten structure. Soft berries are used for pastries, cakes, cookies, muffins, and quick breads.

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Are you certified?

• Yes, we have a Food Handler's Certification. However, our food is made in a home kitchen and is not inspected by the Department of Health Services or a local health department.

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Is baking with fresh milled flour different from baking with store bought flour?

• Yes! Fresh flour absorbs liquid more readily, so the ratios are completely different. We recommend only using recipes that call for fresh milled flour instead of store bought flour.

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How many cups of flour are in a 2.5 lb and 5.0 lb bag?

• A 2.5 lb bag can hold approximately 10 cups of flour, and a 5.0 lb bag can hold about 20 cups.

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Will you sell other baked goods or food in the future?

• Yes, we have plans to expand into baked goods such as breads, pies, and pastries.

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How do I create a soft, airy bread like how store-bought bread is?

• We recommend adding Sunflower Lecithin, which is a non-GMO, natural fat emulsifier derived straight from sunflower seeds to allow the dough to soften the crumb and create a more airy texture. You can also add a little lecithin to other baked goods for a softer texture and flavor. If you don't have Sunflower Lecithin, you can substitute for eggs. Exact amounts will depend on the recipe.

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Storage and Shelf Life

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How long is fresh milled flour good for?

• Up to three days. For the most nutritional value, use immediately as it does lose nutritional value very quickly (up to 45% in the first 24 hours and up to 96% by day 3) due to oxidation. 

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How do I store it or any leftover flour?

• Use the bag it came in at room temperature, sealing it when not in use. You can also put in the fridge, but be sure to let it come to room temperature before using it. Use within three days.

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Can I refrigerate or freeze the flour?

• You can away from the light. In the fridge, it can store for 4-7 days, and up to 6 months in the freezer. However, it will likely lose some of the moisture, thus gluten strength, and it may taste off if stored in the freezer. If storing for longer than 3 days, perform a smell test to ensure it hasn't gone rancid. If it smells off, discard immediately. Flour will lose up to 96% nutritional value by day 3, although storing in this manner may slow that down, so using immediately is always best. Be sure to let the flour come to room temperature before use.

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Why does store bought flour last so much longer than freshly milled flour before going rancid?

• Commercially bought flour is stripped of the germ, bran, and most of the endosperm, which makes the flour shelf-stable. However, in doing so, they remove almost all of the nutrients, making it hard for our bodies to digest, and they also add additives for further shelf life. With fresh flour, the entirety of the grain is milled, keeping all 40 essential nutrients, and there are no additives. Since the natural oils are present, it oxidizes, just like how apples turn brown when exposed to air. This causes it to go rancid much faster than commercial flour. But when the flour is baked, the nutrients and oils are stable so it doesn't oxidize.

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Troubleshooting

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My bread don't rise. What do I do?

• Measure everything, including temperature of the water added

• Ensure your dough is between 75-80 degrees. If your house is cold, find a warm spot to put the dough in or place the lidded bowl your dough is in inside of a bigger bowl filled with warm water (between 105-120 degrees). Make sure none of the water touches your dough. Also, make sure your dough doesn't get too warm or it'll be overproofed.

• Wait longer. Colder dough will take longer to rise, or it may need more time if measurements weren't precise.

• If it still won't rise, you can simply bake it and try again next time.

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My dough is very sticky, even after kneading for the right amount of time. What do I do?

• Try adding more flour, work it in, and keep doing so until it isn't super sticky. A little bit of stickiness is okay, but it shouldn't be overly sticky. You can also try reducing the amount of water you add in for the next batch.