We’ve long heard that whole wheat flour (with bran and germ) is more nutritious than white flour that has had the bran and germ removed.
I’ve recently been grinding some wheat kernals, that I had in my food storage, into flour. I’ve done both red winter wheat and white spring wheat, and learned a new thing. Fresh ground flour has oil in it. The whole wheat flour that you buy at the grocery store has sat around long enough for the “volitiles” (oil, etc.) to have evaporated. Fresh ground flour also has more flavor. (more…)