Flour power: Milling Montana Gold

Hi, this is Lori Fiechter; I'm not in the garden this time, I'm in the kitchen! I used up the last of my flour making bread this week, so I thought I'd show you how I grind wheat for flour. It is mostly Montana Gold White Wheat, but there is some spelt grain mixed in as well.

I use a Wonder Mill, which does a decent job grinding the wheat finely enough for baking. I grind about 8 cups of grain at a time and then freeze the flour until I am ready to use it.

As far as the differences between red and white wheat? Red wheat has a stronger, more "wheat-y" flavor and has more flecks in it; white wheat is more mild and more uniform in color. If you want wheat bread that doesn't really look or taste like whole wheat bread, white wheat is the one to try! I buy my grain locally in 50 pound bags, transferring it to food grade 50 gallon buckets with tight-seal gamma lids to keep out insects.