Q: I am very intrigued with the idea of grinding wheat at home and using "whole" flour for all my baking. I have read tons of websites, blogs, articles, etc. and feel very overwhelmed and confused! Is it really worth all the work? Is fresh-ground flour that much better than refined? Who do I believe on the subject?
Also, I started seeing articles on fermenting the wheat first and then grinding. That would be just too much for me to do for sure! I'd love any insight you all might have to share with me!!
Sent by Amy
Editor: One of our writers, Erin Alderson, just wrote a whole book on this topic called Homemade Flour! Here's the interview we did with her that answers some of your questions and a link to her book, if you're interested in checking it out:
Readers, what advice do you have?