What can I say, but that I'm totally in love... No, I'm not referring to my husband (although I love him madly too), but my Wonder Mill. I know, this sounds absolutely ridiculous, but I assure you it's not. I've finally had some time to play with the mill, and it's really amazing. First off, not only does it grind flour out of grain, but beans and legumes too. We're talking flour as fluffy as freshly fallen snow.
What really inspired me to play with the machine was a recent trip to Bob's Red Mill. I discovered organic soft white wheat kernels, which I was told could be ground into pastry flour. I was so excited, because you can't buy white wheat pastry flour in stores. Completely intrigued, I proceeded to buy myself a 25 pound bag. I know that sounds like a lot, but I go through a lot of flour with all of the baking I do and I'd been wanting to do more exclusively whole grain baking. This seemed like a great start. Oh, and guess how much that organic 25 pound bag was? It was something like $11.00. Sold!
So I pulled out the grain mill and flipped that baby on. First up, white wheat pastry flour. The result? The MOST amazing flour I have ever baked with. Soft and fluffy, this was the perfect pastry flour. Intrigued, I tried regular white wheat flour. Result? Amazing. Now I was ready to really mix things up. I pulled out red lentils. I mean, how cool would red lentil flour be. Result? A beautiful pink flour that I'm dying to play with. Imagine the possibilities. Next up? Brown rice flour. I was having so much fun producing silky, fresh, beautiful flour. I also made black bean flour and chickpea flour. I love that the machine grinds the flour super fast. I quickly cleaned out the mill and put it back in the cabinet. No muss, no fuss (or so to speak).
White Wheat Pastry Flour
White Wheat Flour
Red Lentil Flour
Armed with the white wheat pastry flour, I started baking. I decided to try subbing the flour measure for measure with all purpose flour in several recipes. The results were outstanding. I made delicious pancakes, awesome blondies (from the book My Sweet Vegan) and a decadent chocolate cake. I also tried my hand at 100% whole wheat bread, using my regular white wheat flour. I used a recipe that has been making it's way around the blog world, and it is a great loaf of bread. Light, fluffy and 100% whole grain.
Whew! Fortunately I still have some energy left to start painting the kitchen. We got a bit of a late start on it, but it's now ready to go. I will post before and after pics when we're done. Here's a picture of the beautiful new cabinets that Jay built. I can't wait to see how it's all going to come together. I'm hoping that we can get it finished in a week and a half.