If you?re considering milling your own grains at home, two key questions often arise:
?What type of grain mill should I purchase?? and ?What grains should I keep on hand??
This article aims to simplify your decision-making process. We will explore the main types of home grain mills in clear terms, discuss the best baking applications for each and provide a practical list of grains to stock so you can bake your favorite recipes.
There?s no need to become a homesteader overnight?this is simply friendly advice to help you make choices that suit your kitchen and lifestyle.
Part 1: The Mill Upgrade List
We?ve selected three top-tier options that showcase the best in home milling technology today. Whether you prioritize speed, quiet operation, or classic stone-ground texture, one of these will meet your needs.
1. The Premium Stone Master
This mill is perfect for bakers who treat flour with the same care as coffee. It utilizes corundum-ceramic stones to gently grind grains, preserving their nutritional value and flavor. With precise control over texture, you can achieve everything from coarse chops for morning oats to ultra-fine flour for pastries. It operates quietly, looks elegant on your countertop and is built to last a lifetime.
2. The High-Speed Powerhouse
If you bake for a large family or value efficiency, this impact mill is unmatched. It grinds grain instantly in a closed system, eliminating dust clouds in your kitchen. Designed for high volume, it?s perfect when you need six cups of flour right now for a big batch of loaves.
3. The Versatile Classic
This mill strikes a solid balance between size and power. It efficiently handles a wide variety of grains and legumes without issue. It?s the ideal choice for practical bakers who seek consistent results without overcomplicating the machinery.
Part 2: The Grain Library
Once you have a mill, you don?t need to transform your pantry into a grain storage facility. Instead, focus on the four essential types of wheat. Here?s what you should stock.
Soft White Wheat: The Pastry Specialist
Ideal For: Cakes, cookies, crackers, pastries and Asian noodles
Consider this the "tenderizer." Soft white wheat has a low protein content, resulting in minimal gluten development. It produces a fine, velvety flour that is unsuitable for yeast bread but perfect for delicate baked goods. If you desire flaky biscuits or melt-in-your-mouth cookies, this is your grain.
Shop Soft White at Dave's Farms
Soft Red Wheat: The Snacking Grain
Ideal For: Crackers, pastries, breakfast cereals, flatbreads
A close relative of Soft White, Soft Red has a slightly higher protein content and a distinctive reddish hue from the bran. It?s versatile enough for some flatbreads while still leaning towards tenderness. It adds a savory, cracker-like depth that white wheats lack.
Hard White Wheat: The Crowd Pleaser
Ideal For: Everyday bread, pizza dough, sandwich loaves
This is the powerhouse of wheat. It has a high protein content that creates a strong gluten structure, allowing your bread to rise beautifully. Unlike red wheat, it lacks bitter tannins, resulting in a golden, mild-tasting whole wheat loaf that even picky eaters tend to enjoy. It strikes a balance between nutrition and approachable flavor.
Shop Hard White at Dave's Farms
Hard Red Wheat: The Artisan Standard
Ideal For: Rustic hearth loaves, sourdough, pasta
The workhorse of the grain world, Hard Red boasts the highest protein content for the strongest elastic doughs. It produces a rich, dark, nutty loaf with the classic "wheaty" bitterness that characterizes artisan bread. If you?re looking for a loaf with depth and chew, this is the grain to choose.
Quick Selection Guide
| Type | Best For | Vibe |
|---|---|---|
| Soft White | Cakes, Cookies | Tender & Light |
| Soft Red | Crackers, Cereal | Savory Snap |
| Hard White | Sandwich Bread | Mild & Strong |
| Hard Red | Artisan Loaves | Robust & Nutty |
Part 3: A Simple Starter Pantry List
To keep things straightforward, here?s a simple starter list that covers a wide range of baking:
- 10 lbs Hard White Wheat (For everyday bread)
- 5 lbs Hard Red Wheat (For rustic loaves)
- 5 lbs Soft White Wheat (For cookies and muffins)
- Optional: 2 lbs Rye or Spelt for flavor experimentation
With just these grains, you can create almost anything. You can explore Einkorn and Kamut later on.
