Many readers have emailed me over recent weeks with questions regarding the grain grinding routine in my kitchen. I realized that I needed to take a step back and show you the basics of selecting a grain grinder and other tasks related to making fresh flour to help you determine a routine that works best for you.
by Sarah TheHealthyHomeEconomist August 12, 2010
Remember that starting to grind fresh grain in your home should only be started after you have started cooking with the right fats! Getting the fats right is the most important change you can make in your kitchen.
Using fresh flour is a wonderful addition to your cooking repertoire as even the organic flours from the healthfood store or the ones shipped to your door are nutritionless and not worth the money. Once you grind flour, the nutrition is gone in about 3 days in an unrefrigerated situation. Freezing your flour right after grinding will preserve this nutrition for weeks, which is why you really need to do it yourself. As you can see from the video, flour can be used immediately right out of the freezer, so there is no disadvantage to freezing.