Grain Mills

11Mar 2015

For thousands of years bread has been referred to as “the staff of life”.  At least 10 books in the Bible contain references to bread, and others also contain references to leavening, flour, and kneading of flour.

Very early in history it must have been discovered that a more edible product could be made by separating the ground meal into coarse bran particles and white flour. The advent of weaving made this process possible. Sieves or baskets were made using horse hair or papyrus. Later, Ancient Romans ground and sifted the flour through linen, twice. This was an expensive procedure that only the aristocracy could afford. The whiter flour obtained was called “pollen” meaning a fine powder. The very best grade they called “flos” a word for a flower, being the best part of a plant. So our words “flour” and “flower” originally were the same.

It was only after leavening agents and yeasts were perfected that bread took on the round or “loaf” shape instead of the flat types produced from much denser grains of earlier times. Flat breads were a staple of diets around the world for some 5,000 years. By 170 B.C., bread baking had become a profession in Rome. It is thought that the Romans were the first to have started a milling industry using animals or teams of slaves to drive the wheels to grind the wheat. Before this, grinding of meal had mostly been carried out in the home using a device called a hand-quern. The hand-quern consisted of two round flat stones, one above the other. The upper stone was turned by a wooden handle, wheat was trickled in through a hole in the center, and meal came out around the edge.

During the time of King James I, bread for the poor was made from barley, Ireland commonly ate potato bread, and bread made from modern yeast (rather than a sourdough process) is credited to English bakers in 1634. The first American gristmill (which is a mill for grinding grain, especially the customer’s own grain) was built in Jamestown in 1621. Prior to that, the Native Americans ground corn by hand usually with a mortar and pestle, as did the very early settlers. In 1631 a gristmill was built in Watertown, Massachusetts, and in 1633 gristmills were built in both Dorchester and Boston. Wheat did not grow well in New England, so they relied more on corn and rye for bread. By mid-century New York had become active in wheat milling with Philadelphia, Willmington, Baltimore, and Richmond to follow. In 1752 George Washington built a gristmill at Mount Vernon and soon built two more, after which he was considered the most successful miller of the time.

Bread baking was time consuming and most bakers made enough bread to last at least a week at a time. It is estimated that by the end of the 19th century 95% of the bread consumed in America was still being made in the home kitchen. Through much of history, a person’s social station could be discerned by the color of bread they consumed. The darker the bread, the lower the social station. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Due to the ease and affordability of large-scale processing we have seen a reversal of this trend. Darker breads are more expensive and highly prized for their taste as well as their nutritional value.

~Tracy Bartosik
“Victoria’s Home Companion or Whole Art of Cooking”, by Victoria R. Rumble

28Jan 2014
Wendys Alfredo Chicken

Okay, so this is a recipe I am making for myself. My husband is a SUPER picky eater and I have to find ways to make his favorite foods from scratch because I’ve been in the over-processed doldrums lately. I am trying to find ways to make his favorite processed foods in a fresh way that mimics the boxed and frozen foods as closely as possible. Continue reading

12Nov 2013
Whole Wheat in Bulk

Everyone would like to be and feel healthier and one of the ways we can do that is to incorporate more whole, unprocessed, and hopefully non-GMO, grains into our every-day diet. We also want to be smart about our finances and want to make sure that as part of our daily and yearly supply of food for storage that we have these whole grains on hand and that we are storing them correctly. Continue reading

23Oct 2013
Milling day prep

People ask me all the time how hard it is to incorporate milling into their baking routines. I look at it as the time added to the prepping when I get ready to bake. It will add maybe 15 mins if you don’t have it bolted down. That time is probably going to be measuring your wheat berries or other grains to be ground and grinding. Continue reading

14Jun 2013

Many people have asked me about good ways to mix different wheat. This is a great recipe I discovered a while ago and I wish I could remember where I picked it up but I love it. I use these on taco nights and my favorite is spicy Swai fish tacos but luckily these are so tasty that you really can use them with any kind of meat, cheese or veggie filling. Continue reading

22Feb 2013
Curry Powder Recipe

One of my favorite spices in the kitchen is curry powder. It’s versatile and can be used in many different ways. It’s actually a blend that I use in a lot of the things I cook. I make Italian, Chinese, Mexican as well as Indian food with curry powder. It’s expandable with many formulations so you can add different ingredients to get the exact flavor that suits you. Continue reading

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