Jan
22

And the Experiment Begins

by , under Uncategorized

Those who know me know how much I love the idea of living in a working grain mill next to a babbling brook. (Stop laughing.) Can you guess I was a huge fan of Apple’s Way? And most of you know I prefer to purchase locally grown/made products, mill my own flours, and even sprout some. So in the interim, I decided I would experiment with flours made from locally grown wheat all over the country. I bake at least one loaf of bread a week, and this experiment would allow me to expand my bread-making adventures. Ideally, I would be able to get some wheat berries, so I can grind my own flour.

I put out some Facebook posts asking for information about small mills. Someone told me about Cortez Mill in New Mexico, and the experiment has begun.

Information I found about this mill and the flour says it’s a favorite of Navajo bakers. It seems to be a favorite for frybread and tortillas. I also found posts talking about how good it is for bread. Well, that grabbed my attention. And the mill was run by members of the Navajo nation. (More about that later.) And it came in a cotton flour bag. Though I usually don’t buy or use bleached flour, I was anxious to try it. I searched for a place from which I could order. I didn’t find a site for the mill where I could place and order. And though some stores, including Walmart, carries it, none of my local stores do. So I ordered from Walmart and spent probably more than I ever have on 5 pounds of flour. Seriously.

Anxious to try it, I searched for a place from which I could order. I didn’t find a site for the mill where I could place and order. And though some stores, including Walmart, carries it, none of my local stores do. So I ordered from Walmart and spent probably more than I ever have on 5 pounds of flour. Seriously. And it took longer to receive it.

After the package came, I realized I should probably have done more research. First, I misread the information about the Navajo connection. Apparently members of that community are consumers, not managers. Oh well.

Then there’s the bread-making issue. According to subsequent research, I learned the protein content is on the low side for bread. And then there’s the bleached thing–though I did k now that before.

As for prices, I’m since found other sites where it can be ordered for a lot less money, including eBay.

While this example may not be exactly what I’m looking for in this experiment, I’ll enjoy the process of using it. Plus, the research has pointed me in the direction of more applicable mills. It’s a chance to learn something new.

If you know of a small mill that grinds locally grown grains into flour, please let me know.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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