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The type of grain to use depends on personal preference, baking style, and storage requirements Choose a high-protein flour such as bread flour or all-purpose flour with a protein content between 12 and 14% for optimal performance and structure in baked goods.
Yes you can but the quality may not be the same as freshly milled flour Milling old flour will result in a coarser texture and potentially some of the protein will have broken down, affecting the overall performance of your baked goods.
A burr grinder or stone mill are ideal for milling whole grain flours These tools produce a more consistent grind and can handle tough grains such as ancient or specialty flours.
