The article discusses the performance of a grain mill that grinds wheat berries into flour. Using 400 grams of berries, the author produced 6.5 cups of fresh flour in just five minutes, showcasing the mill's efficiency and ease of use. Although the texture was slightly less fine than commercial flour, it performed well in cookies and mini loaves, demonstrating its versatility. The biggest highlight was the enhanced flavor of baked goods, attributed to the fresh flour's nuttiness and richer wheat taste, making it a rewarding addition for home bakers.
The Sana mill turned out a finely ground flour comparable to any store-bought brand I've used, with a familiar powdery fluffiness.
Using fresh flour in my baked goods resulted in a new depth of flavor that was almost nutty and definitely wheatier.
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