We don't eat a lot of grain and a grain mill is probably a real extravagance in that context. But for well over a year I have been talking about purchasing one and finally bit the bullet and purchased an attachment for our KitchenAid mixer.
Two things tugged at me over those months:
Flavor:
Back in the 4th grade, my neighbor Tammy came over with some fresh bread her grandmother baked. My mom who baked a whole lot of bread herself said "This is the best bread I have ever tasted. Can I have the recipe?"
Upon further investigation the adults determined that the difference was in the fresh ground grain.
Freshness:
Freshness not only affects the flavor, but it affects the enzyme activity in the grain. Some people use traditional bread preparation techniques to break down the level of phytic acid in the flour. Phytic acid inhibits your absorption of minerals. Researchers have found that phytic acid breaks down more quickly and thoroughly in fresh milled flour. When the flour is milled and the flour begins to oxidize, the phytase activity will be reduced and it will be more difficult to break down the phytic acid. This is also why it is a good idea to store milled flour in the refrigerator or freezer - to maintain some of the freshness and enzyme activity.
So we did it. We own a grain mill and the food really is much more tasty when we prepare pancakes, quick breads, or birthday cakes.
