Make flour
How much grain for the flour you want
Whole-grain milling is nearly 1:1 by weight. Sifting changes the yield. Protein is a percentage of the flour — want more, add vital wheat gluten, or mill a stronger berry. Protein & calorie sources →
Miller’s desk
Grain to flour
Vital wheat gluten booster
Most bags of vital wheat gluten are 75–80% protein. The booster is added on top of the flour, not swapped in.
Whole-grain flour · Strong gluten
- Whole grain needed
- 505 g
- Flour you’ll get
- 500 g
- Bran left behind
- 0 g
- Protein in that flour
- 72.5 g · 14.5%
- Natural gluten
- 12.4%
- Add VWG
- None needed
- After VWG
- 14.5% protein · 12.4% gluten
About 2.6 cups of berries → 4.1 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.
How to mill it
If the mill bogs, slow the feed. Hard spring is the grain that teaches patience.
Keep stones just kissing — too tight heats the flour and dulls gluten.
Tempering: Worth it: 2% water, rest 8–16 hours, then mill.
Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze.
Milling 101 →Next: bake it
Pick a loaf for this flour
14.5% protein after VWG · Hard Red Spring Wheat whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.
