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 · Moderate gluten
- Whole grain needed
- 505 g
- Flour you’ll get
- 500 g
- Bran left behind
- 0 g
- Protein in that flour
- 76 g · 15.2%
- Natural gluten
- 10%
- Add VWG
- None needed
- After VWG
- 15.2% protein · 10% gluten
About 2.5 cups of berries → 4 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.
How to mill it
A 30–50% khorasan blend turns ordinary sourdough the color of a sunset.
Hard-wheat setting. Large berries feed easily.
Tempering: Nice if very dry.
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
15.2% protein after VWG · Khorasan (Kamut®) whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.
