Flour Milling

I finally got around to milling some of my Kamut berries. They were purchased in 2019 and stored in the chest freezer. The berries are much larger than the hard Wheat berries, and lighter in colour.

I am surprised at the fine texture of the milled Kamut flour. The same settings were used for both the hard Wheat and the Kamut flours. It seems to me the Kamut berries are much softer than the the hard Wheat berries, and that is why it milled so fine a flour.

Since I’ve been milling our own flour for several years now, working with 100% whole grain wheat flour has become routine. Most of my recipes have been adapted to its idiosyncrasies, and I am so used to the tweaking that is needed for new recipes that I do it without thinking.

The Kamut flour is going to be a new learning experience. So far we like the taste. But the texture of my baked products are a bit stodgy. It needs to be worked out which recipes work best with whole grain Wheat flour, and which recipes work best with Kamut flour. Fun in the kitchen!



Date: 3:00 PM EST Sunday 13 December 2020
Condition: Mostly Cloudy
Pressure: 101.7 kPa
Tendency: Rising
Temperature: -0.1°C
Dew point: -5.1°C
Humidity: 70%
Wind: WNW 21 km/h
Wind Chill: -6
Visibility: 24 km


“whoever saw old age that did not applaud the past and condemn the present?””
Michel de Montaigne
1533 – 1592

Old age is where you find that hopes for a better world were perhaps a bit naive. I think really that condemning the present implies a condemnation of the past, at least to failure if nothing else.

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Joan Lansberry

Good observation about that quote! Enjoy your flour!


So will you need more or less of the Kamut flour? You’re going to have fun as well as unexpected results during your experiments to find the ‘correct ratio’ of what to what. As long as it’s edible and you’ve taken detailed notes, things can be eaten…..slowly in some cases