Buying store bought flour is tricky.
First, you have to look for whether it’s conventionally grown versus organic. Then, you have to examine its protein content, sell by date, and whether its whole grain, all-purpose, bleached or unbleached.
But did you know, you should also be researching how the flour was milled?
Yikes. Breadmaking and baking really is a whole entire world of its own. There is a lot to learn and research.
No wonder it can be overwhelming at first.
Not only does it matter how the grains were grown (conventional vs. organic), and what type of grains they are (GMO vs. non GMO vs. heritage grains, etc.), but how the grains are milled and how they are prepared (soaking, sprouting, and fermentation) as well.
But if you’ve gone to the effort to make sourdough bread before for its health benefits, you shouldn’t stop there. You should also pay attention to the milling method as well.
(Apologies in advance for adding one more thing to your list of flour shopping criteria)
Let’s discuss.
The unifine milling method preserves the most nutrients
Unlike conventional milling methods that can raise the temperature of the grain significantly and degrade its oil, vitamin, and micronutrient content, the unifine milling method operates with temperatures in the 120 – 140 degrees Fahrenheit range.
It also keeps the grain intact and processes the entire grain in a single pass.
Meanwhile, most conventional flours are produced using the roller milling method which first separates the bran, germ, and endosperm. The reason for the roller method’s popularity is the ease and control over making light, white flours, with uniform consistency.
By first separating the grain into its various parts, the manufacturers can control the end product better.
The problem with most conventionally produced “whole grain” flours
Most “whole grain” flours that you can buy in a grocery store are not really whole grain in the way that you might expect.
If you’re like me, you’d probably guess that the whole grain flour you purchased at the store was made by just leaving the grain intact and grinding the whole thing up.
Wrong.
Most whole grain flours, and most flours in general, are processed using the conventional roller milling process.
The only way they typically can make a whole grain flour is by first stripping the grain into its separate parts (they call this “breaking” the grain). And then it needs water to force it all back together.
But, that’s after it’s been stamped, crushed, and squeezed.
Maybe it’s just me, but I find it somewhat shocking that whole grain flour has to be stripped apart first and then added back together in order to become whole again.
Why not just process the whole kernel at once?
The nutritional benefits of unifine milled flours are significant
According to Azure, a leading producer and distributor of unifine flours, their flours contain
- Nearly four times as much dietary fiber
- Twice as much potassium
- Three times as much magnesium
Iron and zinc levels may be higher, antioxidants are higher, and B vitamins are all higher in unifine milled flours versus conventionally milled flours.
But what did people do before the relatively recent invention of the unifine mill?
Why is it necessary for us to have this fancy technology if people have been eating grains for millenia?
Traditional milling methods vs. the unifine method
The traditional milling method of our ancestors was not the unifine mill, or the roller mill, but the stone.
And while stone ground flours can be very nutritious, they do involve using friction to produce flour. This friction means heat. And more heat can mean a shorter shelf life of the flour.
If you’re milling your own flour at home, this is not a problem, because you probably plan to use it fairly soon. And you should actually want to keep the natural grain oils in your flour because this is where a lot of the vitamins and minerals live.
But for companies hoping to have a shelf stable product for year(s) to come, friction-based milling methods can be a problem.
Roller mills continue to reign supreme for their ability to create a stable, uniform, shelf stable product at a convenient price for companies. But it’s not necessarily the best for you and your family.
Baking with unifine milled flours (my experience)
There are a few noticeable differences.
I’d be remiss to not mention that it’s still “easier” for me to bake with store bought all-purpose flour than it is with the unifine flours I purchase from Azure.
This is because the unifine flours appear to have more of the bran and germ present in the flour, and this can make figuring out the hydration, rise, and gluten development more of an art.
I find that I need to use slightly more water, always give time for autolysing the dough before kneading, and that the rise might take longer as well.
I don’t have all the scientific reasons for why this is, but these are simply observations of mine.
That being said, the flour has more flavor and is much more filling than what I’ve been able to buy conventionally from my local grocery stores.
A few more thoughts
I can’t help but be proud of purchasing and consuming unifine flours for our family because it’s such a simple thing I can do to ensure a healthier loaf of bread.
It doesn’t cost me any more money and yet, I’m doing something good for us. But as a Washingtonian, I’m also proud of the unifine flour milling method because of its history right here in Washington.
One of the first mills was created right here in Washington, and it really is a revolutionary way of milling grains. I hope that unifine mills catch on in popularity as consumer interest continues to rise just like my loaves of bread made with unifine flour.
(Ok, I’ll stop with the jokes)
Lastly, if you really want to nerd out, I found this article from Washington State University (from the 1950s as well) that dives deep into the mechanics of unifine milling. If anything, it’s a fun read and entertaining to flash back to the 50s for a moment and their way of writing about these things.
But the best summary I’ve find detailing the history of unifine flours is this article from Seattle Weekly.
Where to buy unifine flours
I hope this inspires you to consider seeking out unifine milled flours. We purchase through Azure Standard but there are a few other popular sources out there such as Sunrise Flour from the Sunrise Flour Mill.
They even sell their flour in Walmart!
Someday, I hope to save up and get our own mill for our kitchen, but that’s a whole separate story.
For now, I hope this encourages you to try unifine milled flours for yourself. And if you’re already doing so, to give yourself a pat on the back for a job well done!
Happy homemaking and baking to you all.
