The Aroma of Real Flour: Lessons from a Millwright Baker

G’day, Rogue Bakers! Ever had that moment where something just… clicks? That feeling of discovery that changes your whole perspective? For Andrew Hine, owner of Elmore Mountain Bread and New American Stone Mills, that moment came when he opened a bag of freshly milled flour. He describes it as a “holy smokes” kind of revelation – a stark contrast to the functional, flavorless white flour he’d always used before. It’s a story that truly resonated with me, and I reckon it’ll do the same for you.

I recently listened to the Sourdough Podcast episode featuring Andrew, and it’s a ripper of a listen. He talks about the pivotal shift in his baking, the decision to build his own stone mills (and then build mills for others!), and the ripple effect this has had on local grain economies. It highlights the profound impact that quality ingredients – particularly flour – can have on the final loaf. It’s a journey that started with a simple desire for better bread, and ended with a whole new business and a renewed appreciation for the entire process.

Now, I know some of you might be thinking, “Stone mills? That’s a bit much for a home baker!” But Andrew’s story isn't just about mills. It’s about understanding the why behind what we do. It’s about appreciating the difference between flour that’s been processed to within an inch of its life, and flour that retains its natural aroma and flavour.

Beyond Function: The Flavor of Fresh Flour

Think about it. Most of us buy flour from the supermarket. It's convenient, it’s consistent, and it *works*. But that consistency often comes at the cost of flavour. Commercially milled flour is often stripped of bran and germ, resulting in a blander dough. Freshly milled flour, especially from heritage grains, retains those vital components, adding complexity and depth to your sourdough.

Andrew mentions the aroma – and that’s a big part of it. When you’re mixing your dough, that scent isn’t just pleasant; it’s a sign of the nutrients and flavours that will develop during fermentation. It’s a signal that your starter has something truly good to work with. It's about a whole lot more than just 'function and performance'.

What Can We Learn as Home Bakers?

• Source Local: If you can, seek out local mills or farmers who sell freshly milled flour. Even a small bag can make a difference.
• Experiment with Grains: Venture beyond all-purpose flour. Try spelt, rye, or ancient grains like Einkorn. Each grain brings a unique flavour profile to your bread.
• Observe Your Dough: Pay attention to how your dough feels and smells when using different flours. You’ll start to notice subtle differences in fermentation and hydration.

Bread Angels like The Baker's Daughter are often a great resource for finding high-quality flour. And if you’re really keen to delve deeper, consider finding a Guild Master. They can guide you through the nuances of different flours and help you troubleshoot any challenges you might encounter. Remember, Bread Angels sell flour, Guild Masters teach the craft.

Andrew’s journey reminds us that baking isn’t just about following a recipe. It’s about connecting with the ingredients, understanding the process, and appreciating the artistry of bread making. It’s about finding that “holy smokes” moment for yourself.