Have some extra’s from this last seasons harvest and you want to try your hand at making a specialty flour? Do you just not like buying flour from the store where there might be some additives you don’t like? Thankfully the actual process of making flour is pretty straight forward and can be broken down to three major steps that need to be met to get you a usable flour.
Get it dry and measured out.
Depending on the type of flour being made, such as potato flour, you will need to make sure that your “grain” is dry and has essentially no moisture in it as this will inhibit the grinding of the material into its final flour/powdered form.
Blend, blend, blend, and crush!
Now is the fun and loud part of making any type of flour, putting it into a blander and lettin’er rip. If you are wanting the upper arm work out you can grind it by hand if you want, but either way the idea is to pulverize the larger pieces you once had into the smallest particles you can get it to. You can use any blender or pulverizer you might already have, it will just depend on the quality for how long it might take for you to reach that fine flour quality you are looking for.
Store it right.
Once you have your flour created it should late about 3 to 6 months in a dry, airtight, and dark area so that it stays as fresh as possible.
Here is a recipe for specifically potato flour to help you get started, along with some extra information you might be interested in on this topic.
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