Cake and Pastry Flour from Freshly Milled Flour
This guide covers how to make cake and pastry flour from freshly milled soft white wheat berries, sifted through a #60 mesh for a tender, delicate crumb.
Yield: 1 cup
Cost: $0.10-$3 per batch (excluding mill)
Equipment
- 1 Grain Mill
- 1 Digital kitchen scale
- 1 Large mixing bowl
- 1 Whisk
- 1 No. 60 sieves (manual or electric)
- 1 Airtight container, freezer safe
Materials
- ¾ cup Soft White or Soft Red Wheat Berries weigh out 120 grams for 1 cup
- 1-2 tbsp cornstarch or tapioca starch optional, mimics store bought or refined cake flour
Instructions
- Calculate how much grain to mill – for every 120 grams of sifted flour your recipe needs, plan to mill 3/4 -1 cup (140 to 155 grams) of soft white wheat berries; the #60 sieve removes 15-30 % of the flour weight as bran so milling extra grain before starting ensures you end up with the correct amount after sifting.
- Mill on the finest setting – run the soft white wheat berries through your grain mill on the finest setting; the flour will come out slightly warm, which is normal; if it feels hot, spread in a shallow bowl and cool for 10 to 15 minutes before sifting.
- Sift through a #60 mesh sieve – work the freshly milled flour through the sieve using your hand or a spoon, or use an electric sifter; set the sifted bran aside for muffins, pancakes, or sourdough; sift twice for the finest texture in delicate layer cakes and angel food cake.
- Weigh the sifted flour – weigh the flour after sifting to confirm your final amount; 120 grams equals one cup of sifted cake and pastry flour; mill and sift a small additional amount if you are short.
- Add starch if using – remove one to two tablespoons of the sifted flour and replace with one tablespoon of cornstarch or tapioca starch; whisk together thoroughly before adding to your recipe.
- Chill before using in pastry – for pie crusts, biscuits, and any recipe that relies on cold butter, transfer the sifted flour to an airtight container and refrigerate for at least 30 minutes or freeze for 20 minutes before mixing.
- Use now or store – use the flour the same day for best performance; if storing, refrigerate in an airtight container for one week or freeze for up to six months; label with wheat variety, sieve size, and date milled.
Notes
Sifting yield – a #60 sieve removes 15 to 30 percent of flour weight as bran; always weigh after sifting and mill extra grain before starting to account for bran removal.
Soft red wheat option – soft red wheat can replace soft white wheat at a 1:1 ratio by weight for a warmer, nuttier flavor in rustic pastries, fruit tarts, and shortcakes.
Hydration note – freshly milled flour absorbs liquid differently than refined flour; start with the original liquid amount in your recipe, rest five to ten minutes, and adjust gradually if needed.
Pastry tip – cold flour produces flakier layers in pie crusts and biscuits; pull straight from the refrigerator or freezer and mix immediately with cold butter.