help with grain milling
I am new to this site and didn't realize when I posted the following in a blog that I really need to post in a forum. Sorry for the double post. Here goes......
I am really new to grinding my own grain at home. I purchased the Family Grain Mill and at this point have not successfully ground any grain. I am using a good quality organic spelt and soft white wheat berry grain. I have tried baking several different things...tortillas, artisan bread, and crackers. At this point I cannot get the grain fine enough. Everything is turning out tough and chewy.
Should I sift the grain after milling? If so, doesn't this defeat the purpose of going "whole grain"? I have tried grinding my grain several times....up to 5 times without much more success. Am I expecting too much from my grain mill? I had envisioned being able to use the mill for all my flour needs.....but gave in yesterday and bought flour at the health food store.
I would welcome any suggestions on milling and any recipes that work. I have always been able to successfully bake practically anything at home with commercial flour so am feeling a little defeated.