Discussion on grain milling
Since Floyd was kind enough to give us a forum to discuss grain milling, let's continue the discussion!
I am very new to milling, having purchased a Nutrimill grain mill about a month ago. My experience thus far:
The Nutrimill is very easy to use and produces a nice range of coarse to finely ground grains. I originally purchased 25 lbs of organic red winter wheat berries from Utah and 25 lbs of organic rye berries from Canada from my local health food store for a very reasonable price (about $30 combined). I had instant succes with the rye --I used it right after milling and it tasted wonderful. The rye breads had about 50-60% rye.
The red winter wheat was a different story. It had a decidedly off odor and taste that I would describe as "grassy". I used it in a miche that was predominantly whole wheat. The grassy taste was really noticeable right after baking. To what do you attribute this taste? Should I age the wheat after milling? Use a different type of wheat? Or, just chalk it up to a lousy batch of grain?
Given this initial experience, I thought some experimentation was in order. I purchased 5 lb bags of different types of wheat from Wheat Montana: Bronze Chief, a red spring wheat, and, Prairie Gold, a white spring wheat, and red winter wheat. Last weekend, I used the red spring winter wheat in a predominantly white Pain de Compagne. The aroma and the taste was vastly improved over the previous red winter wheat.
Some questions to experienced millers:
- What type of wheat do you prefer?
- Do you use different types of wheat for different types of breads?
- Do you age wheat after milling? If so, for how long? [A previous discussion on TFL focused on advantages of aging freshly milled wheat but that seems to counteract the nutritional benefits of using freshly milled grain.] Would love to hear about advantages/disadvantages of using fresh vs aged flour.