The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tips on Coarse Grinding

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shakleford's picture
shakleford

Tips on Coarse Grinding

Hey folks,

Last week, I got my grain mill (the KoMo Fidibus Classic) and have been using it frequently every since.  Recently, I've been playing around with coarser grinds -- specifically, coarse cornmeal and cracked wheat.  While I can produce either with the mill, I inevitably get some flour along with the coarser pieces.  I've got two questions about this...  First, is it normal?  And secondly (assuming it is), how do you handle it?  I've been sifting to seperate the larger and smaller particles; is there anything better than that?  Could anyone recommend a set of sifters of various fineness?  I only have one, and eventually I'd like more variability.

Thanks!

-shakleford

Rosalie's picture
Rosalie

I speak without authority, but from observation and thought.  If the grains could break cleanly, there would be no dust.  But apparently they can't.  It's like breaking a cracker and expecting no crumbs.  Perhaps something like steel-cutting would be clean.

Rosalie

philoloaf's picture
philoloaf

I, too, have the Fidibus Classic/Wolfgang Mill, and I get the same results when grinding grain coarsely. My solution is to increase slightly the amount of coarsely ground grain and decrease the amount of finely ground grain accordingly. I don't worry too much about it, though: if I like more cracked grain in the finished loaf, I make a note of it and adjust the next time I make that kind of bread.