Hi,  I am starting to think about doing some milling.   I see there is a grain mill attachment for KA stand mixers.   This is so much less expensive than a standalone mill, so I was hoping to hear from people whether these are useful or not.   I would be interested in milling say around 1-2 pounds (500+ grams) at a time.   So I am wondering how long that would take, and whether you can control the grind well enough to get for instance high extraction flour.  I have had my KA for years - since long before I started making bread - and I use/abuse it a lot.   Can it stand up to milling?   Thanks so much for  any info you can give me.  -Varda

As my mother-in-law was cleaning out my wife's grandmother's house my mother-in-law came across an old grain mill that she thought we would like. It is a nice, sturdy, cast iron thing that has clearly seen a lot of use in its day, but everything seems to work okay. :-)

So I took it apart and cleaned it thoroughly, but as I was putting it back together it occurred to me that I don't know what lubricant to use.

Any suggestions?

Hi, I'm a newbie here, as well as to bread baking for the most part, I've been using a bread machine for about 10 years. I have always disliked whole wheat bread for the most part, the store bought stuff has always tasted like cardboard, so I never would eat it. A friend recently told me about fresh whole wheat flour milled at home and how much better it is for you as well as how much better it tastes, I thought I'd give it a try and wow, I can't believe how dogone good it is, I've made about 6 loaves and just love the flavor. I'm using the hard white as I like the milder flavor. I would like to try making  some bread recipes from a Beth Hensperger book by hand, but I wish to use home milled flour but I don't know what would be equivalent to say the all purpose flour called for in the batter bread recipe. I was hoping someone on this forum might be able to point me in the right direction with a recipe if you will, for the correct flour grain combination ie;  1 cup soft white with 2 cups hard white, to achieve an all purpose flour. Any help would be appreciated

An old electric coffee grinder that I was no longer using for coffee made an ideal grinder for granola and a multigrain cereal that I am going to use in a bread recipe.

I got my Country Living Mill a few weeks ago.  I went for the motorized version for practical reasons.  Since then I have made a few loaves of bread some great and some not so great.  I have found that if I use 25% bread flour mixed with 75% home milled folur then my loaves come out fantastic.  This sortof sticks in my crawl a bit 'cuz what's the point of milling my own flour if I still need to use store bought.  I'll be making a set of loaves today and seeing if I can eliminate the use of store bought flour and still get great results.  Meanwhile, does anyone have a good recipe that I can use as a base to start from?  Any help is much appreciated.

Well, I've been looking into buying bulk wheat berries and haven't found many great options online. Besides high shipping costs, the price of the wheat often doesn't seem that great. I just stumbled across a new possibility, on the online store run by the LDS church. They sell a box of six 10-pound cans of hard red winter wheat for only $28, with free shipping. It's a little weird that it's in cans, but I guess that's not a problem. Here's a link:

http://store.lds.org/webapp/wcs/stores/servlet/Product3_715839595_10557__-1__195792

Has anyone bought from here? Anyone find it off-putting buying from a religious website? Or can you recommend me a better option for buying online?

I'm looking to purchase my first grain mill and found a used Marthon uni-mill($150) and a little Jiffy All Grain mill($125).  Both are older stone mills.  Can either of these grind corn for corn meal?  I'm assuming you would use popcorn.  I'm also debating whether I should purchase a mill that can mill dry grains and stuff like nuts and seeds and beans.  Right now I just make bread and an a novice but wondering how often people grind wet goods and for what purposes.  I've seend the miracle electric flour mill and know it comes with steel burr grinding wheels so I'm guessing that should be able to do it all for $200.  It has mixed reviews on the finess of the flour and it's pretty slow.

Any thoughts on the grain mills mentioned would be appreciated and any thoughts on when you grind wet nuts/seeds as well.  And what about corn on stones?

I guess I have more questions than answers as I read through posts about grains and milling.

Is there a cost savings (forgetting the initial cost of the unit) ?  In other words, how much flour does 1 lb of rye berries make?

Do rye and wheat berries have a longer shelf life than purchased whole grain flour?

Do most folks use their mills in the garage because of the ensuing dust?

Beyond health benefits, is there any taste difference with bread made from freshly ground flour?

Are all rye berries alike?  Or, is the difference just organic or non-organic?

Thanks,

Diane

I am getting ready to start a version of Pointe a Calliere Miche from Jefferey Hamelman's book, and I was wondering if anyone would have any advice on fresh milled flour substitution issues.  I have baked this before using the 85% whole wheat flour (King Arthur) and 15% AP ( KA Sir Lancelot) flour as described in the book with good results, but now I want to attempt it using  85% fresh milled hard red spring wheat berries. I am figuring on using the lesser 2 hour fial rise because of the quicker fermentation expected from the fresh flour.  I have baked with fresh milled up to 50% so I have some experience but am expecting surprises.

Any advice?

Found this on milling site.

"Countless essential vitamins and oils are lost in today's commercially processed flours...all in the name of convenience. To ensure that today's store bought flour will last on shelves, all traces of the grains bran and germ must be removed. Why must they be removed? Because once the bran and germ are milled, they can only last up to 72 hours at room temperature before going rancid."

If grinding gives you 72 hours, just wondering how not grinding effects storage.