Wow, what a great site with so much helpful info.  I really want to join the home grain milling tribe! Every 6 months, I spend hours researching mills online, get too confused and don't order anything...But I think I'm close...right now it's Nutrimill vs. Wolfgang/Komo.  Both seem like great mills, but on the downside I see it as micronizer vs. unknown millstone material.

My question is, does anyone really know what CERAMIC CORUNDUM is???? I googled it, and seemed Chinese company is a major supplier of some ceramic corundum. Has anyone come across any safety data on this mataerial?

Thanks for any advice!

I operate a water powered french buhr gristmill.  We mill six products--spelt, pastry flour 1.5% gluten, bread flour 8% gluten, rye flour, corn meal and polenta.  Any suggestions to help us mill perfect flours for a variety of uses.  I bake often and am developing ideas about what works for me but would love to hear from other bakers and milers. 

Hello Everyone,

This is my first post. I have the opportunity to purchase a used Samap F50 stone mill. From what I have seen on the internet they go for between $650 and $800 US. I am in Canada and can get one close by for $215 CAN. Here in Canada the best price I have found for the Blendtec mill is $289 with free shipping (that would be a brand new unit). What would you guys suggest? My wife likes the size of the Blendtec as we don't have a lot of storage space. From what I have seen on the net, the Blendtec will do everything that we would want. The Samap F50 is a stone mill, but is supposed to be very well built and long lasting. I am not sure what I should do. We are currently using a hand mill (Back to Basics 555 model). It works good, but we are looking for an electric one now.

Thank you in advance for the advice.
Ken

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!

I'm looking for a mill that can accomplish the following;

can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.

does not heat the flour (over 120 farenheit)

can sift the milled flour to make white cake flours (meaning that it's capable of not crushing the outer layer into the flour making it too difficult to sift out to get a white flour)

can mill for a large family (meaning does not heat up or mess up with heavy use)

does not need to be cleaned

does not throw flour dust everywhere

has electrical and hand mill capability

lasts for 30 years+

does not need to be babysat (won't catch on fire or break with a distracted operator)

does not have quarks with getting odd sized or shaped grains stuck and cracks, or constantly needing to be taken apart to fix

low maintenance

less than $1000

can be purchased in or shipped to the U.S. without incredible waits, fees, or bribes, and with the knowledge that defective or damaged products will be fully replaced in a timely manner without uneccesary inconvenience

Any thoughts?

Simplified Milling Process Diagram, courtesy of www.wheatflourbook.org.

I've searched the forum and found some older posts, some with dead URL's in them.

What are some possible sites for a Seattle guy like me to get bulk amounts of wheat berries?  I've checked a couple sites (PleasantHills and MontanaWheat) and shipping makes prices jump up higher than I expected. 

I'm not looking for the absolute cheapest, just more options.  Are there local co-ops that make this sort of thing more do-able?

Finally, how long should wheat "rest" after milling before using in bread making?

Thanks for all your help!

Does anyone know if fine durum wheat flour becomes less yellow when ground really fine? Or can the Durum flour I have purchased have come from a less yellow variety? Also, if Semolina refers to a grind, then what is the difference between finely ground semolina, and finely ground Durum?  I have read that in the U.S. Semolina comes from Durum wheat. Does that mean in other countries Semolina might not come from Durum? I have not used my Durum flour yet, and I am wondering if I can substitute, in recipes calling for fine semolina.Thanks.

Ray

I am just starting with a Magicmill 3 grain mill. When I grind some flour, it comes out quite warm, more than I would have expected. I have read that one of the advantages of stone ground flour is that it doesn't get as damaged due to the lack of heating during milling. Need I be concerned with this at all? Does your mill heat the flour? 

Hi!, Ive been making my whole wheat bread (with bought whole wheat flour) since 1978 and I just bought a Nutrimill and milled my first berries, got some beautiful and amazing looking flour and did continue as I have always had, started adding in the bowl of my old and powerfull Magic Mill Bosch kneader and surprise, the flour never got elastic and thick and it just became a thick soup, I tried it twice, I milled 8 cups for the first try and 8 cups for the second, I must tell you that I have never use any dough enhancer, it wasn't needed I always had beautifull loafs and pizza, maybe I need to add some dough enhancer, which I have never had, because the milled flour loses something when you mill it at home, it does get kind of warm, I read in the ingredients of the store flour they add ascorbic acid (vitamin C) and I also read that helps. I hope somebody out there in this community of Freshloaf is able to help me. thank you and have a great day!

To all of you laddies and gentleman interested in our mill. . The Lee Household mill is indeed still manufactured here at our facility in Milwaukee, WI

Contact: TomThreher electro_mechano@sbcglobal.net

Phone: 1 414 247 1127, 

3712 W. Elm St., Milwaukee, WI 53209,