The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grains and milling

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If you are into milling at home, this is the place for you.

prpltrmpt's picture

Marias River Farm - Quality?

May 26, 2015 - 11:06am -- prpltrmpt

Hi,

Does anyone know about the wheat from Marias River Farm? They have a small web presence and their website says they are 5th generation wheat farmers... http://www.mariasriverfarms.com/products.php.

At 25 lb for $30 for Dark Northern Spring (Hard Red) Wheat berries, it seems like a pretty good deal, and they said "chemical-free" grains, but I emailed to ask about what exactly that means and how they deal with pests/insects.

breadalchemist2's picture

Popcorn Flour

May 8, 2015 - 2:48pm -- breadalchemist2

Hello everybody. 

Longtime lurker here. Thanks for all the help. 

Has anyone made popcorn flour? I'm talking about flour made from popped popcorn, not cornmeal made from unpopped popcorn. 

If so, what was the equipment you used? 

I've made it in small quantities using a food processor, and want to be able to make larger quantities. I'm willing to invest in a grain mill attachment to a kitchenaid, or even a nutrimill, but need to know that it will work beforehand. 

Any help would be much much appreciated!

DanielCoffey's picture

Motor type for grain mill?

April 25, 2015 - 2:35pm -- DanielCoffey

I am planning ahead for when I motorise a Diamant grain mill and I would appreciate some clarification on the two main Capacitor categories that are offered for the sort of motors we would commonly use.

I have narrowed my search down to (probably) 0.5HP single phase, 4 pole for the Diamant (they advise  0.5HP as a minimum) but have the choice of permanent capacitor or cap start/cap run and I don't know which is advised for grain mills.

dobie's picture

Are sprouted flours diastatic?

April 17, 2015 - 1:35pm -- dobie

Aren't sprouted flours essentially diastatic malt (grain sprouted, dried under 110F and ground)?

I've always heard you should use diastatic malt in very small percentages (0.1 - 0.5) due to the effects of the enzymes on gluten structure (or have I held on to bad information?).

If sprouted flours are not diastatic malt, how so? Are they dried at higher temperatures that would kill the enzymes? I have heard some claim that they are not. Or is something else at play?

All insights welcome.

dobie

fifi's picture

wheat bran

April 5, 2015 - 1:05am -- fifi

I usually buy at the grocery store a Scandinavian bread. The ingredients are: unprocessed wheat bran (85%), rye flour (14.7%) salt (0.3%)

I want to try to bake this bread at home.

My question is, how do I separate the bran when I am milling? I have Schnitzer grain mili

Pufff's picture

Dough feels different

March 7, 2015 - 8:23am -- Pufff

I am new to home milling. My question concers the very different behaviour of my home milled flour compared to shop bought wholewheat. When I am kneading dough from home milled flour it doesn't seem to stick to my hands or bowls the way dough made from shop bought flour does. I tend to make my dough very high hydration - over 90%- so would expect it to be sticky but it isn't. It is wet yes, but not sticky. Can anyone explain why that might be?

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