The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grains and milling

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

strid's picture

Cleaning a Nutrimill Grain Mill

February 20, 2017 - 9:16am -- strid

I have had my Nutrimill for many years and love it.  With the exception of two years that I lived in a tiny home, I have used it almost weekly for about 7 years. 

We managed to pick up pantry moths at our last rental house.  Joy of joys.  

I have had to replace most of my baking supplies and am checking everything every few weeks.  This has been a nightmare.  Well, it just got worse. 

Jacob Lockcuff's picture

Diastatic Malt Powder

February 1, 2017 - 12:06pm -- Jacob Lockcuff

Hello! I've found a few sourdough bread recipes that require small amounts of diastatic malt powder. I have hard red wheat berries and a Nutrimill electric grain mill, so I thought about attempting to make some! Now, I've read not to heat it above 104 degrees F, but wouldn't grinding heat it up more than that? My mill advertises to keep flour at around 118 degrees F, so would I be able to grind up the sprouted grain and not worry about it killing the enzymes?

Any help is highly appreciated!

scudsucker's picture

Separating meal into flour

January 31, 2017 - 12:36am -- scudsucker

Hi.

I have recently started volunteering at Mostert's Mill, the only working traditional windmill in Africa.

I would like to separate the meal produced by the mill into the various flour types (bread, cake etc)- is it as simple as just sifting it through sieves with a smaller and smaller grid?

So I would take the meal, and sift that through a coarse sieve. That would give me "brown" bread flour (and bran)

VonildaBakesBread's picture

Newbie about old wheat berries

January 21, 2017 - 2:15am -- VonildaBakesBread

I purchased some fairly old wheat berries several years ago, and they have been sitting under my counter or out in the garage since then (in a food-safe white bucket). The garage is heated, but we keep it set to 60 degrees out there. Do I need to dump the whole bunch? Give it a try? Can I get some advice for storage? Buy only as much as I need for a couple weeks at a time? (But it's cheaper to buy online in greater quantity, right?)  Thanks in advance!!

 

krippen.knittle's picture

Home milled A/P flour?

January 8, 2017 - 9:50pm -- krippen.knittle

I have Prairie Gold, hard Spring red, hard spring white, and soft white wheat berries. I know that soft white is best for pastry or cake, but is there a combination that can render the equivalent of all purpose flour? I know that sifting the bran out of the hard wheats will soften somewhat the textureand flavor, but won't affect protein content, which is what is most important in figuring which flour to use.

TopBun's picture

Mill sprouted wheat immediately, or wait until needed?

January 6, 2017 - 9:43am -- TopBun

I've recently started sprouting wheat and drying it in my dehydrator (with excellent results for flavor!) I have a grain mill to make the sprouted wheat flour, and I bake bread with 100% whole wheat.

Thus far I am storing the sprouted & dried berries until I'm ready to make bread, then mill as just much as I need for that bake. Is it better to do this, or to mill all the sprouted berries into flour immediately and store them for future use (within a few weeks)? Does it matter?

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