If you are into milling at home, this is the place for you.
I was wondering what mix of wheat should be ground for the best gluten development for those kind of breads. I have a hard red winter wheat and a soft white spring wheat. Do they need to be sifted before use in such a airy bread? Thanks!
Does anyone have any experience using an Osttiroler Kombi mill?
http://www.getreidemuehlen.com/en/grain-mills/combi-mills/combi-mills.php
Would any one on this site happen to have a picture of the All-Grain 22 that they would be willing to share with me. I have one and need a picture to clarify something in the way it is assembly. Any help would be greatly appreciated.
Thanks in advance.
I'm looking at buying a hand mill and am seriously investigating the Wondermill Junior. I am wondering, for those of you who own this mill, are you satisfied with the fineness of the flour that it produces? I would like a mill that can produce as fine of flour as typical storebought whole wheat flour. Thanks.
This is my first post on this forum so please be gentle.
I am starting to take my bread baking hobby a little more serious and I am looking into milling my own grains. For baking, I am a complete novice at this but I am an avid homebrewer. I have worked at a local homebrew shop for about 3 1/2 years helping people with that hobby.
Hi everyone im really interested in milling my own grains for bread but i am having trouble picking out a mill im trying to decide between the Diamant grain mill and the Grainmaker #116 i cant find reviews on the grainmaker 116 but the model 99 seems to get pretty good reviews any help would be appreicated and also does anyone know why Diamant moved from Denmark to Poland and was its quality affected because of this?
Thanks
I am a new member and this is my first post. This site seems to have great information and the members seem very knowledgeable and are quick to help.
I didn’t find a more recent post of this subject (2009/2010 posting is what I found) and the one I saw didn’t really help much for the Northeast area. So I figured I’d post it myself. I apologize if I missed a more recent post on this subject.
I have heard that you can and should age and malt home ground whole flour. I use about 50% whole grain home ground flours in just about all of my breads but have never malted or aged it after grinding. Does anyone do this and why? What are the advantages?
