If you are into milling at home, this is the place for you.
Hello wonderful bakers!
I recently purchased five pounds of grain from a local farmer's market stand, excited to run my first real batch through my new-to-me vintage Lee mill, only to find when I got home what is most certainly rat droppings in the bag!!!
Hi All,
I'm recently the proud owner of a new Salzburger MT12 and have been using it to add whole wheat grains to type85 to make my usual country style home loaves. Since I have a famag spiral mixer I do the all-in-one method and just toss it all in and let it mix until the gluten has very obviously developed.
Today I am getting ready to do a 100% whole wheat country loaf (50% hard red spring, 50% hard white spring) thats fresh milled and am not sure if the all-in-one method applies?
Does anyone know of a source of Selkirk flour? I used to buy from Daybreak Mills, but they have ceased operations.
I've made 2 loaves with my new Mockmill 100 and both have tiny amounts of what I'll call grit in the finished bread. I notice it when eating a slice. I'll occasionally get what feels like a tiny piece of sand as I chew. There isn't much. I might notice it once per slice.
Is this normal?
I never noticed this with my much coarser flour I made with my Mulino.
New to milling wheat berries and I need to establish some baking expectations using fresh milled wheat. My goal is fluffy loaves and needing assistance achieving this goal.
Using 100 percent fresh milled hard white wheat (no sifting), can a fluffy and soft loaf be baked?
If no, what if sifted with a #40 sifter?
Is there a recipe you recommend?
Thank you.
Here in Tucson, it can get really dry.
Thinking about getting THE KOMO classic but worried about which wood I should purchase it in (beech or walnut). Both look equally great so I'm only worried about the wood durability in terms of splitting. Any comments regarding this?
I realize I can oil the wood with butcher block oil, but that would change the color. Any thoughts on this?
I am looking for stores with exciting flours and I can't seem to locate any. Does anyone have any recommendations?
Anyone please recommend some simple, easy directions and recipes for milling with all types of whole grains.
Hi there, I am having a hard time understanding what it means when flour is a certain percentage extracted. For example, a flour milled from hard red spring wheat that is 80% extraction, what does this mean exactly? Is it that the flour was entirely sifted and then 80% of the bran was added back in? Thanks
