Grains and milling
If you are into milling at home, this is the place for you.
I'm trying to decide between the NutriMill and the WonderMill. I read a post here that indicated that WonderMill isn't suited to milling amaranth. But I noticed an attachment for the WonderMill for use with amaranth. Opinions, experiences, advice, etc. appreciated.
Confused or possibly just senile, but definitely in need of help,
If you mill 120 grams of berries, do you always end up with the same amount of flour (weight wise, not volume)?
Anyone have experience with the Retsel LIttle-Ark grain mill? I´m just doing some research and thought I would ask here.
Sorry if there is a post about it already. I don´t have much time to sift through threads.
I own one, love the flour coming out of it but seems to have a problem of over heating.
I basically fill the funnel and make a batch at the finest. This is how i like it. I have tried different setting but the finest is the exact way i like my flour.
Is it normal that after one funnel( about 12 minutes) that the fill is overheating? I even had the mill completely stop like if it was an automatic safety. let it rest for 1/2 hour and try again.
Here are the results of falling number tests conducted on six flour samples sent to the California Wheat Commission:
King Arthur AP 227
Gold Medal AP 241
Gold Medal Bread 241
Baker Josef's AP (sold by Trader Joe's) 262
Kroger AP (malted barley flour not listed as ingredient) 272
365 AP (sold by Whole Foods market) contains "enzyme" 414
Anybody know, what is the best way to process flax seed into a flour or meal, so that it doesn't turn into a gooey paste? For nutritional purposes I like to add linseed to my breads but doubt they are completely digestible in whole form. Would a grain mill be necessary to grind them down, or would a food processor or blender work okay on Pulse? Any other quick and easy methods? Thanks.
Here is a really way-out question.
Does anyone know of a laboratory which will measure the falling number of a sample of flour?
(SOME TIME LATER)
Just answered my own question:
Hi. I'm Sally and I've been following the forum but haven't posted yet. I got a Farm Market mill as a gift and tried milling Montana Prairie Gold Wheat Berries for the first time. I was just playing and ran it through about 5 times getting the blade-things (don't know what they're called) as close as possible and it's still very coarse. I've attached a photo. I guess I was thinking I'd mill it into a flour consistency. Is this the best it will get or should I keep playing with the mill?
Thank you very much for any input you may have time for.