Grains and milling
If you are into milling at home, this is the place for you.
Hi, I've been researching where I can find Hard Red Wheat berries as well as Soft wheat, Durum wheat and Rye. Does anybody have any sources that they'd like to share. There doesn't seem to be many around. I also posted this in the ingredients forum, but though that some into milling might know.
I'm looking into buying a grain mill. Originally I decided on a Nutrimill classic mill (micronizer). Then I read this review which kind of turned me off that one.
i am expecting a Kornkraft Mia Mola to arrive next week! I am SO not ready for it as have never even tried to make a 100% wholemeal sourdough yet but I have NO self control....
A few weeks ago I found out my husband needs to be gluten free, and I've been struggling up the cliff face learning curve. I love how well he is doing, but he has nothing to do with food except eat it! So its all on me to figure it all out. I've come to the decision that I want a mill instead of trying to A) find non cross contaminated flours in a small town, and B) afford them. I've read alot about gluten free baking the last few weeks and I want to be able to make my own superfine flour blends.
Hey all !
So I am venturing into the world of home milling, having recently purchased a KoMo Classic. So far it's been a great mill, though I am curious to see if anyone has encountered the issue into which I've recently bumped.
From poking around these forums, I've learned how important it can be to age freshly ground flours for a few days to weeks if the flour is not going to be used immediately. Gluten-destroying enzyme activity slows and natural oxidation occurs that strengthens the gluten.
What I'm not sure about is if the same logic applies to sprouted wheat flour since so much transformation happens during sprouting.
Does flour from freshly milled sprouted grains benefit from oxidation the same way that non-sprouted grains do?
My new Komo is being delivered today after spending the last 5 days in transit in below freezing temperatures. How long should I let it warm up in the house before I use it? It's on the truck and it's still in the 20's today. I don't want to mess up the motor. It's been between 0 and 20 degrees since it left the sellers.
When I buy a packet of bread flour, white or wholemeal wheat, which variety am I buying?
Until recently I knew of ancient variety ancestors of wheat such as Emmer, Spelt etc. All "types" of wheat but in reality very different. The name "wheat" I have found is like "classical" in classical music.