The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grains and milling

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

Pufff's picture

Dough feels different

March 7, 2015 - 8:23am -- Pufff

I am new to home milling. My question concers the very different behaviour of my home milled flour compared to shop bought wholewheat. When I am kneading dough from home milled flour it doesn't seem to stick to my hands or bowls the way dough made from shop bought flour does. I tend to make my dough very high hydration - over 90%- so would expect it to be sticky but it isn't. It is wet yes, but not sticky. Can anyone explain why that might be?

YarnerT's picture

Where to find Wheat Berries in Canada

February 17, 2015 - 6:07pm -- YarnerT

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. 

Thank you! 

Verity's picture

Help! Gluten Free Milling

February 8, 2015 - 12:30pm -- Verity

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.

whizkid's picture

Does flour from freshly milled sprouted grains benefit from oxidation?

January 5, 2015 - 3:03pm -- whizkid

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? 

Melesine's picture

grain mill below 32 for days, how long to warm up?

January 2, 2015 - 8:22am -- Melesine

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. 


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