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.

Dautobi Acres's picture

Soft Red Winter (Pastry) Wheat for sale

July 24, 2014 - 9:29am -- Dautobi Acres

This is our first year of selling our wheat retail. Just harvested this month is soft red winter wheat.  It is being double cleaned now.  It is certified organic and is currently in 50 pound bags for about $60.00 plus shipping/delivery. We are breaking it into smaller size bags in the coming weeks.  If anyone is interested, please get in touch with us.    Thanks !

bikeprof's picture

Retsel Mill-Rite Advice

July 2, 2014 - 6:53am -- bikeprof

My new Retsel arrives this week (with both stone and metal plates), and in anticipation  I'd like to hear from Retsel Mill-Rite owners on using it well and its limitations.

I will mostly be grinding wheat and want to be able to get a very fine grind most of the time. THIS is the main focus.

I'll also mill rye and other grains into flour for bread, and do cracked grains for porridge and porridge breads.

Once in a while I would like to mill corn for cornbread.

hamletcat's picture

Mills seem expensive - other options?

July 1, 2014 - 2:33pm -- hamletcat

I did some quick research on electric mills, and they seem really pricey for home use.  Is there another option when working with whole grains, gluten and gluten free?  My issue mainly seems to be getting the grains ground fine enough, especially the grains that still have the husks, germ, bran etc. which affects gluten development when mixing with wheat flour.

Viocrumb's picture

Bread Flour Recipe (Mill Your Own)

June 28, 2014 - 12:09pm -- Viocrumb

Looking for a recipe or tips on milling my own flour to use in recipes that call for "bread flour". I have hard & soft winter wheat berries at the moment.

Do people mill some combo of those to create "bread flour"?  Is gluten simply added to the hard wheat? Do people use straight hard wheat with success?  I've been using just the hard winter wheat in recipes where they call for bread flour, but the gluten development hasn't been up to snuff--I'm guessing because all the bran in the WW is inhibiting it?


hamletcat's picture

milled grain vs. commercial bread flour

June 27, 2014 - 9:28am -- hamletcat

I have tried baking with wheat berries that I have milled myself and I am not getting anything that closely resembles the type of bread you get when you use commercial (pre-refined) bread flour.  Can someone please explain the difference so that I can understand why.  Even the commercial whole wheat or whole grain flour comes out so much better than when you mill the berries yourself.  So what has the pre-refined commercial flour got that milled wheat berries does not.  Or is the problem more with my technique in preparing the flour.'s picture

Has anyone milled these for bread?

June 24, 2014 - 9:39pm --

I was amazed to encounter this richly diverse offering of whole grains for brewing on a trip to Silicon Valley this week.  This is the WFM on Stevens Creek in Cupertino CA.  What a selection!

Each bin suggests what this or that particular grain will add to a brew.  Now, I'm not a brewer and I do wonder how many of these subtleties, while relished by beverage alchemists, vanish at baking temperatures.  

bikeprof's picture

Not tempering and whole grain flour milling

June 24, 2014 - 2:40pm -- bikeprof

Lots of great threads on milling, which have sucked me into considering getting into it, and then dissuaded me a bit, given all the procedural details one could (and I likely would) attend to...two of which have been tempering and sifting.

For high extraction (or any sifted) flour, tempering makes a lot of sense to me...but if using whole grain flour, I'm wondering if it is helpful (making for a bit more simple extension of my baking hobby).

amberartisan's picture

Fineness of Flour

June 6, 2014 - 2:17pm -- amberartisan

I have a retsel mill-rite right now which takes ten minutes to mill 125g of white whole wheat flour on the finest setting that does not glaze the stones or jam the mill. The flour is AMAZING. It feels like silk, except for a few course particles of bran (which I sift off). I can feel little to no granularity, its finer than the Bob's red mill stuff I can buy from the store.

Pizza Fool's picture

Mill for sprouted, dried grains?

May 4, 2014 - 5:34am -- Pizza Fool

Howdy! Thinking about milling my own wheat flour, and anticipating Peter Reinfeld's new book this fall on using flour made from sprouted grains.  Part of me feels like I should wait and see if he recommends something, and the other parts of me hate waiting. I can't imagine spending more than $300 on a device to help me bake slightly more delicious bread once a week. Any suggestions?

dabrownman's picture

Stocking up for Ploetziade 2

April 30, 2014 - 7:53am -- dabrownman

Since the 2nd phase is 'Ancient' grains that include Farro (Emmer) Einkorn and Kamut..... off to Whole Foods to hit the bins I went.  I've never seen Einkorn in the bins but they have Kamut and Emmer.   When I go there I was shocked.  They still carried Kamut in the bins but many of my usual grain favorites like Farro, whole Oat and several others were gone!  I was heartbroken since this is the only place you can get them in town.


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