If you are into milling at home, this is the place for you.
I bought a mockmill attachment for my KitchenAid and then was excited to find out their is a granary a 1/2 hour from me that sells various organic wheat berries from farmers in our region. I milled some red fife and made this loaf and it was so delicious! I used this recipe. 
Hey everybody.
Ive been looking online for how to's, so I can mill my own different kinds of french flours for different uses.
I would like to mill my own T65 flour but info is limited.
Can anyone recommend a book or provide some advice on how to mill the different types of French flours?
Any information would be appreciated.
Peter
I am getting a lot of mileage out of RyeBread's 50-50 formula! (adapted for clas)
I used freshly milled grain (87%) and (13%) bread flour as acc. to recipe.
Step 1 is a 6hr ferment with clas + diy (12-24 hr if using a rye starter): whole rye in this step is 37.5% of total flour (includes 1.8% rye from clas); salt-00.36%; diy-0.07% (baker's %). Clas is only added at this step-only 1.8% compared to 8-12% in wheat loaves!!!
I have just bought a mill and am excited to start milling my own flour, however I have been struggling to find an online retailer for whole grains in France. Does anyone order whole grains to mill at home in France? The couple websites I have found won't ship to France because of Brexit. I do not speak French so maybe I am not searching for the right name because of the translation?
I will be in Tahiti next year and will need to buy whole grains there, so while I'm here asking, does anyone know where to buy grains in Tahiti?
Hi there,
After years of baking my own bread I decided to start milling my own flour, primarily for economy and freshness, but also because recently it's been hard to find durum semolina in my area.
I got a vintage Mil-Rite that looks quite impressive and ordered some different types of grains. I think the only thing I'm missing are the right size sifters.
I'm planning to make bread flour from wheat and ancient grains, as well as durum semolina. My Central Milling semolina seems to have about 0.4-0.6mm grains.
Hello. Im after a good mill. I live in Norway so it's limited what I can get my hands on. Salzburger I can import, even tho it will cost me more. I can access the mockmills and komo in my country.
Is the Salzburger a much better mill? Say for instance the mt-12 (or others), will it produce better flour somehow? (smoother, more even, finer etc)
I don't mind paying extra if the Salzburger is better.
