If you are into milling at home, this is the place for you.
They sprouted very quickly and were ready in 3 days. Dried them in the oven on 40-45C until they appeared done. Still had a slightly damp feel after grinding but aired it out and now fully dry. Looks and smells good.
Hello all, I'm new to the forum and could use some advice on purchasing the right mill. Would anyone recommend the Diamant grain mill? I bake about thirty-fifty loaves three times per week, so that would take a lot of grinding. Has anyone hooked a motor up to the fly-wheel of their mill to speed the process? Thanks, Kyle
So I've finally bought my coffee/spice grinder and hopefully I'll have some Red Rye Spelt Malt done soon.
I was hoping to make some red rye malt however when I picked up the rye berries the best before date wasn't too long away. So after rumaging at the back of the shelf I found a better date giving me more time to use them. Got home only to find I've picked up spelt berries instead. Spelt Malt it shall be.
Okay, the lure of bread made with fresh ground flour got the better of me. It is all your fault (pointing the finger at many people such as DAB and Cedar Mountain among others) for tempting me and singing the siren song of freshly milled flour. Hubby found the KitchenAid Grain Mill on sale for $169 as opposed to the regular price of $209. So I caved and bought it.
I find using fresh ground flour has different characteristics from aged flour. Indeed some suggest aging the flour after it is ground. This helps the baking but you loose some of the nourishment. This is what works for me.
One egg added to water to make 1 1/3 cup liquid. I warm it in a microwave for 1 minute.
Add 2 tablespoons honey and 2 teaspoons bread machine yeast and mix well.
Let sit for 15 minutes to proof the yeast then add 1/4 cup olive oil.
Hello
I'm saving up for a new grinder (I think I've decided on the Wondermill, but if anyone has better opinions on the Nutrimill or poor opinions on the Wondermill, please let me know!) but until I get one, I do have a Vitamix with both the wet and the dry grinding bowl. I've yet to use it for flour, though, and I'd appreciate any tips, tricks, and/or anecdotes anyone would care to share. If you've used it or are using it, does it do a pretty good job?
Thanks in advance for any help!
Rebecca
A couple of years ago, I purchased a Lee Household Flour Mill, Model 500 off of ebay. My dad grew up with one of these mills, and fondly remembered the wonderful flour it produced, so I thought I'd like to try one.
When the mill arrived, I carefully cleaned out all the old flour and put it back together to try it out. It ran for a few seconds, and then the motor quit. I unplugged it, and checked everything out again and could find nothing visibly wrong. I tried again after letting it cool down (supposing that it was overheated) and the same thing happened.
Looking at new machines, apparently the Wondermill requires a $22.95 accessory which "allows you to pour beans and small grains (amaranth, quinoa, etc.) all at once, rather than slowly, otherwise these can clog in the mill."
At a comparable base price, how well does the NutriMill (Classic or Plus) truly handle beans and small grains? No similar accessory seems needed or manufactured. Thanks!
Geting closer to a grain mill and starting to look at grain sources. Any feedback on Palouse WA brand wheat berries? I'd probably start with hard white wheat for bread and soft white wheat for other stuff. Is there another brand of better quality for comparable price? ($2.20/lb for 15 lb on Amazon, free shipping with Prime (which I have).
Alternatively, what grain suppliers have the best prices in terms of qualty, price and shipping costs? This is all new to me, I appreciate your expertise. I enjoy TFL and am working my way through many bookmarked recipes. Thanks!
