Electric grain mills; Mockmill, Lee S-700, KoMo or ....
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Grains and milling
If you are into milling at home, this is the place for you.
Diamant Grain Mill or GrainMaker® Model No.116?
Tipo 00 flour...grinding at home?
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i have done a little bit of searching on the internet about 00 flour....and wondering if it is possible with a super fine sieve like a #100 or??? When grinding fresh flour from wheat berries, can you sift it to get to the Italian tipo 00 fineness? I haven't been able to find an answer from my searches...thanks!
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2 years with a Nutramill
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This was posted on my blog....
I’m 74 and grew up eating toast for breakfast. As I have aged it seems what passes for bread does not agree with me. Specifically there were too any trips to the bathroom at night and i blamed these on too much folic acid.
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Old world grains make a comeback
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This from Science News Daily:
The full research paper is here via the abstract (but a subscription is needed for the full text).
Interesting, although the claimed additional health benefits are not what the research was about and might be illusory.
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Grain to grind for fresh pasta?
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Since home grinding flour and foregoing white flour for bread, I thought, "why not do this for pasta"? Before I start experimenting with different grains, does anyone have any experience with this? I use Red Fife wheat for my bread, often mixed with spelt or kamut or rye. And I've used soft white wheat for quickbreads (using advice from this forum).
Thanks!
Jeff
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Tempering Soft White Wheat
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Reading through past posts here, it seems as though the rule-of-thumb for tempering wheat is to get it 14%. However, I'm working specifically with soft white wheat, so I wanted to double-check and see if that's still an appropriate target.
I weighed out the wheat berries, this morning, took their moisture reading at 9.0%, and gradually added 5% of their weight in water, while dispersing it. They're now around 73 degrees, too. I'm aiming to take another reading at the 12-hour mark, before milling.
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Advice on a flour mill
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I'm taking the plunge in getting a flour mill but need some advice.
I want to have a wide range texture from corn meal to fine flour. I'm not sure why you would do cracked grains but I'm still fairly new at bread making. Maybe herb grinding as well if the mill is capable but that's not a requirement.
I was looking at the komo but the fidibus 21 indicates it isn't for whole kernel corn. I'm interested in the new lee mill but it is more than I'd like to spend. I love the grainmaker but it is just outside the budget as well.
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Lee Household Flour Mill coming back
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Figured this deserved its own thread...
Lee Household Flour Mill from organicsbylee.com
From the other thread:
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VitaMix Dry Grains Container?
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Hi All! Long time lurker, rare poster here!
I am the keeper of two sourdough starters and bake many types of breads. It's my therapy!
I am just now starting to experiment with grinding my own grains for flour. Yahoo!! So excited.
I have the dry grains container for my Vitamix. Eventually I may splurge on a "real" flour mill but I want to see how I like using my own flour first. (I am a dedicated KAF flour user and that is what I am used to.)
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