If you are into milling at home, this is the place for you.
I already have a Komo mill that I'm very happy with, but being a bit of a gear head (and a bit of a closet PREPPER) I bought a used Wondermill Junior when one came up for sale locally. I got the older white version, not the newer red one. I believe the latest version also includes an extra masa auger.
Hello all,
The more I use fresh flour the more I like it's flavor. It's a whole different world to me, it tastes almost unbelievable. With that said, I can only utilize so much whole wheat without reducing structural integrity.
Can someone give some detail on the play between having flour that is finely sifted and flour with a high protein content? I understand the basics of both, but I am wondering about the two in tandem. In other words, if I am a baking a 100 percent naturally leavened bread and am going for a 12ish hour bulk fermentation, am I best off with a finely sifted flour with high protein content, or is there a scenario in which less is more for either of those variables within my described style of fermentation?
I am interested in purchasing my first grain mill. I've done some research and really need some help from you who have actually experienced using these various mills. I have a lot of reasons for wanting one and not sure one will check all of the boxes. I may need 2! LOL
I want a handmill for power outages (we have a lot) and in case that gets worse. I also would enjoy (I think) using one for smaller amounts of grain. I already know that it will take too long and be too much work for larger amounts of grain so I know I would want to have an electric option.
Hello,
I recently ordered bulk grains for my new mill. They are organic so there is bound to be some sort of issue (knowing my luck!) as they are direct from farmer basically, after some modern machine level processing.
There are about 5+ "galls" in every 1/4 cup I've milled so far. They are super tiny, hard, pitch black kernels which replace the normal grains when infected by these wheat seed gall nematodes.
Officially out of WW flour (save some Turkey Red) and plan to mill my flour from here on out. Our local coop offers a "hard red wheat" which doesn't indicate whether it's spring or winter, though by the nutrition label (I know), it's coming out at 15% protein so I presume it's spring. I have a contact in to the supplier, Meadowlark Organics, to see the specs. They also offer soft white winter, and a proprietary "high protein wheat berry blend" of spring and winter red at 12.5%.
Hi guys
Anybody got one of these?
I'm looking to get my flour fine enough to bake and one sifting just ain't cutting it, it's still like a wholemeal flour.
If anyone knows if this add on is any use please let me know it's a bit pricey for it to be useless for my needs.
Cheers
I have been milling my own whole wheat flour for my weekly sourdough baking and have been using commercial bread flor as my main flour with around 15% of my home milled unsifted whole wheat flour.
I'm milling with an older lee impact mill.
I have read over and over how the bran weakens the gluten, making for a weaker dough.
I'm not real clear if it's the physical SIZE of the bran particles or the mere presence of the bran from a chemical perspective though.
Hi!
I am thinking about milling my own Tipo00-like flour at home. I was just wondering which mill you guys think suits best, hopefully under 1000$ :)
Alos, do you think its even possible to do at home?
Thankfull for all info /Olle
