The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Grains and milling

If you are into milling at home, this is the place for you.

JonJ's picture

Hand crank grinders - suitable for making bread flour

March 12, 2021 - 7:00am -- JonJ

If I wanted to dip my foot into the waters of home milling without laying out loads of money upfront, would it work to use one of those grinders that clip onto the edge of your table and that have a hand crank to grind wheat berries? They claim to work for making flour. Alternativelyk, is an electric coffee grinder (with spinning blade, like a MagiMix) usable?

david81's picture

Upgrade from MockMill Kitchen-aid attachment?

February 23, 2021 - 10:52am -- david81

Soooo....a few years ago, I was gifted a MockMill mixer attachment for our KitchenAid. We tried it out at the time, had some challenges and, honestly, put it in the cabinet and forgot about it for a few years. I recently dug it out, along with the whole berries that were given with it, and tried it out again after reading a bit more.

Turns out, we really like the fresh flour (made our best batch of yeasted waffles with it). There is still a lot to learn but I'm wondering if I'll see a significant difference by upgrading to a stand-alone mill in:

matt291's picture

Problems with milling fresh flour

February 23, 2021 - 5:57am -- matt291

I've recently purchased a Mockmill Lino 100 to start milling a percentage of my own flour at home. I'm using Gilchesters wheat, rye and spelt grain berries. I've had great success using 70% strong Canadian white flour, 15% Spelt, 10% strong wholewheat and 5% rye, but all using either Matthews Cotswold Flour or Shipton Mill, not fresh-milled, at 78-80% hydration. See the first two photos for examples of good bakes, which are very consistent. 

Irrelevant's picture

Salzburger MT 12 or 18?

February 22, 2021 - 1:45am -- Irrelevant

Hello,

I am looking at Salzburger natural granite stone mill. Im wondering if anyone has experience eith the MT12 and MT18?

The MT12 spins at 1250 rpm and has a 105mm stone and a 550 watt motor.

The MT18 spins at 850 rpm and has a 120mm stone and a 900 watt motor.

 

Im just wondering which one grinds grain at a cooler rate and produces a nicer/finer flour?

Not caring about price or needing to make a lot of flour I am just after which one ideally grinds the nicest and coolest regardless if you make bread every day or 1 loaf every month.

StuPot's picture

Wheat berry blend and milling workflow for a lighter loaf

January 18, 2021 - 10:25pm -- StuPot

I am new to both milling and sourdough bread baking jumping in on the deep end.   My target is a nutritious and flavorful loaf that has some amount of lightness (taste and crumb) and nuanced enough for the tang to come through.   The KAF Extra-Tangy Sourdough Bread recipe was a good place to start as it calls for an overnight soak which is much needed for home milled flour.  Tried lots of great ideas from this forum.  Following is the workflow I have developed so far after 6 tries.

bakergrun's picture

Rye Berries Smell Like...Farm?

January 14, 2021 - 6:21pm -- bakergrun

I recently purchased a bag of rye berries from Caste Valley Mill and I noticed that the grains (and milled flour) smell very pungent—kind of "farm-y." It isn't a very pleasant smell! Does anyone have experience with this kind of smell from rye berries or with grains from Castle Valley Mill? I haven't tried baking with the flour yet. I just fed an offshoot of my starter with the rye flour to see how it behaves, and to see if it smells bad after fermenting.

AzJon's picture

Removing all chaff before milling?

January 11, 2021 - 5:22pm -- AzJon

Hey there, everyone. I'm very new to milling my own flour and had a question for you good folks.

 

I bought some wheat berries from a local grower and, while the wheat is mostly chaff free, there are still a few berries with the hulls on. There are enough of them that removing them is definitely an extra step in the bread making process. So, my question is: Does it matter if a handful of grains with the hulls still on get ground?

I sifted my flour after grinding and found that there were papery bits left over, which I assume belonged to the hulls.

Pages

Subscribe to RSS - Grains and milling