Has anyone here used one of these before? I bought one second hand from a lady whose husband only used it a few times. At any rate, I had a lot of problems with it initially. I found it hard to manipulate it. It clogged up every time I put the tiniest bit of grain and shut off. One day I got so tired of it that I got some Dust Off and sprayed the stone grinders. Probably not the best thing to do, but since that time I've ground about 15 lbs of flour.

The problem I'm still having is that it's still not grinding very fine. Also, it apparently came with a jar to catch the flour, but the original owner didn't have it. I have tried to find a jar that would fit, but no such luck. I'm just wondering if anyone else has used this grinder? If so, have you had these same issues?

Thanks!

Where do those of you who grind your own flour buy your grains?  I have only found one source who doesn't charge more for wheat berries than for flour ground from those same berries, and that source was 2000 miles away, so the shipping costs are prohibitive.  Just this week, I got another price list from a buying club I can join locally.  They have several brands of stone ground whole wheat flour at around 40 cents a pound in 50# quantities.  The best price they have on wheat berries in bulk is nearly twice that.  Even their King Arthur fancy bakers' flours are cheaper than the plain old wheat berries.

Does this make any sense?

Dave

Hi

I am looking at purchasing a grain mill and I spoke to a company who makes mills with Natural Granite stones.

They advised me that IF I wanted they could make the stones such, that i could mill an even finer flour than normal. Obviously it would take longer.

What are the advantages of using extra fiine flour for breadmaking as well as any other uses, eg cakes etc.

Hope this makes sense.

Many thanks

Peter

Hello, does anyone use or know if this is a good flour mill?  It uses stainless steel burrs and looks like a nice unit for small batches of flour.  I haven't seen any reviews of this mill anywhere. The price is pretty good and you can get one for as little as $170 on Amazon.

Miracle Electric Flour Mill - ME300

Has anyone seen, used or own one of these mills?  My only concern would be that it wouldn't grind flour fine enough.

Any feedback is appreciated.

Dennis

Hello all.  I was just wondering, for those who have a nutrimill, which settings they use to grind.  I read the manual when I got mine and left it at the fastest setting to get the finest flour, but I haven't had much luck with the flour I've milled in it .  So I was wondering, what settings everyone uses for their milling.  At some point I might mill a bunch of flours at various settings and test them out, but for now I'd like to hear from others, what works for them.

I inherited an old Magic Mill with the grain adjuster on the front (although just missing a knob?) and lots of old wheat flour in a old sponge next to the stone.  I have no instruction booklet but it seems that the motor turns on but the stones must be too close together to turn.  I am not exactly sure how to adjust it.  Would it be okay to get rid of the sponge material---I am actually very surprised that I don't have bugs all over as there is some very old flour there.  What would be the purpose of the sponge?  It's also missing the pan underneath and the metal funnel device for the top but those won't prevent it from running.  Any advice would be greatly appreciated!   

 I've never had an impact type mill. All my mills have been burr grinding types. Was thinking about trying a Nutrimill, how do they hold up? What goes out on them?   Thanks

I just received a Nutrimill, and have been been using it for the past two weeks.  I've read that freshly milled flour absorbs MORE liquid than store-bought.  However, it seems like the opposite thing is happening to me!  For some reason, it seems like my dough is much stickier than usual, and I end up adding more flour.  I've used the recipes before (from Reinhart's Whole Grains book.)

The only thing that I can think of is that I'm using the flour right after milling it, without giving it a chance to "settle."  Therefore, it almost feels like I'm using sifted flour.  Does this make sense?  

I'm a beginner (although I'm coming to think I might always feel like a beginner at this!) so any suggestions are welcome!

I was thrilled to find a Magic Mill II for $15 at a yard sale. I've started milling flour and baking breads with the freshly milled flour and am amazed at how much better the taste and texture are with fresh flour. I also find that I can make a 100% whole wheat loaf which isn't gritty or heavy, something I've never succeeded in doing with whole wheat flour I've bought at the store.

I was able to download a manual for my mill, but it left me with some questions:

1) How fine do I want to grind my flour? I know this depends on the kind of bread I'm making, but if someone would give me some general guidelines, I'd appreciate it.

2) What can I grind in the Magic Mill? I've done wheat, barley and spelt. Can I do corn? What kind of corn? Chickpeas? Any other beans? Anything else?

3) Where can I find some good recipes for breads made with freshly ground grains? Can someone direct me to a good website or a book? I've baked breads for years, so I'm pretty comfortable with experimenting, but I'd like some new ideas, especially ideas for incorporating less common flours like chickpea or barley.

4) Any warnings on what to do or what not to do with my Magic Mill?

I'd appreciate any guidance or suggestions anyone has.

Karen

Hi all,

I use a Country Living grain mill. Is it normal for there to be large chunks of bran (say 1/16") in the flour when grinding whole wheat? Will tightening the plates further correct this? I hesitate to tighten the plates too much because they rub slightly when turning the mill backwards even at the current setting. It is also a good amount of effort to turn the mill at this setting. I'm curious about others' experiences.