I guess there are two ways to look at it, 5 lbs of flour is the same as 5 lbs of wheat, but what is the yield? Like, how many cups of flour do you get from a cup of wheat berries?

Or, for baking purposes (and I do use my scale a lot), is it better to just weigh my wheat berries and then grind them and use that as my guide for making a loaf?

Consensus seems to be either use it IMMEDIATELY or have it wait a few days (more than three?)

I don't have a mill right now, but have been thinking about it for YEARS and now that I'm baking daily AND i make cakes, I'm wondering if it's more economical in the long run to grind my own wheat?

Melissa

I am contemplating getting a larger grain mill but wonder what the product/output is like by comparison to the mill I have.

I have a Regal KitchenPro grain mill-small-3 cup capacity box but it grinds like a trouper! I can't find a picture but it came out in 1997.Even on the finest setting, the WW flour is still grainy-a little finer than cream of wheat or maybe more like a corn meal consistency. Still makes great bread but I'd like to be able to mill something more like all purpose flour consistency, if that is possible.

Does a Nutrimill produce a fine-grained flour? I'd even like to see a close up pic of the flour it grinds on the finest setting.

So why do I have a Regal? The price was right! $1.99 at the local Goodwill-new,never used.What a deal!

we just opened a new company called arizonia mesquite company,we specialize in every thing mesquite ,trees, lumber ,and organic platation grown native mesquite flour,we are curently milling our first crop and have flour availabel for 10$ a pound it is some wonderfull flour

This week, I made a batch of bread in the evening and was short on time so I used some whole wheat flour I had in the cupboard to use it up, rather than grind my own. I didn't realize how old the flour was and how the age of the flour affected the flavor of the final product until now.  The bread was picture perfect-great texture and chew but it tasted.......old. It tasted like old oil. Yuck. The rest of the flour is going in the garbage! From now on-fresh milled for me!

Hi I am wondering about anyone's experience with freshly milled flour. I bought some freshly milled but don't know its exact age. I am finding my dough tears very easily while kneading and rising. I did add some vit C crystals. Anyone using freshly milled flour have any tips? I am considering buying my own mill but want to work out the bugs first. I am making a 100% whole wheat soudough loaf. I have never made 100% wh. wh. sourdough before and maybe it is not the flour just the fact that it is 100% wh. wh. Any feedback would be appreciated. bakerincanada

Does anyone know anything about Baker's lung/flour lung? I've been having some respiratory problems for the past three or four weeks - not like asthma, there's no wheezing - just tightness/constriction in my throat and chest. My DH made a link between when I got my grain mill...and I've been grinding wheat every day since then...and the coughing/constriction. It comes and goes, but it seems to be getting worse. Went to the doctor, and he didn't detect anything (wouldn't ya know...) and told me I'm perfectly healthy. It makes it tough to breathe. Does anyone have experience with this or links for more info?

Jeni

Anyone try roasting wheat before grinding it? I saw an episode of "Good Eats" on Food Network where Alton Brown (Host) recommended roasting wheat berries in a heavy pan before soaking and using them in cereals. The idea was that the heat changed some of the simple sugars into more complex (flavorful) compounds.

I wonder if this would effect grinding, gluten development, rise (not as much sugar for the yeast), etc.? I found a few discussions on roasted flour here, but not roasted whole grains.

Phxdog (Scott)

I've recently noticed a new (well, new to me) manual grain mill on the market made in the USA and available from www.grainmaker.com. It's design is very similar to The Country Living grain mill (I would characterize the Country Living grain mill as a high-end, well made mill).

And it has an unusual grove pattern in the milling plates

Anyone have any experience with this brand? I'm especially interested in how well the grinding plates fit together (the mark of a superior mill).

Still learning with fresh ground flour so here is my new question.  It seems that when I feed my SD starter with fresh ground flour it seems to kill the starter.  I can save the starter by refreshing with store bought flour.  But the fresh ground flour looks like it the water and flour seperate and it just is not the same.  Any ideas?  It looks like when you are starting a new starter and in the early stage you get that layer of liquid at the bottom.... you the bad stuff.

Help!

Sylvia

The only reason I am posting this link is because some home millers have expressed interest in milling field corn (aka "dent corn") into flour for cornbread. Serious cornbread bakers (I include myself among this group) often prefer a slightly gritty (coarse) flour for cornbread. Many of the electric grain mills on the market explicitly state they *cannot* mill corn meal or corn flour from field corn.

If you want to mill field corn into flour for corn bread this blurb from pleasanthillgrain.com on the Ultramill Grain Mill may be of interest

The direct link to the site is Grain Mill Nutrimill Bosch Mixer Bosch Mixers Wheat Flour Grinder Mills Family Grain Mill Best Buy Ultramill Ultra Mill (scroll down in the page to reach the review)

====== disclaimers =======
I have *not* used this mill and have no idea if the claim is good.

I have no connection, commercial or otherwise, with pleasanthillgrain.com. However, as a member of TFL I have noted that other posters who have called pleasanthillgrain.com with questions have reported uniformly favorable experiences.

If you wish to contact pleasthillgrain.com by phone, their number (from their website) is 1-800-321-1073 (Allow 10 rings)