I am creating a new blog entry to discuss bwraith’s flour test results just to move it up as his original entry was getting old.  I admit we’re going overboard on this, but I find it all very interesting (no pictures- just discussion of flour test results) – so be warned!

Letters in my responses correspond to letters on bwraith’s test results.

Since the discussion continues on aging flour, this week I had the opportunity to mill and bake all in one day and I thought I would document the results.

For those of you who have followed bwraith’s adventures in artisan milling – and I commend them to all – let me say that I am nowhere near his level of attention to detail and analytics. I just thought I might post as I’ve taken an approach that is more accessible to the average home miller.

I am milling on a Diamant 525 which is hand powered and uses metal grinding plates. I hand sift using plastic sieves. Here is a picture:

Have not been on to the forums in some time, nor done much baking, but am ready to jump back into it with both feet!

I just read the thread on Rye, and thought I'd start a thread dedicated to rye.

Since Floyd was kind enough to give us a forum to discuss grain milling, let's continue the discussion!

I am very new to milling, having purchased a Nutrimill grain mill about a month ago.  My experience thus far: