If you want to explore *fresh* home-milled flour from whole grain but don't own a grain mill, I am willing to mill your grain for you.

I own a Nutrimill grain mill which can mill wheat, rye, spelt, kamut, rice (brown or white) and other grains of similar size.

You must have purchased the grain and be willing (and able) to come to a location in upper Manhattan. I will mill your grain for you on the spot at no charge. This offer is only for TFL members and is primarily for home bakers who wish to have from 1 to 5 lb of freshly milled flour for home use.

Interested home bakers should PM me for further instructions.

Hello all, I'm so glad I found this site! I recently purchased a schnitzer pico flour mill. Like others on the forum, I'm having a few problems using the new flour. I'm hoping to improve my doughs and share results with you.

andromeda

For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...

Sourdough Sesame Seed Batards with Spelt Flour

The height of each of these batards is about 4 inches (compared to the 3-1/4 inch height I got without a stone) for a similar type of dough and prebaking dough weight.

The recipe (one of my own devising) uses a white flour 100% hydration sourdough starter. About 20% of the total flour weight is spelt flour (home milled from organic spelt). In an attempt to add sesame flavor to the bread without compromising rising, I use 8% sesame seed meal, which is ground from whole sesame seeds using a small electric coffee mill. Additional sesame seeds are on the outside of the dough. Dough hydration is 68%

I am pleased with this first effort using my new baking stone, although I obviously need to become familiar with this newest addition to my bread baking equipment arsenal.

Onwards and upwards - SF

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For those who are interested, this stone is a Dacor baking stone. It is 1/2 inch thick and measures 15" x 20". This was a good size for my oven, as my oven rack measures 17" x 25". I believe that smaller size baking stones from Dacor are marketed under the brand name Old Stone Oven; these smaller stones are widely available.

The stone was purchased from fantes.com for $50 USD plus shipping. The packaging was excellent and shipping was prompt.

I am including two images of this baking stone from the fantes.com site in this post to give an idea of what the baking stone looks like...

I recently had relatives visit from Atlanta.  They think I am a little whacky to be baking my own bread (even if they enjoyed it immensely).  I can handle it.  I know this is the best thing for us right now.  The part that is discouraging, is they suggested that I do not grain my own flour - that everyone she knows that has done that has gone extreme in her opinion.  

I am now discouraged from trying this.  I keep reading about how healthy it is, and I am wondering if any of you who have taken on this extra step have any regrets.    My oldest son (14) yesterday walked into the kitchen, sliced a piece of homemade sourdough, and said "Mom - your bread baking is the best thing that ever happened to me".  He was teasing of course, and trying to flatter me, but the pleasure I have provided from my new found culinary hobby of simple bread baking is astounding.  We eat much less junk - my husband has lost weight even though he gets his food cravings satisfied.  A simple piece of toast with avocado and garden fresh tomatoes is enough to satisfy any food craving.

What do you think flour millers?  Is it worth the abuse from the naysayers?  

Hello, just a quick question which I don't think I've seen addressed here, but are there any Bread cook books that are targeted for those of us who mill our own flour at home?

Thanks,

Dennis

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Belief has no affect on reality.

My Website: http://www.roadtobetterliving.com