Hello. I recently just purchased the Vita-Mix dry container for milling grain. I freeze the grain so the temperature doesn't get too high, but even so to get a fine/finer grind I have to mill for about 1 min 20 sec. The flour seems quite warm. I have taken the temperature of the flour immediately after grinding, but I have been unable to find at which temperature the enzymes break down. Does anyone have any information on this?
I see a lot of discussion about how high temperatures various mills produce, as if it is of vital importance. I understand higher temps my destroy enzymes and such, but is is very important since you are going to bake the bread anyway? (This has probably been answered before but I had no luck in finding it). Thanks,
I have a little experience making sourdough, and thought I'd branch into using home milled flour. I usually make the starters at 100% (ish) measuring the flour so I know the running weight of the starter but just adding water till it looks right - a thick gloopy paste. I have some questions - it seems the more I learn, the less I know!
Just thinking of treating myself to something nice, so I decided on a mill for my home. Whole flours are definetly the best as fresh as possible and I do a bit of home brewing where I would also like to use fresh milled grains. I would really like a stone mill and I see there are some available online. I would probably get a manual one as the machine ones are a bit out of my price range. So any information on the subject would be greatly appreciated.
Anyone have a good online source for whole corn? I've tried Pleasant Hill and Wheat Montana. Amazon has some 25 pound bags for $400+, which makes me think that the corn has been gold plated first...
I tried popcorn, but it's too wet (Retsel w/ steel wheels).
It only took 3 months! /rolleyes
Just ran a quart of hard white wheat through it, I'll do another quarter before I start using the flour.
It did let me establish that my finest seive is almost a perfect 85% extraction when I need 'white' flour.