As my mother-in-law was cleaning out my wife's grandmother's house my mother-in-law came across an old grain mill that she thought we would like. It is a nice, sturdy, cast iron thing that has clearly seen a lot of use in its day, but everything seems to work okay. :-)

So I took it apart and cleaned it thoroughly, but as I was putting it back together it occurred to me that I don't know what lubricant to use.

Any suggestions?

We just got the Electrolux Assistant Original and I've already started using it for some standard breads and it works great. However I'm having a little trouble with low hydration dough's for bagels.

I'm not using large mases of flour (around 900g only) so using the dough hook doesn't seem to be appropriate. However when trying to add more flour when the dough starts to pull away from the side seems to just cause it to mass up and cause it to not mix/knead properly. Is there a trick to adding more flour to an already dry dough?

I'm looking to get 60% - 65% hydration and I've seen posts here about people doing that but I haven't seen the technique described? I tried adding the flour kinda fast so I'm guessing a slow and low amout of flour introduction is the key. Does the mixer need to be spinning fast or slow?

Thanks for any help

Jeffrey

I have a small wheat crop about ready to harvest. Somewhat foolishly, I grew the grain without the means to grind it into flour. Do YOU have a grain mill that I could borrow or rent (does $50 sound good to you for a day or two without it?)? Please?

We're going on Holiday to Central England in May. We (okay, I) would love to find working grain mills to see the flour being ground, then have a few bags sent home. We're staying in the Cotswold region, just south of Stratford-Upon-Avon. Does anyone have ideas for places to visit which fit this desire? Also, any bakers in the region? I am doing research myself, and any ideas/leads are well welcomed. Merci un mille fois! Jean-Paul

Hi all,

My girlfriend and I are trying to start a locally sourced organic bakery.  We would love to grind our own flour and are seeking a functioning (or close to it) small stone grist mill for milling wheat and similar grains.

We don't have much money (are starting from scratch with no previous capital) but are willing to pay what we can for quality equipment.

Trust that it will go to loving hands and work to nourish a community.

Thank you,
Chris and Emily
mountain.oven@gmail.com

Hi all,

I'm thinking about getting into home milling... like doing things myself, from scratch, so this is about as close as I can get with bread short of growing my own wheat.  My main question is, what are the perscribed health benefits of fresh milled flour?  I've read on several threads/sites that flour loses x% of its vitamins in the first x hours after being milled, oils go rancid, etc... While this intuitively seems like it could be true, are there any credible sources that support this?  Most of what I read is from companies selling grain mills, so I'm hoping for a more objective source, like a university agriculture department study or something of the sort.

Thanks,

Jeff

I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour with aged bread flour and if I could add bran back in on a whim I'd be able to make a 'frenchier' bread with a higher percentage of milled flour. So what mills produce flour that can have the bran removed?

3,2,1, GO!

This machine has been rated as being the best home bread-making machine you can buy, while also being a mixer and food processor (with available accessories.) It has gotten light use in our house and now that we inherited a restaurant 20-qt mixer, I need to make some room and clear it out. The powerful 450 watt motor and rotating bowl and roller knead dough much like a baker, producing light, flavorful breads with a professional texture. Includes mixer, bowl, roller, scraper, bowl cover, extra plastic bowl, and whisks as well as a manual/cookbook. This machine is solidly built and should last a lifetime.  It is in very good condition.

Asking $399.   The machine is located in Mountain View, California 94040

Call 650-279-2115 or write to enovikoff(at)yahoo.com

I was wondering if anyone has a Country Living mill with the advertised motor option.  If so, would you be kind enough to post pictures and measurements of the board/base that ships with it?  I've looked and looked, but haven't been able to see what it looks like with the base or how big it is.  Not sure I have room for one.  I'd really like to buy one, but I need to make sure I have the space first.

Thanks in advance

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!

I'm looking for a mill that can accomplish the following;

can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.

does not heat the flour (over 120 farenheit)

can sift the milled flour to make white cake flours (meaning that it's capable of not crushing the outer layer into the flour making it too difficult to sift out to get a white flour)

can mill for a large family (meaning does not heat up or mess up with heavy use)

does not need to be cleaned

does not throw flour dust everywhere

has electrical and hand mill capability

lasts for 30 years+

does not need to be babysat (won't catch on fire or break with a distracted operator)

does not have quarks with getting odd sized or shaped grains stuck and cracks, or constantly needing to be taken apart to fix

low maintenance

less than $1000

can be purchased in or shipped to the U.S. without incredible waits, fees, or bribes, and with the knowledge that defective or damaged products will be fully replaced in a timely manner without uneccesary inconvenience

Any thoughts?