The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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marie.fr's picture

Anyone in Southern California interested in placing a bulk order with Natural Way Mills?

March 25, 2013 - 11:53am -- marie.fr
Forums: 
Ingredients

Hello everyone,

I want to place an order with Natural Way Mills, a mill in Minnesota that sells organic, stone-ground flours at very reasonable prices.  The quality of their flours is amazing.  I have tried their spelt flour, whole-wheat flour and gold n' white flour (unbleached, unbromated, and includes the germ).

If anyone here is interested, let's discuss to see if we can place a bulk order, share a 25-pound bag... and save on shipping costs.

A bientot!

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SheriW's picture

Removing stones & dirt from wheatberries

January 5, 2013 - 7:00am -- SheriW
Forums: 
Grains and milling

I'm sorry if this has been covered already (and if so please just post the link to the subject), but I fail at searching. We grow our own wheat, and I find it very tedious to hand "rummage" through the wheat berries to cull out the stones and dirt. Is there something clever, without using water or buying another piece of expensive equipment, that I can do to make this job a little easier?

Thank you!

Sheri

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kolobezka's picture

Home-milled porridge?

June 18, 2012 - 4:57am -- kolobezka
Forums: 
Grains and milling

I got a Komo mill from my friend 3 week ago. It's great! The smell of fresh flour is awesome :)

It works very well for bread making and I'm now wondering how it could be used to make regular morning cereal. In Germany a "FrischKornBrei" is quite popular but the grain (ground into coarse flour) is not cooked, only soaked with cold water, so I'm not sure if it is really well digestible.

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sertsa's picture

Hand Crank Grain Mill Lubricants

February 9, 2012 - 10:33am -- sertsa
Forums: 
Grains and milling

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?

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flyingbaker's picture

Low hydration dough on the Electrolux Assistan Original

October 5, 2011 - 7:47am -- flyingbaker
Forums: 
Baking Equipment

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?

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Jean-Paul's picture

Going on holiday to central England... would love to visit a working grain mill while we're there!

March 10, 2011 - 2:44pm -- Jean-Paul
Forums: 
Artisan Baking

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

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csulliva's picture

Looking to buy 12" stone mill

November 21, 2010 - 3:37pm -- csulliva
Forums: 
Grains and milling

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

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