The Fresh Loaf

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Brot Backer's picture

Recommended grain mills and removing bran only.

September 22, 2010 - 9:04am -- Brot Backer
Forums: 

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!

UnConundrum's picture

Anyone have a Country Living Mill with the motor

March 21, 2010 - 5:36pm -- UnConundrum

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

violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

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)

kansas_winter_wheat's picture

Any interest in whole wheat/rye/triticale berries?

May 11, 2008 - 12:36pm -- kansas_winter_wheat

Hello everyone.  I'm posting this as a feeler for anyone interested in whole, unground wheat berries.  We're a small farm in kansas, and are currently looking to cater to home-millers by producing and shipping custom amounts of wheat/rye/triticale depending on the demand for each.  We currently will have hard red winter wheat available as of about july or september, and depending on the interest, can make hard white winter wheat, rye, and triticale(a cross between rye and wheat) available as needed (by next year)  Please e-mail your interests, i.e, what kind of product you wish to see, typ

shakleford's picture
shakleford

I've been baking bread occasionally for several years, but it's only within the last year or so that I've started to become particularly interested in it.  I've also shifted gradually to baking more and more with whole grains, until these days probably only 5% or so of the loaves I make use white flour.  I've been wanting to purchase a grain mill for quite some time to use in my bread-baking, but kept putting off the purchase.  I knew very little about mills, and wanted to be sure that I researched my decision thoroughly.  In addition, I'm a serious tightwad and mills aren't cheap.

However, I finally made a purchase and received my mill yesterday.  After repeatedly reading about every website about grain mills written in English and most of those in German (seriously), I decided to purchase the German-made KoMo Fidibus Classic mill, more commonly known in the US as the Wolfgang or Wolfgang Tribest mill.  Those of you who own mills likely know more about the pros/cons of this and other models than I do and those of you that don't probably don’t care, but in brief this is a small stone mill.  It has the advantage of being able to grind any coarseness, from cracked grains to fine flour.  It has the disadvantages of not being able to handle beans, nuts, and seeds and the fact that stone-ground flour tends not to rise as well (though I've found this difference minor when purchasing commercial stone-ground flour).  It's small size means that I can easily fit it into my kitchen and that it's cheaper than many alternatives, but also that it requires around five minutes to produce one pound of fine flour - fast enough for me, but perhaps not for others. 

Fidibus Classic mill

Of course, a grain mill isn't much use unless you also have some grains.  There are some grains that I can get locally, but even with shipping, most are cheaper (and arguably higher-quality) online.  I purchased a few items from Wheat Montana and the rest from Azure Standard.  Grains will keep for quite some time, so I bought in fairly large quantities.  My long-term storage solution, utilizing the gamma seal lids that I've seen recommended on TFL and elsewhere, is pictured below.

Digging into those buckets every time I'm baking is not real practical, so I also needed a more kitchen-friendly, short-term storage solution.  I ended up going with a set of metal canisters ranging is size from 2 to 4 quarts.  This is large enough that I will not need to refill them too frequently, but small enough that I can remove them from the top of my cupboards without too much work.  Many of the canisters shown below are empty since not all of my grains have arrived yet, but 11 of the 12 are earmarked for something.  I haven't decided what to put in the last one...maybe wild rice?

Metal Canisters

Because I just got the mill and haven't gotten many of my grains, I've only used it in one loaf so far (Peter Reinhart's multigrain struan, pictured below).  I haven't cut into it yet, but the rise appears to be just fine (higher than I'd expect in fact, considering that it contains 12 ounces flour and 6 ounces whole grains).  I have a list of at least a dozen recipes that I immediately want to try with the mill...it will take a bit to work through them all, but then that's the whole point!  Thanks to everyone here who has posted anything about mills at one time or another; I can pretty much guarantee that I've read your comments at least half a dozen times.  If anyone is considering a mill purchase and has questions, I'll be happy to go into greater detail on why I purchased what I did (though I'm certainly not an expert, and once you get me started on mills these days it's hard to get me to stop).

rideold's picture

Rocky Mountain Milling - anybody order from them?

June 13, 2007 - 9:01am -- rideold
Forums: 

Has anyone here ordered flour from Rocky Mountain Milling?  I saw three posts that mention their flour and I have a second hand recomendation for their products but nothing more tangible.  I was wondering how they are to work with as well as how their flour is.  I'm in Boulder so the proximity is attractive.

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