I have a Nutrimill that I bought last fall that has only milled six cups of grain: three cups of hard red winter wheat and three cups of short grain brown rice. I am unable to use the mill in my present apartment because of the noise. When I milled those six cups of grain the neighbors nearly freaked out. I kept the mill because I thought I was going to move to another apartment, but my circumstances have changed, so that isn't going to happen any time soon. I can't use the mill so I would like to sell it. I will take $195 plus shipping charge.

I am looking into buying a mill (I dont currently own one) and have been doing some research.  Frankly, I"m torn.  I have read a lot about the Retsel, and am impressed by the durability, manual options, and flexibility of this grinder.  I also like that I won't have to triple check my grains for stones.  The price is considerable but I'm not sure if it really is worth the pros.  My other consideration is the nutrimill.  I'm rather stingy with money so I really want it to be well spent if I'm going to lay down that kind of cash.  What are your opinions?

Hello everyone.    I live in the Tampa Bay area and have been baking simple breads off and on for the last 20 years, sometimes with my Zojurushi and sometimes by hand - but I would not call myself an expert by any means.  I bake bread because I cannot stand the stuff that passes for bread at the grocery store and I cannot afford to buy everything at the bakery.  I love whole grain breads and I especially love sourdoughs!

I  just purchased a slightly used Nutrimill from a friend of my sister and I am really excited about grinding my own flour.  I have hard red and white wheat on order, but don't have any grain to grind yet, so I am still baking with King Arthur.  I found this site while trying to research how (if) I could use fresh flour for sourdough (several people told me fresh flour would begin to go rancid almost immediately after milling). From what I have read here, it shouldn't be a problem and  I am certainly going to try.

I now have a 3 day old sourdough starter developing (based on Gaarp's great sourdough tutorial) that I hope will be ready for baking with by the beginning of next week.  Right now, I am just waiting for it to double!  If this is successful, i am thinking I may try a second starter with my fresh milled flour when it arrives.  Would the two starters develop different tastes/characters or is it just the wild yeast in my kitchen that creates the flavors? 

This is a great site for information and inspiration -

My history with bread seems to hold steady. The focaccia did not turn out as planned. I milled the flour, mixed it and let it rise. It was a beautiful rise. \The instructions then said to punch down and pat out onto an oiled baking sheet. Did this, and dimpled the top, sprinked on parmesean cheese and a bit of sea salt. Nice looking out of the oven, but TOUGH!

Bob gamely ate some with olive oil and herbs with me. The cement in the gut feeling came back. Not for him. He loves bread in any way shape and form.

Okay, the say confession is good for the soul. I confess there are two foods that for some reason confound me. One is Jello. For love or money I can't make Jello. It's either unset, runny, hard as a rock, separating, or won't come out of the mold. Mom soon learned not to ask me ever to make it.

I'd heard it mentioned that one could make cracked grain in the Nutrimill.  So this morning, while I was grinding wheat for flour, I decided to try it out.

There are two knobs.  The smaller upper knob is speed control for the motor.  High speed is all the way to the left, and low speed to the right.  They say to use high for most flour, and low for "very coarse flour".  The larger lower dial is on/off and controls how quickly the grains can flow down into the mill, with the coarsest setting to the far right..

to those of you who own and use the Nutrimill grain mill I have a QUESTION...

How often do you use the low speed (for coarse milling) when milling flour for bread? Or do you mainly use the high speed and just vary the fineness of the grind?

Nutrimill has a one-speed model out that only mills on high. Cost is $200 flat (no additional shipping costs!). I mainly want to mill finer flours (equivalent in feel to a commercial equivalents) for bread baking. I have a Kitchen Aid grain mill attachment, which I can always use if I want to mill a coarse flour or crack grain.

My new Nutrimill arrived last week and I haven't had a chance to try it.  My next order of business will be to go to the natural food store and order a quantity of wheat and give it a whirl.  I guess I'll start small - 25 pounds, plus a few pounds of variety grains.  I'm seeking pointers, and that's how I found this site (and this is my first post - I'll introduce myself elsewhere).  I read Cliff Johnston's extensive posting on his experimentation with aging the flour.  I'll definitely try out his No-Knead Rye Bread.

My Nutrimill arrived this week as did my organic white wheat and rye grains.  In addition our son decided to pay us an extended visit.  The timing is perfect.   I have an unbiased taste taster on site.  I'll try to get some photos posted over the next several days to show just what my process looks like and the results.

I thought that a separate thread with a pertinant heading would help others, even though I've included some of this information elsewhere.