I have decided to sell my NutriMill grinder.  It makes great flour, but I have arthritis in my hands that is making it hard for me to get the lid off.  I plan to get a WonderMill instead as I have used one in the  past and found it acceptable.  I would like to get $200 plus shipping for the NutriMill grain grinder.  I have had it for 3 months and I make 2 loaves of bread per week, so it has been lightly used.

Contact me  anami3737@yahoo.com if you are interested.

Anami

Alright,

so I have my Nutrimill and am still pretty happy with it. The problem where it was leaking a small amount of dust lately was, I think, due to me setting it just a little to fine. Moved the dial over just a smidgeon, now we're golden.

HOWEVER, since I am planning to bake for the Farmer's Market, I have a slight concern about the possibility of the mill failing, for whatever reason. If anything breaks, I know I can send it in, but I'd literally be out of commission for three weeks or more. So, I'm thinking about getting a second mill to have on hand, just in case. I like the Nutrimill and might just buy a second model, but am also curious what others might recommend.

I mill about 20 pounds of red hard spring wheat berries at a time, with the occasional rye for my starter. Noise is not a big issue, speed and capacity are pretty important.

Anything else I should look at before giving Pleasant Hill Grain a call?

BTW, I just saw they now have an attachment that allows you to mill directly into a Ziploc style bag. I'm waiting to hear back from them if it would allow me to mill directly into the bucket, since the bags are most likely still too small for my batches (around 5 pounds per recipe).

Thanks for any suggestions,

Stephan

Alright, so I've used my Nutrimill for about a year now. Lately I have noticed that it's been "leaking" flour when milling grains. When I mill my Red Hard Spring Wheat berries, there's just a little that blows out the left front. But, when I mill Rye berries for my sourdough, there's actually a continuous stream of flour dust that gets blown into the air...!

I didn't use to have this problem before. I cleaned everything I could possibly think of, even cleaned and re-inserted the white square rubber gasket. I have the strong suspicion the dust is making its way through the black foam filter. Is there anything else I can do to prevent the dust from escaping? I am considering putting a piece of fabric onto the left front of the machine, to catch the dust - any thoughts on that?

Thanks in advance,

Stephan

I am so excited!! I received my Nutrimill grain mill today!! 

I ran 2 cups of wheat through the mill as per the instructions....I have a couple of questions.

1. After milling, do you break down the machine and wash all of it?? If not, which pieces do you wash?  Do you take the rubber gaskets off and wash?

2. I noticed an electrical smell when I was milling and moved the upper dial (motor) toward the right for coarser flour.  Is this normal?  I wanted to see how coarse I could get the flour, but stopped when I smelled the electrical smell.  Should I be worried?  Should I be worried about moving the dials around??

3. What setting do you set for flour? (for making bread).

4. Do you leave the hopper extension ring on?? I wanted to put it back in the bowl and I wasn't able to get it back in and put the lid one (without damaging the black rubber gasket).

5. Do you sift your flour when making cake flour or other??

Oh, I just love my mill!!  I got it from www.organicwheatproducts.com AND I  received some lovely grain from her...the grain was so squeeky clean, I was delighted!! The other grain I had ordered from a mill and it was not nearly as clean...

That is all my questions for now...thank you so much :)

Steph

Well I took the plunge and bought a Nutrimill today.  It will arrive on Tuesday, along with Hamelman's "Bread" which I just couldn't resist adding to my order.  I have been reading a lot of the links here about making bread with whole grains, and am thinking of sticking to recipes that have 30% bread flour and 70% whole grain for now.  Just to get me started.  I found one that add's 5% oat bran to the recipe which sounds like a good idea (according to my husbands doc anyway).  The doc's other suggestion was adding ground flax seed to my breads, but I have heard this is hard on a mill and it might gum it up.  I have to admit I have actually never seen a recipe here that contains flax seed, so am wondering if I would do better not putting it into my bread?

I am looking for links that have good information on milling...

I am looking for information on if I will have to sift the flour, like I used to with my hand mill....

I am looking for any recipe's that might contain either oat bran or ground flax seed...

I am also hoping for a loaf of bread that doesn't resemble a brick!  Any pointers would be greatly appreciated....

Joanne

Alas, I did my Nutrimill in last week.  Temporarily, I hope.  And not too expensively, I hope.

I had just finished milling a pound of hard wheat.  I emptied the bin and put in a pound of soft wheat, which was apparently not entirely clean.  I walked away and came back a couple of times and noticed that it did not seem to be progressing.  Eventually I noticed some little black bits around the base.  The machine was running but not milling.  I dumped out the grains and found a couple of small black balls, BB size, not particularly hard (it seemed to me), but like something that was burnt.  That must have been the problem, but I don't know why.  (I do know that I will be more vigilant in the future.)

Word came today from Kitchen Resource that they had received my module and hope to return it in a few days.  I miss it already.  The soft wheat can be milled in my Back to Basics hand-crank mill, but the hard wheat is too hard.

Rosalie

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 -