I just got some fresh wheat berries and I want to grind them into flour. I tried using my beer grinders but they didn't work at all so I had to use my coffee grinder. 

Please take a look at my blog site! http://breadnbeer.wordpress.com/

I just made some fresh wheat bread, it's awesome! But the coffee grinder takes forever..

Anyways, back to my question, where can I get an inexpensive but good grinder for my wheat? any suggestions for good brands? I was thinking about the kitchen aid attachment for grinding flour, it's only about 120$..

I'm a sucker for heritage or heirloom wheats. I wanted to get 25 lbs of soft wheat berries and had started an order for them at Azure Standard ($10.50, organic) but then I remembered there's a farm nearby named Full Belly that I know sells Sonora wheat flour at farmer's markets in the San Francisco Bay Area. 

So I emailed them and they sell Sonora berries (25lbs @ $37.50, organic). That price is up there in the foodie stratosphere, but what the heck. After all, you can't get Sonora at your neighborhood grocery! I drove over the hill and picked it up at their farm in Guinda, California.

This morning I milled some up in my little Retsel mill and used stone wheels. I usually sift my flour through #30 and #50 sieves and then put the stuff caught in the #50 back through the mill again for a more finer flour, then use the stuff caught in the #30 for that rough whole wheat texture. I was surprised that almost all of the stuff left on top of the #30 was bran and almost none of the stuff left on top of the #50 was pure endosperm. I had unintentionally ended up with classic bolted white flour in the sifting tray on the first grind! I decided that I might as well have white refined flour for the first go-round with this Sonora, so I milled some more to bring up the quantity of flour I needed for the formula.

It tasted great, of course. Maybe I'll try it again and let the white flour age a couple of weeks, maybe not. It made some very nice scones. 

I'd like to get back to making my own bread.However I require that the wheat be true organic due to allergies to chemicals .I had been using Wheat Montana until they changed some years back.As far as I could determine they added a mold inhibiter.Other sources may use pesticides in storage or shipping.It's also tough to have to buy large amounts to test it. Many of the chemicals will penetrate packaging .A plastic bag is no deterent to these chemicals. I've got many years experience baking and have a mill , all I need is pure wheat. Do any of you have the problem and can help me ?

My friends thought I was crazy when I started grinding my own flour, but my love of baking I couldn't shake and I open my award winning bakery.  Any one should be able to live their dream!  I get a lot of inspiration from everyone loving the same thing - bread, and the baking of it.  I sell the supplies or my bread I don't care as long as you have a passion for it... 

 The Big Brick House Bakery is a small family bakery in Wabash Indiana.  Freshly milled flour began with Leigh 5 yrs ago; it came to her attention that once a grain has been milled, the nutrients evaporate over time.  She purchased a Stone-mill, a miniature version of the ones that use to set along the rivers, and began on this adventure to incorporate the fresh flour into her bread and pastas.  The Big Brick House Bakery stone mill is used daily to grind small batches to provide you with the freshest and most nutritious whole grain products in Wabash County and the surrounding areas. Their fresh flour makes the integrity and flavor of their Artisan bakery products.   The Big Brick House Bakery now offers 14 different types of grain, some organic, purchase a kit that Leigh has developed for the home bread machine.  Leigh makes several of her breads on a daily basis.  These same breads won her the Indiana Artisan award in October of 2008.  At this time she is now offering flavored breads using cheese, herbs, and vegetables.  Leigh also makes pies and cakes from scratch, just the way they were done for several generations.  Now Leigh is offering Sugar-Free and Gluten-Free items, recreating recipes to work with any dietary needs.  

The quant retail store opened in June of 2008 in the sun room of their Eastlake Victorian home. Locally produced eggs, honey, maple syrup, fudge are also sold here. 

On Facebook you can also interact with Leigh and other fans. www.facebook.com 

I would like to add some wheat berries to my next multi-grain bake. What is the minimum soak time to keep from being too crunchy?

Mahalo,

Royall

For those of you who grind your own wheat, what type of wheat berries do you prefer?  Winter or spring wheat?  Red or white?   Do you prefer different types of wheat for diferent types of bread? 

I just purchased a Nutrimill grain mill and bought 25 lbs of organic red winter wheat from Utah from my local health food store.  Also purchased 25 lbs of organic Canadian rye.  I haven't used the wheat yet, but the rye has been wonderful.    Would be interested in your experiences.  Thanks! Liz