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I have a MockMill 100 and I use it to grind hard Montana wheat.  (only about one cup of wheat at a time but several times a week).  The grind has slowed down and the quality has suffered recently.   I pulled it apart to look at the stones and they are completely gummed up with what I assume is the oily wheat germ.  It is too gummed up to come clean just by grinding at a coarser setting.   

The top stone comes right off and I was able to get it nice and clean but I'm not sure how (or if it's OK) to remove the bottom stone for cleaning.

I find a hex head screw in the center of the bottom stone and I have the correct size ---- but I don't know:
#1 - is it safe for the end  users to remove that stone for cleaning?

#2 - does screw turn CW or CCW to loosen?

#3 - how do I lock the stone from turning while I loosen the screw?

thanks in advance if anyone knows.

EDIT:  Since posting this question, I have managed to clean the stones in place and all is well :)    But I'm still curious to know how to remove the bottom stone if anyone knows.  Thanks!

I've successfully made white sandwich bread, but try as I might, I can't even come close to the consistency of store bought whole wheat sandwich bread.

For example: https://www.amazon.com/Oroweat-100-Whole-Wheat-Bread/dp/B000R4JHH6

When looking at the ingredients, the only one that stands out is "WHEAT GLUTEN", however despite using up to 2% wheat gluten in my dough, it still results in a dense loaf that you could bludgeon someone to death with. 

Here is the my most recent attempt:

100% flour, whole wheat

75% milk, whole, warm

15% oil, olive

10% sugar, brown

10% honey

2% vital wheat gluten

2% yeast

2% salt

Steps: knead for 10 minutes, bench rest for 2 hours, transfer to loaf pan, rest until crest rises above edge of pan, bake at 350F until internal temp of 190F. 

It seems that a build ratio of (for example) 1:4:4 means different things to different bakers. I have always worked to the convention of starter:flour:water - by weight of course - but others use starter:water:flour.

Of course in the above exampe it doesn't matter, but if the starter was 75% hydration it would be 1:4:3 or 1:3:4.

I realise there's not going to be a right or wrong here, but what do others think?

PS: A quick look at Full Proof Baking's Instagram pages suggests she's in my camp!

Lance

Good afternoon All,

After several years of mixing by hands my sourdough dough, thanks to your help, I bought the Ankarsrum mixer about a year ago, as my first dough mixer. 

I was offered by a bakery, some 2kg of Rye flour, milled in front of me... I followed my usual recipe and the bread had such a different taste, sort of more sweet, and so flavourful.

I decided to buy a mill. Knowing that I bake about 1kg of dough per week (loaf, baguette, sandwich), and my kitchen is super small, I was wondering if I could start with the Ankarsrum Grain mill... I read the few reviews on the web, the reviews are very mixed, some love it, some are even saying you can mill fine enough for bread making. 
I use mainly Rye, Wholewheat, and white flour currently. I add some seeds like pumpkin, sunflower...

Do you guys have ever used it? Is it worth it for GBP100? Will the flour be fine enough for my amateur sourdough bread making?

Thank you so much for your help guys

Just in case here the link to the Ankarsrum accessories 

https://ankarsrum.co.uk/collections/accessories/products/ankarsrum-assistent-original-flour-and-coffee-grinder