The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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philoloaf's picture

Hawo or Komo Mills: Recommendations? Experiences?

I've been lurking here for a while, learning a ton and finding myself getting sucked in deeper and deeper -- which is not a bad thing! This site has inspired me to begin experimenting more in an attempt to improve my baking.

One thing I'm now interested in is home milling, where I'd like to do a mixture of wheat, spelt, and rye, ranging from fine flour to cracked grain. That range of coarseness rules out impact mills. However, I'd like something relatively self-contained that I could leave out on the counter in my kitchen. In researching this on the internet, I've come across Hawo and Komo mills at such places as and Does anyone have recommendations for or experiences with these mills?

In particular, are these mills durable? Is it easy to find replacement parts? (Should I worry, for example, that the stones, at 3.9 inches -- 100 mm -- in diameter, are too small and so would wear out relatively quickly?) Can they grind coarsely enough for cracked grains? (I've seen seemingly conflicting info on this: info that seems to come from the manufacturer says "the fineness of the milled grain is continually adjustable, from coarse meal to fine flour", though I've seen one report that "I can set it to produce what is basically a cracked grain for hot cereal".)

Also, are there other mills you might recommend?


Windischgirl's picture

Hi everyone

Greetings! I just joined the list this AM, but have been a bread baker for a teen, Saturday was my baking day and I worked my way thru "Bread on Bread". After a hiatus of several years (read "grad school" and "career"), I got on the bread machine bandwagon. OK, I admit I still use it for kneading from time to time. But what has really inspired me now were two trips to Switerland--the first by myself in April, and most recently, last month with my family...husband, two teens and a tween. They are all now begging for Swiss bread: the crust and the chew are amazing.

As I was planning what to bake today, I started thinking about my baking great-grand parents owned a bakery in Austria-Hungary, and when my grandfather bought the business, he got both the shop and their eldest daughter ;-) and that was REAL bread, with a real crust, baked in a hearth. So I guess some of my aspirations are hereditary!

I found out about this site thru a series of links as I was trying to find out more info on lames and rising baskets. I appreciated the suggestions on that thread, and I have some ideas of my own to post.

BTW, if anyone has recipes for traditional Swiss breads--other than Zopf, which I have several recipes for already--I'd appreciate you sharing them.

thanks for the welcome!


Paula F

Philadelphia PA 

jane schlosberg's picture
jane schlosberg

soluble fiber

I have been trying to increase the amount of soluble fibre in my bread.  For years now, I have been using ground flax, cooked in water, with about 1/4 unbleached white and the rest stone-ground whole wheat flour (hard) and added gluten (about 6 tablespoons).  This makes a good, reasonably light loaf.  Last week I decided to try and add oat bran.  To compensate, I used unbleached white (hard) instead of whole wheat.  For five loaves, I used 2 cups of flax and 1/2 cup of oat bran, cooked slightly with 3 cups of water.  The bread was very good, but it was hard to knead, as it remained sticky, no matter that I kneaded in as much flour as I could.  Also, it was perhaps a bit too light.  It was chewy but still quite soft.

Today, I'm using the same recipe except I've increased the amount of whole wheat, to about half and half. 

By the way, I use about 1/4 cup of honey, 4 teaspoons of salt, 3 tablespoons of oil.  I use the regular yeast, and I raise a sponge before making and kneading the dough (about 15 minutes, to knead this quantity).  The dough rises for about an hour in a warm, moist oven, and then I make the loaves.

Here's my question:  How much insoluble fiber is in a cup of hard, stone-ground whole wheat flour?  Am I replacing all of the fiber, if I use my 1/2 cup of oat bran in the above recipe (with only white flour)?  Is all of the fiber in wheat flour insoluble?  Is all of the fiber in oat bran soluble?

Here's another question:  I raise my loaves in a slightly warm oven (My oven's a self-clean type, so it holds heat really well.)  I often have bigger holes in the top inch of the loaves.  If I covered each loaf, would that solve the problem?  What would be the best type of cover to use?

Lisalovestobake's picture

Starter novice with a few questions

Hi all, I recently got a good grape starter going, and have baked several loaves succesfully with it.  My question involves the care and feeding of it.

At this time, I currently have about 7 to 8 cups of starter in my refrigerator, and I'd like to bring it down to a more manageable amount.  I know you are supposed to discard some, and add flour and water to the remainder.  However, I'm not sure of the amounts.  If I discard two or three cups of it (well, I'll make pancakes, waflles, onion rings, biscuits etc with the 'discard' lol), replenishing with equal amounts obviously leaves me with 7 to 8 cups again.  Could someone guide me to the proper way of doing this, while keeping my starter at about 4 or 5 cups?

Also, once you take a break from baking, and just want to store the starter in the fridge, I know you should be feeding it about once a week or once every two weeks.  To feed it, must it come to room temp first?  If not, once you feed it, must you let it proof for several hours until it bubbles and doubles, and then store it back in the fridge for another week?  Yesterday, I took it out of the fridge, fed it with 1 cup of bottled water, and 1 cup of flour, gave it a good stir, then put it right back in the fridge.  I take it this is the wrong way?  The last thing I want to do is lose such a great start to a great starter!

Any advice would be greatly appreciated :)

bakn4joy's picture

Dutch Crust sandwich roll?

Does anyone have a recipe for dutch crust bread?

JinxRemoving's picture

Cambridge Sourdough

From Bertinet's "Crust"

I am very new to bread baking, and it took 3 tries before I got a feel for the ferment/flour/dough ratio, this was my first success. I have done a few batches since, and they are beginning to be a little more consistent. I feel like a proud papa :)

 my first successful sourdough from my Cambridge kitchen yeastMonogrammed sourdough: my first successful sourdough from my Cambridge kitchen yeast  my monogrammed loaf's brotherCrusty brother boule: my monogrammed loaf's brother

Bart's picture

Normandy Apple Bread Hamelman


This came out really nice, it has apples and cider in it.  Also some whole wheat and stiff starter.

I wonder what the crumb will look like. 

Will taste it tonight, I can't wait! 




qahtan's picture

Hovis flour


 My brother and SIL came to lunch to day, they live about 50 miles away.

 Where they live is an shop that sells lots of English stuff.

So they brought me down a 1 Kg bag of Hovis flour, and some Thorntons toffees.

 Now I can use my Hovis tins for the a couple of proper Hovis loaves.

 I think maybe I will dilute the flour with a little

white flour,

.   qahtan

Lisalovestobake's picture

Grape Starter bread recipes?

Hi everyone, I'm a newbie here, so bear with me! :)

've got Nancy Silverton's grape starter about two days away from being ready, and I was just wondering..are there any other breads I can make with it besides her Rustic Loaf or Olive bread?  In other words, can this be used in pretty much any sourdough or starter bread recipe?  I know it's kind of a dumb question, but I seem to come across a lot of recipes where you have to add 'all' the starter or biga to the initial dough, but it's 'their' starter or biga, so no measured amounts, just add it all!.

 Any recipes or advice will be greatly appreciated. :)

home_mill's picture

Preparing starter for use?

How many times should I be feeding a starter before using it in a recipe? I have been feeding it twice. I also have been using Bill's method of 1:2:2 starter:flour:water ratio. So if I need 400 gm of starter in a recipe I would do this:

First feeding 16:32:32 = 80 gm

Second feeding 80:160:160 = 400 gm

Does this make any sense or should I be doing something different?


Thanks - Joel