The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nutrimill newbie from Florida

FLGal's picture

Nutrimill newbie from Florida

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 -

xaipete's picture

Hi Florida Gal. I can't imagine why freshly milled flour would go rancid almost immediately after milling! This certainly can't be correct information. I grind flour when as I need it, probably once a week. I usually end up a little more than I need and have never noticed any off flavors coming from it. My neighbor grinds and immediately freezes any extra for nutritional reasons, but I don't worry about that. I'm sure your slightly used mill will work perfectly for you. I grind on low speed, but select fine grind.


FLGal's picture

Thank you, Pamela, for your advice about milling speed and grind.

I do not know why I have been told I need to use my fresh flour immediately after milling.   Rancid may not be the correct term as I have also been told that there is a rapid loss of nutrients after milling.  I really have no clear understanding of this. 

At this point, I plan to experiment a little on my own and see what kind of results I get.

beeman1's picture

I would like to mention that Wheat Montana will be taking orders in your area at the end of this month.  and   l

FLGal's picture

Thanks for the info and links, Beerman.  I will check them out.

swtgran's picture

I have found that keeping it simple as far as sourdough starter works best for me.  I started my whole wheat starter from freshly ground white whole wheat from Wheat Montana.  I just mixed equal amounts of wheat and water and stirred it regularly until it was bubbly.  Then I fed it with double the weight in water and wheat.  That starter is fantastic at making bread rise and tastes great.

I think you will love your grain mill. 

FLGal's picture

Thanks for the advice, Swtgran

I am very anxious to begin milling.  Waiting for my initial wheat order is torture. To pass the time, I am trying to get a starter started with AP and Gaarp's method.  It has been 48 hours since the day 3 feed and no real growth; however, the familiar alcohol-type smell has replaced the really bad one and I am sure that is a good sign.  I will try the rye flour boost this morning and keep trying to encourage it

I will definitely try a starter from freshly milled flour when my order arrives - how long did it take your starter to get bubbly and do you keep it at room temp or refrigerate?

Florida Gal 

sharonk's picture

After you have some experience with your nutrimill, I would be very interested to know if you think it would grind small grains like amaranth, teff or quinoa. I am a gluten free baker, grinding my own flour using 3, count'em 3, different grinders since no one machine seems to properly grind all the grains I use.

Does anyone else have experience with this?