Hello all, new here, Looking for information on getting started with my new Retsel mill
Hello everyone, my name is David, I live in Central IL. I'm not new to making bread but the extent of my bread baking has been basic white and whole wheat loaves. I was recently gifted a Retsel Mil-rite grain grinder and now my interest in baking whole grain breads and home milling has been piqued. I've been reading the grains and milling forum here but it seems most people are using a Nutrimill or another mill that has a dial for coarseness adjustment. The Retsel does not have this, how do I control the coarseness and texture of the flour in my mill so that it's easily repeatable and I can get consistent flour every time I use my mill. I've thought about using a set of feeler gauges to set the stone gap, the other idea was to buy a set of sieves used for classifying material but that's another step in the process I'd rather not have to do. I'm looking forward to trying some different things and feeding my family more whole grains and further reducing my grocery store bill.
In addition to my new found interest in bread baking and milling I'm an avid gardner, we've had our most successful garden to date this year, filling our freezer and nearly every canning jar we own with all sorts of jams, juice, beans, etc. We still have 2 months of productive gardening time this season and should be eating well throughout the winter.