The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

grain mills

Nim's picture

grain mills

I have now been baking my own bread for approx 3 years and I am ready to take the next step and buy a grain mill. I have heard many suggestions/discussions/opinions on the different types of home mills available. I have kind of narrowed down to the Komo Wolfgang mill or the Retsel. What do people think about these two? How do they compare? I really like the description and look of the KoMo Fidicus classic, but since I have not used any I don't know how to decide.

Thanks for your help.

charbono's picture

I’m satisfied with the Retsel Mil-Rite I’ve had over a year. It doesn’t look as good as the Wolfgang, but it has larger-diameter (5-inch) stones, a steel buhr option, and can be operated manually. To clean, one simply backs the adjustment knob completely off; and the stones and auger come apart. It’s about as noisy as a microwave oven. The highest flour temp I’ve been able to measure is about 100°F, although I think the flour is briefly higher.

The Mil-Rite’s negatives are fairly minor: Large, posole corn doesn’t feed very well. On a loose setting, the bed (supposedly stationary) stone is a little loose; and grits can fly out the unshielded sides. Too tight a setting with soft grain results in flour back-up. Setting the stones to a pre-determined width is a little problematic.

shakleford's picture

I'm another satisfied user of the KoMo Fidibus Classic.  I've had it for almost a year and a half and have been very pleased with it.  However, I've heard nothing but praise for the Retsel mills as well.

I went for the KoMo because it was smaller, cheaper, and nicer-looking.  The main advantage I saw in the Retsel mills was the capability of grinding beans and seeds with steel plates, but that wasn't important enough to me to justify the tradeoffs.

Nim's picture

Yes, the good looks of the Fidibus classic was an added attraction for me too. Since also make Indian rotis (Indian bread) I need the flour to be very fine. Though both the options look very good, the slightly better price for the KoMo is also tempting. I will mull over this one...and then make my buy.


Thanks for the reviews.