|
|
|
|
|
SearchUser loginBread BooksFavorite Recipes
|
 Submitted by jocelyn on March 25, 2010 - 9:45am New Fidibus Classic millI feel a little bad about a post like this, but I just wanted to share the excitment: I received my fidibus classic yesterday, after having "visited" it daily for the last six months! Some preliminary observations:
I am looking forward to my first loaves with it this weekend! One question, for good measure:
Jocelyn
Filed under:
|
ALSO ON |
del.icio.us
Twitter
Facebook
StumbleUpon
Favorite
@Jocelyn - re "Any special advice about using fresh flour?"
Congratulations on your purchase. You have a high end mill with an excellent reputation. Enjoy!
A bit of encouragement - even experienced home bakers who use commercial whole grain flour often experience a learning curve when they transition to home milled flour. As a long time member of TFL, I've read many posts on this issue.
Hopefully, you'll have a seamless transition. If you do not, don't be discouraged . There is a difference between fresh home milled vs (even the best quality) commercially available whole grain flour milled from the same grain. If you experience problems, it is not a reflection on your expertise as a bread baker.
congrats! Can you post a pic
congrats! Can you post a pic of it? I have been regularly "visiting" the Fidibus classic on naturaleurope.com for the past 6 months, will take the plunge one of these days! If you don't mind my asking, What did you pay for it?
I got it from naturaleurope.com
So I paid their regular price, 399$ I think, which is quite surprising since it is 499$ everywhere else. But I am in Canada and shipping UPS netted me another 80$ of shipping and Custom Brokerage, a topic all of itself...
fidibus classic grain mill
a quick search on google with the term "Fidibus classic" shows this photo...
and this review by a TFL member http://www.thefreshloaf.com/keyword/komo
I use
plastic soil classifiers from lmine www.lmine.com to sift my home milled flours.
The finest one that I use (occaisionally) is the 100 mesh - from which I have (with careful milling) gotten pure white flour. You may experience some differences. These go much fine than most flour sifters.
They are not intended for food use, but I consider that the flour is in contact with them for a very short time and probably no harm is done.
They have done yeoman's work at my house and are still in great shape.
Hope this helps.
Komo electric sifter
As a suggestion, another sifter option, easier, faster, cleaner and more elegant (but more expensive!) would be the new Komo electric sifter, which apparently is a new addition to the Komo line. Since I am neither a seller nor an endorser for a particular retailer, please do a search on your own to find it (around $170-180). I have just ordered mine and look forward to using it. Best.
Freshly Ground Flour
I have only sifted out the bran for angel food cake recipe, my hubby's standard request for his b-day. I simply love using freshly ground flour for every thing. Hard wheats, winter and spring, generally have enough gluten for any yeast bread. I use white wheat berries for things you calling for white all purpose flour and red or bronze for what most people think of the flavor of whole wheat flours. If you have to cheat and use a bread machine 4oz of freshly milled white flour can be substituted for a cup of flour, that number came from Zojirushi bread machines website. Enjoy JQ