milling sifted spelt
Hi everybody, its so great to have found a wealth of knowledge here. I am an artisan bread baker and have recently begun milling my flours that i use for my bread. The mill that I have is an Osttiroller Getreidemuhlen. The problem that I have is the extraction rate of sifted spelt is about 40 percent and 60 percent middlings. Right now I do not sift any other flours that I use, i haven't attempted to temper the spelt grains before I mill them, but I feel i should be getting a much higher ratio of sifted spelt than middlings. At times I do run the middlings through the mill a second time to try to get as much spelt as I can but its such a slow process. Should I have the stones closer together while i grind the spelt for the sifted flour? Should I have the grains flow through the mill at a slower rate? Any help would be a great help!