The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

milling sifted spelt

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phils bread's picture
phils bread

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!

LeadDog's picture
LeadDog

I mill and sift five different grains and the flour for all five is very similar including Spelt.  The only thing that I have heard about Spelt is that there can be a high degree of variability in the flour.  My wild guess is that it is the Spelt that you have isn't that good.  I would try a different source for Spelt and see if that makes a difference.


There is also a section in the forum for milling you might try a post there also.

phils bread's picture
phils bread

Thanks LeadDog, I did have my suspicions about the spelt grains i was delivered. I had an experience not too long ago with a shipment of rye grains that turned out to be from a damaged crop. iI will be seeking out a different source of spelt grains as well. Thank you