The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three mill choices - which do you recommend?

Gail_NK's picture

Three mill choices - which do you recommend?

These are in my price range - each week I bake several loaves each week or home consumption, along with a batch of crackers and pizza dough. I live in Montana where a number of my grain farmer friends are experimenting with heirloom/heritage and landrace grains and I want to mill my own flour out of their berries.

Here are the choices that fall in my price range:

WonderMill Electric Grain Grinder (Selling for $199)

Mockmill 100 Stone Grain Mill (Selling for $249)

NutriMill Classic 760200 High Speed Grain Mill (Selling for $219)

(Prices are as of today on Amazon)

Thanks so much!!

Gail N-K

isand66's picture

I had the Nutrimill and just sold it and bought the Mockmill 200.  I love the new Mockmill.  It's fast and not too loud.  That would be my choice.  I've not heard anything bad about it.

country blonde's picture
country blonde

May I ask why you sold the Nutrimill.  I just finished using mine this morning to grind some Khorasan and the lid separated on the hopper. I have a huge amount of flour to clean up and am thinking about the the Mockmill. Thanks


trailrunner's picture

based on Ian’s recommendation. It is great! You can get it on sale now at Breadtopia! I use them for almost all of my grain/ flour needs. 

HansB's picture

I have the Mockmill 100 also, I am very happy with it. Sorry, I can't compare to the others. 

barryvabeach's picture

I haven't seen the Mockmill models in person, but have seen the ads.  In general, a stone mill, like the Mockmill, will give you much more control over how fine the flour is, and that is a good thing for a mill. I had the predecessor to the Wondermill, and while it was fairly quick, it was extremely loud.    I would go with a Mockmill if I was looking for a new mill. 

Gail_NK's picture

Looks like I have my shopping list whittled down to the Mockmill - now I have to count my pennies and see if I can manage the 100 or the 200.

Much appreciate your input!! I'm really looking forward to milling at home since I have so many friends growing grain here in Montana and willing to experiment with some unusual grains. What fun!!


Thundering Heard's picture
Thundering Heard

Hi Gail N-K,

I live in Montana also, but in the Flathead, west of the Rockies, so little in the way of bread-grains are grown around here. Too much lodging from rain, I'm told. The ag station is working on a wheat variety for here, but still experimental. So me and friends order all-organic from Montana Flour & Grain in Fort Benton and split shipping costs. I'd love to be ordering directly from growers meeting or wildly exceeding organic standards so if any of your experimenting friends meet that description and have started offering their wares, I'd love to hear about all that.

If you are still looking for a mill, I recently bought the Mockmill 200 from Breadtopia and love it. Beautifully fine flour that has taken my 100% whole grain loaves to our "daily bread" level, no sifting required.

I'm assuming, perhaps incorrectly, that you live on the east side of the Rockies. If you ever make it to this side anywhere near Glacier National Park, there is a fantastic bakery doing naturally-leavened and as-organic-as-possible breads and pastries in Columbia Falls called Uptown Hearth:


It's run by Terri Feury, a true artist and scientist of baking and a very fine person as well. Best time for them is Wed-Fri 7:00am-4:00pm. If you don't leave with a giant smile, it would be shocking. (I have no commercial relationship with Uptown Hearth other than being a very happy customer.) 



Gail_NK's picture


Thanks for the bakery reference - will see if we can get up there and check Uptown Hearth out. Love natural levaned bread in any form!

We're in Helena so a ways from you, it sounds. I'm still getting used to how big this state really is!


Siloah04's picture

Can the Mockmill be used for a home bakery which will be grinding a lot of flour? thanks, Mark