Hello. I am looking for some fresh ground Spelt and Fresh ground wheat flour. Is there anyone in McMinnville that can give or sell me some? We used to live in Sequim WA and there was a wonderful lady who ground her own and gave classes and sold her cookies and breads to the healthfood stores there.

Hi everyone!  Just wondering where other UK people get their wheat for milling?  I ordered 5Kg of wheat berries online from Brow Farm to get me started, and they are great, but quite expensive compared to buying flour, even organic locally milled flour.  Thanks in advance for any help!

bakinbuff

I have a Nutrimill that I bought last fall that has only milled six cups of grain: three cups of hard red winter wheat and three cups of short grain brown rice. I am unable to use the mill in my present apartment because of the noise. When I milled those six cups of grain the neighbors nearly freaked out. I kept the mill because I thought I was going to move to another apartment, but my circumstances have changed, so that isn't going to happen any time soon. I can't use the mill so I would like to sell it. I will take $195 plus shipping charge.

bought 25 pounds of organic hard wheat berries, packed into 5 poundish double zipped locked baggies in the freezer.  they've been there for 2 weeks now to kill any bugs. read this is good practice to kill larvae and weevils? 

i want to start milling a bag today, but now have a moment of panic- i have an electric all-grain mill a33x with grinding stones- whole grains are supposed to be DRY when milling, right?   are the grains from the freezer still considered dry or now slightly wet???? will it mess up the stones?

now that the whole grains have been in the freeezer for 2 weeks, can i store the double zipped locked baggies into plastic buckets with lids(not gamma lids) in storage closet?  do i need to be concerned about any possible condensation causing wetness on the grains? 

super anxious b/c i've been waiting more than a whole month- (from placing order to today) to grind up these whole grains. hate to ruin my mill or have the grains spoil on me. 

thanks!

How much flour per hour can a country living mill produce?

The wheat Montana order is now open in the Tampa Bay area. check www.haleysilo.com or www.mannamakers.com  . For other areas check the dealer locator on the wheat montana website.

I'm brand new to the subject of milling my own grain and am really interested in trying it but just can't afford a mill. Then I discovered manual mills and am very interested, especially in the 'Hand Crank Family Grain Mill' because of its cost, lifetime warranty, and supposed ease of use. Does anyone use a manual mill? How do you like it? I will be using it for 1-3 cups at a time, several times a week so not too heavy duty. Thanks for any input! sara

I'd like to get back to making my own bread.However I require that the wheat be true organic due to allergies to chemicals .I had been using Wheat Montana until they changed some years back.As far as I could determine they added a mold inhibiter.Other sources may use pesticides in storage or shipping.It's also tough to have to buy large amounts to test it. Many of the chemicals will penetrate packaging .A plastic bag is no deterent to these chemicals. I've got many years experience baking and have a mill , all I need is pure wheat. Do any of you have the problem and can help me ?

I'm writing with a shameless plug for Ridgecut Gristmills. I don't have any connection, other than as a satisfied customer who hopes that this new business succeeds. The owner is very friendly, and I've been very impressed by her stone-milled flours and her willingness to custom-grind whatever grain I ask for.

It was started by Erin McGowan Sweet in Arbuckle, in the Sacramento River Valley in California. She sells grains and cornbread and pancake mixes every Saturday at the Ferry Building Farmer's Market in San Francisco.

I met Erin a year ago, and got to chatting with her about grains and milling. Hers is a neat story: she decided that Northern California needed a stone mill, so found an old millstone for sale in North Carolina, drove cross-country to buy it, brought it back to a small town between Sacramento and Yuba, and started buying grain from local farmers to mill. Apparently, it's one of only 5 working stone mills west of the Mississippi.

Erin has been stone-milling corn and other grains and selling them online, at farmer's markets, and recently, to a bunch of high-end restaurants: BarbersQ (Napa), Cane Rosso (SF), Ducca (SF), Greens (SF), Incanto (SF), Rutherford Grill (Rutherford), Ubuntu (Napa), and Zin (Healdsburg).

My partner is a polenta-lover, and we swear by her cornmeal. Unlike the stuff in the supermarket, it has all the germ included, so it has more corn flavor. The tradeoff is that the cornmeal is not shelf-stable, and will go rancid unless you keep it in the fridge or freezer.

I mentioned to Erin that I was an amateur baker, and asked whether she ever milled other types of grains. She responded, "What would you like?" Amazingly, she has no problem milling even small quantities for a home baker. I just email her a couple weeks in advance and pick it up at the market on Saturday.

So far, she has custom-milled barley and rye for me. The rye flour from a local grower was wonderful, and made some great European-style loaves. Needless to say, I think it is beyond cool to have my own personal miller, and  almost hesitate to share this secret.

Recently, she's been "experimenting" with a hard red wheat from a local grower, trying to figure out the best grind. I got 10 lbs of a medium-grind whole wheat. I did sift the flour through a medium sieve to remove some of the bran, and removed about a teaspoon per cup of flour. I'm saving that to sprinkle on my breakfast cereal, as a topper for rolls, etc. The sifting technique is what Peter Reinhart recommends in The Bread Baker's Apprentice to approximate the high-extraction whole-wheat flour used by France's most famous baker, Lionel Poilâne.

This must be a high-protein grain with a lot of gluten. I baked a sort of hybrid Pain Poilâne/ciabatta with 80% whole wheat and 20% King Arthuer All-Purpose. It had a great structure, lots of irregularly sized holes with glossy sides, exactly what you're looking for in an artisan-style loaf, but that is sometimes hard to get with whole wheat.

Anyhow, Ridgecut is definitely worth seeking out by fellow Northern Californians. Here are a few loaves I've made with Ridgecut-milled grains.

Happy baking,
Matt

A brown boule with rye, barley, cornmeal, molasses, coffee, cocoa, and caraway

Half rye, half wheat sourdough batard

Here, I started off following Reinhart's instructions for Pain Poilâne. I pushed the hydration a bit, so it ended up closer to ciabatta. 80% sifted Ridgecut whole wheat, 20% KA AP.

Hello;

  I'm new to this site and really new to milling or grinding your own flour.  There is a lot of information here on bread making and have learned quite a bit already. Reading through some of the posts I saw that some people sift their flour after milling it. Why would yoiu want to do that? Isn't one of the main reasons for grinding your own flour is to keep in the good stuff like the bran?

Also a little off topic, I've been looking through the internet for sites that have more information on making pasta and other goods with freshly ground flour and haven't really found any. Does anybody know of any good sites?

Thank you.

Warren.