January 30, 2013 - 8:30am
Mill & Mix grain mill?
I'm looking at getting a grain mill and leaning towards the Komos but just found this on craigslist.
http://burlington.craigslist.org/grd/3518863927.html
Anyidea if that is a good unit? Seems rather beefy.
Thanks for any info you may have!
Silas
Share
That person recently sold one of those units without the mixer on eBay. Answering a question there the seller said:
I tried to put the mill and mixer together when I had both, and found it was not easy, nor did they seem to "marry" as good as could be expected.
So, if you can see it up close, and you or a friend can assess whether or not the mixer actually will work with that unit, and if the particle board isn't deteriorated, I bet it would be a great machine.
Interesting. Seems rather novel to have the mixer attached.
Upon further thought I am pretty tight on space and this thing is huge! I think I'm leaning towards a KoMo.
Silas_millier,
I have a KoMo mill and really enjoy it. It can grind finely or coarsely and quickly too. It does a great job.
Linda
Hi Linda,
Pulled the trigger and the KoMo is on its way!!! Thanks!
Silas
It is quite a decision and investment to get a home mill, at least it was for me. I had messed around with the KitchenAid mill attachment and was very disappointed in it. I have never regretted getting my KoMo mill. There are several folks on this site who own them. Check out the information in the Grains and Milling forum of best ways to use your new mill.
Enjoy!
Linda
Yeah, it is certainly an expensive piece of equipment. Even with savings on flour it would take a good few years to even out cost wise, but the health and joy benefits look to be worth it. We stopped buying bread about 4 months ago and have just been eating what I make(for better or worse). Luckily one of my recipes has passed the make it 2 times test and become our daily bread. :) No looking back now. I just hope my sourdough starter doesn't act up on me or I might cry. :)
Actually, Silas_miller, I've found that fresh milled flour does a really good job in sourdough for a more sour/tangy flavor. You might find that your flour also ferments more quickly than store bought whole wheat flour. What can take an hour might just take 45 minutes.
Also, for whole grain baking I don't think you can beat Peter Reinhart's Whole Grain Breads book.
One other thing, when I grind hard red winter wheat berries in the mill, I grind them on coarse(grob) setting then regrind at fein(fine) setting. I sift out some of the brean and regrind it then reincorporate it into the flour. However, folks also just grind on fein and leave it at that. It all depends on what you are after.
In any event, there is lots of info on this site re: grains and milling.
Have a great time with the mill
Linda