New Year, New Mill, More Bread
I've had it about two weeks now and so far I'm pretty happy. As I hoped for it does make a very nice fine flour. Soft and without grittiness. But to get this it is not very fast. I think it took 20 minutes to mill about 3 kilos of hard wheat if memory serves correct. The flour warms to about 100F which is just fine. When i do larger millings than that I'll break it up and let the machine cool for 30 minutes between. The best part is milling range. I can go as coarse as cracked grain all the way to powdery fluffy flour. Something the impact mill can't do. Also the way the machine was built makes it very easy to access the stones and clean or dress if ever needed. So far so good. I'll keep you posted as I use it more and more.
Pic at top is the mill, 100% Whole Wheat with Honey (hybrid), Multigrain Boules, and 50% white wheat tortillas
Here are some of the first loaves made using flour from the Nutrimill Harvest Grain Mill
Some sourdough with 12% Fresh Milled Wheat
"Country Bread" from J.H.'s "Bread" (with 7% Wheat and 3% Rye freshly milled
Cheers and Happy Baking