The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Salzburger MT12 Beech No Plastics Electric Grain Mill

Kooky's picture
Kooky

Salzburger MT12 Beech No Plastics Electric Grain Mill

Sadly, I do believe I am going to part with this most amazing mill in order to get a hand crank mill for emergencies, most likely the GrainMaker.

It's in utterly mint condition.

No shipping right now, located in South Florida. 

If you're interested in setting something up, please message me. 

eeclev's picture
eeclev

Hi Kooky,

I'm interested in purchasing a Salzburger grain mill, is your MT 12 still for sale? Thanks!

eeclev's picture
eeclev

My email, spelled in the phonetic alphabet is: echo echo charlie lima echo victor AT gmail; if you wouldn't mind emailing me if your mill is still for sale, I'd greatly appreciate it. Thank you!

eeclev's picture
eeclev

: )

Kooky's picture
Kooky

Still available, anyone interested? Might be willing to ship.

b bell's picture
b bell

What would price be with shipping? Thanks Bill 

eeclev's picture
eeclev

Hello! I messaged back in October with interest, I'd love to chat with you more about it, but I'm not sure how to message you through this site beyond replying to the comment. My email address (spelled phonetically in order not to be tracked by robots with mal-intent): echo echo charlie lima echo victor AT gmail.com. I'm hoping you'll email me so that we can talk details about the mill. Thanks!

Naftoor's picture
Naftoor

But has this sold Kooky? Even with shipping in the US I imagine it would save me the hassle of intercontinental 

Karen's picture
Karen

Just an FYI for future reference--intercontinental wasn't a problem when I purchased my MT 12 mill earlier this year.

freshmilled's picture
freshmilled

Hi there!

I made an account just to inquire about this.

Hope I'm not too late.

I'm not sure how to message you. 

Is it still available? 

Thank you! 

 

Kooky's picture
Kooky

I have been baking more and more like a madman these days, I frequently mill up large amounts of flour. It is truly a learning curve, it comes with time, the skill... The understanding of coarseness and fineness, the presence of large amounts of bran that you never seen in any other flour except as a few little specs. I sift out the largest parts, and my Salzburger is able to grind far finer than I thought.

I simply didn't want to damage the stones or anything, but it is able to continue on far finer than I gave it credit for, and unfortunately, I love it very much.

They are selling 2 variants still to the USA, and it was a very easy process. From the day I purchased it, it took less than a month I believe to arrive at my front step. I highly recommend them. What a wonderful company, I want to visit Austria someday.

Not to mention, it's simply so large and heavy, were I to sell, which I no longer want to, it'd have to be locally. It's not like shipping a little Mockmill or something. 

Karen's picture
Karen

A had a similar experience with my MT 12. Delivery was <a month and included assembling the mill when I placed my order (mine is oak). I haven't been able to use it yet but I'm psyched. Christine is a doll and really cares about the products her factory produces. I'm thinking of getting a flaker.

I have a Mockmill Professional 100 (no longer made) and honestly, it seems like a toy compared to my MT 12. A pricey purchase but, I think, well worth it. Everyone who sees it is in awe.

I'm glad you're keeping your mill but sorry for those here who wanted to buy it.

Kooky's picture
Kooky

I have the flaker as well...

It's just difficult, you know? I feel like I need to venture to Austria just to experience the bread directly and understand it from their perspective. I know there was a quote somewhere, from Christine or from the site... "Mill only as fine as necessary". I believe in the culture, there are breads that thrive with a coarser grind. Here in America, we expect everything to be as fine as possible, and while the mill can absolutely do that, I guess what I have trouble understanding is when it's necessary.

Anyway, I just dove off the deep end recently. I'm amassing baking books even though I've been baking for so long, I want to learn everything possible about it, and I am even browsing for obscure foreign baking books from Europe, for instance.

Enjoy the mill, it's great.

For anyone that gets one in the future, the top burr is sort of on a "cushion". So when the mill is not running, and there's no grain in there, the stone burrs touch a little bit past when the 2 red dots meet. However, when the mill is running, you can push the fineness MUCH more than when the burrs meet when stationary! Because when there is grain pushing them apart, and keeping them from rubbing, it prevents the issue I thought I was going to have the whole time, damaging the burr.

I was simply nervous about breaking anything due to the price and fact it's imported.

Yes, Christine is remarkable. The company is great. Enjoy!