Do you grind FROZEN wheat berries in your stone mill (Mockmill, KoMo)?
I just purchased a Mockmill 200 and wonder if any of you who mill at home grind wheat berries straight from the freezer to help reduce temperature rise to the flour?
If so, have you encountered any problems... particularly related to condensation-related moisture fouling the stones? Any other issues?
I will rarely mill for more than 5 minutes at a stretch (1000g fine flour), and could easily shorten it further to five one-minute runs, taking only the portion needed from the freezer. That might not matter but perhaps the temperature change (from frozen berries to hopefully room-temperature ground flour) could happen quickly enough that condensation won't be much of an issue since the frozen berries won't be exposed to room temp very long before hitting the stones.
I'd love to hear anyone's experience with this. And I'd especially like to know if you've noted any improvement in breads made from frozen-milled flour vs. room temp-milled four. I'm open to being told that temperature rise to the flour is a needless concern!
I do this all the time as my flour can get quite warm (over 125F) if I don't. I've never had any problem doing this. I pre-measure 8 cups into a ziploc bag and freeze it. 1 bag per grind session.
Thanks for the reply clazar123. And you use a stone mill (versus an impact mill with stainless fins)?
Stone and impact. The impact is the one that REALLY heats the flour. My Kitchenaid Stone mill is much slower (a reason why I both like and dislike).
i also grind whole grains (spelt and other wheat, rye) straight from frozen with a mockmill KA attachment (this model stone grinds). i’ve never noticed issues with condensation on the stones. i mill ~1lb at a go (i think that’s what the hopper on my model holds?).
the only time i’ve had to clean or otherwise inspect the stones was after grinding corn. that was an experience!
-c
Thanks for the reply.
I have a Mockmill 200 and don't bother with freezing berries before milling. It has been a while since I measured the flour temps, but my memory says it was just a little over 100F (temp measured in the mound of flour as it accumulated in the bowl). I tend to mill right before mixing dough, and add room temperature water. My dough temps are consistently between 78-80F just before starting bulk.
Mary
I had one bad experience. Though can't remember exactly, I think I took the berries out of the freezer and on the counter for a small amount of time, then ran it in a stone mill ( Nutrimill Harvest ) and it started grinding fine, then the output dropped to less and less . I took it apart and the stones were completely glazed. It is possible that the berries had set out long enough for condensation to form on the berries, which then caused more of a paste. I doubt that would be an issue if you went straight from the freezer.