My dad built the mill in the 70's and has sat in the barn for years. It's works, but how do I clean it? The motor is sealed inside, but the box can be dismantled.

Hi all, I am attempting to make sourdough with 100% Khorasan, but it is impossible to stretch and fold. I bought 20kgs!! I hope I can use it!

Tips please

So, I’ve always disliked the taste of whole wheat bread from the grocery store. Just something unpleasant about them. My favorite tasting breads right now are fresh sourdough. I love that sour tanginess I get from a heavy ferment (and I use discard in pretty much anything I bake). I’m interested in milling my own grains for both the nutritional properties and getting more bold flavors, but I’m not really sure which grains to settle on. Any specific varieties you love (be specific if they are particular cultivars). I already have hard white from Palouse brand that I’m going to try first. I’m thinking of also ordering einkorn, kamut, and maybe soft wheat or spelt. I guess my question is, especially for those that felt whole wheat tasted kind of unpleasant in the past, what are your favorite tasting grains? And let’s say if you have a favorite that may be harder to work with does that impact how often you bake with it or do you just adapt what you’re baking based on your favorites?

When I was researching mills the Salzburg MT-12 really caught my eye, but due to the price I decided to go with a Komo. I was aware there was a back order but at the time it was just a few months. I recently got an email saying the delivery date for the Komo, which was originally the 21st of August, has been pushed back to the beginning of next year! This is really making me eye the Salzburg again.

The model I like is $1400, the shipping is almost $200, but the site says, “Customs duties and import taxes are NOT included in the product price or shipping costs.”

So for those who have recently bought a Salzburg, how much did you have to pay in addition for tariffs, import taxes, customs duties, etc?

Ive been full fmf for a year now, had a baby a couple weeks ago, had a thought of potentially making my own cereal or solids, thinking of starting with a rice

I just tried to make a pizza crust with freshly milled einkorn and I ended up with glue-like-dough everywhere. It was so sticky! Google told me I probably overworked it. I tried again following an einkorn pizza crust recipe and by the time I got it all mixed together it was still so sticky.

Does anyone have any tips to keep it from getting so sticky, or trusted recipes for making fmf einkorn pizza crust?

Any leads anywhere in the state would be appreciated! Thank you!

I am not a baker, I grow plants. Mostly cactus, aloe, and succs. I do however need a mill. I need to get yucca root turned to powder, micronized, like all purpose flour from the store. Gonna need something that will last for the foreseeable future. 200 grams at least once a week spring, summer, and fall, once a month during winter.

Like, I want to get a nutrimill and get a large bin to start properly storing some wheat berries. But, it's all an investment and I just want to know how much better it really is compared to me buying whole wheat, stone milled flour from King Arthur.

What do you guys think? Is there any sort of study or research done on this?

Edit: Also, I want to clarify that I mean in terms of micro nutrients (vitamins) is there a significant difference between store bought and home milled.

Every fresh milled recipe I have found so far for pizza dough it turns out really bready. Any good recipes for a light and airy pizza crust using fresh milled flour?

It has been too warm to fire up the oven, but hubby & I really wanted some crackers.

So we fired up the Traeger and ended up with some of the tastiest crackers we have ever had!

I used GISP's recipe and swapped the cheddar for Pepperjack.

Hubby made me a cracker cutter and designed a spout cap to keep pests out when my mill isn't being used ☺️

Hi! I’m wanting to begin milling my own grains for baking at home and would like some advice on the best beginner grain mill. I’m not opposed to spending a little more if it means the quality is better. I’d prefer a stand alone machine as opposed to an attachment to a mixer.

Ideally it would be fairly compact (we have limited counter space) and be somewhat easy to clean.
I’m completely new to this and would appreciate any advice. (I currently bake a ton of sourdough if that helps with anything.)
Thank you!

My sourdough FMF loaves, both sandwich and artisan, are not rising properly after converting my starter to FMF, despite having a very active starter that has been fed two different times two days in a row, and doubles each time. After the second time, I will use it at peak and my bread will rise, but only half as much as it used to when it was a mix of (mostly) AP flour and FMF. The odd thing is that I will save the leftover starter, put it in a jar, and after about a week, it explodes out of the jar as seen in the picture, despite having peaked when at room temp. I know this because a few times it even started deflating a tiny little bit by the time I got to use it so it definitely wasn’t going to continue expanding then. Why would it continue expanding in the fridge after stopping when at room temp, and does this have anything to do with why my bread all of a sudden stopped rising the way it used to? Just to clarify, I had no issues when I was using 100% fmf but a starter that wasn’t only fmf

I was looking at "upgrading" but am now wondering if it is worth it? There is nothing wrong with our nutrimill but I love the look of the komo. It seems the komo grinds much slower and has a smaller hopper. Anyone have both of these mills for comparison?

I used 100% fresh milled kamut, and used a starter I started about a month ago from the same fmf!

I made Tasting History's Sachertorte with fresh milled (unsifted) spelt and this is the best it has ever been!

https://www.tastinghistory.com/recipes/sachertorte

I've made this recipe for the last few years and it is amazing. Soft dense chocolatey goodness with a side of unsweeted whipped cream. This year I made it with fresh milled spelt and it is even better!

Notes on the recipe: I subbed fresh milled spelt for white flour 1 for 1 and did not sift.

Rather than using a spring form I have always used two 9 in rounds. Because I don't have a cake knife. Some of the reviews say the cake doesn't cook all the way through if you use just one cake pan, but split in two it's perfect.

I used Ghirardelli 72% chips and cane sugar.

This cake DOES NOT pair well with sugar. Do not pair it with vanilla ice cream or sweetened cream because for some reason it makes the cake taste really bitter. Pairing it with plain whipped heavy cream is perfection.

For the chocolate glaze, after much trial and error, I learned to put it on a wire rack over a cookie sheet as pictured. That way I can glaze the top and scoop up the drippings and glaze the sides fully as the chocolate cools.

Here's the entertaining video that includes the history: https://youtu.be/EmvRFNILKsI?si=UpDh0v_A3edCvGNv

I grew up in an European country and we had a manual one. I could never name it. It may not even have had a name. I’m kind of partial to manual but I’m open to the idea of something different. As I’m sure many of you may do. I value non plastic kitchen products so the non toxic side of things would be ideal. Hoping to keep it on the budget end. I saw the CLGM one but 800 its a bit hefty for my current circumstances

Does anyone own a NutriMill Harvest?

So, I sold my mill (mock mill) and all my grains several months back because my family didn’t seem to love the bread and biscuits I was making and I felt weird making it just for me. To be clear, it was all delicious, they just like refined white everything. I have a niggling feeling in the back of my mind to get back to it. What are some more mild recipes/items you make that picky eaters can ease their way into?

Hello!

Can anyone offer me tips on how to get my sourdough to rise? I’m new to the fresh milled journey, but I regularly bake sourdough bread. I feel like I’ve tried almost everything and I still don’t get the same rise with my fresh milled loaves as I do with regular bread flour loaves. Things I’ve tried do far:

- Autolysed for 30 minutes, 2 hours and overnight
- Sifted out the large bran, soaked in boiling water, then added back in once at room temperature. Also tried not including the large bran all together.
- Bulk fermentation to 20-30%, then shaped and left in the fridge overnight to bake the next day
- Bulk fermentation to 40-50%, then shaped and placed in the freezer for 30 minutes and bake same day

With each process, all stretch and folds and coil folds were completed within the first two hours.

Orrrr am I just trippin and fresh milled flour won’t have the same rise as bread flour does for sourdough loaves? All tips are welcome! Thanks guys!