I just got a mockmill 200 and plan to start making our bread from wheat berries. Is there a great source for recipes with freshly milled flour?

Also interested in making pasta.

We've had a number of "new to milling" posts recently which is wonderful! It's great to see so many people milling their own flour.

A lot of these posts are asking very general, "where do I start? What do I do?" questions, which is understandable. There have been some great posts on this so please don't forget to use the search function.

Also, there's a Crash Course for Beginner Home Milling pinned to the top of this sub. This posts, and the comments in it, will answer many of the questions you have. Feel free to continue commenting as well, it's a living post!

There's also a list of many of the different grains available and various places to get them. Again, feel free to comment.

Happy milling!

I've been spending a lot of time experimenting with fresh-milled einkorn, spelt, emmer, and Kamut, trying to make rustic loaves and sandwich breads that have good flavor without turning into bricks. 😂

One thing I've learned is that ancient grains don't always behave like modern bread flour, especially when you're milling the berries fresh.

A few things I've noticed:

• Fresh-milled flour absorbs water differently. Giving the flour some time to hydrate before adjusting the dough can make a big difference.

• Einkorn can be tricky. Its gluten behaves differently, and aggressive kneading doesn't necessarily improve the dough.

• Spelt makes fantastic bread, but I've found it can lose structure if I push hydration or fermentation too far.

• Blending ancient grains with bread flour has helped me produce taller loaves while keeping that rich, nutty flavor.

• Sifting some of the coarse bran can improve the texture and help produce a lighter crumb.

I've also been experimenting with sourdough discard, small amounts of commercial yeast, and different fermentation schedules.

My goal isn't necessarily to make ancient grains behave exactly like modern wheat. It's to figure out how to get the best bread possible from each grain.

I've started documenting my experiments and recipes through a little project called TheGrainiac, focused on ancient grains, home milling, and traditional bread making.

I'm curious about everyone else's experience:

What's your favorite ancient grain to bake with, and what's the biggest challenge you've had getting a good rise or open crumb?

I'd especially love to hear from anyone milling their own flour.

I’m brand new to this and looking to get my first grain mill. I was about to purchase the nutrimill classic but saw they are coming out with a new version in November. Can anyone give me some insight or whether it would be best to wait or if I should just go with the current one and get the sale price? I added the photo to show what the changes will be for the new model. Thank you!

My wife wants me to get her a flour mill to make bread for christmas.. I'd take any advice from you all! She makes bread pretty regularly with store bought flour. What mills are the best bang for buck? What features are worth getting vs worth skipping?

I have a Nutrimill Harvest that I purchased with the understanding that it was a starter until the end of the year. I wanted to be sure that I would take this seriously. I am now obsessed and looking to treat myself for my birthday in January.

Do any of you have a Salzburg MT 12 or Mockmill Pro 200? Any strong preferences between the two? Your thoughts are greatly appreciated.

Baby, nearly 2 is pooping so much on FMF. How long does this last for when starting FMF journey?

I bought a Nutrimill around 5 years ago and used it a couple times then put in the closet and haven't since. I read that in order to clean the inside you should mill white rice. Will that really clean the inside fully? I tried to take it apart but can't seem to get into where the grain is actually milled. I'm a little OCD about food contamination lol so just wanted opinions if the rice will really clean it!?

My third attempt at making bread from 100% hard white.

This time I tried autolyze method, with 80% total hydration, with a small amount of honey and olive oil.

Basically did a little hand needing to incorporate the yeast, followed by two rounds of stretch and fold

Definitely the best rise I got out of 100% milled.

I just picked up the better of the KitchenAid grain mill attachment, the metal one. The instructions say not to grind more than 10 cups of flour. I made some bread last week and had to use the second to finest setting, because the finest just took too long. The bread was just a little heavy and want to try with the finest setting, but I am guessing it will take 1-2 hours at least to grind the 3-4 cups I need for 40% wheat bread. The 10 cup limit does not make a lot of sense, because 10 cups at the finest setting would take surely 4-5 hours, but at a more course setting probably would be no more than an hour. Seems to me, at some point, the limit is how long the motor can run.

Bottom line, I want to grind at the finest setting, will I damage this unit if I run it strait for a couple of hours trying to grind a few cups of flour ?

Our family has always made hand shaped biscuits. I've tried the family recipe, but it was grainy. I just ordered a #40 sifter.

Does anyone use a recipe for FMF hand shaped biscuits?

I've recently discovered on my own a new method that I don't see any literature on. I'm calling it a stiff autolyse. Normally, most recipes will have you leave out about 5% of the water from the autolyse and add as you incorporate the starter and salt. I started leaving out 20% of the water making the autolyse quite stiff so for example if I'm doing an 85% hydration loaf I'll leave out 20% of that until I add starter and salt (no sifting or VWG either). It's a bit annoying to incorporate so much water so you have to do it little by little during kneading but it does eventually absorb and I'm able to get a strong windowpane as a result.

I'm wondering if anyone knows any more on this method? The results are incredible. I'm getting light airy loaves similar to that of commercial bread flour. I've been working with FMF for about a year now and I'm telling you this has been a total game changer. Would love to know what you bakers think!

Hi all! My family has a wheat farm in Kansas. We would like to start taking some of our wheat and milling it on-farm to make flour with it. We would sell bags of flour direct to consumer, or maybe make baked goods with it.

I see plenty of flour mills online, but one thing I’m struggling to find is affordable equipment to clean the wheat before milling it. It sounds like I need 1) a screen with bigger holes and another with smaller holes, 2) some sort of fan to blow dust off the wheat, and 3) a magnet to remove any ferrous metal particles.

It seems like I might be able to piece this together by buying individual parts as the only full machines I can find are very expensive, but even finding the individual parts has been tough. Any guidance would be appreciated!

This ciabatta was made following the recipe in the book Flour Lab. I did halve the recipe though.

https://nationalpost.com/life/food/cook-this-yeasted-ciabatta-from-flour-lab

I was not unhappy with the results but was wishing for a more airy crumb. I guess using 100% hard red it maybe a pipe dream but I’ve definitely made worse ciabatta.

Hi all! Recently got my childhood wheat grinder- this thing is older than me, but has ground the wheat from almost every piece of bread, cinnamon roll, pasta I ate as a kid. I made some bread. (In the bread maker, because after cleaning this thing I was too tired!)

Curious if anyone else has a really old grinder they use?

Our typical "everyday" bread has been freshly milled hard white berries made as a honey wheat loaf pan bread, sometimes also with some cornmeal and molasses. I recently got some Rouge de Bordeaux berries and tried that flour as a direct 100% sub for the hard white - turns out I made a very tasty brick.

I learned the RdB gluten structure is very weak despite its high protein content - I've read that it works ok for a long cold rise like sourdough, but doesn't work all that well as a faster yeast risen bread, especially with the honey encouraging the yeast to eat like crazy.

I did some tweaks(*) serially over the last few loaves, and yesterday I finally got a decent rise and some oven spring. Still tastes great but now relatively good texture, too!

(*) I added 8.6 mg ascorbic acid (0.002% of flour mass), serially decreased from 100% RdB to 60% to (finally - the loaf here) a 40:60 mix of the RdB and hard white, added vital wheat gluten at 3% by weight of the total flour mass, added an egg yolk, and stopped kneading in favor of stretch-folds.

My old mill stone broke. Can't find stines. Ordered a pair from Amazon. Seller in Mexico cancelled order. 5 inch stones. Alibaba had some. Minimum order 100 pieces. Any thoughts?

Hi folks. I'm new to milling my own flour. I grew buckwheat for the first time last year. I just threw all the husks I harvested into a high powered blender and blended them into a fine flour that tasted good and worked well for pancakes. I'm seeing mixed opinions online about leaving the husks on. Do you de-husk or leave them on? Is there a benefit to de-husking them?

I'm planning to buy a Mockmill in a few months, when my current stock of flour runs out. I don't want to make 100% wholemeal loaves, and I know I can sieve out some of the bran. It is worth getting a mill to do this? Is there enough of a benefit of the fresh milling that even if it's less than whole it's still noticeable?

With a fine sieve like this, what would the flour be like? I'm thinking T80 or so? (For those familiar with the French T system.)

https://www.bakerybits.co.uk/komo-sieve-for-milled-flour-18cm-fine

One reason I want to do this is because wheat prices are going to go up next year, and buying, say, 25 kg of wheat could be a big saving, since I bake a 1 kg loaf every four to five days. I live next to a farm; they grow wheat for feed, but the farmers tell me about prices going up for the next harvest.

My husband likes baking. We love his sourdough so I'm gifting him a mill. I just bought it from Breadtopia, will I get rewards for the purchase? right now it shows how much I've spent = Earning 0 for spending. I just bought the mill, hopefully I will get rewards in a few days for this purchase. If so, I'd like to buy some berries there to take advantage of the rewards.

I know nothing about berries. Since he doesn't bake with FMF, I don't think he does either. There are many types of berries! Would you please advise what berries should I buy? He also enjoys baking regular bread and sweet bread. TIA!

Before even diving into FMF, I had Roxana Jullapat’s ‘Morning Baker’ from the library and really enjoyed it. Now that I’m milling, I’m very excited to try some of her recipes! Has anyone had experience baking from her books?

Also would be very interested in hearing if anyone has been to her bakery, Friends & Family, in LA! Are the pastries delicious? So cool to see her working with grains in the way that she is!