Things they don’t tell you about home grain milling

By Mike Nolan

This topic has 4 replies, 4 voices, and was last updated 8 years, 3 months ago by Jock.

Viewing 7 posts - 1 through 7 (of 7 total)

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May 27, 2016 at 3:51 pm #652
Mike Nolan
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A few years ago I received a Nutrimill machine as a Christmas present from my older son, along with a big bucket of soft red wheat berries. As Christmas [See the full post at: Things they don't tell you about home grain milling]

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- This topic was modified 8 years, 6 months ago by htfoot.
- This topic was modified 8 years, 6 months ago by htfoot.
- This topic was modified 8 years, 6 months ago by htfoot.
May 27, 2016 at 7:39 pm #653
BakerAunt
Participant
Mike: Does the recipe really require 2 Tablespoons of yeast?
May 27, 2016 at 9:16 pm #654
Mike Nolan
Keymaster
You can cut it back to a single tablespoon, but it will take even longer to rise. It might take as long as 4 hours, I'd recommend punching it down after 2 hours. It probably won't quite double, though.

In cool weather I usually put this dough in the warmest place I can find, which is on top of the computers in my office.
June 2, 2016 at 10:44 pm #655
wonky
Participant
Nice tutorial Mike. I enjoyed reading it,
June 4, 2016 at 6:59 am #693
BakerAunt
Participant
My husband was fascinated when we found a 25 pound bag of white wheat in Walmart in Plymouth, Indiana. We had never seen that before. I believe it was the Montana brand.
August 25, 2016 at 5:39 pm #4432
BakerAunt
Participant
Well, it's not home milling, but lots of bakers now are investigating milling their own grain:

http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement
November 9, 2016 at 10:47 pm #5486
Jock
Participant
I bought myself a Nutrimill for this Christmas past (mostly because I knew from tho old BC that you had one and seemed well pleased with it) so I was interested to read this blog post.

I am curious though, why you grind hard red wheat at the "low and course" setting. Because that produces, well, course flour. There may well be occasions when course flour is needed but most of my bread baking projects use a finer grind, closer to that from a commercial mill (although it never gets quite that fine).

Anyway, I would be interested to know what your thinking is.

Best regards,

Jock
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