r/HomeMilledFlour

I’ve been deep diving into grinding my own flour and finally took the plunge and ordered a mockmill200.. ack! I am thinking that I should order soft and hard white wheat berries next…so many options.

I mostly make bread, some sourdough (due to time constraints) and mostly a mix of sourdough with yeast added (I know..I know.. I’m work on this). So I thought..hard white wheat berries…but I also make muffins, cakes, cookies, tortillas…so..soft white…. But do I order both types..or just soft..?

Ack!

Wanted to stock up before the fall expected price hikes

This might be impossible to find. Let’s start there.

I love to make bread and have dreamed about finding an old wooden trencher. I can find new ones on ETSY, and I can find old ones on eBay with no backstory, but the big romantic dream is to find one that someone who loved to make bread a century ago used.

I already have a few wonderful, usable, sentimental family items (like my grandmother’s biscuit cutter), and every time I use it, I feel happy. My family didn’t make a lot of sourdough or yeast bread, however, so there’s no legacy trencher to inherit.

This is probably silly since there are so many other legitimate needs in the world these days. But also, when I am grinding wheat and kneading bread, I think about all the bakers who have survived hard times, focusing on making something wonderful to fill a few bellies, and it’s comforting somehow.

I don’t care about something of tremendous antique value. But I’d like for it to be wooden, food safe and full of a history of this sort of family use.

Anybody have suggestions on where to find such a thing? It seems like everything I find that says “vintage” is meant for decorating and not love of baking.

This probably doesn’t even make sense, but I am giving it a shot. I’ll understand if this post just needs to be deleted. I haven’t been sure where to even ask, so I am giving this a try.

If anyone is looking for a Mockmill 100 or 200, Grains from the Plains has some available! I ordered my 200 on 5/14 and it arrived yesterday, 5/19. The owner also sends samples of their grains which is a very nice gesture. Happy milling!

Who here has any experience baking bread with emmer (farro)? What are some of your favorites things to make using emmer? I’ve heard that you can also cook them like rice or hot cereal like oatmeal by chewier. I just received some emmer and I’m eager to try using them.

I am new to fresh milling. Up until a few months ago I have purchased bulk grains at a local market. This last spring I tried ordering wheat berries from Azure. My hard red berries were fine. The hard white were filled with debris that takes a great deal of time to sift through. I ordered khorasan in March and immediately put them in a sealed food bucket. I just opened them this weekend and they smell awful. Almost like uric acid meets fresh cut grass. It’s super pungent and does not smell like the khorasan I purchased at the market.

I am past the window where I can get a refund but curious if anyone has run into this issue.

For a while when I first got into baking bread with fresh milled flour I didn’t have a job and was able to spend A TON of time getting comfortable with FMF, finding a recipe I liked, and finally making good loaves consistently. Now, I have a full time job again and just don’t have the time to make bread the way I learned that I liked, and I miss it so much! I’ve been considering getting a bread machine to remedy this; I learned about FMF from Bread Becker’s and in some of her teaching videos, Sue Becker uses a bread machine. There’s also a handful of people I follow on Instagram who use them, seemingly with good results.

So, does anyone have thoughts or opinions on using a bread machine with FMF? Pros and cons? Recommendations for a decent one without spending a fortune? Good recipes since I likely won’t be able to use mine? Also, does anyone know if the learning curve is as steep as the initial transition from traditional to fresh milled since I’ll have to find a new recipe again?

TIA!

I've watched YouTube videos galore and can't decide on whether I should go with an impact mill or a stone mill. How in the world do you make the decision?? I've been making sourdough bread for almost 10 years, way longer than the Covid starters. I also want to make regular whole wheat sandwich bread, quick breads, and things like cookies and pancakes using fresh milled flour. Any suggestions would be appreciated. Thanks!

I need to make a dessert for an event and want to use FMF. I've looked through different websites for a 9" x 13" cake recipe (don't want to do a layer cake) but haven't found anything that doesn't have weird ingredients or seem complicated. Does anyone have a recipe they love?

I want to get both the oval and original bread ovens in a colour that is easy to maintain. I am considering satin black but I also really like meringue.. help!

Since the wondermill is out of stock and looks like it's hard to get do I wait for it to come back in stock OR do I purchase a Mock Mill, and then the question is 100 or 200? I'm new to this however I also want to make sure I'm purchasing something that will last and I can do what I want. So basically it'll be alot of just wheat flour for the most part but I also want to do corn to make nacho's and torts and then whatever else I find when heading down this little rabbit hole of fun.

I’m just dipping my toes into the fresh milled flour world. I’m on the hunt for a grain mill and I’ve narrowed it down between two mills; both Nutrimill brand. Looking at the impact grain mill or the classic. Looks like the impact grain mill is best for bread flour and the classic is good for more variety. My question is around the difference between fresh milled bread flour and fresh milled flour for general baking. Can I use the impact grain mill for bread flour AND any other baking needs? What is the difference between using the impact mill for all baking vs the classic?

I see myself milling flour for bread, pizza, naan, pancakes, muffins, etc. looking for some resources, but struggling to understand the difference and if I need the classic mill or if the impact mill will suffice.

Thanks in advance!

I have had a Wondermill on backorder for a while now, and it keeps getting pushed back. I can get a Nutrimill Classic right now and I'm wondering if I should just switch gears and buy that. Anyone out there have had both and have any input as to liking one over the other? Would truly appreciate any opinions. Thanks.

I am new to sourdough and thinking about milling my own flour. I research everything before a big purchase like buying a flour mill, and a friend has suggested the nutrimill basic.

Before I buy the mill, I want to buy storage for the wheat berries. I know I will want to experiment with soft and hard berries. What are the best storage methods for country living in your opinion? I am looking for glass or metal storage most likely. I want to avoid plastic storage for a couple of reasons.

Thank you for your input!

ETA - Thank you for your responses! I will be buying gamma lids and half-gallon jars since I don't know how much I will be using in a month/year yet.

Hello! Happy Mother's Day to any Mom's on here!

I'm relatively new to baking, but over the past year and a half I've been making my own sourdough recipes. After a full year I decided to pull the trigger and my birthday present just arrived!! Finally excited to start with fmf.

My staple recipes currently are:

1)Bim's Sourdough English muffins

2)regular sourdough bread

3)sourdough tortillas

4. chocolate chip cookies etc

Anyone have any tried and true beginner friendly recipes?

I have hard red, white, soft, korasian, einkhorn, rye currently to work with. Thank you!

A while back I was shopping for one and they were all sold out (still are). I've seen people trying to flip them so I thought the handful of lucky millers might want to jump on this. I'm not affiliated with them, but they were great to deal with and had our mill in hand days later.

LINK

https://preview.redd.it/fxrozxlx8r0h1.jpg?width=650&format=pjpg&auto=webp&s=50f6ef12bf3a5f56ec443afe2d257d7c857de60e

How important is it to use gluten? I use hard red wheat.