Comments on: Milling Your Own Flour: The How’s and Why’s

By: Noella Ordman

Noella Ordman — Sat, 27 Mar 2010 01:10:47 +0000

Tons of Fantastic information in your post, I favorited your blog so I can visit again in the near future, All the Best

By: Hayke

Hayke — Wed, 28 Oct 2009 21:23:44 +0000

Hello, if a recipe calls for 2 cups “bread flour” what grains would I grind to get that? Maybe a combo of red wheat berries and some soft white ones?? I can’t seem to find what “bread flour” is made from. Thank You

By: Randy

Randy — Thu, 17 Sep 2009 00:08:45 +0000

In response to Kathy’s message regarding the Vitamix…
I read that the following are important requirements to assure correct texture when making flour with the Vitamix. Perhaps you were not performing some of these requirements:

1. Freeze wheat berries to assure they do not get to hot during grinding to preserve nutrients.
2. Do not add more that about 1.5 cups at a time (I believe this is correct). Exceeding their recommended quantity will produce poor consitancy.
3. Must use dry blade for correct consistancy and grinding of flour. Wet blade will produce clumpy and poor results.

By: Ivo

Ivo — Sun, 12 Jul 2009 05:54:05 +0000

The chart contains one inaccuracy - Quinoa is gluten-free grain.
It is often used by people with celiac disease (gluten intolence).
The Gluten Level for Quinoa in the chart should be ‘None’

By: Annee

Annee — Fri, 03 Jul 2009 02:10:22 +0000

Does anyone have a good recipe using freshly ground wheat to make a loaf in my bread machine, I cant seem to find one on your web site. Maybe I have missed it?

By: Kathy

Kathy — Thu, 11 Jun 2009 19:26:38 +0000

I have a VitaMix, but when I grind wheat with it,using the dry container, the flour comes out more like meal. I want it very fine and light, like pastry flour, so I really want to get a Nutrimill. I think I’m grinding it long enough in the VitaMix, but it’s always too coarse. Also, it gets very hot, and I’m worried abou the nutrients being destroyed. Has anyone heard that the VitaMix can destroy nutrients due to heat?

By: Marlene

Marlene — Wed, 10 Jun 2009 16:26:07 +0000

Marlene…

…

By: Corinna

Corinna — Mon, 20 Apr 2009 18:52:16 +0000

Lindy, are you saying the VitaMix is not good for grinding the grain? I have been thinking out getting the dry blade to go do my grinding. Is this not a good idea? Thank you for your help.

By: Lindy

Lindy — Thu, 12 Feb 2009 04:14:37 +0000

I’ve been baking bread with wheat I’ve ground myself for about 35 years. For years I had a big wooden box with millstones, then got a VitaMix (Jack of all trades, Master of none), and finally got a K-Tec Grain Mill. Every time I use the K-Tec I cuss at it. How on earth do you clean the underside of the motor? The instructional video carefully does not show that part of the process. I have about come to the conclusion that the only practical way to do it is to lay it on its side on a clean dishtowel, remove the catch cup, and brush out all the nooks and crannies, then dump the flour from the dishtowel into the bin. Do you have a better way? Please help!!!

By: Carolyn

Carolyn — Sat, 24 Jan 2009 15:10:32 +0000

I would like to point out that you can store wheat with dry ice, which will solve the bug problem, as long as the container is airtight and small enough to use within a month, say about twenty pounds. I recommend food grade plastic buckets, lined with plain muslin. You drop in a pound of dry ice for every ten pounds of wheat and set the lid lightly on the bucket. When the ice dissipates, seal the bucket. ( about four hours) You now have wheat that will last several years in storage, but the point of this is to store it so it wont get infested, even with the larvae in the wheat. There are plenty of sites to help you with other methods of storing a fifty pound sack; especially since grain is so expensive.

I grew up eating my mother’s whole wheat bread that she made from whole grains. We had to store a half ton of grain at a time, and my father and I did that with the wheat in clean metal drums lined with plain muslin, and burlap over the dry ice.