For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots of new breads to bake!
Seeding the Harbor
Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the...
Hi Jeremy
I’ve found that around 4% water (depending on dryness of grain) added all at once about 2 days before milling helps to increase the size of the bran pieces making it easier to sieve. There’s a useful Fresh Loaf link to home milling which you may have seen:
http://www.thefreshloaf.com/node/16879/home-tempering-and-bolting-wheat-get-high-extraction-flour
I made two 3.3kg loaves the other day!
Best wishes
Ben Johnson