For a long while I wondered what it would be like to mill my own flour. So I ordered an Austrian 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!
Epic Macaroni and cheese
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
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