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!
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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