Word of mouth led me to Darrold and Marty Glanville, the husband and wife team who own and run the Sunrise Flour Mill out of North Branch, Minnesota. Incidentally, it's also a Unifine Mill, but more on that later. Anyway, after getting to know them via...
It seems since I learned about miller Fillipo Drago, I wanted to see him at work. I finally got the chance in my Sicilian pilgrimage this summer. Here are some of the sights and sounds at his mill in Castelvetrano. https://vimeo.com/137637110 Cuscus from Jeremy...
Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. " I left the...
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...
Recently my Montreal friend Marc Andre Cyr (Olive Et Gourmando) asked me whether I had used "heritage wheat" such as Red Fife. When I do ever get some cool flours, it's quite a luxury. I use them for things like Fanette or Eli Colvin's wet doughs. Recently I...
Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily rye, when I wasn't able to get access to certain types of grinds that aren't readily available in stores. On a recent visit to a farmer's...
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