Re: grain mill

[Guest guest]

Hello :

I have the K-Tec Kitchen Mill... I am not familiar with the Norwalk. The

K-Tec Kitchen Grain Mill is a dedicated grain mill and will outperform the

Kitchen Aid grain mill Attachment - hands down!

I also have the Bosch Universal Kitchen Mixer [and Blender], which I use for

kneading my bread dough...

Unfortunately, the Kitchen Aid cannot handle kneading large batches of dough

and will [from what I've read] wear out the motor with time....

I am happy with my Bosch Universal, although if I was in the market for a

mixer which could handle bread dough today, and if I had the funds to

indulge myself, the " Electrolux Assistant Magic Mill DLX mixer " appears to

be the cadillac of all bread dough mixers.

Also, for a grain mill, the " Nutrimill " appears to be a better option today,

it mills at lower temperatures and therefore, supposedly, preserves

nutrients which may be destroyed by the higher temps generated by other

electric mills - such as the K-Tec Kitchen Mill I use... but I don't know,

this may be just marketing hype... I think my K-Tec Mill does a good job!

But again, if you are looking for the " cadillac " appliance in the grain mill

category - you ought to look closely at the " Retsel Mil-Rite Grain and Seed

Mill " , it's a very high-end milling machine and would also be quite suitable

forr the warehouse to purchase for community/shared use... [hint, hint]

Alas, I am always second-guessing myself, and always on the outlook for " the

best " products... I am, nonetheless, more than satisfied with my " K-Tec

Grain Mill " and " Bosch Universal Mixer " , both of which I've had for several

years now. I purchased them from " UrbanHomemaker.com "

I also use the Blender on my Bosch Universal for " Blender Batters " ...

check out www.suegregg.com for " blender batter " recipes - using a blender

you can turn whole grains into pancake, waffle and muffin batters.... Sue

Gregg also teaches the " 2-stage process " of allowing batters to soak

overnight in accordance with the principles are " Nourishing Traditions " ...

her cookbooks are a great resource.

~

St.

>

> Does anyone have any suggestions for a grain mill? I have a Norwalk and

> could use that

> (haven't tried it yet), a Kitchenaid that could take an attachment, or I'm

> open to a

> freestanding mill if that's the best.

>

>

>

[Guest guest]

I own the Wolfgang. I've used it for 2 years. Love it. It is stone

ground therefore low heat. Can grind corn. Beautiful so it looks

nice on the counter. I have only seen it available on line.

Sum

CT

>

> Does anyone have any suggestions for a grain mill? I have a Norwalk

and could use that

> (haven't tried it yet), a Kitchenaid that could take an attachment,

or I'm open to a

> freestanding mill if that's the best.

>

[Guest guest]

I have a whisper mill and I really like it a lot. I got that one because it

supposedly the quietest one (I have a daughter who is ultra sensitive to

loud noises). But it is large and bulky and is not the easiest one on the

market to store.

As for the kitchen aid, there are various grades. The lowest end one WILL

wear out quickly from kneading dough. I have a refurbished commercial one

(not the enormous one but a counter top model) and it has a very powerful

motor all with metal gears on the inside. It will not wear out from bread

dough. It is the models with plastic gears inside that break from bread

dough.

HTH

Carol F

[Guest guest]

For those who have the grain mills, do you grind both grain and

sprouted and dried grain and if so, how does your mill handle the

sprouted and dried? A friend said she tried somebody's mill--like I

think it was the whisper mill-- and the sprouted grain didn't want to

go through very well and the mill got hot.

I just have a hand mill right now and the sprouted grain is way easier

to deal with, so I thought that was bizarre that she had problems, but

before I spend big bucks on a mill, I'd like to know how it deals with

the sprouted grain because I think that's what I'd use it for the most.

(I love that slightly vegetably taste from sprouting!)

[Guest guest]

I have the Wolfgang and I grind both. I notice the sprouted grains

are lighter and will not fall through the receiver on its own as

easily. So, if the " whisper mill " is a steel blade, I can see how

more rotations can cause the increase in temperature. On my Wolfgang,

it is stone grinding, and I can push the grains through with no

problem. I can get a rough grind or a fine grind with no difference

between sprouted and not sprouted.

CT

>

> For those who have the grain mills, do you grind both grain and

> sprouted and dried grain and if so, how does your mill handle the

> sprouted and dried? A friend said she tried somebody's mill--like I

> think it was the whisper mill-- and the sprouted grain didn't want to

> go through very well and the mill got hot.

>

> I just have a hand mill right now and the sprouted grain is way easier

> to deal with, so I thought that was bizarre that she had problems, but

> before I spend big bucks on a mill, I'd like to know how it deals with

> the sprouted grain because I think that's what I'd use it for the most.

> (I love that slightly vegetably taste from sprouting!)

>