Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 patsy898 wrote: >I would like to start grinding my own grains for flour. Is anyone doing >this? What type of machine do you use? Is it manual or electric? >Please point me in the right direction. >Thanks for any advice. > >Pat > > > K-tec at http://www.waltonfeed.com. $158 including shipping and a 5 year warranty. It isn't quiet, but it is a workhorse. If you are soaking your grains, though, make sure that they are *thoroughly* dried before grinding or you'll get a sticky mess. Ask me how I know.... --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 --- In , " patsy898 " <plynch898@y...> wrote: > I would like to start grinding my own grains for flour. Is anyone doing > this? What type of machine do you use? Is it manual or electric? > Please point me in the right direction. > Thanks for any advice. > > Pat I grind my own grains in a Retsel Uni-Ark Stone hand mill. http://www.retsel.com/ecom.shtml?do+didet@sku+14@catv+1 I've been using it for about 6 months, and I must say I have big muscles from grinding wheat, so if you don't have strong arms, its going to be tough to grind enough wheat. Grinding Rye and Barley is a lot easier, but rice and corn are just as hard or harder than wheat. There is nothing like sourdough bread made from freshly ground organic wheat...I do it all by hand. I also add 1/4 Amaranth flour and sometimes substitute homemade chicken stock for 1/2 the water, and I must say its the most nourishing delicious bread I've ever eaten. If you love a challenge and have some extra time get a handgrinder. It takes me like 30 minutes + a lot of sweat to grind 10 cups of wheat flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 > > > From: " gdawson6 " <gdawson6@y...> > > Subject: Re: grain grinding > > > >> I grind my own grains in a Retsel Uni-Ark Stone hand mill. > > http://www.retsel.com/ecom.shtml?do+didet@sku+14@catv+1 > > > > I've been using it for about 6 months, and I must say I have big > > muscles from grinding wheat, so if you don't have strong arms, its > > going to be tough to grind enough wheat. Grinding Rye and Barley is a > > lot easier, but rice and corn are just as hard or harder than wheat. > > > > There is nothing like sourdough bread made from freshly ground organic > > wheat...I do it all by hand. I also add 1/4 Amaranth flour and > > sometimes substitute homemade chicken stock for 1/2 the water, and I > > must say its the most nourishing delicious bread I've ever eaten. > > > > If you love a challenge and have some extra time get a handgrinder. > > It takes me like 30 minutes + a lot of sweat to grind 10 cups of wheat > > flour. > > > > > Could you post your recipe please? > > Thank you, Sandy I got the recipe from the book 'Wild Fermentation' by Sandor Katz. Its about the same as the one from Nourishing Traditions. The book is worth buying if you love fermented food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2005 Report Share Posted September 12, 2005 Thanks Suzanne, Did you buy a hand or electric grinder? I probably would make about 4 or 5 cups of flour at a time. I'm trying to get an idea just how difficult the hand-turned would be. Thanks for the web site, but I find never having done it before, I can't decide on stone or burr or the impact!! Pat > > >I would like to start grinding my own grains for flour. Is anyone doing > >this? What type of machine do you use? Is it manual or electric? > >Please point me in the right direction. > >Thanks for any advice. > > > >Pat > > > > > > > K-tec at http://www.waltonfeed.com. $158 including shipping and a 5 > year warranty. It isn't quiet, but it is a workhorse. If you are > soaking your grains, though, make sure that they are *thoroughly* dried > before grinding or you'll get a sticky mess. Ask me how I know.... > > --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2005 Report Share Posted September 12, 2005 patsy898 wrote: >Thanks Suzanne, > >Did you buy a hand or electric grinder? > Electric....the K-tec. It sounds like an aircraft taking off....LOL! > I probably would make about 4 >or 5 cups of flour at a time. > That's about what I usually do, but I've also done 25# at a time for friends who want to save by buying the grain, but don't have a mill. >I'm trying to get an idea just how >difficult the hand-turned would be. > > > I've only ever ground gluten-free grains, which I understand are softer than wheat or gluten bearing grains, so I'm afraid I won't be of much help there. >Thanks for the web site, but I find never having done it before, I >can't decide on stone or burr or the impact!! > >Pat > > Decisions, decisions.... I think the k-tec is impact. I like the control I have over the texture of the flour produced. The coarsest one will produce something slightly finer than corn grits and the finest will produce something close to a starch flour consistency and there there are levels in between. Did I just make it harder or easier? --s > >> >> >> >>>I would like to start grinding my own grains for flour. Is anyone >>> >>> >doing > > >>>this? What type of machine do you use? Is it manual or electric? >>>Please point me in the right direction. >>>Thanks for any advice. >>> >>>Pat >>> >>> >>> >>> >>> >>K-tec at http://www.waltonfeed.com. $158 including shipping and a >> >> >5 > > >>year warranty. It isn't quiet, but it is a workhorse. If you are >>soaking your grains, though, make sure that they are *thoroughly* >> >> >dried > > >>before grinding or you'll get a sticky mess. Ask me how I >> >> >know.... > > >>--s >> >> > > > > > > > > ><HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > ><B>IMPORTANT ADDRESSES</B> ><UL> > <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> ></UL></FONT> ><PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol ><B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears ></FONT></PRE> ></BODY> ></HTML> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2005 Report Share Posted September 13, 2005 Well, there's a learning curve with everything - nothing is ever simple! I have no idea what a " starch flour " is... but before I purchase I'll give the company a call and tell them which grains I use so they'll probably be able to help/educate me. Now I'm in the process of reading their reviews of the various machines. There's a lot of good info on their site. Thanks again Suzanne. > > >Thanks Suzanne, > > > >Did you buy a hand or electric grinder? > > > Electric....the K-tec. It sounds like an aircraft taking off....LOL! > > > I probably would make about 4 > >or 5 cups of flour at a time. > > > That's about what I usually do, but I've also done 25# at a time for > friends who want to save by buying the grain, but don't have a mill. > > >I'm trying to get an idea just how > >difficult the hand-turned would be. > > > > > > > I've only ever ground gluten-free grains, which I understand are softer > than wheat or gluten bearing grains, so I'm afraid I won't be of much > help there. > > >Thanks for the web site, but I find never having done it before, I > >can't decide on stone or burr or the impact!! > > > >Pat > > > > > Decisions, decisions.... I think the k-tec is impact. I like the > control I have over the texture of the flour produced. The coarsest one > will produce something slightly finer than corn grits and the finest > will produce something close to a starch flour consistency and there > there are levels in between. > > Did I just make it harder or easier? Quote Link to comment Share on other sites More sharing options...
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