Grinding flour

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  • This topic has 3 replies, 2 voices, and was last updated 5 days, 2 hours ago by Katherine Kehrli.
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  • #5730
    Katherine Kehrli
    Keymaster

    My setting is slight chirp. Learned this from extroardinary artisan baker Guy Frenkel. You adjust your stones down to the point that you just get the slightest “chirp” from the connection. It isn’t a number because you have to manually set the configuration. What is a five on mine might be a 2 somewhere else. There are several of us who have a Mockmill. Carolyn Bone, Jordan Petram, others?…

    What recommendations do you have for Estelle?

    Katherine

    #5727
    Estelle Johnson
    Participant

    We too have a Mockmill, and love it. What grind setting would you recommend?

    #5722
    Katherine Kehrli
    Keymaster

    Estelle,

    Great question. Yes, you can mill your own whole wheat flour!  Note that the protein content in whole wheat berries and gluten quality can be highly variable. The whole grain flour we supply is typically a Hard Red Winter Wheat, but you can use your white winter wheat in a 1:1 substitution.

    I do not recommend substituting your freshly milled wheat for the high extraction flour. It is much more challenging to approximate the T85, high extraction flour.

    What kind of mill are you using. I love my Mockmill.

    Hope that helps.

    Katherine

    #5695
    Estelle Johnson
    Participant

    We have a mill and usually grind our own flour, generally from winter wheat berries. Can we continue to mill flour and use in the CL recipe?

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