Re: Flour fineness information for milling

[Guest guest]

The finer the flour, the lighter the bread. This is very clear to me from

experimenting with various grounds when making bread.

Keep in mind that the finer the grind, the slower you have to operate the mill

to keep the heat down.

Also make sure to ask enough questions about the stone burrs. Some mill vendors

call composite burrs " natural stone " . But the composite burrs are made with

expoy resins that will get into the flour. A proper natural stone burr should be

made from a single piece of stone with no other chemicals.

Cheers,

>

> Hi

>

> I am looking at purchasing a grain mill and I spoke to a company who makes

> mills with Natural Granite stones.

>

> They advised me that IF I wanted they could make the stones such, that I

> could mill an even finer flour than normal. Obviously it would take longer.

>

> What are the advantages of extra fine flour for breadmaking as well as any

> other uses, eg cakes etc. I could mill most grains including corn (not oily

> grains)

>

> Hope this makes sense.

>

> Many thanks

>

>

>

>

>

>

>

>

[Guest guest]

Hi ,

These are definitely natural granite stones, not composite. They sell

composite stones too.

IS your experience the same for cakes etc?

The difference wouldn’t be huge. Going from 105gm/min to about 90 Gm/min, so

I don’t think heat would be of too great an issue.

Regards

From:

[mailto: ] On Behalf Of paulsonntagericson

Sent: 13 March 2009 15:49

Subject: Re: Flour fineness information for milling

The finer the flour, the lighter the bread. This is very clear to me from

experimenting with various grounds when making bread.

Keep in mind that the finer the grind, the slower you have to operate the

mill to keep the heat down.

Also make sure to ask enough questions about the stone burrs. Some mill

vendors call composite burrs " natural stone " . But the composite burrs are

made with expoy resins that will get into the flour. A proper natural stone

burr should be made from a single piece of stone with no other chemicals.

Cheers,

--- In

<mailto: %40> , " Misc. IP Group " <misc@...>

wrote:

>

> Hi

>

> I am looking at purchasing a grain mill and I spoke to a company who makes

> mills with Natural Granite stones.

>

> They advised me that IF I wanted they could make the stones such, that I

> could mill an even finer flour than normal. Obviously it would take

longer.

>

> What are the advantages of extra fine flour for breadmaking as well as any

> other uses, eg cakes etc. I could mill most grains including corn (not

oily

> grains)

>

> Hope this makes sense.

>

> Many thanks

>

>

>

>

>

>

>

>

[Guest guest]

Light bread is overrated. Dense, chewey, filling, with texture is the way to

eat bread! It's a FOOD, not a peanut butter holder! Just my opinion.

> >

> > Hi

> >

> > I am looking at purchasing a grain mill and I spoke to a company who makes

> > mills with Natural Granite stones.

> >

> > They advised me that IF I wanted they could make the stones such, that I

> > could mill an even finer flour than normal. Obviously it would take longer.

> >

> > What are the advantages of extra fine flour for breadmaking as well as any

> > other uses, eg cakes etc. I could mill most grains including corn (not oily

> > grains)

> >

> > Hope this makes sense.

> >

> > Many thanks

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

I completely agree.

However, if you try to bake bread without yeast you do need to work at making

the bread lighter just so it doesn't end up as a brick. Although I'm by no means

a master bread maker.

> > >

> > > Hi

> > >

> > > I am looking at purchasing a grain mill and I spoke to a company who makes

> > > mills with Natural Granite stones.

> > >

> > > They advised me that IF I wanted they could make the stones such, that I

> > > could mill an even finer flour than normal. Obviously it would take

longer.

> > >

> > > What are the advantages of extra fine flour for breadmaking as well as any

> > > other uses, eg cakes etc. I could mill most grains including corn (not

oily

> > > grains)

> > >

> > > Hope this makes sense.

> > >

> > > Many thanks

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

How do you make bread without yeast?

>

> I completely agree.

>

> However, if you try to bake bread without yeast you do need to work at making

the bread lighter just so it doesn't end up as a brick. Although I'm by no means

a master bread maker.

[Guest guest]

I make soda bread which uses baking soda and sea salt as the " rising " agent,

although soda bread has a tendency to be dense and fall apart easily.

My family loves it. I love it. Will probably never go back to commercial flour

and yeast...I bake our bread in a bread machine, which ensures consistency in

baking.

I've noticed that our wheat soda bread makes the best french toast ever.

I soak flour overnight using raw apple cider vinegar...

> >

> > I completely agree.

> >

> > However, if you try to bake bread without yeast you do need to work at

making the bread lighter just so it doesn't end up as a brick. Although I'm by

no means a master bread maker.

>