Easy To Make Your Own Flour At Home w/ KoMo Mill and Sifter
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- Опубліковано 22 бер 2020
- How To Make Your Own Flour At Home w/ Komo Mill and Sifter, pretty easy to do just takes little time and investment in the berries, mill and sifter. There is also little larger baker curve to learn though too as natural homegrown wheat milled and sifted acts little differently then AP bleached and bromated and glycophosated wheat flours stuff one finds in stores lol
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This was very helpful, thank you. All the best!
Great video and very helpful and informative (looking into buying the Komo despite it having a less powerful motor than than the Mockmill 200). Really appreciate the wood and the sifter often. Grateful you gave the heads up about having to keep the tube attached to the bottom before removing!
Thank you!
Great video, much appreciated. I just received my Komo mill yesterday. You obviously have a preferred method, but FYI, the Komo manual advises not to grind flour more than once, that it could gum up the stones. I'm sure that would be grain specific, and easily corrected anyway.
Super helpful video!!!
Exactly the information I was looking for!
Thanks for making this video, and being very thorough !
Thank you for the informative video
Thanks. This is such an inspiring presentation. You are a rock star. Thank you sir
Great video! Thank you for sharing. I have the same mill and am waiting for the sifter attachment to be back in stock in the US or Canada. Can’t wait to be able to mill AND sift my own flour!
THANK YOU SO MUCH for being so detailed!!
Absolutely a fabulous video! I just got my sifter and the instructions were not in English. The English instructions on their website were a bit screwy due to translation issues I guess so this was just what I needed! Thank you thank you thank you. And the info on how to get all purp flour was an added bonus! Love you you were a savior!
Great video!!! Everything is so backordered, so these videos are holding me over. Thx!
I ordered on May 5th and received my order 3rd week of September just for reference.
That's really amazing.
What an excelent video! Thank you very much.
Thank you very much. This is exactly the information I was looking for. I have been milling at the finest setting and using the finest screen in the sifter. When I make cookies and pastries the flavor was too intense for the items I was making. I will now be doing some experimenting to see if I can get the results I'm looking for using the information you've provided in your video. Once again thanks very much.
I enjoyed this! Thanks for all the info!
Thank you, very helpful
Thank you!! great video.
Thank you for sharing your video. Just purchased the Komo sifter. Sure wish I could get it set up to operate as smoothly as yours. I’m not doing something right that the seal is not tight and some flour is leaking out. Arrggghh.
Thank you, thank you, thank you. This is a fabulous video and very right on. I have the mill and the sifter but really did not know how properly to use the sifter. Do you sell/ship your wheat? How can I pm you? Thank you for taking the time to make this informative video.
Thanks for your video! Do you know if it works for almonds also to separate the skin?
Great video,want to buy one for making oatmeal flour tried nutrimill stopping in the middle had to return it .So will this komo stops while grinding fine flour?
Great machine; bought one myself,minus the sifter.
You do realize though, there is no such thing as roundup ready wheat.
Unfortunately they often spray roundup on grains a week or ten days before harvest to quickly and evenly dry out the grains. Sometimes it’s done because of impending weather, sometimes so they can follow winter wheat with another crop, sometimes just for even ripening. This only accounts for 2% of Roundup use but for 50% of Roundup residue on food! Fortunately some of the big milling companies are starting to refuse to take grain treated in this manner!
Do you have a cookbook for bread making with fresh milled flour? I have the Komo and love it but need up on how to measure and bake with the flour.
Perfect video that I have been looking for. I have the same model of grain mill that you have . Once I put the course flour and trying to mill it on fine grind setting like you did but the flour burned inside the stone. What is this mean? Flaws on the machine?
I just ordered one that will be in at end of next month. I hope that doesn't happen to me. Perhaps set it on a more coarse setting like he did and then run it thru a second time after you remove the bran. Isn't that less nutritious that way though? Can't imagine paying an arm and a leg for a machine and having your product burn.
Does the double grind bring you to a 00 that the Italians use to make pasta.?
Do yo get a finer ground flour y double grinder as opposed to to 1 st grind on the finestest setting?
How many nutrients are you losing by sifting?
Will this attachment fit on the Sana Mill?
Just caught this on UA-cam. What Speltz family are you from?
what size mesh do you have in the sifter?
To date, has the wood split?
What mill do you have? Classic?
Great Video .
Would you say it's worth the money buying the sifter or would it be better spend on 3 different size manual ones ??
also . when you grind fine flour . how far down do you "screw" the machine, do you let the stones rub or is that a no go ??
just bought a kokomio and loving it to bits ..
Hi from Denmark and once again, thank you for a great video .
i like the sifter we reviewed later and i dont turn it down to the stones that would wreck them and also depending on the flour might be too much=)
sifter review we like ua-cam.com/video/q1Jk64QwHME/v-deo.html
@@RMSpeltzFarm yeah the stones gives itself when one hears the sound of them if you turn it down to far :)
just got done watching the video . looks pretty interesting, il see if i can find one here in Europe ..
Love the mill . i've taken on the old Nordic grains (Eco) .. i dont want any of their GMO crap and what not
Thank you for a quick reply . !
Great video. Thank you! I am just about to FINALLY buy my Komo Grain mill, which I have been dreaming about for years and years.
Trying to figure out which one to go for. The Classic or the 21?
I also really wanted to understand "the flour sifter attachment" because, while I want to mill medium whole wheat T80, T110, and whole meal T170, I also want to try and make my own strong white bread flour T65, T55, and my own pastry flour T45. I think it is just a question of the fineness of the filter screen. Sorry, all the Ts are French grades of flour!
I have finally found an old school flour mill that buys only organic grain from local bio farmers. (They've never heard of Monsanto!!! Thank the Lord!)
This guy has the lot! Wheat, Barley, Oats, Corn 'Maize', Spelt, Rye, Buckwheat, you name it he has it. Some of these small producers are also malting their grain for Beers and even Whisky.
I think I've died and gone to heaven!
Happy days!
Have you had any luck reproducing T80 flour? Ive been debating a mill and this sifter but its hard to figure what it would take to make T80
I would have thought that for the finest result, you would grind on the finest setting, then sift with the finest screen.
Understandable, that's why intuition and feeling can't replace measuring :)
Hi I’m interesting on purchasing a grain mill do you hardly recommend the komo classic? Which is the difference with the mockmill?
Where do you get your bulk wheat berries from?
Via co-op or you can buy online in 50lbs bags=)
@@RMSpeltzFarm which co-op specifically do you use? Or where specifically do you buy it?
Now I don’t have an authority on the topic of nutrition so take what I say with a grain of salt, but earlier I was thinking, if you make sure to eat the bran in some fashion, then white flour probably isn’t all that unhealthy. Just try to eat them around the same time?
The difference between the white flour you buy in the grocery store and home milled flour with the bran removed is this. The white flour has been sprayed with a chlorine bleach to make it white. It has been bromeated to preserve its shelf life. It has had the bran and the germ removed. The white fluff is the start part of the grain called the endosperm. What you want to eat is unbleached, unbromeated, whole wheat flour that still has the germ in tact. The reason that the industry removes the germ is because it contains the oil of the wheat berry and can go rancid. The industry wants their white starchy fluff to last years if necessary in the bags so that they can market them. If you mill your own wheat you are making a better decision for your health because home milled wheat contains a ton of nutrients and the white fluff stuff only has starch! The bran does not add any nutrition to the milled wheat. What it is good for is fiber. The reason that you would sift it out is because when you bake bread the bran cuts through the gluten and causes the bread not to rise nicely for you. A home miller can really never sift all of the bran out of the flour so there is always some remaining. The whole wheat that you purchase in the store has had all of the bran and germ removed and then because the govt requires the industry to have some of the bran within the milled flour in order to call it whole wheat, the industry puts a certain minimal amount back into the flour but not the germ. The germ is what you are after because it contains all of the nutrients to sustain life. I hope this clarifies the difference for you.
Nice video! Do you keep your grains refrigerated or frozen or is there any need for that? Thanks!
The wheat berries just stored in the nags, but once we grind it we store in tupperware, typically we grind onve aweek so flour stays very fresh that way. Fyi wheat berries store easy for 1 to 2 years but flour only for few weeks like 5 to 6
ReefDVMs, I don’t know what bags are. Do recommend just dry and cool as in a basement?
Nags
Freezing kills weevil eggs so your grain and flour won't have bugs in warm weather.
Price please ???
Does that heat up the flour?
very little