I've been grinding artisan wholemeal flour for just over 10 years now and agree with you that Einkorn makes the best low to zero gluten bread, although these little domestic mills grind too fast and overheat the germ destroying most of the proteins. I always grind my Einkorn bran a second time in my 1898 Atlas grinding mill, to make it less chewy but some people like the coarse grinds as well.
That’s a valid concern . . .especially with the impact grinders. However, my Nutrimill Harvest stone mill grinder grinds to a temperature of 90°. I live in the tropics so my wheat berries start out at room temperature, which is about 80°. As long as the flour doesn’t reach 115°, it doesn’t kill off the proteins.
I was so happy to see your einkorn starter.... So you don't measure anything? I'm having a hard time getting my 100% einkorn starter going...it is viable, but I'm on day 9, and now where ready to use yet. I tried following the Jovial instructions, but my NY State grown whole einkorn flour doesn't do well with her ratios- it's too dry, so I'm feeding a 1:3:3 ratio. I see your's is a lot more liquid though.... Any tips?
No, I don't really measure. I do come back about 30 minutes after I feed to recheck the absorption level. I was having issues with it being thick as well, I just added more water than what they said, and I sifted the flour with a 40 and 60 screen to make it more fine, like all purpose flour. The finer flour helped. I have some red wheat berries ordered and I probably will mix that with my einkorn until I get better at working with just einkorn. It's still a bit of a learning curve for me with einkorn only.
@@TheFarmhouseMom thanks... I'm almost at the point of adding some regular AP flour to get it going, and then after est, converting back to whole einkorn. I don't have any GI issues that prevent me from doing so, I was just trying to do it the way she said. There's really not a whole lot of info on YT with people using weights. I lot of people are doing volume measurements, which is frustrating, because I like to bake using weights. Thanks again!
So, turns out my machine was defective, which was why it was not grinding very fine. Then on the replacement one, the knob wouldn't move! My husband took it apart and there was grain stuck there. I'm making a new video on it tomorrow.
I do, I use it almost every day. I have never used the Mockmill so I can't compare. One of the reasons I got the Nutrimill is that it was affordable and attractive. I keep it out on my counter and I wanted it to look nice. The wood Mockmills are double the price, so I guess if money was no object I might have tried the Mockmill first. That being said, I do love the NutriMill. It's not super loud, it does a good job, and it's pretty.
@@TheFarmhouseMom Thank you! what about komo Mio grain mill do you have any info on it? I am lost between the 3 of them. Mockmill100 , Nutrimill Harvest and Komo Mio. They are closer in the price but I am looking for a finder flour. I don't like impact mills I like the old fashion stone milling.
@@LeOlamVaed I have never used the Komo. I have some different wheat berries ordered, I'm interested to grind those to see what texture I get, I'm not getting a very fine flour with the einkorn berries. I don't know if that's just me, the mill, or the einkorn. Everything I've read, the NutriMill is supposed to grind super fine flour, so we will see when I get my next order of berries.
The sifting made it finer, but not as fine as the all purpose einkorn flour I purchase from Jovial. I have talked to a few people and they mentioned the einkorn crops have not been great the last year, problems with hydration, I don't know if that's true or not. I have some soft wheat berries coming from Azure Standard I am going to mix with the sifted einkorn for now to use for my baked goods and see if that helps with the texture. I will make follow up video as soon as my order of wheat berries is ready for pick up. From what I've read, it seems like the only way to get fine all purpose flour is with an electric sieve shaker. I really don't want to purchase and store another kitchen appliance! I'm going to see what happens with a soft wheat/einkorn mixture.
I've been grinding artisan wholemeal flour for just over 10 years now and agree with you that Einkorn makes the best low to zero gluten bread, although these little domestic mills grind too fast and overheat the germ destroying most of the proteins. I always grind my Einkorn bran a second time in my 1898 Atlas grinding mill, to make it less chewy but some people like the coarse grinds as well.
Wow that must be so awesome to use such an old mill! It doesn't surprise me that it would work better than the new ones.
That’s a valid concern . . .especially with the impact grinders. However, my Nutrimill Harvest stone mill grinder grinds to a temperature of 90°. I live in the tropics so my wheat berries start out at room temperature, which is about 80°. As long as the flour doesn’t reach 115°, it doesn’t kill off the proteins.
I was so happy to see your einkorn starter.... So you don't measure anything? I'm having a hard time getting my 100% einkorn starter going...it is viable, but I'm on day 9, and now where ready to use yet. I tried following the Jovial instructions, but my NY State grown whole einkorn flour doesn't do well with her ratios- it's too dry, so I'm feeding a 1:3:3 ratio. I see your's is a lot more liquid though.... Any tips?
No, I don't really measure. I do come back about 30 minutes after I feed to recheck the absorption level. I was having issues with it being thick as well, I just added more water than what they said, and I sifted the flour with a 40 and 60 screen to make it more fine, like all purpose flour. The finer flour helped. I have some red wheat berries ordered and I probably will mix that with my einkorn until I get better at working with just einkorn. It's still a bit of a learning curve for me with einkorn only.
@@TheFarmhouseMom thanks... I'm almost at the point of adding some regular AP flour to get it going, and then after est, converting back to whole einkorn. I don't have any GI issues that prevent me from doing so, I was just trying to do it the way she said. There's really not a whole lot of info on YT with people using weights. I lot of people are doing volume measurements, which is frustrating, because I like to bake using weights. Thanks again!
What do you do when the texture knob won’t move at all?
So, turns out my machine was defective, which was why it was not grinding very fine. Then on the replacement one, the knob wouldn't move! My husband took it apart and there was grain stuck there. I'm making a new video on it tomorrow.
You never set the grinding stones to fine. You want to hear them sing and tighten them up more until you get the consistency you desire.
Yeah, I did that. Thanks.
Do you still like it ? I am shopping for a grain mill and not sure what to buy. Is mockmill 100 better?
I do, I use it almost every day. I have never used the Mockmill so I can't compare. One of the reasons I got the Nutrimill is that it was affordable and attractive. I keep it out on my counter and I wanted it to look nice. The wood Mockmills are double the price, so I guess if money was no object I might have tried the Mockmill first. That being said, I do love the NutriMill. It's not super loud, it does a good job, and it's pretty.
@@TheFarmhouseMom Thank you! what about komo Mio grain mill do you have any info on it? I am lost between the 3 of them. Mockmill100 , Nutrimill Harvest and Komo Mio. They are closer in the price but I am looking for a finder flour. I don't like impact mills I like the old fashion stone milling.
@@LeOlamVaed I have never used the Komo. I have some different wheat berries ordered, I'm interested to grind those to see what texture I get, I'm not getting a very fine flour with the einkorn berries. I don't know if that's just me, the mill, or the einkorn. Everything I've read, the NutriMill is supposed to grind super fine flour, so we will see when I get my next order of berries.
Sifting worked ?
The sifting made it finer, but not as fine as the all purpose einkorn flour I purchase from Jovial. I have talked to a few people and they mentioned the einkorn crops have not been great the last year, problems with hydration, I don't know if that's true or not. I have some soft wheat berries coming from Azure Standard I am going to mix with the sifted einkorn for now to use for my baked goods and see if that helps with the texture. I will make follow up video as soon as my order of wheat berries is ready for pick up. From what I've read, it seems like the only way to get fine all purpose flour is with an electric sieve shaker. I really don't want to purchase and store another kitchen appliance! I'm going to see what happens with a soft wheat/einkorn mixture.
@@TheFarmhouseMom Im dehydrated soft white right now . Ill let u know how it works :)
@@MrsSagesPages yes, let me know!
Had to sift but much lighter loaf