So I just made a small batch without sifting and it was on the crumbly side. I didn’t give it 6-24 hours like I do the 50% corn with sourdough starter. Softening over time and/or sifting might help, but the more I read, the more I’m learning that nixtamalization (commercial corn tortillas and masa harina flour) changes the proteins in the corn making them bind better.
Since you mention nixtamalization you might have come across the process. But here is a method that I’ve tried … I used pickling salt with lime because I had it. I linked to 2 articles on the site: making the masa from corn and using the masa to make corn tortillas.
I just purchased the Mockmill, and am ready to get started. One question…if a recipe asks for 500g white whole wheat flour, can I just weigh out 500g of white wheat berries, grind them, and add them to the recipe? Or do I have to weigh again? I’m hoping to just mill the amount I need for the recipe!
@kateo@Fermentada That’s exactly what I do too! I weigh out the amount of berries I need and just grind them. I love the fact that I can grind only what I need for a particular recipe. No waste!
@haghighatdiana I found this link below to the Mockmill Professional 200. The Professional 100 may no longer be available in the USA.The only difference I know of between the Professional 100 and 200 is the speed at which the grain is milled. The 200 is faster.
These are the specs for the Mockmill Lino 100: Specs:
Hopper Capacity (wheat):
2.8 lbs
Milling Stones:
Corundum ceramic. 3.5″ diameter
Power:
360w
Coarseness Setting:
very fine to coarse
Milling Output (wheat):
100 g (3.5 oz) finest flour per minute
Warranty:
2 Years for Industrial Use, 12 Years for Private Use
Dimensions:
15″ high x 9.5″ deep x 8″ wide
Housing:
Wood and HI-MACS® – The Natural Acrylic Stone™
Length of electrical cord:
4 feet, 4 inches
Weight:
18 lbs
These are the specs for the Mockmill Professional 200: Specs:
Hopper Capacity (wheat):
2.8 lbs
Milling Stones:
Corundum ceramic. 3.5″ diameter
Power:
600w
Coarseness Setting:
very fine to coarse
Milling Output (wheat):
200 g (7 oz) finest flour per minute
Warranty:
2 Years for Industrial Use, 12 Years for Private Use
Dimensions:
15″ high x 9.5″ deep x 8″ wide
Housing:
Wood and HI-MACS® – The Natural Acrylic Stone™
Length of electrical cord:
6 feet
Weight:
20.7 lbs
The only difference I can see is in the speed of the motor. I have the older original Mockmill 100 that I purchased in 2018. I only mill I need for a single loaf of bread at a time and I can honestly tell you, it’s fast!
I looked up the Mockmill site directly and it appears that the Mockmill Professional 100 is not available in the United States as I haven’t found it on any site. It is available in Europe.
I recently bought a Mockmill Professional 200 and I’m trying out different grains.
I milled Hard White wheat and Red Fife on the finest setting (slightly below 0, when the stones touch), but the texture was a bit grainy. It feels like store bought rice flour or Kamut.
Since I never owned a stone mill before, I want to know what is the bottom line of “fine” flour without sifting?
I would appreciate any input that other Mockmill pro users may have!
My flour comes out pretty silky, so I’m thinking you can probably get your stones closer together. It’s hard to say without hearing them. Here’s a forum thread that has some info on dialing down the stones and getting the finest flour. It starts being about sifting but I think it has info you’ll find helpful.
Melissa,
Thank you so much for the response and for the reference to the forum thread.
My Mockmill has a stone touch point that goes beyond Zero. I was a little nervous to push them even further from their initial contact to avoid wearing them down, but I guess I have to, in order to get the silky result that you’ve mentioned.
So far, I was able to get slightly finer flour, with some grains, but it is much better than it was before.
I also tried sifting through #30 mesh and got some bran out. The flour feels much smoother. I’m planning to order sifters with #40 & #50 mesh and test it out.
I’m working with hard wheat and my ultimate goal is to wean off of the store bought flour and to mill my own with various coarseness depending on what I bake.
My stone touch point is also below zero – it kinda migrates with time. You can actually move the dot or just use your ears.
To protect the stones, have them barely touch when you add the berries, then dial it tighter only once the wheat is between the stones. That way you’re not rubbing the stones together. Finally when the hopper is almost empty, loosen the stones a little, again to prevent major stone rubbing.
Sifting makes smoother flour, but you lose the nutrients that are in the bran and germ. It’s a trade off you have to find your personal comfort zone with.
You might search the forum for “soaker” and “whole wheat autolyse” for ideas to make whole grain flour easier to work with. A soaker is when you soften the bran/germ with boiling-hot water and later add it back to the dough. This tends to result in a better gluten structure in the final dough. You can also use the bran to line your proofing basket.
Update : I added to this blog post an index of Breadtopia recipes that use only fresh-milled whole grain flour or, in the case of a few breads below, have been tested with home-milled flour since publication. I’m also pasting the list below for easy access.
Thanks for the fresh-milled whole grain recipe list, Melissa. My Mockmill is one of the better investments I’ve made. I can no longer imagine baking without using fresh-milled flour. This is a very useful blog for people getting started in home milling. It’s hard to find much useful information in one place anywhere else.
Richard