You got me giggling! YES! I have to agree that my Mockmill is a bit loud. You should have seen the look on my puppy’s face the first time he heard me use it. It didn’t scare him but he gave me that look…you know that look…the one that says “Mommy, what ARE you doing?” BUT, like you wrote, it is amazingly easy to use with virtually no upkeep. Puppy ignores it now. It doesn’t phase him.
I never had a grain mill before. My Mockmill is my first mill and I honestly believe will be my one and only. I do love it that much. I only use it for milling flour for bread so I don’t even have to change the settings. I know you can crack grains and use it for more than I use it for, which is just for my sourdough breads. Every once in a while I adjust the stones to a more coarse setting and just run some white rice through it to clean and deglaze the stones though I honestly think I’ve only done that a couple of times because it hasn’t seemed necessary.
I’ve actually been trying to think of what differences I may have between the Turkey Red and the Red Fife. They both bake up beautifully for me and I do believe they can be used interchangeably without issue. In hindsight, Between the two I believe I personally lean more in favor of the Turkey Red for a couple of reasons.
- I like the fact that it’s an heirloom grain that is being brought back into production. It was a grain that was almost lost and being rediscovered now. I like that.
- The flavor profile of the Turkey Red, in my opinion, is milder than the Red Fife. I enjoy baking bread as gifts. The Turkey Red has a milder flavor. I find that my bread recipients are more receptive to eating my whole wheat sourdough because it has a milder flavor and doesn’t scream “strong whole wheat taste” that some people just don’t care for.
Other than also baking sourdough rye bread (I love Breadtopia’s whole rye berries), I haven’t branched out into experimenting with other whole wheat berries to grind in my Mockmill; at least not yet, LOL. BTW, I blend my Turkey Red or my Hard White Wheat berries with Breadtopia’s Organic High Protein Bread Flour, which helps give me a higher rise to my breads. The other bread flour that I’ve used and also really like is Breadtopia’s Select Bread Flour which has more whole grain in it already. Both are excellent bread flours to combine with other whole grain though I do find that the High Protein Bread Flour gives me a higher rise.
Thanks to Eric and Breadtopia, I am a very committed and satisfied home bread baker!