A Stir The Pots Post

Milling

by | Oct 19, 2014 | Bread, Grains, Milling

For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots of new breads to bake!

IIMG_3993 IMG_3999 IMG_4001 IMG_4042

1 Comment

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Farmer Bread

Farmer Bread

As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....

read more
Brezlen

Brezlen

Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...

read more