![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
Greetings,
Fairly recently there were some postings about grain grinders and I have since purchased a Country Living Mill and wanted to post some observations/opinions. The basic mill did a fine job of grinding wheat and rye out of the box. While I could get a reasonably fine texture of flour with one pass, I found it much easier to do it in two passes: very course, then fine. Two passes, with the first being very course, were needed to get corn to work. By the way, corn must be dried until really brittle before it will work well (and I just went to our farmers market, asked they guy at the organic stand if he had any field corn, and he sold be as much as I could carry for about $5...I then borrow a corn sheller and dried enough to keep be busy for the winter). My two main issues with the mill we 1. the chamber which grains are carried through to the burrs (with the help of a narrow auger/spring) was a pain to clear of the grains that the narrow auger didn't carry through the grinding plates. Cleaing required either completely inverting the mill (difficult if its locked down as it needs to be), or taking off the outer grinding plate and inserting a long brush to clear it out. 2. For fine grinding, especially in one pass, it could be a bit of work turning the flywheel. However, I now have installed a larger auger that effectively forces all grains through the grinding plates (including corn)leaving little, if anything, behind. I also added their "power bar" which extends the effective radius of the flywheel for more leverage. It now kicks serious butt, IMO. My only quarrel at this point is that the larger auger should be standard, but costs an extra $29 as it is now ($25 for the bar extension, which is a nice addition). Matt |
|
|||
|
matt s wrote:
Greetings, snip ...I have since purchased a Country Living Mill and wanted to post some observations/opinions. snip...I found it much easier to do it in two passes: very course, then fine. Thank you for this observation; I will try this. I have been using the Country Living mill for about a month now. snip...I now have installed a larger augersnip... I also added their "power bar" snip... It now kicks serious butt, IMO. Funny, I came to the same conclusions, and ordered both the auger and the power bar this morning, before I read this posting. But at least my arms are stronger now! I will have to try field corn, sounds interesting. Thanks, Heather _amaryllisATyahooDOTcom |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Thanksgiving for temporary curmudgeons | Mark Shaw | General Cooking | 148 | 25-11-2003 04:35 AM |
| Eggless Savoury Pancakes (10) Collection | andy.mich | Recipes (moderated) | 0 | 25-10-2003 12:38 PM |
| "WHOLE GRAINS" | General Cooking | 29 | 24-10-2003 01:24 PM | |