KA grain mill attachment
 

Hi NG
Do any of you have experience with the grain mill attachment for Kitchenaid?


Joschi

"Joschi" > wrote in message =
...

> Do any of you have experience with the grain mill attachment for =
Kitchenaid?

Jah, me! It does not grind so fine as my esteemed classic VitaMixer =
pulverizes,=20
but it makes good schrot.


"Joschi K." > wrote in message =
...

> I will stop posting OT although it is hard. :-/

So you say. But you won't stop, you know ...

"Joschi" > wrote in message =
...

> Do any of you have experience with the grain mill attachment for =
Kitchenaid?

Jah, me! It does not grind so fine as my esteemed classic VitaMixer =
pulverizes,=20
but it makes good schrot.


"Joschi K." > wrote in message =
...

> I will stop posting OT although it is hard. :-/

So you say. But you won't stop, you know ...

Joschi wrote:
> Hi NG
> Do any of you have experience with the grain mill attachment for
Kitchenaid?
>
>
> Joschi

Been using one two or three times a week for 17 years. Works well. As
DickA pointed out, it doesn't mill to absolute powder, but I get a
reasonably fine flour with it. If you retard your doughs, you won't
notice the difference between 'very fine' and 'fine' or even 'medium'
milled flour anyway. It has good adjustment from cracked to coarse to
fine.

I find that in those instances where I want really fine flour (as in
soft wheat for pizza) it helps to run the grain through more than once:
cracking first then milling.

It is also nice to have around for those odd jobs like corn bread where
a fresh grind is necessary or ryes when you want coarse meal.

With practice, you can crack millet <g>.

Will

Joschi wrote:
> Hi NG
> Do any of you have experience with the grain mill attachment for
Kitchenaid?
>
>
> Joschi

Been using one two or three times a week for 17 years. Works well. As
DickA pointed out, it doesn't mill to absolute powder, but I get a
reasonably fine flour with it. If you retard your doughs, you won't
notice the difference between 'very fine' and 'fine' or even 'medium'
milled flour anyway. It has good adjustment from cracked to coarse to
fine.

I find that in those instances where I want really fine flour (as in
soft wheat for pizza) it helps to run the grain through more than once:
cracking first then milling.

It is also nice to have around for those odd jobs like corn bread where
a fresh grind is necessary or ryes when you want coarse meal.

With practice, you can crack millet <g>.

Will