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Discussion Starter · #1 ·
Anyone ever had experience using a grain mill? Is there an improvement in flour (bread) flavor over storebought flour? :confused:
 

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Dear kokopuffs:

I have been using the same flour mill for the last ten years. It is made by Kenwood and it works as an attachement to the Kenwood KM800 mixer that I have. This machine has worked perfectly for me. I wouldn't consider anything else. I use it twice every day.

Freshly ground flour retains its nutrients much better than prepackaged ones that you buy in the market. I have found it also to be better because I can control the coarse of the flour and it allows me also to experiment with different mixes.
:)
 

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Has anyone had experience with the Kitchenaid one? I suppose it's quite similar to papa's attachment for the Kenwood KM800 mixer/B] isn't it?

[ May 29, 2001: Message edited by: Kimmie ]
 

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I would love to have the grain mill. I wonder if it is easy to find grains to mill.
 

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Discussion Starter · #5 ·
Iza:

Whole, unground grains, can be found at your local health foods store. Check under health food and organic foods in the Yellow Pages.
 

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Thnaks Koko I'll check it out before buying the mill.
 

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Discussion Starter · #7 ·
To all:

Grain mills can be purchased new/used at the EBAY online auction. I've had great luck with EBAY.

[ June 03, 2001: Message edited by: kokopuffs ]
 

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I've been doing research on attachments for my new Kenwood mixer and pricing out the attachments. The grain mill is on sale at Amazon.com for $59.99 (regular is $94.45). I was tempted to buy it because it's such a good price, but I was having a hard time imagining myself using it. I think I will buy it now after reading this post.

Papa: do you have any of the other attachments? If so, how do you like them?
 

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Dear Risa:

I love my kenwood and its attachements. If you go to Amazon.com you can read my review of the Kenwood KM800 and of the attachements that I have purchased for it.

This machine is the only one that I recommend on my site and believe me, I do not take that responsibility very easily.

:)
 

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This is very tempting. Here's my question. It seems that much of successful bread baking depends on the protien level of the flour, ranging anywhere from 10%-14%. If you are milling your own flour how do you know what the protien level is?
 

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Wow cchiu, that's a mouthful. It's full of info and will take some time to digest. Thanks!

Papa, I'm tempted to simply go for it. Worst thing that happes is that I waste $60 on the mixer attachment. I've wasted more on less :)
 
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