Description

People ask me all the time how hard it is to incorporate milling into their baking routines. I look at it as the time added to the prepping when I get ready to bake. It will add maybe 15 mins if you don’t have it bolted down. That time is probably going to be measuring your wheat berries or other grains to be ground and grinding. (Unless you’re baking for a platoon. Then you’ll need to grind A LOT of flour. (c; )

When setting for for the days I mill flour I have the same basic prep set up every time I mill. It’s super simple.

1. Mount your mill with the clamp on to a sturdy counter or table top. If you bolted yours down, Yay! One less step for you!

2. Check your burrs. Make sure they are clean and dry. If there’s flour left from last time, no biggie. Little oxidized? Run some hard wheat through and voila! Clean.

3. Know how much flour you’ll need.