Quick Answer
Special considerations when milling for baking include maintaining precise control over grain texture and particle size to ensure consistent flavor, texture, and nutrient retention. This requires a clean and well-maintained mill, and a thorough understanding of the grain's moisture content and type. Regular calibration and maintenance of the mill are also crucial.
Choosing the Right Grain Mill
When selecting a grain mill for baking, consider the type of grain you plan to mill, the desired texture and coarseness of the flour, and the mill’s capacity. A hand-crank mill is ideal for small-scale baking and milling small batches of grain. For example, the Weston #20 grain mill can process 20 pounds of grain per hour, producing a fine, medium, or coarse texture with its interchangeable plates.
Milling Techniques and Tips
Proper milling technique is essential for achieving the desired texture and consistency in your flour. Start by cleaning and drying the grain thoroughly to prevent moisture buildup and contamination. Use the correct grain flow rate to maintain even particle size and prevent overloading the mill. Aim for a consistent flow rate of 1-2 pounds per minute for optimal results.
Maintaining and Calibrating the Mill
Regular maintenance and calibration of the grain mill are critical for ensuring consistent results. Check the mill’s burrs for wear and adjust the gap setting as needed to maintain the desired texture. Clean the mill thoroughly after each use to prevent cross-contamination and bacterial growth. Regularly oil the mill’s moving parts and inspect the grain auger for blockages or wear.
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