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What grain are you using? Did you get the mockmill kitchenaid attachment?
Storing up a Christmas present wishlist.
Oh and could you mill fine enough for pizza flour?
Bainbridge-
It is indeed the mockmill kitchenaid attachment. Seems great, easy to use and to disassemble if needs must. Also using it for milling large quantities of spices for sausage making. It isn't incredibly fast and depending on how fine you grind it will take longer. People have suggested putting flour through a second time to get it finer, though my first attempt doing this I had probably ground too fine to begin with so on second grind the machine just clogged up (but it takes seconds to dismantle so not a great problem).
It is pretty much the change from going to preground or even instant coffee to grinding your own beans, it is a huge step change, but with it comes some change to technique and timings.
Greater nutritional value means the dough proves faster, wheat and rye are more thirsty when freshly ground (but spelt less thirsty). There is less protein development in freshly milled flour so a little less oven spring. But I tend to use 50-60% french organic flour in most of my breads and then make up the rest with more interesting flour.
Currently using spelt, rye and wheat from my local organic shop. I also have 3kg bags of each of those from bakery bits. Am pretty certain I'll end up buying 25kg bags of grain as it has a very long shelf life and I have adequate storage space.
Not sure about pizza flour, i'd probably stick to caputo or similar for that.
dancing james
Freshly milled flour is so aromatic, the dough in proving barely smelled of yeast and yoghurt, instead it had aromas of fruits - tomatoes apples and berries. Can’t wait for it to cool down to edible temperature. Wheat, spelt, seeds