You are reading a single comment by @Bainbridge and its replies.
Click here to read the full conversation.
-
That's great, ta.
Do you use it for pizza flour too?
We do have a KitchenAid but it's not much extra to get a stand alone unit - is that a better option?
Bainbridge-
Stand-alone has longer guarantee and can go faster.
I think roller milled flour is really useful so I have that as my base (though do on occasion make 100% home stoneground wholemeal loaves).
Stoneground white isn’t as pure white as roller milled. So I still use caputo blue for pizza. But this is more because I fucking love pizza and don’t want to fuck around with something on the rare occasions I get to make it. One day I should make two batches of dough - caputo vs sieved home ground and do a side by side comparison but it’s difficult as they’d both prove at very different rates.
dancing james
Pros
Grain lasts for years so you can get huge sacks of it
Grau is cheaper
Much improved flavour it’s like grinding coffee at home
Freshly milled flour is much more biologically active so starter comes to readiness much faster
You can sift flour to get something a little more refined and keep the bran for other recipes
Can use it to grind spices (eg when loads are needed for bbq rub) or making rice flour
Cons
The Mockmill for stand mixers isn’t that fast it takes a few minutes to do 300 grams.
Some recipes will need a little tinkering I use something like t65 as my base flour and add freshly milled to it as the fresh flour doesn’t always have well developed gluten.
Timings for proving are generally faster so a little learning curve