I have a weakness for corn bread so I plan to grind some on the hand crank mill. I know that field dent corn is used, are there other varieties to recommended?
It’s VERY HARD!! It’s definitely not to be used in a Mock Mill… there is a notation stating not to use it.
What I did with good success was put it into my blender in small amounts and get it broken down pretty fine. Then I put it through my mill to complete the process. I did this with 5# over time . The popcorn tastes VERY corny when made into flour. More so than even the best dent corn. It’s the extra work plus worry about my mill that has prevented me from doing it again.
I now use only dent corn from Barton Spring mills in Tx. I’ve never used the popcorn again.
The one made in Montana, model 99, I have had it awhile and found an old heavy table to mount it on. What kick started the interest was I bought a box of einkorn wheat crackers last year and thought they were the best I had ever tasted. Problem was, they were very expensive and I pack crackers in the lunch box about every work day. I have used azure standard for years and was very happy when I found they sold the wheat berries.
So that was the first grind and the flour came out as fine as needed on the first pass. I had to keep turning the dial to fine till I got the right consistency and the mill did its job, it was enjoyable. i found a recipe online for einkorn crackers (I am not sure of the legalities of posting another's recipe, I am new at this) mixed the ingredients and rolled out two pans worth.
My wife's baking pans are very large so i could not get both pans in the oven at the same time, which turned out a good thing, I burnt the first batch. The second batch I watched more carefully and they turned out very good so I had enough to take to work most of the week.
Very rich taste so will be doing this a lot more. It was surprising to find out that by bulk volume the ground wheat turned out a lot more than the wheat grains that were put in the hopper.
I did not know what to expect but the end product more than doubled maybe tripled in flour volume.
So then I had the idea of grinding corn for corn meal, so eventually. I appreciate all of the responses, very informative. There is another wheat that I want to try, I will save that for another thread.
We are big fans of polenta and grits as well as cornmeal. I adjust my Mock Mill till I get the consistency for each product.
I place 3 containers to the side . I start coarse and adjust finer for each product . I can always make it finer. Then I bag and label and put in the freezer. Works beautifully.
A secret to cooking porridge, grits, polenta . Use a double boiler. Oil the sides of the pan and cover and place very low heat. Makes the most amazing creamy product.
Another tip use 1/2 milk or even 1/4 milk and the texture is amazing.
Popcorn (uncooked) is said to be very good. I haven't tried it myself but if I had a grinder I would.
TomP
It’s VERY HARD!! It’s definitely not to be used in a Mock Mill… there is a notation stating not to use it.
What I did with good success was put it into my blender in small amounts and get it broken down pretty fine. Then I put it through my mill to complete the process. I did this with 5# over time . The popcorn tastes VERY corny when made into flour. More so than even the best dent corn. It’s the extra work plus worry about my mill that has prevented me from doing it again.
I now use only dent corn from Barton Spring mills in Tx. I’ve never used the popcorn again.
Articles I've seen say to use a "high power" or "high speed" blender:
https://www.seriouseats.com/how-to-make-cornmeal-recipe-7153350
Here's a mill that sells ground popcorn -
https://shop.old-mill.com/products/popcorn-meal
Stonefire,
There are dent, flour, and flint types. Pop is an extra hard flint.
What kind of mill do you have?
Of grinding dent and flint with a the hand mill, only the Diamant is not too much work, from what I've read.
The one made in Montana, model 99, I have had it awhile and found an old heavy table to mount it on. What kick started the interest was I bought a box of einkorn wheat crackers last year and thought they were the best I had ever tasted. Problem was, they were very expensive and I pack crackers in the lunch box about every work day. I have used azure standard for years and was very happy when I found they sold the wheat berries.
So that was the first grind and the flour came out as fine as needed on the first pass. I had to keep turning the dial to fine till I got the right consistency and the mill did its job, it was enjoyable. i found a recipe online for einkorn crackers (I am not sure of the legalities of posting another's recipe, I am new at this) mixed the ingredients and rolled out two pans worth.
My wife's baking pans are very large so i could not get both pans in the oven at the same time, which turned out a good thing, I burnt the first batch. The second batch I watched more carefully and they turned out very good so I had enough to take to work most of the week.
Very rich taste so will be doing this a lot more. It was surprising to find out that by bulk volume the ground wheat turned out a lot more than the wheat grains that were put in the hopper.
I did not know what to expect but the end product more than doubled maybe tripled in flour volume.
So then I had the idea of grinding corn for corn meal, so eventually. I appreciate all of the responses, very informative. There is another wheat that I want to try, I will save that for another thread.
We are big fans of polenta and grits as well as cornmeal. I adjust my Mock Mill till I get the consistency for each product.
I place 3 containers to the side . I start coarse and adjust finer for each product . I can always make it finer. Then I bag and label and put in the freezer. Works beautifully.
A secret to cooking porridge, grits, polenta . Use a double boiler. Oil the sides of the pan and cover and place very low heat. Makes the most amazing creamy product.
Another tip use 1/2 milk or even 1/4 milk and the texture is amazing.
Good luck! Enjoy. 🙏