Thanks for sharing that. I'm chomping at the bit to get into home milling. Every time I read articles like this and testimonials on TFL about the big difference in flavor and quality makes me even more sure that the effort is worth it.
the author needs a basic understanding of the art of milling and grading of flour. The good news is the art of bread baked from freshly milled flour is spreading.
Having recently posted about whether I should get a mill, I loved reading this. Thanks, isand66. BXMurphy - hope it works for you! I'm contemplating whether to plunk down the dough (yuk yuk) or the Komo Classic... Oy.
Thanks for sharing that. I'm chomping at the bit to get into home milling. Every time I read articles like this and testimonials on TFL about the big difference in flavor and quality makes me even more sure that the effort is worth it.
Murph
they have never had bread that tasted like this before. Sadly they haven't either but neither had I:-)
the author needs a basic understanding of the art of milling and grading of flour. The good news is the art of bread baked from freshly milled flour is spreading.
Wild-Yeast
Having recently posted about whether I should get a mill, I loved reading this. Thanks, isand66. BXMurphy - hope it works for you! I'm contemplating whether to plunk down the dough (yuk yuk) or the Komo Classic... Oy.