I have just purchased the Mockmill 100 and will soon be producing my own flour. I am going to be making 100% rye sourdough in silicone loaf pans. I am looking for a dense bread as the final product. I have noticed watching videos that in order fine flour I must bring the mill to where the burrs touch and begin to make sound. Here are my questions and concerns.
Is this the fineness of the flour that is best for my goals of a dense rye sourdough?
Would I be better off using the burrs a notch coarser?
Will this extend the lifespan of the burrs?
I am new to milling and excited to finely mill flour at home. Feel free to share any recipes to achieve dense 100% rye sourdough. All advice to better my use of the Mockmill 100 based from experience is welcome. Thanks in advance!
Congrats on your mill. I don't have a Mockmill, but I have a Komo, which is similar. I just read the instructions, and it says at lever 1 position, you will hear a light ticking as the stone rotates. As long as it is only a light ticking noise, I doubt it will shorten the life of the stones- I have mills that were made long ago which use a similar adjustment, and the stones are still fine. As to coarse or fine, I would start with a 2 or 3 and see what you think. You can always go finer next time. The reason I would start with a 2 or a 3 is that it should be a little quicker than a finer grind, and I doubt you will need the finer grind for a dense rye.