Beginner Tips for Fresh Milled Flour. Nutrimill Harvest Grain Mill Review. Homemaking & Home Economy 

In order to get finer flour with this mill, you have to tighten the knob until you hear the stones tick, then add the wheat berries, then tighten the stones a bit more (not too much) as it’s milling. The flour will get finer. Once it’s almost done or done milling, loosen the stones so they are not rubbing together. This is what works best for me .

This was a very encouraging video. I recently purchased the same mill but I've been slow to try it because of the learning curve. Your tips are really helpful. I had pizza at a someone's house where the pizza dough was made with fresh ground wheat. It was SO good. I'm glad you said that's an easy one. I'll start there. Thanks.

Glass jar/canning jar under the spout helps a lot with the runaway flour!

Haven't bought a mill yet, but I've been told that most of the texture difference is due to the bran, and if you let your dough sit for 10-20 minutes before adding the yeast/leven you're giving the flour time to soak up the moisture and the bran softens up quite a bit. Those same people also almost always make very sticky dough that dries up enough when they let it soak before/after adding the yeast. Seems that a dense bread is usually due to not enough moisture in the dough, not enough rising time, not enough gluten formed while needing in a mixer, or the soughdough yeast isn't quite up to the task and needs some TLC (which I've seen many soughdough people supplement their sourdough with active dry yeast if they know it isn't more than doubling size). Great video. Might be the best review on youtube focusing just on this mill.

This was SUPER HELPFUL as I'm interested in getting into this; especially when you saidnsorting through wheat berries. That sounds time consuming!

Thank you very informative I'm just beginning this journey greatly appreciate your wisdom!

I have an electric WonderMill mill and a hand-cranked flour mill from Lehmans, both purchased many years ago. I consider them an important investment . I must admit I’ve gotten away from grinding my own flour, though I have wheat berries in my long-term storage. Kelli, you’ve inspired me to get back to the practice. I will say that using a blend of flours is helpful for getting family members used to more whole-grain breads. Thank you, Kelli!

I have the same mill & I love it! I found the same problem with getting the flour a bit finer though. Mine made the same sound when I tried to tighten it more & I got nervous to use it that way. So I backed off just a bit to get it as fine as I could without the stones rubbing. Now I leave mine set at that spot & to get finer flour I run it through a second time & it produces a finer flour that I’m happy with. I bought mine for all the same reasons as you did. I’m also trying to stick with more natural products though too & get away from plastics etc so wood is exactly what I was looking for. This checks all the boxes for me, except that minor issue with finer flour. I use this mill every day (for my sourdough starter) & it was well worth the money! I too want a hand crank mill in case of power outages but I’m hoping to save up for one some day. The one I want cost double what my current mill cost. I think it is called a country living grain mill, if I remember right. I also want to get that one so I can make things like peanut butter, which is something this mill can’t do unfortunately. I just recently found your channel & love your content! Thanks for sharing! ❤

Thank you for sharing this great video ❤

Thank you so much for this!!!

Thank you for this video!! Every other video I watch watched never really discussed the drastic taste change… in fact, if they did they would say “it tastes so much better!” And would also never discuss drastic texture change. I felt so defeated and upset because I didn’t like the flavor and texture change. But it’s just an adjustment. Thanks for such an honest take!!

Love it!

I have a Wondermill grain mill (and love it) and have avoided the hand crank because I am elderly and don't believe I would ever use it, it being so muscle-intensive. Nowadays I don't worry about that so much, because I have been learning how to use my whole grains in other ways than bread. Don't get me wrong -- I LOVE the bread -- but my main focus is the health-giving properties, and I've been realizing more and more that I can eat whole grain without making it into a flour (such as by soaking overnight and next morning cooking it whether for a morning meal or to use in soups or bean dishes, etc.). One thing I will warn about the stone-mill electric mills (which I would have gotten if I could have afforded one), I learned from Sue Becker that a friend or relative of hers who lives in a humid area with lots of bugs ended up with a lot of bugs in her stone mill. MORAL to the story is that if you are using a stone mill, be sure to clean it well and regularly! Things I love about my Wondermill (which is currently going for $300) is that it seems to last forever (which I know because so many people have had theirs in regular use for decades); it does NOT throw dust and flour around (UNLESS you make the mistake of not snapping on the flour container lid fully or something similar). The flour is considered to grind finer than with the stone mills (but that may be just how the stone mills are being used; I don't know). I used to mill my grain (for a year or two) with my Blendtec blender and I love the finer grain I get from it. And if I need something coarser (for homemade cream of wheat or coarser corn mill for polenta or whatever) I just use my Blendtec blender (and I know the Vitamix can do the same). I used to sift, but no more. I want the whole monty -- and have learned to make the bread soft and fluffy enough that most people love it. (I add an egg, some sunflower lecithin, a TBL of psyllium husks and it's really soft and nice every time.) I also make sure to use the flour VERY soon after milling for the INCREDIBLE health benefits. It's been a BIG boon to me (age 70) and my housemate (age 69). We love the cookies, muffins and pancakes too. I've yet to make the pizza. I get so scared every time I make something I never made before! I made cinnamon rolls for the first time ever last week (by request) and people LOVE them. I now make the yeasted breads rather than sourdough -- which I had finally mastered -- only because we are experiencing more obvious and quicker health benefits from the yeasted. The only explanation I can think of is that the yeasted bread is already coming out of the oven just a few hours after the flour is milled, keeping all the vital nutrition, while the sourdough takes me average 48 hours or longer to make (and according to the scientists at 48 hours after milling but before baking has already lost over 70% of the great vitamins). Your presentation is lovely. (I don't use the scales anymore, though I tried it for a few months -- except to weigh the bread or to weigh the starter when I feed it.) I often add ground chia seeds (1 TBL) to my flour for making bread and just use a little electric spice mill for that (or flax). God bless! Edit: Two other things that make my bread very soft: per loaf at least 4 TBL olive oil and 4 TBL honey. (For when I make 3-4 lbs. of bread at one time I use 1/2 cup olive oil (or whatever oil -- avocado or coconut oil would be fine I would think) and 1/2 cup honey. It makes the bread a bit sweet (and delicious!).

Excellent information I have been considering milling thank you a lot of questions have been answered 👏🏼👏🏼👏🏼😍

I have an older mill, probably 40 years old. Inherited it from my MIL. This mill is the best. Anyway what I wanted to say, my mill dumps the flour into a cotton flour bag. Maybe you could attach a cotton bag to your spout to put the flour in to stop the flour from going everywhere, it works really well.

I actually was thinking about writing a comment asking you to do a video like this! Thank you so much!! I have the basic white nutramill, I agree it isn't as pretty. It's also annoying to clean out in-between uses and still creates a good bit of dust. I guess a pro is that you can do very large quantities. A funny side note, I did a price comparison between organic soft white wheat berries from Azure to the cheapest Aldis flour (I dont shop there, but checked online). Azure was only 4 cents more a pound when I checked! Amazing!

Great tips! Bought on a Black Friday sale. You have removed some stumbling blocks for sure. Been gluten free for years and now dabbling with Einkorn now and then so I’m looking forward to baking with fresh milled now that I know why someone would go thru the milling process. It is a wonderful mill. So easy to use. Keeps the flour cool too. Thanks for the tips. Much needed.

Very informative video. Thanks for sharing. Good information. I just ordered one and it’s on its way, pray for me, lol, but seriously, I’m gonna need all the prayers I can get❤ I liked and subscribed 😊 Blessings

I have the same one and I love it!

I agree with everything you are saying. I've had mine for about 3 weeks or so. All your experiences I have experienced except breaking the stone. However, I have smelled a burning smell so I just backed it off and the smell went away. I you read Sue Becker's book The Home-Ground Flour Book? Also, have you tried to mill dried sweet corn?

I’ve had a Mockmill for a little over a year and like you I’ve had many challenges so I truly appreciate this information. So very helpful. Thank you. Based on your demonstration the Mockmill and your mill are very similar. Wasn’t Great British Bake-off the best?

I had the same problems when I bought my Nutrimill. I thought I was making the bread wrong since it is a lot denser and didn't realize this is the way nutritional bread is meant to be.

Hi Kelli, How do you store your wheat berries, if you’re buying in bulk?

Link isnt working - dont want you to lose money :(