Thanks for the information and demonstration! I am an early riser and love to tackle big projects quietly in the early morning. I appreciate knowing I am not alone . Blessings overflowing.
This is so interesting. Another pro for the Mockmill 100 is that since it has the spout, you could grind it directly into a tub (i'm used to keeping my flour/sugar/etc in a tub w/ an airtight lid)
Hello Kay, thank you for the demonstration! I received my Mock Mill 100 the other day and took all the steps to clean and calibrate it. Quick question. Have you ever had any issues with rye grain? For some reason, it gets stuck and I find myself taking steps to make it unstuck and recalibrating again, especially if I want to remill the flour that I had get out of the mill when it gets stuck. Also, the mill gets heated very quickly. I am a little bit confused... Now it shut off completely. I hope you can steer me in the right direction.
You may want to reach out to Mock Mill and let them know of this issue. I haven't personally had any issues with rye grain. Is there any chance your rye is moist at all or does it look oily? I would try letting your rye sit on an uncreased cookie sheet under your oven light (no heat) overnight. This will ensure the grain is fully dry and try milling it again. But the motor may have an issue. My mock mill gets warm when I'm milling large batches of grain, but never truly 'heated'. I hope this helps. I am happy to help troubleshoot :-) Let me know how it goes 😊
@@kayslittlekitchen Thank you for the reply, Kay! I did call the Mock Mill technical support on my first day when I received the mill and the support person wasn't happy with me calling him several times and told me not to call him anymore. So, unfortunately, I am trying to find a solution on my own. I ran my rye grains for an hour in a dehydrator at a low-temperature setting to remove any moisture and It did fine with milling. One question, when you hear a stone rubbing sound at the beginning of the milling process, do you push the lever back a little bit to stop it or do you start milling when you hear the sound? Also, do you have to recalibrate (find a stone rubbing sound) every time you turn the mill on and start a new milling of the day? Thanks again!
I am so sorry you found Mock Mill customer service to be so rude! That's awful. I'm glad you found a good work around for your rye flour 😊 I generally find the stones touching sound every time I go to grind and push it back just a smidge. If I want a very fine grind, I will grind my grains twice to make sure they're all well ground. I always grind my corn meal twice: once very rough and large, the second fine and small.
With the Nutrimill you have to estimate how much grain you need to get a certain amount of flour. With the Mockmill, you can place a large measuring cup under the spout and grind more specifically the amount you need. Also, the reservoir of the Nutrimill is not machine washable, whereas I can just put my measuring cup in the dishwasher.
Great presentation. I ended up getting the wondermill. I am happy with it so far. Was going to get the mockmill 200 and where I purchased thru recommended the wondermill instead. They said for grits to use popcorn in my blender. Have not done that yet. Sifting the flour is a good trick. The baked goods I have made are delicious 😊❤🥰 So much better than store bought flour! Thank you for sharing 😊
Totally agree on home milled tasting better :-) Isn't it a lot of fun? I love it! I haven't tried using popcorn, please let me know what you think when you do.
I have a Whispermill, older, but very similar to the Wondermill. Had it for about 25 yrs. now. I can mill my flour so fine, there is no need to sift anything. And I would not want to, because I want the whole kernel in my flour.
On Azure Standard, it's labeled Organics Whole Yellow Corn. So I'm guessing it's a type of field corn due to the shape. You'd probably have to contact them for specific details about their grain choices. Great question, thanks for asking! www.azurestandard.com/shop/product/food/grains/corn/whole/yellow/whole-yellow-corn-organic/7438?package=GR026&a_aid=bcaeb997d0
Just found your channel... I have both mills. I use the nutrimill for my corn. I don't have to grind twice. I noticed you didn't do corn in yours. Is there a reason for that? Subscribed...🥰
Howdy, Ms Sue! I do grind corn in my Mockmill, I prefer using that one. The Nutrimill Classic hurts my ears a little bit and I tend to use that when I need to grind a large quantity of grain quickly. The double grind is just a personal preference :-) Don't you just love milling your grain? I really do!
Thank you, that was informative! I’m interested in Mock mills. Right now I’m using unbleached white bread flour, I wonder if I could mill something similar?
Yes you can totally mill that. I would use hard white wheat berries, ground fine and sifted through a normal pasta colander to remove the large chunks. Sift it through a 40 mesh sieve to recreate store bought unbleached white bread flour. This sieve WILL remove all the bran, though. amzn.to/3T0ECLM
I have a Whispermill, older but similar to the Wondermill. My flour is so fine, I don't need to sift anything, not that I would ever do that. I want the whole grain in my flour and baked goods.
@@ingridscott91 I ended up getting the Mockmill 200. I still have some experimenting to do! I have made some good bread but not great bread yet! I think I will end up with a blend of purchased organic white flour and whole wheat from my mill. I find that if I grind the hard red coarsly and then regrind it fine I like the result better.
Same, that's my preferred method with hard red wheat. I have found that mixing 50% of the recipe's wheat with my home milled red wheat gives me great flavor, good texture, and great crumb. The bread turns out pretty dense and heavy if I go above 50%.
