Grain Mill Review

Nutrimill, Wondermill and Wolfgang Mill Demonstration

It’s hard to beat freshly milled whole grain flour when you want to maximize the nutritional value and flavor of your bread. Milling your own grain has other practical advantages as well. The long shelf life of whole grain berries allows you to buy more economically in bulk and reduces the risk of running out of flour when fresh home baked bread can’t wait any longer.

When you’re in the market for a grain mill, there are, of course, numerous models to choose from across a wide price range. We’ve opted to carry a few of the most popular models and compare them in these videos. We hope the videos at least give you a decent feel for what the mills are like.

For more details: Grain Mill Store

Feb 2012 Update: Thanks to Debi for sharing her extensive experience with grain mills and milling whole grain.

 

{ 117 comments… read them below or add one }

debi February 10, 2012 at 2:36 pm

Hi, thanks much for the comparisons, I have owned 4 mills in my 20 plus career of baking freshly ground whole wheat bread. I have also taught artisan classes at a local Tech College and at high schools, my children have attended for their Home Ec class.

I have a large family so this is simply my opinion on the mills I have owned. On the Nutramill with the green tube delivering flour through the tube into a canister, I had mine for over 10 years and the green tube suffered “plastic fatigue” which the company was more than happy to replace, the canister was fine just the lid with the tube that goes onto the canister. However with over 10 years of use? Something was bound to go wrong? I also had two canisters because I wanted to keep grinding as my flour needs were greater than most folks used, I make bigger batches of bread dough.

On the Wondermill, it also suffered plastic fatigue which the company was also happy to replace, only plastic fatigue was actually on the housing of the mill itself so it would have involved shipping entire mill to the company. So I owned this mill about 5 years before it suffered plastic fatigue.

I never replaced either problem because we had a house fire that melted both beyond recognition, we also didn’t have renters insurance due to a communication error with our insurance agent.

I also had a Magic Mill that is in the big wooden box with stone grinders that had a 1/2 horse motor on the back and delivered the flour into a metal pan with a door below it, this was my favorite mill due to always needing more flour than most people use at one time, so I like pulling a drawer open and dumping the flour into a separate bowl, this way I could simply keep milling with a minimum of effort. I was annoyed with having to change canisters etc, however the other mills delivered excellent results it was simply a preference.

I have also not replaced this mill to date, it came through the fire charred and the wiring all melted on the metal housing of the motor. I have seen a few nice ones come through ebay, I don’t believe you can buy these “new” anymore.

I was looking at the Wolfgang Grinder, but after watching the video I am not impressed that it is worth the price difference when the other two mills the Nutramill and the Wondermill, will produce adequate results with half the price tag.

I appreciated the comment about putting your whole wheat berries in the freezer and than grinding them results in room temperature, thank you for the tip.

I am currently using a mill I originally purchased 20 plus years ago that I had given to my sister, she sent it back to me after our house fire as she didn’t use it like I did for baking freshly ground whole wheat bread, so it didn’t get ruined by the fire. It is a Magic Mill Plus 3, I purchased with a Magic Mill DLX 9000, as a deal the manufacturer was promoting at the time for a certain price together.

The mill has the motor housing on top with the grain hopper being on top, its white with a stainless steel pan with snaps the flour goes into. I modified this mill, I cut a hole into the stainless steel catch pan and duct taped it to a rubbermaid cake taker upside down to catch the freshly ground flour so I could mill more grain at one time without stopping to empty and restart. It still grinds like it did when it was new, I simply miss what I could leave on the counter without fooling with having to constantly undo or unsnap plastic lids, or unsnap metal snaps.

My bread dough maker, currently I am using my Magic Mill DLX 9000 that came with the grinder, it is a large metal bowl that sits on a plastic housing and the bowl itself turns to work the dough, the timer knob broke on it so it wasn’t in the house at the time of the fire, so we took it to a local gentleman who fixes small motor appliances, he installed a new type of bathroom timer switch on it so it now works again just fine.

The mixer I was using at the time of the fire was a Bosch that was only about 3 years old, I really miss it and intend to buy another one when finances permit, I always did two rounds of dough in it with ease, it sits lower than the DLX 9000 and is easier to manage with the plastic bowl etc. Both machines do what they are supposed to do, its more of a personal preference.

So, I am grateful for what I have, and I do appreciate your videos on all four of these grain grinders, (I laughed about the hand grinder, yes they do what they are supposed to do, I lost 2 in the fire, that I used for demonstrations with school children, so they could be hands on and see how the whole grain could be ground, so I think I this hand grinder would be an excellent purchase for me if I get back into doing school demonstrations again to replace my other 2).

So in my humble opinion, its somewhat about price, what you can afford is important, but the end result is that the one you use and works is the best one for you. When it comes to grinding wheat, not one single mill has it over the other for noise, they all sound like an airplane taking off or landing. I like the tip about freezing your wheat berries first if you want them room temp, so that being said, it handles whatever fear you have about the flour being too warm, so this dispels any fear the you might lose out vitamin wise.

Now this all being said, I have a tip to share with all those who love to bake whole wheat bread with freshly ground flour. Once you have started to prepare your bread dough, after you have added your first amount of water your recipe calls for, (as you know it depends on the humidity how much flour and water you need to get the dough so its just tacky not sticky) stop everything, don’t add anymore flour or water to your dough, let it all rest for 15 minutes, so that the flour has time to absorb the water. This will help you make loaves of bread that are softer in texture, freshly ground whole wheat flour takes a few minutes to accept all the moisture in the water. You will find yourself adding less flour if you use this method. Another lady friend of mine that bakes bread the same way introduced me to this fact a few years ago.

Thanks for letting me post. Happy Baking and thank you so much for your reviews.

Debi

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Richard January 14, 2012 at 8:50 pm

I need to find a mill that can be easily cleaned. I have a daughter who has a gluten allergy, so we would be grinding rice for her and wheat for us. We can’t have any wheat getting into the rice, so I was wondering how easy it is to clean these. Thank you.

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Breadtopia January 15, 2012 at 7:41 am

Hi Richard,

Of the ones we sell, only the WonderMill Jr hand mill can be fully taken apart and cleaned. It’s not difficult exactly, but not something most people would want to have to do a lot as it would probably take at least several minutes plus allowing for drying time. The other mills don’t give you access to the grinding wheels.

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Joe C January 15, 2012 at 8:17 am

You also sell the Komo which can be taken apart and cleaned in no time.

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Breadtopia January 15, 2012 at 10:10 am

Are you sure, Joe? I own one and use it all the time and there’s no easy way to take it apart. There are a lot of Wolfgang/Komo mills. Maybe some are easy to clean.

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ChantalMM January 16, 2012 at 11:35 pm

I happened to be browsing what looks like the official Komo grain mills site, and it mentions inserts you can use in their mills that make it possible to switch back and forth between regular and gluten-free grains without cleaning. I read too carefully, so I’d recommend you read it for yourself. http://www.pleasanthillgrain.com/KoMo_grain_mill_wolfgang_flour_mill_grinder_mills.aspx

I apologize if it’s bad form to post a link to another site that sells the same product you do. I just wanted to help.

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ChantalMM January 16, 2012 at 11:36 pm

Oh, I DIDN”T read too carefully, either on that site or on my comment, apparently. :)

Randy Francisco March 29, 2012 at 4:17 pm

I moved from the KA grinding attachment, which I find cumbersome to use and clean, to the Vitamix dry “grinding” container and the results for making flour out of berries have been great. Wheat berries are kept in the freezer and the flour finishes cool. Very little clean up effort. Noisy but very very fast.Nice product.

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Danny Cunnington December 8, 2011 at 8:45 am

Hi, I’m making bread with my Komo with a sifting attachment. The problem I’m having is measuring all the ingredients. I have a nice digital scale and a measuring jug but I am still having problems. It seems that flour is measured by volume (as in cups and tablespoons, Etc). I tried to find a set of various measuring cups and spoons but can’t find then anywhere. I’m thinking of cups that you can just fill up and then level off for an accurate volume measurement.

Maybe I have got it all wrong and there’s a simple way to work out the correct ratio of ingredients using a metric scale such as I already have!

If anyone has any tips, I’m all ears. I’m using a large stand mixer and I have found that I can get a perfect consistency by carefully timing each stage. The wild card is getting the ratio of ingredients exactly the same mix to mix. Friends and neighbours love the sifted whole wheat bread but I want to produce consistency that all their kids like.

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Donna November 12, 2011 at 9:51 am

Hello,
I’ve been using the KitchenAid grain mill attachment for a while. I’m wondering if another type of electric grain mill (like the Wonder Mill) would produce a flour that is more fine. Have you compared these two products as per texture?
Thank You.

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Marilyn November 26, 2011 at 12:01 pm

How well does the KitchenAid mill work? I’m particularly wondering about noise level, dust and fineness of flour. Thanks

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Deonia Copeland October 23, 2011 at 1:53 pm

Eric, can you mill your own flour to resemble the bread flour that is purchased in the grocery stores by milling your own flour and what kind of wheat berries should I buy? I prefer white or rye bread and dont care at all for whole wheat bread. Deonia

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Breadtopia October 24, 2011 at 8:14 pm

Hi Deonia,

It’s pretty hard to get your own milled flour as fine and fluffy as what you get at the store. But if you sift out the bran with a sieve, you can get something pretty fine.

The post just below this one, from Danny Cunningham, addresses this too.

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Danny Cunnington September 15, 2011 at 12:39 pm

I had a day off today and spent the morning pestering a local wind miller who was milling in a brisk wind. He has a huge sifter and he told me that if you want husk/bran free milling then use a water mister on the grain you want to mill the day before, This makes the shell separate from the flour but you have to do this on a coarse setting to have big pieces of bran to sift out. The fine flour is a product of sieving.

Stored grain is between 14 – 17 % dry. I have misted 2 KGs. Will mill tomorrow.

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Danny Cunnington September 14, 2011 at 12:14 am

Thanks for tips. I’m using a hard tarwe. The seed comes from France and they call it blonde. It’s high protein spring planted and favoured by traditional millers. I’m in Holland and the Durum wheat they grow here is used for animal feed. I buy my grain in bulk from a local organic farmer who supplies the old fashioned working wind mills in the area.

I’ll have to find a different supplier because the farmers say that we are too far north to grow the really good durum that the Italians use. I used Tarwe because I noticed that the Dutch made pasta in packets is often made from hard tarwe. Be the way, I tried again using the 3 grades of sifter and it was better but still very brown and rustic.

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Breadtopia September 14, 2011 at 10:05 am

That’s very interesting. I love the trend I’m seeing more and more of towards sourcing grains locally. Good luck with your research. Sounds like a bit of a challenge.

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Danny Cunnington September 12, 2011 at 3:35 am

I have a KoMo Wolfgang mill with a flour sifting attachment. I tried to make pasta but I obviously did something wrong because the dough was sticky like toffee and had no strength.

Pasta flour is highly refined flour sometimes known as 00. I set the mill on fine, milled the wheat and then used the finest gauze in the sifter. It took out some bran but nowhere near enough.

I can’t find any tips on the internet about making fresh pasta from from a grain mill. Maybe I should try milling at a coarse setting and then sift using all three sifting gauzes Rough, medium and fine. I’m not sure but I think that coarse milling will leave bigger pieces of bran and the flour should break up with the rotating brushes that push it through the sifter. 00 flour is almost like talcum powder. It must have almost all the bran out. I’m using organic hard tarwe wheat from a local farmer.

If anyone has any tips I’m all ears!

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Breadtopia September 12, 2011 at 4:37 am

I’d love to know as well. What kind of grain were you using? The vast majority of pasta is made from semolina flour which is from durum wheat. Even our local whole foods type grocer, who carries just about everything, doesn’t carry whole durum wheat berries. Do you have a good source?

The other thing I’m curious about is that ground durum (the stuff most whole foods grocers sell as pasta flour), isn’t very fine. It’s kind of course and grainy. I’ve used my KoMo mill to grind that into a much finer flour for making Italian bread, where the pasta flour would be too course.

I use the 00 for making pizza, but didn’t think it was used for making pasta so much as well. I obviously could use some clarification on this topic as well.

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joe C September 12, 2011 at 5:02 am

I have the same setup with the sifter as well..I have made pasta-no problem,
Send me your recipe as well as the type berries you used.
I will look at it and try to figure out what happened,,

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Mark L September 12, 2011 at 7:41 am

I have the WhisperMill rather than the KoMo Wolfgang. I’ve made pasta using a mixture of 1/2 freshly ground durum wheat berries and 1/2 all-purpose flour. I haven’t had much luck getting the dough to hang together with 100% freshly ground whole grain flour. Even with the 50/50 mix, it’s tricky to find the right consistency, but it’s always turned out well.

By the way, if you’re looking for a good source of durum wheat berries, they have it at BreadBeckers. Join one of their local food co-ops to save big on shipping costs.

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joe C September 12, 2011 at 9:26 am

TRY THIS RECIPE …SIMPLE HOMEMADE DURUM WHEAT PASTA;
3 cups of semolina flour
1 tsp kosher salt
3 eggs
1 egg yolk
2 tablespoons water
1 tablespoon olive oil
THIS WORKS VERY WELL FOR ME AND KNEAD FOR ABOUT 8 MINUTES IN MIXER OR BY HAND. I WEIGH MY FLOUR AND WATER.

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SF August 27, 2011 at 8:07 pm

Thanks so much for the videos.
I was wondering if these grinders can grind Garbanzo beans (i.e Chickpea) and other lentils?

Thanks

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Breadtopia August 27, 2011 at 10:00 pm

The Wolfgang mills and WonderMill Jr Deluxe hand mill will grind larger beans like garbanzo and of course anything smaller. The Wondermill electric and NutraMill just does small stuff like the normal wheat grains.

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SF August 28, 2011 at 4:46 pm

Thanks so much for your quick response.

I initially was going to get Wondermill/Nutramill because of the price, they are much more affordable than Wolfgang. But I guess I should go with Wolfgang as I will be doing a lot of larger grain grinding (like garbanzo).

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Kellie May 2, 2011 at 11:31 pm

Thank you so much for this information! When researching grain mills has been confusing and time consuming. Have you done any research on the longevity and durability of mills? Also what kind of maintenance might be required in the long-term perspective for each?

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carolyn asher March 8, 2011 at 2:06 pm

I WAS WONDERING IF I COULD SUBSTITUTE SPELT FLOUR FOR THE BREAD FLOUR IN YOUR RYE BREAD RECIPE. I RECEIVED YOUR SOUR DOUGH STARTER AND I WANT TO MAKE THE SOURDOUGH RYE RECIPE IN YOUR VIDEO.

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Kevin McAdam February 21, 2011 at 7:52 pm

Thanks, a good review of the grain mills

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Rachel January 26, 2011 at 8:22 pm

Thank you so much for these informative videos!! They are just what I have been looking for. Can’t wait to share them.

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RoxBakes December 30, 2010 at 1:49 pm

Hi Eric, I totally enjoy your website full of useful info and products! :)
Since you had the opportunity to work with all the mills, I was wondering exactly about the same issues that Amanda brought on the upper post. Looking into Nutrimill and Wolfgang, which one is able to produce the coarser flour or the finest?! And how about oxidation levels, since I would think that ceramic would be the least to oxidize the grain. I am most interested which one would mill coarser, like corn with medium kernels, in order to be able to make cornmeal. Let me know what’s your opinion. If you could post some close up pics with the coarser ground on these mills, that would be great!
Happy baking in 2011!

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Vincent Thomas December 28, 2010 at 6:31 pm

How much are each of the mills? I am primarily intrested in the German mill.

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Breadtopia December 28, 2010 at 6:37 pm

Hi Vinny,

You’ll find all that info here: http://www.breadtopia.com/store/grain-mills.html

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Breadtopia December 28, 2010 at 7:25 am

Hi Saeriu,

If you’re comparing whole grain home milled flour to store bought whole grain flour, I don’t know how much difference, if any, there is in protein levels. I’ve only read that nutrient levels start dropping off as soon as grains are milled, but I don’t know which nutrients those are.

I have used Paul’s grains. Good stuff. A local food co-op in our town gets organic grains from Heartland Mills a couple other Midwest sources so I’ve been going that way.

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Saeriu December 27, 2010 at 10:24 am

Hi Eric, I have just a quick question about milling your own grains. Is the finished flour higher in protein than store bought flour? I’m not too knowledgeable about how grains are milled commercially; but, my understanding is that it is filtered to certain degrees to make all-purpose, bread, and whole wheat flours. My assumption is that a personal grain mill does not filter any of the natural goodness out?

By the way, I am also in Iowa. I’ve seen Paul’s Grains as an Iowa local and organic grower/seller of grains. Have you tried them? I haven’t tried them yet, but only because the closest retailer is 1.5 hours away.

Thanks,
Saeriu

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Don December 21, 2010 at 12:18 pm

Mark:
Thanks for the link, interesting reading, subscribed to their newsletter.

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Mark December 21, 2010 at 10:56 am

I am borderline “pre-diabetic”, so I feel your pain. While bread made from freshly-ground whole grain is certainly healthier (e.g., more bran, vitamins, minerals, etc.) than bread made from All Purpose flour, the impact on your blood sugar level is not much less. Based on studies described on the Glycemic Index News weg site (http://ginews.blogspot.com/2010/01/food-for-thought_02.html), to slow the rise in blood glucose levels, you need to eat breads with a lower Glycemic Index (GI), such as these:

* Grainy wholegrain breads such as ‘multigrain’ contain lots of ‘grainy bits’ right in the bread (not just on top for decoration). They tend to have a slightly chewy texture.

* Soy and linseed tends to be a moist bread with good keeping qualities. It’s typically made by adding kibbled soy beans or soy flour and linseeds to bread dough. These breads are also rich in omega-3 fatty acids (the good essential oils).

* Crusty, chewy traditionally made sourdough’s characteristic flavour comes from the slow fermentation process, which produces a build-up of organic acids.

* There are several types of fruit loaves or breads which include raisins, sultanas, dried apricots or apple, figs and sometimes nuts and seeds. Generally, the heavier, dense fruity breads will have a lower GI.

* Pumpernickel, a traditional rye bread from Germany, can be something of an acquired taste. It’s a very good source of fibre and thanks to its high proportion of whole cereal grains, has a low GI value. It is usually sold thinly sliced and vacuum packed for long shelf life.

I try to makes these types of breads at home, although they are not preferred by all of my family members.

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ChantalMM November 18, 2011 at 8:35 pm

Mark, seeing as you’re borderline ‘pre-diabetic’, I would highly recommend checking out the Weston A. Price Foundation and what they have to say about nutrition. They’re a nutrition education foundation that have improved the quality of life of many people with many dietary issues. A good article for starters is http://www.westonaprice.org/traditional-diets/ancient-dietary-wisdom.

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Don December 21, 2010 at 10:36 am

Thanks for the replies, at this time of year I come across a lot of recipes calling for All Purpose Flour, which being a diabetic I don’t like to use. I usually use the white wheat and use the bread setting but was curious if I was doing something wrong even though everything comes out all right, well in my opinion.
My wife uses a lot of APF at this time of year but she gives most of her stuff away and they don’t know the difference between store bought and fresh ground.
Just one more question, what do you use for pasta, I just found a large pasta machine in a charity store for eight dollars and couldn’t resist buying it but we don’t eat a lot so it may get little use.

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Mark December 21, 2010 at 9:43 am

Don, on the WonderMill, a setting of “Medium” is the same as the “Bread” setting, not in-between. I use the “Course” setting on my WonderMill for more rustic breads and for cornmeal, but honestly, there’s not a whole lot of difference between these settings. All of them produce flour with fairly fine particles.

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Breadtopia December 21, 2010 at 9:13 am

yes. not sure when you’d use course.

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Don December 21, 2010 at 8:21 am

Okay, my Wondermill has three settings, pastry, bread and course. Would medium be between pastry and bread or bread and course?
And what would you use course flour for?

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Breadtopia December 21, 2010 at 7:12 am

I’d set the Wondermill to medium for all purpose use. The texture still won’t be the same as store bought all purpose flour since the store bought has the bran sifted out and most of the germ missing.

But home ground whole grains would be comparable to the store bought whole wheat flour. Only fresher.

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Dottie December 20, 2010 at 9:39 pm

My hubby and I just timed the grinding of wheat berries to make one loaf of all wheat bread. .. about 8-10 minutes. We did put it in the Vitamix grain container and ground it in seconds to a flour. It turned out good enough for bread, but not as fine as store bought flour. But, the best news is is that he said it was the best bread he has EVER eaten and won’t buy from the store again. Hows that for a recommendation for homemade bread!

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Don December 20, 2010 at 5:31 pm

When using the Wondermill what setting would you use to get flour close to All Purpose Flour that you buy in stores.

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Kevin December 13, 2010 at 5:11 pm

How does the KitchenAid grain mill attachment compair to the wonder mill? Is the KitchenAid attachment worth buying? Thanks.

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Breadtopia December 9, 2010 at 10:45 am

A friend of mine mills his flour with a Vitamix and seems to like it just fine. I don’t have one, so don’t have any personal direct experience with it. There’s a decent chance there’s a thread on the subject over at http://www.thefreshloaf.com. Worth a look anyway. A search on “vitamix” aught to bring up whatever is there.

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Dottie December 9, 2010 at 7:50 am

As Laura commented on Dec 8, 2010, I too am wondering how flour made in my vitamix would work. Last night hubby and I ground wheat berries in our hand grinder then put it in the vitamix which made nice flour. Before that the grain from the grinder was very course at best. We are new at this so would appreciate any comments and help.

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Laura December 8, 2010 at 4:12 pm

How do you think these electric grinders compare to making flour in the Vitamix blender, which has a separate container and blade for grinding grains?

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Marlene November 19, 2010 at 12:52 pm

Does the Wonder Mill Junior Deluxe flake oat groats? I’ve seen that mentioned on one website, but not on any other descriptions of the hand mill. I’m looking for a mill that will flake oats as well as do a good job of milling grains by hand when the electricity is out. Most other oat flaking machines do not do a good job of grinding flour, from what I’ve read.

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Breadtopia November 19, 2010 at 1:47 pm

Hi Marlene,

The Wondermill Jr. won’t flake but it will make a steel cut oat for cereal which is awesome.

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Anne November 13, 2010 at 9:46 am

What a fantastic video review. It is so helpful to see and hear the machines run. Thank you so much! For the quality of the review alone, I’m sure I’ll be purchasing items from your site.

I have to ask about slow-grind stone mills (Retsel’s Mill-Rite is the only one I’ve found so far, but I’m still researching.) Have you used this type of mill, and what do you think? I’m not asking you to rate a particular brand or machine (unless you want to); but instead your experience or knowledge of this type of machine.

Many thanks again for your awesome review!

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Breadtopia November 13, 2010 at 10:17 am

Thanks Anne. I’ve not used a Retsel. I hear a lot about how good the mills are and about how bad the company’s customer service is. I would look for a used one or get one from someone you can talk to and know it’s going to get shipped promptly. The grinding mechanism looks to be the same as the WonderMill Jr.

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Joe October 27, 2010 at 6:52 am

I own a Wolfgang with the KoMo Sifter attachment ($189) and what a difference it makes.
My whole wheat breads come out with excellent height with NO additional bread flour needed.
Just 100% whole grains…after which I put it through the sifter attachment and to my surprise even a nicer and loftier loaf of bread.. The wolfgang is definitely worth the money and it is quiet and mills very fine..(there is even one notch below fine you can use as well to get an even finer mill.)
Definitely worth the money !!

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Breadtopia October 1, 2010 at 5:32 am

Hi Dottie,

I think there are going to be fairly significant differences in hand crank mills. Such as differences in speed, ease of use, price, range of grind (from course to fine) for example. Trouble is, there’s no practical way to compare them all side by side so you end up doing your best to research them on the net and reading any user feedback you can find and then hope you’re happy with your choice.

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Dottie September 22, 2010 at 7:31 pm

This review was very informative asI have only recently been contemplating grinding my own. Are there any real differences with different hand crank mills? I would like to have one handy to be “off the grid” ready. Thank you for all your help.

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Annette August 5, 2010 at 10:31 am

I just ordered a Wondermill Junior Deluxe as a result of this thread. I hope it gets here soon! I can’t wait to experiment!

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Don August 4, 2010 at 4:21 pm

Mark:
Thanks for all the input, I really appreciate it, an once I find out when my grain will arrive I will purchase a mill.

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Mark August 4, 2010 at 3:06 pm

Don,

I forgot to mention that typically it takes 2/3 cup of whole grains to make 1 cup of flour. I multiply the cup measurements for flour in recipes by 2/3, use that much grain, and usually come very close to the right amount, though it does vary somewhat for different types of grains.

Mark

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Mark August 4, 2010 at 3:03 pm

Don,
I have the WonderMill, and have been very happy with it for 2+ years. I don’t have any personal experience with the others, but based on Eric’s video comparison, the WonderMill is faster and quieter than the Nutrimill, and those are useful benefits to me (especially when I’m making pancakes in the morning and don’t want to wake up the kids!). The WonderMill is plenty large for me. I often make two loaves of bread at a time, and the WonderMill could easily grind enough flour for four loaves if necessary. The only thing I wish it had is the ability to do a courser grind for making things like cornmeal or cream of wheat. The course grind on the WonderMill is still pretty fine. I don’t know if the Nutrimill can do any better in that regard.

I’m sure you’d like either of those grain mills – they are both very popular. Just pick one and start enjoying freshly milled flour!

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Don August 4, 2010 at 2:49 pm

Mark:
Thanks for the reply, I am aware of breadbeckers they are in GA and I am in NC so I am not too far from them.
We have a Montana Wheat Co-Op in NC and the prices are good so I have bought a small amount from them for this quarters delivery. Still have to decide which mill to buy, I am leaning towards the Wondermill as I don’t think I will need the larger capacity of the Nutrimill but I think either one would do the job for me. If you have any thoughts on which one is better than the other please let me know, these two mills are in my price range, some of the others aren’t.

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Mark August 4, 2010 at 1:23 pm

Don, the cost of flour is not the driving factor for purchasing a grain mill. In addition to the fantastic flavor of freshly milled flour, it is much more nutritious than store-bought flour. When whole grains are milled, the nutrients immediately begin to oxidize. Within about 72 hours 90% of over 30 nutrients are virtually gone. The health benefits of eating foods made of freshly milled flour are numerous.

One other reason to grind your own — since whole grains can be stored for many years without degrading, you can easily keep a wider variety of grains on hand without any worry of spoilage. I buy my grains in bulk from http://www.breadbeckers.com, and I currently have 14 grains on hand: hard red wheat, hard white wheat, soft white wheat, Durum wheat (for pasta), rye, spelt, Kamut, oats, barley, corn, buckwheat, millet, quinoa, and amaranth. With this collection, I can make a wide variety of baked goods from freshly milled flour. In addition, pancakes and waffles made from freshly milled whole grains will knock your sock off!

So, to me, the main reasons to buy a grain mill are fresh flavor, enhanced nutrition, and endless variety.

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Don July 29, 2010 at 5:16 pm

Trying to justify the cost of a grain mill and I can see that it’s not cost effective for me as for the price of the mill I can make bread for three years at the cost I am paying for flour.
So please tell me what other advantages there is to grinding my own flour and how much grain is needed for a cup of flour, if I know this I can figure what it will cost me a year to grind my own and make bread figuring the cost of the mill and the cost of grain.

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Lisa July 22, 2010 at 12:27 pm

I couldn’t tolerate the sound of my grain mill and a friend suggested ear plugs! I bought inexpensive ones at the drug store and they help so much! :)

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Veronica July 16, 2010 at 11:42 am

I was so happy to see a review and demonstration of the mills because I’ve been considering buying one. Great job. I’m interseted in the extra nutrional value of freshly ground whole grains. The way the mills heat the flour may decrease the nutients but would’t freezing also decrease some of the nutrients?

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Ephraim Schwartz July 15, 2010 at 1:18 pm

Years ago I bought a calendar that depicted a different bread or breads each month. Do you know if such a calendar is published today? If not may I suggest Breadtopia produce one. I’ll take two!
Ephraim

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Mac July 11, 2010 at 2:54 pm

I hope you will be able to share the results of each of the grain mill’s grinding capabilities. I am interested in knowing which grain mill can grind grain to a very fine flour.

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Breadtopia July 9, 2010 at 1:00 pm

Hi Amanda,

That’s my experience too. I’ll post some photos and/or video if I can capture the differences. There is a difference in feel but haven’t noticed a difference in the results of the bread.

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Sandy July 6, 2010 at 4:45 pm

I’ve now made more than 30 loaves of no knead bread since summer break began and I’m having a great time. I’m comfortable enough with the basic bread recipe now and am just getting curious about the possibility of milling my own flour – I’m going through the grocery store bags fairly quickly and that gets a little exspensive. Does the hand mill grind the bread fine enough? I’ve been using KA bread flour and and really want to add some healthy grains with out losing the flavor and texture I love with the original recipe but haven’t vertured there yet. What makes flour bread flour compared to all purpose? Thanks for your help and I love learning all I have so far.

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Amanda July 6, 2010 at 2:48 pm

This video is great, I am debating between the nutrimill and the wolfgang right now.

Could you cover the range of coarseness from each mill. I’ve heard the impact mills only go from very fine to fine, while the Wolfgang and the hand crank mill can produce anything from very fine to cracked wheat.

It would be great to see pictures/video of flour from each machine’s finest and coarsest settings for comparison.

Also, does the flour feel the same from stone grinding vs. impact milling. Is one more sandy or gritty than the other?

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Annette July 6, 2010 at 4:02 am

Thank you for this review. For a variety of reasons, I’ve been looking into purchasing a crank-type mill. You made the decision easy. Thanks!

I have 200 pounds of hard spring wheat just waiting to be milled and baked into bread.

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