September 11, 2023 - 11:22am
Greetings from the Rio Grande Valley in South Texas
Hello all,
Totally new to bread-making. I just stumbled upon this forum today while researching grain mills. I am trying to decide between a Komo Classic (which is on back-order everywhere) and a Mockmill Pro 200. I recently started making some Finnish Sourdough Rye bread, and have started to experiment with some other fermented breads. I am looking forward to learning from everyone.
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And welcome to TFL.
I have a Komo Fidibus Classic that I bought used. It's a very good mill with a lot of flexibility. It can produce anything from fine flour to cracked grains.
If you are in a hurry to purchase, I found a used Nutrimill that is similar on Ebay: Nutrimill Stone Grain MIll, Silver Trim
There's also a new Mockmill that costs almost twice as much as the Nutrimill.
Whatever you choose, I hope you enjoy baking with flours that you milled at home.
Paul
Appreciate the info - Glad you like your Fidibus, the KOMO Classic is $703 new, shipped with taxes. The MOCKMILL Pro 200 new is about $774 shipped, and it is in stock.
I've read only one review from one baker who owned both a Mockmill Lino 200 and a Komo Fibidus Classic. She thought the Komo produced finer flour than the Mockmill.
I've seen some less-than-great reviews on Nutrimill Mills, although they are considerably less money.
After grinding with my Komo, I sift and regrind the coarse particles in a spice/coffee grinder. Then it is used with the rest of the flour. (Others use hot water and soak the coarse part.) The sourdough clas really works for me when using freshly milled rye or wheat.
I would love to read about your Finnish SD Rye!
Thanks for the Komo info jo_en.
Why not just run the coarse particles back through the Komo?
INFO on Finnish SD Rye
Link to the recipe I've made.
Link to an Instagram reel/video of that recipe, which I found most helpful.
I started my sourdough starter from scratch a few weeks ago and it has been remarkably easy to maintain. Seems to do its thing every time.
I saw a YT (start 1m54sec) where the spice /coffee blender was used.
I have tried regrinding in the Komo but the blender gives a finer grind.
Thanks for the recipe link- I think that first step is really helpful.
Recently, I also read of doing it at another post here at tfl.