Resources for New Millers
Getting started with home grain milling may seem like a big deal, but it really isn’t. We've put together a few resources here to help make it all the more fun. If we've missed anything, or if you still have questions, feel free to write us an email, and we'll respond as quickly we can.
Finding Whole Berries for Your Mockmill:
We recommend that you choose organically grown berries only for milling. Many grocery chains are still waiting to start stocking these. If they stock a selection of products from Bob’s Red Mill, however they may have some or be able to easily order them from you. There are plenty of other places to find them, too. Most Whole Foods locations stock a good selection in their bulk bins, and your local health food store probably does, too. Also, you can check online for local grain merchants in your area. Oldways Whole Grains Council has an extensive list of mail order grain resources on their website. We are very pleased, for instance, with the quality, selection, and price of grains available from the following:
And don’t forget the opportunity you have to discover heritage grains direct from the grower, such as Ancient Einkorn available from www.einkorn.com.
Enjoy the opportunity your Mockmill gives you to discover new, tasty, healthy, ecological products for your enjoyment!
First steps into milling with Mockmill:
1. Please DO read the manual! We’ve worked hard to make doing so quick.
2. Be sure to grind-and-toss that half-cup of rice before you get started!
3. Be sure to make certain the Mockmill is well seated on the mixer and the screw is tightened. We’ve had to clean up spilled grain a few times for not having done so! (not a calamity, but avoid it!) And check the screw tightness from time to time while milling. There is a lot of force at work, so the screw may gradually loosen. Tighten it back up!
4. Your mill is a true tool; its adjustability is continuous (no steps…), which makes it ideal for use with all different kinds of grains, beans, peas and spices. Learning to use it should be fun; you should enjoy adjusting it down past “the smallest dot” to find out just how fine you can go for a particular product you’re milling.
5. Perhaps not in the manual: The grain forms a buffer between the stones at all
times, it’s best for the mill not to turn empty. So just after having loaded the hopper, and before turning the mixer on, back the Mockmill off a few dots from the finest point. Then with the mixer running, quickly adjust down to find the grade you wish for the job you are doing. Sample (carefully!) with your fingertips the flour coming out of the chute. This will help you get a feel for the mill; you’re becoming a miller!
6. Don’t be afraid to tap (strongly!) the mill at the end of the milling process to recover flour that may be clinging to the mill or chute. With your left hand held against the Mockmill, give it a good slap with your right. This may also help the last kernels from the hopper to drop down into the mill feed.
7. You can easily (and repeatedly) disassemble the Mockmill to remove milling residue from it, but this isn’t generally necessary. Better, if you’re concerned about residues, is to take a few tablespoons of rice to flush out the mill. While it’s turning, adjust it from coarse to fine and back to coarse. The bits of hard, brittle rice being knocked around with great force against the stones do a great cleaning job! Paul does this every time he grinds spices. Then he uses the spiced rice flour in his cooking! Clever, eh?
8. Go for a variety of grains. If you choose to make flour from big ones, like sweet corn or chickpeas (garbanzos), you may find that it takes some time for the mill stones to “get a hold” on the grains. Consider running them through once on the coarsest setting to break them into pieces. Then run them through on your finer setting.
9. Finely ground flour will not feed well through the Mockmill, which, turning slowly (which is good!) does not generate a lot of centrifugal force. If you have some product that is mixed coarse and fine (like first-pass garbanzos), it may be wise to separate the fine particles from the rest. This is easily done with a sifter or strainer. Classic miller’s technique!