Why Is My Bread Gritty When Using Freshly Milled Wheat? | Grain Mill Troubleshooting |
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- Опубликовано: 4 окт 2024
- I have received a question several times from viewers that say something like "I milled my wheat and baked bread, but when I ate bread with freshly milled wheat it had grittiness to it." or "why is there grit in my bread made with freshly milled wheat?"
In this video I discuss why you may have grittiness in your bread when milling your grains and what to do to prevent them!
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The grit in my bread definitely came from Redmond's Real salt. As soon as I switched to white sea salt, there was no more grit. What a relief!
My bread is much better after a long soak/autolyse.
Regardless of yeasted or sourdough, just putting the water and flour together before adding the leavening makes a huge difference.
Nutrimill harvest user.
I also had to inspect my grain before using! Rocks make gritty bits! I spread a half cup of wheat on a sheet pan, inspect and funnel into my countertop jar.
I guess I've been fortunate, I've never had gritty bread!! I use a Mockmill, Himalayan sea salt, and I do Sue Becker's basic yeast bread recipe exactly - I use 3 cups of hard red wheat and we love it every time!! My husband took a couple of slices to work with him and shared with a co-worker - she said it was addicting and wanted to buy bread from me!!!
Wonderful!
I sometimes have a tiny gritty crunches from my bread. I had thrown a few loaves away because of this. I found out later it was the “Real Salt” I was using. The minerals that didn’t dissolve. They don’t feel like little grains…they just crunch. I tell people that if they experience little crunches in the bread, it’s not because I dropped the dough on the floor. It’s the mineral salt.
No, the red iron oxide in the Real Salt will not dissolve. It’s the same thing that colors red clay. I still use Real Salt in my bread
I use Real Salt in all my baking, including my bread, and have never noticed any grittiness. We even put Real Salt on our popcorn.
This might be my problem! My husband brought some Real Salt home last week, and I hadn't used it before. I baked some bread with it yesterday and had been so creeped out by the crunch since I couldn't figure out what it is. Others say they don't have that problem, and I don't know why that might be. Mineral differences in batches, maybe? But that some of us have the same situation seems like more than a coincidence.
Highly recommend experimenting with an emulsifier such a as sunflower lecithin or an egg yolk. It has been a game changer around here. Hope that helps ya'll!
I had grit issues in my breads with my Komo mill. Komo and other so-called "stone" mills actually use a man-made stone known as corundum. These stones are comprised of natural crushed stone material adhered together with adhesive. I found that I had grittiness regularly when using the Komo, and after researching further, found that there are companies that make 'true granite stone' mills. Granite mills use actual God-made granite stone that is dressed for grain grinding. I first bought a Salzburger granite mill which does a great job of grinding and eliminated the grit problem entirely; however, even their largest model (which I purchased) is not made for large scale grinding. Speed of grinding with the Salzburger is about the same as the Komos, Nutrimills, etc, and they are not made for continuous-use grinding.
My next upgrade was to purchase a Meadows 8" granite stone mill. This mill also does not have any grit problems whatsoever, but the vertical milling design of the stones seems to really reduce the output on the finest setting. I'm only able to grind about 18 lbs of flour per hour with my Meadows Mill.
Finally, I found a company called "The Miller" from Ukraine that make true granite stone mills in a variety of sizes, and also are plastic-free (no plastic in contact in the milling process. I purchased a D-30 granite mill, and have found it to be an amazing upgrade. The mill has 30 cm granite mill stones (just under 12 inches) and the output is amazing at over 80 lbs/hour of fine flour. I have no grit problems with this true granite mill either. The Miller also offers smaller electric models and very cool hand-grind granite mills as well. I highly recommend the Miller Mills out of every mill I've tried.
Hope this will help someone. Here is the link to the Miller's youtube channel if you're interested in checking them out.
www.youtube.com/@The-Miller
Peace and blessings,
Jake
Granite cut from stones are better in some ways because they use a high feldspar/quartz low mica/other minerals type of granite. But to be honest the cost of quarrying granite of the right type is astronomical and in some places not economically feasible.
Not saying that you can’t get it. Because you obviously did. How much did the mills cost including shipping?
@@ellenspn the cost of the d30 including the overseas shipping is about the same as the meadows 12” with shipping, which you can find online. That said, the millers mills have all the beauty and craftsmanship of the German mills but the advantages of actual granite milling which can’t be overstated. I have a review of my mill on my channel if you’re interested in learning more. Blessings!
It was me!!! Definitely fixed my issue ❤
Oh good!
I did grind the rice as per instructed when I bought my mock mill grinder and had the gritty taste in my bread. I was using the real salt as well as and when I switched to a finer salt all the grit went away so for me it was definitely the coarser salt.
I suspect the grittiness is probably stone bits and pieces. Think of these stones as sandpaper! Sandpaper is made up from very small (depending on grit) fractured little stones glued to a substrate ( paper). It is the action of those little stones that abrades the surface of what ever your sanding. Everyone has experience this when their sandpaper no longer cuts. What happens is those sharp little edges break off.
Consider the stones as sandpaper and is sacrificial (over a long time) . As you rub two stones together they will micro-fracture each other and over time will become smoother. Where does the bits of stone go? Into your food! This is why I chose to not get a stone based mill, at least not a powered one. The impact mills technology was designed for the pharmaceutical industry in the mfg of drugs, both of these mills have limitations as to what you can feed them. Popcorn seems to be the most difficult grind and is not recommended in either the stone or impact mills.
This leaves what I think is the most versatile mill. The GrainMaker, made in Montana. It uses 5 inch diameter steel grinding plates / burr that grind whatever
you want. I do everything including popcorn! I powered mine with a motor so it’s effortless but can easily revert back to manual should I need it. Country Living is another steel grinding plate/burr mill.
You should inspect all material you feed your mill, looking for rock’s in particular. A small rock will probably damage your impact mill and chip your stones. I think the GrainMaker wouldn’t be bothered but I inspect just the same.
I am fairly new to grinding my own grain. I have the Mockmill 200. I found that I had to turn it on, adjust the fineness till the stones make a slight chatter then add the grain and adjust the fineness quickly to a higher level while it is grinding. When the mill is finishing grinding the grain I quickly lower the setting so it does not ruin my stones. I tried re-grinding my flour and that also helped get the fineness where I needed it to be. It just takes some experimenting to find the right way to get the fineness of the flour you want. Just wanted to comment about the salt. I know many salts have the fine bits of minerals in them but I hate eating any food with it because of the grit. I use sea salt but without all those fine chunks of rocks. If the salt is coarse then mix it with the liquids till it is dissolved.
I was one of those that asked about "grit" in the baked bread. To start as any well adjusted male would and didn't read the instructions for my Wonder Mill Deluxe and pushed right through to the finish, WARM FRESH BREAD! The first bites had grit that my wife and I likened to VERY fine sand (a substance that will not dissolve in water for hundreds of years). It wasn't a lot, just every few bites. The second attempt was a slight improvement but still not a keeper. Then I got he word to try rice as a cleaner. I ground three cups of white rice and I noticed the stones moved with less resistance than before. Attempt three, much less grit but it was still there. I know there is no salt, unground wheat berries, etc. in the flour I produce so I will assume the stones are at fault. This raises the question of adjustment. Since the tension adjustment does not have digital accuracy this may be important consideration. Of course, with stones rubbing together to grind wheat as they did millennia ago some grit may be inevitable. Or...maybe I'm just too fussy and don't want fancy fillings to get ground down like a Neanderthal (no offence intended to my ancestors). I do want the same non-gritty bread I get from our impact grinder.
That's my two cents and thank you for the video, it was helpful.
Thank you. I had gritty bread the last time I milled and baked. I hadn't cleaned the stones from the prior milling.
For me, my best guess was that it was undissolved yeast. I’ve had my Mockmill for a few weeks now and my first two yeasted loaves had some grit. I accidentally used active dry instead of instant for Sue Beckers yeast bread. I grew up dissolving the yeast in water but followed the directions to sprinkle in it with some of the flour. I’ve made sourdough, muffins, pancakes, waffles all without yeast and have had no issues. I was really worried a small rock got into the mill, but I don’t think that was it, since I make sure the grain is clean.
I had this problem when I first started using my WonderMill, impact mill. I ran rice through it several times before using and made certain to clean out any residue before grinding any grains. The first couple of batches of bread seemed to have grit akin to sand or somewhat larger that, when biting down, made you feel like you might have lost a tooth filling. It was awful and I tossed the initial breads and dough I made. I tried cleaning the mill again and cleaning all the grains/rice/beans/etc before milling. It didn’t make much of a difference. Changing salt made no difference. However, once I started sifting the flour with a 40 mesh screen, most of the grit disappeared. After a few months of continual use, about 4 times per week, I found I didn’t really need to sift anymore to remove the grit as the flour is now almost completely grit free.
This may all have been due to the wheat berries I was using (Palouse from Amazon), dusty/sandy grains (corn, beans, rice, etc), the salt (Himalayan sea salt), or the mill itself. I don’t really know. I did notice that the wheat berries in smaller bags from Palouse were less clean than those in the large 25# bags; not sure why that would be, though, or if this was the problem to begin with. Nevertheless, I do think that any mill you purchase should be cleaned out several times with new rice before using, all large grains/beans should be rinsed and dried before grinding if you notice any dust or debris whatsoever, and that it’s a good idea to run some white rice through the mill after grinding any large or hard items (corn, beans, etc.). You could also purchase extra fine salt, versus standard or coarse, for baking to ensure any non-salt minerals (such as quartz, often found along with Himalayan sea salt or Redmond’s Real Salt) are ground too fine to create any grittiness.
Happy baking!! 😊
Thank You Felicia for addressing vexing this issue!
My pleasure - thanks for watching!
Have never had that problem my kitchen aid grinder js a metal burr mill have had people tell metal gets to hot and have found that it doesn't get any hotter than stone.
I have had this happen a few times and assumed that it was that my grain was not milled quite as fine as necessary to have this not happen. I do not think I have any debris in my grain. I have a Mockmill.
Looks really nice for me!
I purchased a Nutrimill Harvest and milled the rice in the first day. I had gritty flour every time I milled flour. I was using rice to clean it every time I milled flour. I missed my return window so I am stuck with it. Fortunately my dear husband bought me the WomderMill impact mill. I no longer have this problem.
Impact mills certainly do not that that problem! And for some that’s a great solution.
Maybe it's dirty wheat, wheat that that hasn't been properly cleaned. I had that once, but no problem since switching to Palouse
Late to the conversation, but could it be that those folks just aren't used to the texture of all that bran in the bread? I know I read somewhere how the bran is actually sharp (on a microscopic level) and it actually cuts the gluten strands in the dough, though there is some controversy over that among baking aficionados. Whether true or not, they all seem to agree that doughs with freshly milled flour should be well hydrated and they shouldn't be over-kneaded, a mistake I frequently make, which can make whole grain bread heavier than necessary. Anyway, that feeling of the bran may be the gritty texture they are describing. Just a thought 🤷♀
I have grit from impact mill
I have a KitchenAid mill attachement and have a problem with grittiness. I’m hoping to get an emulsifier to help, but haven’t quite gotten that far yet.
Mockmill instructs you to run rice through first and throw that away to clean up the stones before grinding anything you intend to eat
4:10 and now you say the exact same thing ❤
But I have a long bar in my dining room thst was in my kitchen but we moved it so I'm thinking to use it
I have the problem with a wonder mill from time to time
I bought a Nutrimill and had gritty bread every time no matter how I ground the wheat. Sent it back bought a Mock Mill. No grit. I suspect something was wrong with the stones on my particular the Nutrimill.
Yeah, occasional mistakes happen. Glad you got it fixed.
I just bought and used my nutrimill for the first time today. Very gritty bread! 😫
I done my first one yesterday and I made some bread and it was totally different so I took my shifter and I shifted it and I got like a little pieces of kernel
Oh you sound like me laundry room / pantry I haven't made me a mill station yet
This is gonna be a little long, but it *is* relevant to the video, so please bear with me.
I need to ask you this, because I have been asking ChatGPT *so many times* due to being unable to find an article on this anywhere.
I don't own a flour mill (yet) as I couldn't possibly afford it (yet). So for now, I buy Ziyad Whole Wheat Berries from my local Jewel Osco and crush them at high speed in my Ninja Blender. However, there's a problem.
I don't know if this is due to a blender just not being as good as an impact flour mill or just not being as good as a food processor, but there are LARGE chunks of grit inside of my flour when the blending is done. I think this might be the bran. I sift it out of course, but there still ends up being small amounts of this hard grit in the flour no matter how many times I sifted it again and again. My pancakes and cookies have the texture I want, just with rock-hard grit in various parts of it.
The two methods I tries was to boil the bran separately and then add it back into the flour, which just increased the volume of the dough of batter and led to a rough, dense and nasty tasting bread, and the second option was to soak the flour that still have the tiny bran or grit pieces in it, which just ruined the texture again and didn't even soften that darn grit.
I was thinking of just giving up until I can get an impact mill, but then I heard people saying to soak the berries 8 - 12 hours before milling them for digestion stuff or whatever. Will this improve the texture, make it fluffier or simply soften the grit at all? Thatd my main concern. Apparently, this part of the whest berry is the *hardest* to deal with. I really hope someone can help with this because ChatGPT has been useless so far.
Thank you in advance.
I don't think there is a way to completely solve this without a mill. A mill is a necessity when it comes to milling fresh flour. Nutrimill has very affordable, quality models. That's what I use. And they run sales at times. And when not on sale, you can get $20 off with my code. Go here: nutrimill.com/GRAINSANDGRIT (code: GRAINS20)
@@GrainsandGrit Every NitriMill I could find is between 299 and 429. I couldn't hope to get them any time soon unless a relative gifts it to me.
Hi
are you supposed to mill the grain with salt? Also mine was very bitter.
Nope
I thought at first it was the wheat. Then I noticed the grittiness in other foods. I realized it was the Redmond's Real Salt - everything I put this salt in is gritty. It is very off putting for me, I do not like feeling like i'm crunching down on sand while eating bread (or anything else). I am a bit heartbroken by this, I was feeling really good about using the salt with minerals. Guess I will be switching back to kosher salt.
I've noticed very little grit with my Redmond's salt, but I have noticed some. I think it goes with the territory of eating real minerals (earth). They're digging this up out of the ground. How they separate it from the sand bits at all is amazing. But I've only noticed a bit of grit a few times. Certainly not daily or anything.
Which is better ,stone grind mill or impact mill ,haven't bought one yet , want to ,so I would be a newbie
Got you covered: ruclips.net/video/oM6k-htoP88/видео.html
I have a new stone mill and I had gritty bread until I learned that I could adjust the setting to finer than the number 1 setting. I do wish my flour would be even more fine but I already make the stones grind that scratchy noise just past the finest setting. Would pushing it farther mess my Mills stones up? I'm too chicken to try.
I had the same issue when I was new to milling. I kept at it and I don't really push my stones that much farther than li can comfortably tighten it. I just mill, and let the water take care of softening the bran.
BTW, Peter Reinhardt has a whole Grain baking book which I recommend. Helped me understand why the whole grain flour benefits from a long soak or autolyse. The texture is quite different from store bought! And when we learn how to handle this texture, the annoying grittiness is gone!
And if your stones do glaze over, a cup or 2 of white rice will do the job.
I readjusted my Mockmill 200 stones to grind closer. I have only used it once since then and there was no noticeable grit. Hitting a crunch in the bread has completely ruined my husband on home ground wheat. So I only make 2 loaves for myself which last a few weeks.
So I think my grit comes from not kneading it long enough. When I used your simple bread recipe the other day, I kneaded alot and for once my bread was not gritty.
I have a nutrimill stone grinder and have been using it for almost a year. I did clean it out with rice and have cleaned it out after that as well. My setting is on the finest setting as well.
Oh good!
Why does my bread never turn out exactly the same each time? I can make a beautiful loaf one time then the next time not so much. I have switched from my Nutrimill Classic to the Harvest. Not sure if my grain on the harvest is set right.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc