Thank you for the video. You answered how to get a better end product. Run the grain through first to break it down then again to get a fine flour product
I didn't get a manual inside the box when I bought my Kitchenaid Grain Mill but I did get the cleaning brush. They surely must need to be cleaned at some point? Especially if you plan to put it away for a long time or after it's been in storage. I want to clean mine before the first use just to remove any oils from manufacturing.
I think a more helpful answer would be that to get as close as possible to commercial cake/pasty flour, you'd want to use soft wheat berries (1/3rd less protein and gleutin) rather than hard wheat berries, and you should also sieve the resulting flour with a 50 or 60 mesh sieve after the final grind (to discard the fibrous bran and part of the germ) ... that should yield a fine enough flour for pastry. For bread, hard wheat is better, and a 40 sieve should be fine if you want to remove the coarsest parts of the bran.
@Lorri Coggins: Ok, since my last post I purchased a Kitchenaid Grain Mill Attachment, and after some trial and error with a variety of grains, and quite a bit of reading, I can answer definitively that NO, this particular attachment cannot grind soft wheat finely enough (even on setting 12/12) to directly replicate commercial pastry flour (which is very highly refined) ... commercial flour is about 6-10x finer, in particle size, than setting 12/12 on the GMA. Also, even if you had a mill that could replicate that superfine ground, you'd need to sieve the results with at least 80 mesh or better (possibly even 100 mesh) to replicate the same talc-like fineness of highly refined commercial pastry flour, and anything above 60 is probably highly impractical to do in a home setting. To help put things in perspective, let me use corn instead of wheat for analogy. I've found that for grinding corn, and just going by feel, an unsieved 12/12 grind is roughly comparable to whole stone ground corn flour, 11/12 is comparable to medium stone ground whole corn meal, 10/12 is medium-coarse, and 9/12 is extra-coarse cornmeal (or "grits", if you sieve out and remove the flour for other use). Bottom line - I dont use my GMA to try to replace recipe callouts for pastry flour or all purpose flour, because those are too fine to do myself and would throw off the texture and moisture balance of the resulting dough/batter - instead, I limit my use of the grainmill to replicating the slightly coarser "stone ground' analogs for specialty grains like corn, millet, chickpeas, semolina (durum wheat) or whole wheat (red or white). That's not to say you can't make all your own flour for homemade bread - just that you'll be working without a net if you do, and you'll need to do a lot of trial on sieving, and tweaking the moisture balance and rest times in your recipes, and possibly have to switch from cool to warm or even hot water, to get the texture you want. Hope that helps. In for an inch, in for a mile, as my late Father used to say.
@@RovingPunster I know you wrote this a long time ago, but getting fine flour is not all about how fine it is ground. Mills that produce the fine flour you are requesting is done a lot about sifting. They sift the flour through finer and finer screens until the get all of the husk and large bits of flour out. It also reduces the amount of flour you will end up with because about 30-40% becomes waste. That is the difference between white flour and brown. Its the husk.
@@kenstickney8678 Thx. Yeah, since posting that, some of my readings brought multistage sieving of different mesh sizes into sharper focus. As an example, if I wanted to approximate homemade coarse polenta grits using an analagous process, I'd probably run some dent corn through on setting 7 or 8/12, and then sieve with something like 20 mesh (guess). The sieve would catch the polenta grit sized particles, and what falls through would be a spectrum of smaller sized particles that could be separated out by increasingly finer mesh sieves.
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Thank you for the video. You answered how to get a better end product. Run the grain through first to break it down then again to get a fine flour product
Which setting I need to use if I want to make corn bread or corn muffin?
I didn't get a manual inside the box when I bought my Kitchenaid Grain Mill but I did get the cleaning brush. They surely must need to be cleaned at some point? Especially if you plan to put it away for a long time or after it's been in storage. I want to clean mine before the first use just to remove any oils from manufacturing.
The manual says to set the grinder mill on 10 if you do not it can backup in grain mill.
Can I get a very fine flour like the one we buy from supermarket for the cake?
Hi there, is it possible to grind Linseed (lino or linaza seeds) with this adapter?
Does it make a good coffee bean grinder also?
Hi there is it possible to grind dry chillis ( chiles secos ) with this adapter
The manual states operate at speed 10 or damage to unit possible
Can I grind pulses?
does the fine grind make it fine enough to make pastry
not quite, but you can put the find grind from this into a blender to get that final silky product you are looking for.
I think a more helpful answer would be that to get as close as possible to commercial cake/pasty flour, you'd want to use soft wheat berries (1/3rd less protein and gleutin) rather than hard wheat berries, and you should also sieve the resulting flour with a 50 or 60 mesh sieve after the final grind (to discard the fibrous bran and part of the germ) ... that should yield a fine enough flour for pastry. For bread, hard wheat is better, and a 40 sieve should be fine if you want to remove the coarsest parts of the bran.
@Lorri Coggins: Ok, since my last post I purchased a Kitchenaid Grain Mill Attachment, and after some trial and error with a variety of grains, and quite a bit of reading, I can answer definitively that NO, this particular attachment cannot grind soft wheat finely enough (even on setting 12/12) to directly replicate commercial pastry flour (which is very highly refined) ... commercial flour is about 6-10x finer, in particle size, than setting 12/12 on the GMA. Also, even if you had a mill that could replicate that superfine ground, you'd need to sieve the results with at least 80 mesh or better (possibly even 100 mesh) to replicate the same talc-like fineness of highly refined commercial pastry flour, and anything above 60 is probably highly impractical to do in a home setting.
To help put things in perspective, let me use corn instead of wheat for analogy. I've found that for grinding corn, and just going by feel, an unsieved 12/12 grind is roughly comparable to whole stone ground corn flour, 11/12 is comparable to medium stone ground whole corn meal, 10/12 is medium-coarse, and 9/12 is extra-coarse cornmeal (or "grits", if you sieve out and remove the flour for other use).
Bottom line - I dont use my GMA to try to replace recipe callouts for pastry flour or all purpose flour, because those are too fine to do myself and would throw off the texture and moisture balance of the resulting dough/batter - instead, I limit my use of the grainmill to replicating the slightly coarser "stone ground' analogs for specialty grains like corn, millet, chickpeas, semolina (durum wheat) or whole wheat (red or white).
That's not to say you can't make all your own flour for homemade bread - just that you'll be working without a net if you do, and you'll need to do a lot of trial on sieving, and tweaking the moisture balance and rest times in your recipes, and possibly have to switch from cool to warm or even hot water, to get the texture you want. Hope that helps.
In for an inch, in for a mile, as my late Father used to say.
@@RovingPunster I know you wrote this a long time ago, but getting fine flour is not all about how fine it is ground. Mills that produce the fine flour you are requesting is done a lot about sifting. They sift the flour through finer and finer screens until the get all of the husk and large bits of flour out. It also reduces the amount of flour you will end up with because about 30-40% becomes waste. That is the difference between white flour and brown. Its the husk.
@@kenstickney8678 Thx. Yeah, since posting that, some of my readings brought multistage sieving of different mesh sizes into sharper focus. As an example, if I wanted to approximate homemade coarse polenta grits using an analagous process, I'd probably run some dent corn through on setting 7 or 8/12, and then sieve with something like 20 mesh (guess). The sieve would catch the polenta grit sized particles, and what falls through would be a spectrum of smaller sized particles that could be separated out by increasingly finer mesh sieves.
thank you for this video
bought this for my mother
Can I grind soaked Raw Rice
You cannot grind wet products. You can grind rice for flour or grits.
she keeps saying "flah" instead of "flour"
I'm sure if you tried to pronounce an Indian name she would say the same thing about you ..... she's multi-lingual ....are you ?!?!?