I bought a Komo "Fidibus Medium," here in Europe, to grind my dehydrated and sprouted grains into flour. It is a tiny bit larger than the "Fidibus 21" that are sold in the US.
It's easy to use, easy to clean and and it can grind from fine to coarse. I'm not sure though about the texture of the fine flour.
I'm used to store bought flours which have a very powdery texture, and even the finest setting on my grain mill is not so powdery.
Though it's very fine, I can still feel it's a tiny bit grainy. I was told that stone ground flours are like this because the grains are not pulverized like the store bought flour, but crushed instead. And I don't know if it's a good thing or not.
I have to get accustomed to the fact that I can feel that grainy texture in the baked goods. I would love to hear from other people about that matter.
Comments for
Komo Fidibus Medium Mills Sprouted Grains
Grinding Dehydrated And Sprouted Grains In Flour Mill Worked So Far by: Eryn
Thank you for sharing your success grinding sprouted grains that have been well dehydrated, along with whole grains. You say you are using your Grain Master Whisper Mill with great success so far.
Avoid grains, beans, and seeds that have high oil or moisture content. Noncommercially dried products may cause plugging.
So it definitely sounds like some people are having success grinding sprouted grains with no plugging, as you have communicated, as long as those sprouted grains are completely dehydrated.
Thank you for sharing your success with grinding your dehydrated and sprouted grains, with no observable plugging or clogging up of your grain grinder.
I Mix Sprouted Grains With Whole Grains When Making Flour by: Anonymous
I would suggest to mix sprouted grains that have been fully dehydrated with regular grains, and you should have no clogging problems grinding.
I have been making flour from approximately half/half proportion for years in my Grain Master Whisper Mill with no problems whatsoever.
Good luck!
Rating
Nutrimill Grinds Pretty Fine Flour by: Eryn Paige
Hi Mary,
Sorry to hear your flour is a little more grainy than you would prefer.
I have found the Nutrimill to be able to grind my whole grains into pretty fine flour. However, as I mentioned in the sprouted grain bread post, I would not use my Nutrimill to grind sprouted grains for fear that the machine would become clogged.
I don't know if whole grain flour will ever be able to be as "powdery" as white flour products. I think the fiber in the whole grain would just make the flour a bit more granular.
When making my whole grain cookies, it is easier to detect that more granular texture. With the baked bread though, I enjoy that texture.
I have found that soaking my flour does decrease that granular texture and makes it more white bread like.
It would be interesting to hear if others have experiences they would like to share on this topic.
Thank you for sharing about your Komo Fidibus Medium grain mill for dehydrated and sprouted grains.
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