I bought an electric grain mill, a KoMo Fidibus 21 Grain Mill. I used my Lehman’s best hand crank grain mill for 12 years. My family needs more fresh whole wheat flour than I can grind myself. I want to use 100% whole wheat flour for everything I bake. I plan to keep the Lehman’s mill just in case I need a non-electric mill. I’ll post my review of the mill soon.
Since I began milling my own flour, I have become addicted to it. Fresh whole wheat flour tastes sweet. It makes wonderfully-tasting sourdough breads. Store bought whole wheat flour is rancid. Super polyunsaturated wheat germ oil is as fragile as hemp and flax oils once the wheat berries are ground. I think it’s a crime that commercial flour millers are allowed to put a two-year expiration date on whole grain flours. Always store whole wheat flour in the freezer unless it’s freshly ground and you plan to use it within a couple of months.
KoMo’s Fidibus 21 grain mill is handmade in Austria. It has excellent reviews. Specs: beechwood veneer, corundum-ceramic burrs, high-efficiency motor, and a solid beechwood hopper that holds almost two pounds of grain. It grinds 5 to 6 oz flour per minute.
The Fidibus 21 grinds soft or hard wheat berries, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, and sorghum. It also grinds legumes. The only grain and legume it can’t grind because of their hardness are garbanzo beans and popcorn. The mill is adjustable to mill fine flour to coarse meal and cracked grain.