Quoted message said:Quoted message said:I grind my own and use it within
minutes, while it's still warm from grinding.
How coarse you grind and what wheat do you use ?
I use standard commercial hard wheat (Canadian), make sure it's
fully dry, and grind it as fine as I can. It comes out fairly
close to commercial flour, except for the outer bran which tends
to get squashed rather than cut. The proportions for garlic bread
on my web page (http://sankey.ws/bread.html), without the garlic,
are about right with the 'whole wheat' cycle on my machine, but
expect to adjust for your wheat - it's astonishing how much they
vary between countries.
My 'stone' is manmade, tungsten carbide I believe, and was
originally hand cranked. I added power myself and run it at about
half the speed of commercial powered grinders. The flour comes
out at about 35C, a lot cooler than commercial grinders.