I wonder if my husband will notice the flour dust on the cover of his Sports Illustrated magazine and the clean socks on the bathroom counter? I’m hoping his tendency to oblivion of all things related to dirt will prevail…
I just ground wheat in our downstairs bathroom, a.k.a. “The Man Cave.” It has an insanely large counter (that of course, I wish was upstairs!). I decided that it was easier to move the grain mill a few feet down the hallway, plug in and turn on, than to carry it all the way upstairs to the kitchen. Am I crazy?
Here are my first experience grain milling lessons:
- You need to find a place for everything:
- Whole grains
- Grain mill
- Any extra flour you might end up with, whether you plan to mill for the week or just have a half cup too much for your recipe
- Grain mills are very, very loud. It scares my toddler, and my preschooler covers his ears, but also is drawn like a bee to pollen to watching the grain go down the hopper.
- You can’t be the type of person who worries about a little flour getting on the counter. Seriously – you have to be okay with flour dust drifting around the grain mill for about a 2-foot diameter. I make enough messes as it is, so the flour getting everywhere does kind of bum me out, because it’s just impossible to contain without making a mess.
- Key winning factor: You do not have to wash it. It would break me to have one more appliance that needs to be washed after using, especially one that necessitates working carefully around motor parts and that needs to dry 100% perfectly.
- Grain mills are BIG. I was shocked at the size of the thing. Many people think a KitchenAid mixer on the counter takes up a lot of space, but this appliance has it beat, twice over:
Yes, that’s my bathroom. The KitchenAid doesn’t usually live down there, but I brought it in from the van where it lives when we “set” the house for a showing, and it was easier to just bring it down rather than…I know. Weird.In the interest of full disclosure, yes, also, that’s a coffeemaker in the background. In the bathroom. And yes, it does usually live there, thank you very much. My husband works from home, in the basement, and…I know. Weird. Life is much more complicated around here than it ought to be! Anyone want to buy a great starter home with a small-ish kitchen?
- Those of you who own a Nutrimill can commence laughing now…Aaaaaaaand be sure to doublecheck that you pushed the bowl in all the way before you walk off to, say, write one quick tweet, lest you come back to flour literally blowing out into your bathroom. I wish I had taken a photo for y’all before I very efficiently cleaned that one up. Suffice it to say that there was an inch tall horizontal lump of flour on the canister next to the grain mill, like you’d see if you ran a snowblower directly next to a building. That thing has some power!
I’m sort of getting a good routine. I can just pour the whole grains out of their container in the basement into the grain mill, carry it into said bathroom, plug in, and then do something briefly with laundry nearby while it whizzes. Then I carry the bowl upstairs, use a measuring cup that I’ll use in that night’s recipe to dip the flour into a glass jar. I made a place in the freezer (a feat in and of itself, believe me!) for the jar to safely fit.
As much as truly freshly ground flour is best, there’s no way I can handle doing that every time I need a cup and a half, or a few Tablespoons to soak oatmeal. I’m freezing it, for sure! I have another glass jar in the refrigerator for another kind of whole wheat flour. Maybe someday I’ll get them both in the freezer, but for now, this will have to do.
Is this sounding negative? I’m really not a negative Nancy, but I struggle with “the new” until I get a good routine. That’s why it took so long to even open the box. I’ll get there!
I really can tell that the taste of the freshly ground flour is superior to the store stuff, particularly when I made homemade tortillas. But most of all, I’m thrilled that I’m getting the most out of my grains, with nutrient density at its best and no chance of rancid oils. The native phytase is highly active for soaking grains and the reduction of phytates. It’s also cheaper to grind my own flour. I’ll write more on the praises of freshly ground grain in the future as I bumble through with my new appliance a bit more, you can be sure.
A sidenote: If you want cooking lessons from another very experienced Real Food blogger who has probably been grinding her own grain for years, check out Nourished Kitchen’s new online cooking eCourse. More details in today’s other bonus post!
I Love my Regular Readers! Bonus Entry for You!
Seriously gals (and guys, the 2% of you out there), you feed me. I always want to read my comments before I buckle down and write the next day’s post. I love seeing emails from real people. I’m so very pleased when one of you wins a giveaway, instead of a random visitor just checking out the giveaway. Sooooo…since I’m the boss around here, I get to play favorites.
Any comment by someone who was already a subscriber before reading these words is an extra entry for a brand new Nutrimill grain mill from Pleasant Hill Grain. The giveaway won’t happen until fall, as long as we’ve reached 5,000 subscribers (RSS and email) by then. That means that it would be just lovely if you passed along your favorite KS recipe or post via Facebook, email, or word of mouth and sent others on over here to join the real food movement.
So please…comment away! If you want to make them even more fun for me to read, tell me your weirdest real food moment…especially if it involves food in the bathroom! Thanks, all, and have a great weekend.
(Comments will be closed Tuesday at midnight.)