“ HomeGrainMilling101”

Wardee Harmon

*FULL TRANSCRIPT*

Hosted By Marjory Wildcraft www.TheGrowNetwork.com

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“ HomeGrainMilling101”

Wardee Harmon

Marjory: Hello,andwelcometotheHomegrownFoodSummit.ThisisMarjoryWildcraft,andthissummitisbroughttoyoubytheGrowNetwork,whichisthepremiercommunityofpeoplewhoaregrowingourownfoodandmakingourownmedicine.Youknowwhat?Wearebecomingextraordinarilyhealthy.

Youknow,althoughIdon'tdoalotwithgrains,wehavegotseveralpresentationshereonEinkornwheatanddifferentgrains,graingrinding.Wealsohavenowapresentationonmillingyourowngrains,GrainMilling101.Bytheway,growingyourowngrainsandgrowingtheancientversionsofgrainsoftenmeansthatyoucaneatgrainswhenyoumaynothavebeenableto,becausethoseoldancientgrainsaremuch,muchhealthierforyou.They'renotmodernwheat.

OurnextpresenterisWardeeHarmon,andshelivesintheBoiseareaofIdahowithherfamily.She'stheauthorofthe"CompleteIdiot'sGuidetoFermentingFoods"andothertraditionalcookingeBooks.Sheteachesonlineclassesinthefundamentalsoftraditionalcooking,sourdough,cultureddairy,cheesemaking,fermentation,kids'cooking,dehydrating,allergy-freecooking,cookingoutside,andpressurecooking.

Wardeeisthefounderofthetraditionalschoolofcooking,soreally,really,reallyknowledgeable.Iespeciallyappreciatethebeginningstorywhereshetalksaboutherfamily.Theyreallyhadsomemajorhealthchallenges.Thenastheygottowheretheycleaneduptheirdietandstartedpreparingfoodsthewayweusedtoalongtimeago,thingsreallyturnedaround.Here'sWardee,andshe'sgoingtoshowusallaboutmillingyourowngrains.

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Wardee: Hieveryone,andthankyou,Marjorie,somuchforhavingme.Inthissessiontoday,we'retalkingabouthomegrainmilling101,andit'soneofmyabsolutefavoritethingstodo.AndIwasthinking,whomightenjoythissession?Prettymucheverybody.Butifyoulovetocookoreatfood,ifyouwantthehealthiestflourspossibleinyourhomemadebakedgoods,ifyouwanttobepreparedforemergencies,ifyouwanttosavemoneyonwholegrainflours,ifyouwantmorejoyinyourfoodprep,thisisforallyouDIY-ers,orifyouwantmorejoyatthefamilydinnertablebecauseeverything'sgoingtotastebetter,havebettertexture,bakeupbetterandthingslikethat.Sobasicallyeveryone,right?

IhavepresentedsomeofthisinformationtoouraudienceatTraditionalCookingSchool,andwhenIinitiallyaskedpeoplequestionslike,"Whatdoyouwanttoknowabouthomegrainmilling?"AndIgotbacktheseveryhonestandfunnyreplies.VickyKsaid,"Sorry,butIthinkI'mtoolazytomillmyownflour."AndTeddyCsaid,"Ibuyorganicflour,sowhyshouldImillmyown?"Well,thesearelegitimate,honestquestions.Iappreciatedthem,sointoday'stalk,I'mactuallygoingtobasicallycovereverythingabouthomegrainmilling,andI'mgoingtoprovetoyoutwothings.One,thatmillingyourownflourisactuallythelazythingtodo.That'sforyou,VickyKoranybodywhothinkssimilarly.Andtwo,howtochoosethebestgrainmillforyousothatyou,asTeddyCsuggested,mightbeinvestedonmillingyourownorganicflours.

Allright,Ialsowanttotellyouthatattheendoftoday'sclass,I'mgoingtogiveyoualinktothisfreeE-book,HomeGrainMilling101.Iputittogetherandithasmuchmorestuffthanwehavetimefortoday,socheckouttheendforthatlink,andyoucangetalotmoreabouthomegrainmilling.

Littlebitaboutmebeforewestart,mynameisWardeeHarmon,I'mtheauthorofTheCompleteIdiot'sGuidetoFermentingFoods,I'mtheleadteacherandfounderofTraditionalCookingSchoolbyGnowfglins.Todate,we've

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helpedmorethan9700familiesmastertraditionalcooking,gethealthy,loseweight,workaroundallergies,healtheirguts,andbottomlineblesstheirfamilieswithreallygood,healthyfood.Thisisallsince2010.Ifyou'reinterestedinmoreabouttraditionalcooking,Ihaveaweeklyshow,aweeklypodcast,andtherearetranscriptsandrecordings.It'sAskWardee,andit'severyWednesday,andyoucanfindallofourarchivesatAskWardee.tv.

Ididwanttointroduceyoutoourfamily.Thisisusalongtimeagowhenthechildrenwerereallylittle.Nowthey're18andolder.MyhusbandJeffandIhavethreechildren,andwhatweencounteredbythetimethreeofthemwerebornwasthatwewerefacinghealthissues.Eczema,foodallergies,sensitivities,lowenergy,thingslikethat,andwewereintroducedtothisbook,NourishingTraditionsbySallyFallon-Morale,andinitshetalksaboutwhatyouwouldcalltraditionalfoodprepmethodsthatcanmakefoodsmorenutritiousanddigestible,andIdoadmitIcheckeditout,thoughtitwastoohard.Checkeditoutfromthelibrary.Returnedittothelibrary.Acoupleyearslater,wewerestrugglingwiththeseissuesandIfeltlikeourkitchenlifeandcookingwashardenoughtoworkaroundallthings,soIthought,"Wedon'thaveanythingtolosetotryitagain."

AndmyhusbandandIreadtogethercertainthingsinthebook,andwejustthoughtthatthefoodsthatwereexplainedinthere,describedinthere,weresobeautiful.Youhavehealthyfatslikebutterthatcomefromhealthypasturedanimals.Youdosimplemethodslikesoaking,orsprouting,orsourdoughwithyourgrainsandotherseedstomakethemmorenutritiousanddigestible,andyouhavedairy,rawdairyespecially,thatyoucultureandmakebetter.Soyoucanmakeyourownhomemadecottagecheese,sourcream,yogurt,kefir.Soyouhavethesebeautifultraditionalfoods.

AsIsaid,wewerestrugglingwithhealthissues,butwethought,"Well,wedon'thaveanythingtolose,butwehave

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everythingtogainbytryingthem."Andadditionally,we'reChristians,sowefeltthatwhatwereadinNourishingTraditionssoundedalotlikethefoodsthatwerementionedinthebible:Sourdoughbread,oliveoil,rawmilk,yogurt,cheese,honey,herbs,sprouting,butter.Soitreallyresonatedwithusthatitwasnotonlysomethingthatcouldhelpusphysically,butspirituallyitmadesensebecausewefeltlikethesewerethefoodsGodgaveustoeatanyway,sowhydon'twetryit?

Sowejumpedin,andthisisaveryoldpicturefromalongago,andwejumpedinwithallthetraditionalfoodprep.Andwehadjustamazingresults.ThisisoursonMicah,hewasourthirdchild,andhehadeczemaverybadlyalloverhisbody.Youcanseethereit'sonhisface,buthehaditonhiselbows,backofhisknees,onhisarms,legs,belly,hisbottom.Itwassuchasweetlittleboythatsufferedwiththisitchyredrash,andwhenwechangedourdiet,hehadsoft,smoothskin.Itwasjustamazing,andIwassothankful.Weallweresothankful,wefeltlikeoursonhadbeenrestoredtothewayhewassupposedtobe.Myself,I'vebeenalifelongseasonalallergysufferer,andI'vebeenfreefor,oh,goingonsixyearsnowIbelieve.Noallergiesatallthankstothechangeswemade.Andtherehavebeenotherthings,too,butI'llstickwiththat.

Thisisusnow.Andourchildrenaregrownnow.Infact,ouroldestdaughter,whoisontheleft,Aniyah,ismarried,that'sherhusbandnexttoher,andtheyhaveanalmosttwoyearoldson.She'scarryingonthetraditionoftraditionalcookingwithherfamilyandthey'redoingvery,verywell.Sowefeelveryblessedandverythankfulforthethingsthatwe'velearnedthathaverestoredourhealth.Andbytheway,Imentionedthisatthetop,butthefoodsweeatareGNOWFGLINS,God'sNatural,Organic,WholeFoods,GrownLocally,InSeason.That'sanacronym,andthat'swhatweteachhowtocookandprepareatouronlineTraditionalCookingSchool.

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ForVickyandTeddy,whywouldyouwanttogrindyourownflouranyway?IwanttosaythatVickyandTeddyareprobablyexpressingthethingsthatalotofusthinkwhenwe'relookingatsomekindofsubjectthatwefeellikewedon'thavethebandwidthorit'snotonourradaryet,orwe'retoobusyorwhatever,wethink,"Well,whywouldIwanttodothatanyway?I'mreallyhappywhereIam."Well,itturnsoutthattherearesomeincrediblereasonstogrindyourownflour.Oneisthatitishealthierbecausethewholegrainflourconsistsofallthenutrientsofthatwholegrain.It'sgotthefatinthegerm,ithasthenutrients,theenzymes,asImentioned,thebran,thegerm,theoil.Noneofthisislostwhenyougrindyourownflour,andIwanttosaythatit'sallpresentwithin24hoursofgrinding.Soifyougrindawholegrainintoflouranduseitwithin24hours,youdon'tloseanynutrition.Itishealthier.Much,muchmorehealthythananythingthat'sbeensittingonthestoreshelves.

Andnumbertwo,it'snotrancid.Becausethisiswhathappenswhenyougrindflour.Whenitsitsinstorage,thefatandthegermofthewholegrainflourgoesrancid.Soifyougrindityourself,you'reensuringthatyouaregrindingwhatyouneedandusingitupwithinafewdayssothatyou'renotconsumingrancidfood.Now,hereiswherethefamilyisgoingtobesomuchhealthier,becauseyourfamilymemberscantell.Maybeyouhaveboughtwholegrainflour,wholewheatflour,whatever,inthepast,you'vebroughtithomeandyou'vesaid,"I'mgoingtomakewholewheatmuffins."Orsomethinglikethat.Youmakeitandeverybody'slike,"Ew,thistastesyucky."Wellitcouldbethatranciditythat'safactorthere.

Numberthree.Freshgroundflourislighterbecausewhathappensis,whenitcomesthroughthemill,it'salmostlikeit'sbeensifted.It'slightandfluffy.Asfloursitsaround,itgetsheavierandmoredense,andthatmakesdenserbakedgoods,whereasifyouusefreshgroundflour,likeIsaid,it'snearlylikesifted,andyou'regoingtoendupwithlightandfluffybakedgoods,whetherit'sbread,cookies,orotherpastries.

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Numberfour.Ittastesbetter.Thesearetheresultsyougetwhenyouusefreshgroundflour.Againandagain,ourfamilyhasconfirmedthatourbakedgoodsmadewithhomemilledflourtastemuchbetterthanthealternative.AsImentionedbefore,oftenabitteroryuckytaste,orwhenpeoplesay,"Ew,thattasteslikehealthfood."Thatisduetherancidityofstoreboughtfloursthathavebeensittingontheshelfawhile.Soit'snotonlynotrancid,butyourbakedgoodsaregoingtotastebetter.

Andnumberfive.It'smorefrugal.Now,thiscomesintoplayespeciallyifyou'repurchasingorganicorspecialtywholegrainflours,likeglutenfreeorancientvarietiesofwheat.What'sgoingtohappenifyougrindyourownisyou'regoingtoseesignificantcostsavingsovertimeoverpurchasingthefloursalreadygroundbecausethewholegrainsarelessexpensivethanthewholegrainflour.

Andnumbersix.Yougetmorecontrol.WhatdoImeanbycontrol?Well,yougetcontroloverthefinenessandcoarsenessofthegrind,theamountyougrind,etcetera,andthatkindofcontrolleadstobetterresultsandcostsavingsamongotherthings.

Numberseven.It'seasiertostore.Wholegrains,likethewholewheatberry,thewholespeltberry,thewholericegrain,theyaremucheasiertostorethanflourandthisisbecausetheykeepindefinitely,whileontheotherhand,thefloursoxidizeandbecomerancidmorequickly.

Andfinally,thisone'sforyou,Vicky.It'seasierthanyouthink.Grainmills,likemyfavoritethatI'mgoingtotellyouaboutcomingup,theMockmill,aresoattractivesittingoutonthecountertopandthey'reliterallyreadytomakeflourinstantly.Soeasythatgoingtothestoreisthehardthing,andusingthemillisthelazything,andyou'llseemoreaboutthatcomingup.

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Okay,let'stackleanotherquestion.Howshouldyoustoreyourwholegrainsandmilledgrains?Sowhenyou'rethinkingaboutstoringyourwholegrainsandmillgrains,andreallyanyfooditem,youhavefiveenemies.Enemiesthatworkagainstyouintermsofstoringthemproperlyandhavingthemlast.There'soxygen,temperature,moisture,light,andcritters.Allofthesehavetobemanagedinordertostoreyourfoodsproperly.SoIwanttogothroughtheparticularsofstoringwholegrainsandflourswiththeideaofmanagingthesefiveenemies.Sofirst,we'lltalkaboutwholegrains.Sowhathappenswithwholegrains?Let'ssayyoubuyabagofwholewheatberriesandtheberriesarethewholegrainthathasn'tbeenground,soitlookslikeaseed.Soyoubringithome,andthenwhatyou'llneedtodoisfreezeitfor10daystokillanycrittersorcritter'seggs.Ifit'sabig25or50poundbag,youcan'tnecessarilyfitthatinyourfreezer,soyou'dwanttotransferittoZiplocbagsorbagsthatdofitinsideyourfreezer.

Afterthe10daysisup,the10daysiswhatkillsthecrittersandtheeggs,ifyouwanttokeepthegrainsinyourfreezer,that'stotallyfine,butformanypeople,freezerspaceisatapremiumandyouneeditforotherthings,sothenyouwouldmovethegrainstostorage.Andthere'slotsofdifferentwaystodostorage.There'sfivegallonbuckets,there'svacuumsealing,buttheimportantthingistonotethatyourstorage,thingsneedtobecool,dry,dark,andIshouldhaveaddedthere,sealed.SofivegallonbucketswithMylarbagsandoxygenabsorbersisgreat.Youalsowanttomakesurethatyoukeepitinaplacewhereit'snotsuperhot.Nexttoawoodstove,notgood.Youalsowanttoavoidbigtemperaturefluctuations.Foralotofus,we'redoingthebestwecanwiththis,butingeneral,remembercool,dry,anddark,andmakesurethecontainersaresealedup.

Noheatormoisturenearby.Soahotattic,adampbasement,ahumidgarage,thosedon'twork.Youdon'twantthemtobenearahotwaterheateroraclothesdryer,andifyoucandoitwellenough,yourwholegrainsaregoingtolastmany,many

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years,andevenstillsproutmanyyearsdowntheroadifyoutookthemoutandtriedtosproutthem.Andoftenpeopleaskme,"Whataboutsproutedwholegrains?"Youjustdoitsimilarly.Similarlytothewholegrains.

Okay,milledgrains,AKAflour.Anytimeyou'vemilledgrainsintoflour,youwanttouseitwithinthreedaysofgrinding,that'sifit'satroomtemperature.Butagain,asIsaidbefore,thefirst24hoursiswhenit'sthemostnutritious,butafterthreedaysiswhenranciditymaybeafactor,andofcoursethisdependsonifyourhouseisreallyhot,actuallyranciditycouldstarthappeningsoonerthanthat,butthegeneralruleofthumbisuseyourflourwithinthreedaysofgrindingifyoukeepitatroomtemperature.Otheroptionsisrefrigerateitanditwillstaygoodforuptosevendaysorfreezeforuptosixmonths.Sproutedflourshouldbestoredorusedsimilarly.Sproutedflourtendstolastlongerthanunsprouted,butIstillfollowthesamerulestobeonthesafesideofrancidity.

Youmightbewonderingwhatkindofgrainsfoodscanbemilledintoflour,andinthiscase,ifyou'retalkingaboutseedsofanykind.Sograins,beans,nuts,seeds,eventhingslikecoconut,coconutflour.Alotoffoodscanbemilledintoaflour,sothereallimitingfactorhereiswhatyourmillcando.You'regoingtofinddifferencesinmillsinwhattheycanandcannotgrind.Whenyou'retalkingaboutwetoroilyfoodslikewetgrains,nuts,seeds,wetspices,anythingthathasahighoilcontent,nearlyallmillsaregoingtohavetroublewiththeseunlessyou'reusingahighpoweredblenderlikeaVitamix.Somefoodsaresoft,likeflaxchia,nuts,coconut,oroats,andthesecanbegroundinsmallbatchesinacoffeegrinder,ablender,ahighpoweredblendersuchastheVitamix,orafoodprocessor.Again,thekeywordhereissoft.

Now,thehardanddryfoods,liketheancientgrains,thewholewheat,thecornrice,drybeans,allofthesearebestdoneinagrainmill.Sothehardestanddriestoffoodsinagrainmill.Andtheyallmakegreatflours,bytheway.WhatIusuallydois

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pulloutmyVitamixorcoffeegrinderforthesofterandoilerfoodslikeoats,flaxchia,nuts,orcoconut,andtheneverythingelse,Idoinmygrainmill,whichIusetheMockmillthatI'llbetellingyouaboutinabit.Thebottomlinehereisaslongasthefoodisnotwetoroily,mostgrainmillsaregoingtogrindeverything,butyoushouldalsodoublecheckwithyourmanufacturertoseeifcornorpopcorncanbegroundbecauseit'svery,veryhardanditcandamagesomemills.

Okay,we'regoingtotalknowaboutthetypesofgrainmillsandtheirprosandcons.AndI'vetoldyoualittlebitabouttheminordertotellyouaboutthedifferentfoodsthatcanbegroundandhow,butnowlet'sgomorespecificallyintothetypesofgrainmills.Herearethetypes.Thefirstoneiscalledastoneburr.Stoneburrmillshavestonesinside,asyoucanseepicturedthere.TheMockmillthatIuseisanexampleofone.AlsoanotherstonemillistheWondermillJr.Deluxe.Inthesemills,thegrainsaregroundbetweenthestones.It'sareallyoldprocess,infact,myfathertellsstoriesofhismother,mygrandmotherandmynamesake,TetaWardeh,tetaisgrandmotherinArabic.Anyway,TetaWardehwouldgotothevillagestonegrainmilleachdaybackinPalestinetogrindflourforthefamily'sdailybread.

Soinastonemill,thebenefitsofitarethatyoucanadjustyourgrindfromfinetocoarseorevencracked.Youcandocrackedgrainsforporridges.Ithasaslowmillingspeed,whichifyouweredoinghugequantitieswouldbeanissue,butifit'sinyourkitchen,it'snotusuallyanissueformostpeople.Theflouriscooltothetouch,whichisarguablymorehealthybecausethelessheatinvolvedintheprocessing,themorenutrientsarepreserved.Ifthegrainsarehigherinmoistureoroilorthestonesoverheat,thestonescanbecomeglazed.Justcoated.Now,thisiseasilyfixedintheMockmill,myfavoritemill,byrunningdrygrainthroughthemillrightafterward,itkindofcleansthestones.Inthesekindofmills,youcanmilldrygrainsandlegumes,andsomeofthemwillalsogrinddriernuts,seeds,andspices.Youdon'twanttogrindoilfoods,such

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assesame,flax,orpoppyseeds.Thesemillscanbefoundinbothelectricandnon-electric,andtheMockmillinparticularhasaKitchenaidattachment.It'snottheofficialKitchenaidattachment,butit'samillthatfitsontheKitchenaid,soyoucangetitinthatformaswell,inadditiontoastandaloneunit.

Nexttypeofmillistheimpactormicronizer.Thesehaveaninternalmillingchamberwithconcentricringsofstainlesssteelfinsthatnevertoucheachother.Thefinsspinattensofthousandsofrevolutionsperminuteandwhattheydoistheyburstgrainkernelsintosmallpiecesasthey'reimpacted.That'showitgetsthenameimpactmill.Theyproducefineflourveryquickly,buttheycannotcrackgrains.AnexampleofthistypeofmillistheNutrimillthat'sthereonthescreenforyou.Andlet'sgooverthepros,cons.LikeIsaid,theycanproduceveryfineflour,however,they'reveryloudandtheydoomitaflourdust.Andthatcanaggravaterespiratoryconditions.Youcannotcrackgrains.It'sbasicallyfineflouronly,andtheflourishottothetouch.Andthesecanonlybefoundinelectric,there'snomanual.

Okay.Ournextcategoryiscalledthesteelorcastironburr.Youcanseeapicturethereofacastironburrorsteel,andoneexamplemillistheWondermillJr.Deluxe,andthatisahandcrank,notelectric,thatyouseeonthescreenthere.Anotheroneisthefamilygrainmill.Sothesearesimilartothestonemillsexceptthegrainsaregroundbetweensteelorcastironburrs.Theycangrind.Here'stheprosandcons.Theycangrinddrygrainsandlegumes,theycangrindoilynutsandseeds,whichthestoneburrscan't.Youhavegenerallycoarserresults,however.Ihaveafriendwiththefamilygrainmill,andsherunshergrainorflourthroughtwice,andit'sstillnotasfineasshe'dlike.Thiskindofmillcanbefoundbothelectricandnon-electric.

Highpoweredblender.OnthescreenhereyouseetheVitamix.Blendtechisalsoanexampleofthis.SotheVitamixisanamazingmachine.Ithasadrybladecontainerthatworks

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wellforgrindingsmallamountsofflour.Eventhoughthegraincanbesomewhatcoarseandyouhavetobecarefulnottooverheatthemotor.Sowhatyou'retalkingaboutwhenyou'reusingahighpoweredblenderissmallamountsofflour,theresultsaresomewhatcoarse,youhavetobecarefulnottooverheatthemotor.Andinadditiontotheusualdrygrainsandlegumes,youcanevenmilloilygrains,nuts,andseeds.SoyouhavetheVitamixandyouhavetheBlendtech,howeverthedownsidewiththeBlendtech,atleasttomyknowledgeisitdoesn'thaveatamper.Atamperisthatthingyoucantapupanddowninsidetohelptheflourorthecontentscirculate,soyouabsolutelyhavetodothatinmyopinionwhenyou'reusingtheVitamix.TheBlendtechdoesn'thavethetamper,soinmyopinion,theflourdoesn'tcirculateaswell,soyoudon'tgetasevenagrindorevenasgoodofagrind.

Otheroptions.Thereareotheroptionsformilling,butit'snotrecommendedforlargerquantities.YoucanuseaChampionjuicer,youcanusetheofficialKitchenaidgrainmillattachment,buttheirofficialoneisjustnotasgoodastheattachmentIwasmentioningthatMockmillmakestoputonaKitchenaidorotherstandmixers.Youcanalsouseacoffeegrinder.

IthoughtIwouldsharemyexperienceforabitonhomegrainmilling.Foryears,IusedtheVitamixtomillourflour.Itwasthedrycontainer,andIusedthetamper,asIwastalkingaboutbefore.Inevergroundmorethantwocupsofgrainatatime,andusingthetamper,Iwouldputitonhighspeedwhiletampingfortwominutesand15secondseachbatch.Theflourcameoutquitewarm,whichIknownowisnotasgreat,andasfineasitcouldbe,butit'sstillnotasfineasthemillIlaterused.However,wewentmany,manyyearsusingthisflour,soIcan'tcomplain.

ThenwepurchasedausedNutrimill.Thatwastheimpactmillagain,andthiswasahugeimprovementforusintermsofflourovertheVitamix.Theflourcameoutfineanditmade

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beautifulbread.AlsotheflourwasnotsohotastheVitamix,butitwasstillquitewarm,soIknowweexperiencelessnutrientlossovertheVitamix.Itwasreallyloud,though.IpasseditontoourdaughterAniyah.Sheuseditforawhile,andthenwegaveheraMockmillforherbirthday,whichI'lltellyouaboutnow.

Sonow,weusetheMockmillandit'sahomestonegrainmill.IabsolutelyloveitandIappreciateitmorehavingusedtheVitamixandthentheNutrimillonthewaytousingtheMockmill.Theflourstayscool.Itcomesoutveryfine.It'ssuperadjustabletogetthegrindyouneed.Onthepicturethereonthescreen,youcanseethatdialthat'sontherightside.ThatisinitsfinestsettingIbelieve,whatyousee,andthenifyousliditallthewaytothebackofthemachine...well,itdoesn'tgototheback,butthebackpartofthatside,thenyoucouldmakeitcoarser.Soyoucangetjustthegrindyouneed.Wegetfineflourforwonderful,lightbreadevenwith100%wholegrain,andwecanalsocrackgrainsorproducemoreflour.

Ialsomillpeppercornsthroughittogetpepper,Iputotherspicesthroughitthatarenon-oilytohavegroundspices.TheotherdayIdidfennelseedstomakegroundfennel.OfallthemillsI'veused,itproducesthehealthiest,finestflour,whilebeingthemostversatilemilloverall.SoI'mveryhappywithit.Wealsohave,incasethepowergoesout,anon-electricstonegrainmill,whichistheWondermillJr.thatyouseethere.TheWondermillJr.Deluxeactuallycomeswithbothstoneandsteelburrs,sowehavetheoptionofboth.

Okay,that'sallthedifferentgrainmilltypes,andIsharedwithyouourexperienceandourtopchoices.Now,I'mgoingtotalkaboutjustbasically,howdoesagrainmillworkandwhat'stheprocessofmillingflour?Ihavetosaythathowtogrindthegrainsdependsontheparticularmill,andIhavedescribedtoyouthemechanismsofsomeofthemill,butwhatyouhavetodoisfollowyourmanufacturer'sdirectionsforspecifics.SoI'mgoingtogiveyougeneralinstructions,butyouneedtoreferto

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themanualforsafeoperations,settingcoarseness,cleaning,andallthatstuffbecauseallofthemaregoingtobedifferent.Butherearethegeneralsteps.Numberone,youstartwithcleangrain.Youmightbuyfromonesourceandyoufindthatthere'salotofchaffandrocksinthegrain.Youmightbuyfromanothersourceandthey'vedoneaprettygoodjoboffilteringit,soyoudohavetodoavisualinspection.Ifyoufindrocks,rockscanruinyourmill,sothosehavetobepickedout.Younevercleanyourgrainbywettingitdown.It'salwaysadrycleaning,likebasicallypickingthroughiswhatIhaveonlydone.Socleanyourgrain.

Thenyou'regoingtoputthegraininthemillandturniton.Sorry.First,beforethat,you'regoingtodoaninitialadjustingofthefinenesscoarseness.SoifIknewIwasmakingacake,I'mgoingtohavemyMockmillputtothefinestsettingbecauseIknowIdon'twantiteventheleastbitcoarse.IfIwasgrindingpepper,I'dputitonthecoarsesetting.Now,whenIturnitonthen,ImightadjustasIgo,butIdoneedtosetitinitiallytowhatIthinkit'sgoingtobe.Thenyou'regoingtoaddyourgrainorwhateveryou'regrindingtothemillandturniton.InthecaseoftheMockmill,youactuallyturnitonandthenaddthegrain,butinalltheothers,you'readdingthegrainandturningiton.

Nowyouhaveflour.Insomeofthem,itcomesout.IntheMockmill,itcomesoutthespout,whichyoucandorightoveryourmixingbowl,itmakesitveryconvenient.Orinsome,youhaveatubthatyouneedtoemptywhenyou'vedoneyourbatch.Youmightbewonderingwheretobuywholegrainfloursformilling.Well,Ihavesomesourcesforyou.SoEinkorn.comismyfavoritesourceforancientgrains.Einkornistheworld'soldestvarietyofwheat.It'sfivethousandyearsold,soit'sarguablythehealthiestvarietyofwheat.Infact,it'safarcryfrommodernwheat,whichmodernwheathasbeenlinkedtoallkindsofthings,includingglutensensitivity,butotherthingsaswell,allergies.Einkornhasgentlerstarch,gentlergluten,soalotofpeoplewithglutensensitivitymaybe

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abletotolerateit.Anyway,Einkorn.comisasourceforEinkorn,andyoucanalsolookforotherancientgrains,speltandwhatnot.

Amazon.com,ifyousearchorganicbulkwholegrains,youcanfindallkindsofthem.AzureStandardisabulkfoodwarehousethatmaydelivertoyourarea,soifyougotoAzureStandard.com,youcanfindoutifthere'sagroupinyourareaandgethookedupwiththat.Youalsohavelocalfarms.Theremightbesomeoneinyourareawhoisjustgrowinganheirloomvarietyofrye,orwheat,orspeltorsomething.Andyou'dprobablygetaverygooddealbyskippingthemiddlemanandbuyingrightfromthefarm.Sothosearesomegoodplacestogetgrain.

YoumightbewonderingabouttheMockmill,soIwantedtotellyoujustalittlebitmoreaboutitbecauseasyoucantellfromourdiscussiontoday,thisismyfavoritemill.TradCookSchool.com/GetMockmilltogetmoreinformation,andalsotheyhavespecialsperiodically,eithershippingorfreegrainswithyourpurchaseandthingslikethat,socheckitouttoseeifit'stimeforaspecial.TheMockmill,asIsaid,isahomestonegrainmill,andthismanthatyouseeonthescreenthereisWolfgangMock,that'showtheMockmillgotitsnamebecausethat'shisname.Hestartedmakinghomegrainmillsbackinthe1970s,sohe'sbeendoingitforover40years,andit'sestimatedthatnearly70%ofthestonemillsouttherearemadebyhim.Andthismillinparticularissuperexcitingbecauseithasthebestfeaturesofhismillingcareer,likethestonegrainmillandtheproductionoffineflourandusefulflour,buthe'smadeamillthat'smoreaffordablebecausethathousingonitismadefromdurablerecycledmaterialinsteadofexpensivewood.

It'sfinallyahomestonegrainmillthatthenormalpersoncanafford,andIlovetheflouritproducesbecauseit'ssuperhealthyandnutritious,beingfreshground,andithasareallyfinetexture,soitmakeswonderful,lightbread,andit'scoolto

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thetouchinsteadofbeingwarmedupassomemillswilldo.Itwillgrindallgrains,evenglutenfree.Itcanevencrackgrainsforporridge,andithasmanyotheruseslikenon-oilyspices,nuts,andseeds.Soagain,it'sTradCookSchool.com/GetMockmillforaspecialoffer,orjusttogetmoreinformationonthemill,maybeaddittoyourwishlist.

Oh,andbytheway,there'sanotherpresenterhere,JadeCoyle,who'sgoingtobetalkingaboutEinkornfromEinkorn.com,andifyouhaven'talready,I'mnotsureifhispresentationisbeforeormine,butthat'sareallygoodonetogotothatwillsupplementwhatI'msharingtoday.Sincewe'vecometotheendnow,thisisthefreeE-bookIpromisedyouthathasalltheotherinformationabouthomegrainmillingthatwedidn'thavetimefortoday.TradCookSchool.com/GetMilling101,alloneword.Theothertopicsyoucanlearnaboutareglutenfreemilling,bakingwithfreshgroundflour,likewhatkindofadjustmentstomakeinrecipes,howitbehaves,sifting,stufflikethat,andotherfunthingsyourgrainmillcandoandmore.IcoveredalotmoreinthatfreeE-book,it'satTradCookSchool.com/GetMilling101.

Andwe'vecometotheend.Thankyouallsomuchforbeinghere.Ifyouwantmoreinformationabouttraditionalcooking,mysiteisTraditionalCookingSchool.com.Also,Ihavetheweeklypodcast,allthearchives,includingtranscriptsareatAskWardee.tv.Thankssomuchforbeinghere,everyone.Thankyou,Marjorie.Godblessyouall.Byebye.

Marjory: That'sWardeeHarmon,anddefinitelyhasinspiredmetomillmyowngrains.Ireallywasn'tawareaboutthestorage,likeyoucouldgrindthemandthenpopitinthefreezer,becauseI'vealwaysheardthatyoudidneedtoeatitprettyquickly.Ididn'trealizeyoucouldalsogetaboutthreedaysoutofitonceyougroundit.

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Thisisdefinitelyinspiringme.I'mdefinitelyoneofthosesensitiveglutenpeopleandgenerallytendtoavoidthem.Butyes,asImentionedearlier,thoseancientgrainsareverydifferent.

IfyouwantthateBookthatcoversmoredetailsaboutgrindingyourowngrains,hassomeofthechartsandinformation,thatWardeehadhereinthepresentation,justclickonthatbuttontotheright.There'salso...Wardeehasatonofotherinformationabouthowtocooktraditionalfoods.AsIsaid,herwholefamilyreallyturnedtheirhealtharoundwhenshebegantocookthiswayandtheyswitchedover.Youcanlearnhowtodothatalso.Clickonthatbuttontotheright,andthat'llgetyouintouchwithWardeeHarmon.

Ofcourse,thebuttondownbelowthatisthebuttonwhereyoucanpickuptheentirepackagewiththispresentationandalltheother30-somethingpresentationsthatwehavehereattheHomegrownFoodSummit.Yourpurchasedefinitelysupportstheworkwedo.Younoticewedon'thaveanyoutsideadvertisers.Pickupacopyofthatpackagetoday.

ThisisMarjoryWildcraft,andyou'reparticipatingattheHomegrownFoodSummit.