3 responses to “My New Nutrimill”

1. 

   Tamara (AK)

   Tuesday, January 31, 2006

   I have a Nutrimill that I have been using for a couple of months. Love it, love it too! I have never used a different type so can’t make comparisons – glad you have and can! Didn’t know that about spelt and kamut…will have to try those next! Gave up my sourdough recipe because it just wasn’t giving desireable volume with the fresh wheat. I don’t want to use (and usually the pocketbook won’t allow) a lot of “enhancers.” After years of vacuuming with a shop vac (with hearing protection 😉 ), the noise of the mill wasn’t bothersome/annoying (regardless of covering ears – most of the time I leave the kitchen while it’s going anyway).

   **Congratulations** btw on your new mill! Was hoping you’d be able to replace your broken WM one day. 🙂

   Sorry for the “clippiness” of this…nak. 😉

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2. 

   Maisy

   Wednesday, February 1, 2006

   Nice to know you have a Nutrimill too! [Tip: if you have the box still, it has info on it about different kinds of grains and what kind of grind is best for them and what you can make best with it … and the brochure that comes inside the box has info about the hardness vs. softeness of different grains]

   I’ve used Spelt and Kamut for a long while (with a break since my WM broke, of course) and love them, but they are different from modern wheat, which is a Hybrid Wheat. Spelt and Kamut are more nutriscous as well as more flavorful, and moreso a gentle grain, people who cannot eat wheat can eat Spelt or Kamut in many cases. In the case of people who get fatter when eating carbs, they can usually eat Spelt or Kamut, or some other alternative grains, with no problems like “regular wheat” (which is in everything processed, any bread or breaded related things in stores and restaurants.)

   Nourishing Traditions is also in favor of using alternative grains, like Spelt, Kamut, Quinona, Millet, etc.

   I also have a couple of the Eat Right 4 Your Type books, and don’t put total stock in what the author says, but on a large scale I do, meat, veggies, fruit, and am trying to get back on to the right trail to get my Dh eating better and able to lose some balk.

   So Spelt is my bread flour and Kamut is my pasta flour, on the basic level of things. Kamut makes great pancakes (the best, IMO) and also the best pasta bar none IMVHO.

   I’ve been making unbleached bread for so long now, it seems and I am fnally getting a spelt loaf done today … based on my sponge that I’ve had going for a few weeks now. So it’s still wheaty, going to be more Spelt than wheat. (it’s my fake sourdough … yeast and water and flour treated as sourdough, and I leave it out on the counter unless it’s too hot in the house, which is only Spring/Summer if no A/C is on 😉 )

   My sponge makes the rise take a long time, but rise it does eventually do. I have not added any yeast to most of the loaves I’ve made the last couple of weeks, and I’m interested to see how it works with my spelt today.

   I might make a spelt sponge, or turn my current sponge into two, one same and one convert to spelt over the next week or so.

   I don’t have any “white spelt flour” but am wanting it to see if it works well to make sourdoughs, I tried to make a real one, naturally in the past and couldn’t get spelt to ever do it. I can fake sourdough it though. I want the white spelt flour to make a basic sponge to add something of lightness to some things though.

   The company that makes Vital-Spelt products has white spelt flour, but I’ve not seen it in any stores that carry any of their products here. It’s order-able on line, well, it was when I did look it up long ago, but I want to see if one store here will order it for us.

   Having an alternative flour that isn’t “whole” is not so bad … I just like the thought of helping my whole grains get lighter without adding anything that I don’t like at all, wheat based especially … like Vital-Wheat-Guten … I used to use that in the old days with regular bread flour. I finally determined that I wanted to make bread without it, make it from regular simple things, and it does work just fine to do so (I grew up baking using just regular stuff, BTW, nothing extra.)

   So my goal these last years has been to make really good breads with whole alternative older wheat cousins. So along those lines a white version of flour would have stronger properties to aid whole grain spelt bread a bit, and also be good for making pie crusts, avoiding the wheat entirely. 🙂 I like light tasting crusts, that’s just the only way to make them, IMO. NT also says to just use unbleached flour for crusts. I take that to the next level for us though, seeing things through the additional filter of blood type info. It can’t hurt to avoid modern wheat, in other words.

   It’s all putting a damper on eating out entirely as well. 🙂 I really fell of the wagon when my WM broke down. Ugh. Now I’m back up and preparing things for meals better, knowing that it’s NOT special to “go out and eat” it’s horrid, and we’ve done more of it than we should have the last months without enjoying anything much at all, usually not liking anything we’ve ordered.

   I just don’t understand those folks that acually do get take out or go out to eat for every meal. I see so many people on shows on TV that say “they don’t cook”, either a host on DIY Network, or folks on shows that their kitchen is re-done on, they say things to that effect, they don’t cook, just want a nice kitchen to look at and show off to visitors. Yikes!

   They’d all freak to see the conditions I make meals in. It’s not easy, good thing I do like to cook. I sure hope we can get this lay-out done, we are still in the middle of it all. 🙂

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3. 

   Tamara (AK)

   Thursday, February 2, 2006

   I wanted to make bread without it, make it from regular simple things

   Right, my sentiments exactly!

   I do have the box but the info was very basic and generic advertising type “you can do this” blurbs. The pamphlet was better but still very basic…which is good in way…definitely *not* confusing! LOL

   This is specifically what I was referring to:

   Spelt and Kamut, which are softer than Modern Hybrid Wheat [which is very hard] and so they produce more volume than harder grains.

   It’s been quite a while since I read through NT and then fresh milled flour didn’t apply to me so some of the info was in one ear and ou the other. I’ll have to review. 😉

   I experimented with bean flour today. That was fun! 🙂

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