How to mill your own flour at home (using a Komo mill)

Milling your own flour at home and using it fresh from the mill makes a huge difference to the taste of your home baked goods. The flavour of freshly milled flour is incredible. Your bread, biscuits, cookies, pancakes and cakes will taste so much better than when made with flour that has been sitting in a bag for a while. https://www.seevid.ir/fa/w/kS1mV3UB38A How to use your mill https://www.seevid.ir/fa/w/kS1mV3UB38A Explanation of double milling https://www.seevid.ir/fa/w/kS1mV3UB38A The milled flour https://www.seevid.ir/fa/w/kS1mV3UB38A Temperature of flour explained In this video I show you how I use my Komo Fidibus XL mill for coarse and fine flour and everything in between. I show you my double milling method that helps keep the flour cool and mills finer flour. You can use the double milling technique in all home mills. You can find out more about my home milling adventures and my tips and tricks to get the best out of fresh flour at https://www.millingfresh.com/. If you want to learn more about making bread at home take a look at my online bread courses https://vegpatchkitchen.co.uk/online-bread-course/ I am Kath and I am passionate about teaching you to make great bread at home. I have been teaching people how to make bread since 2015 at my cookery school Veg Patch Kitchen in Ironbridge, Shropshire, UK. I love using fresh flour in all of my baking from my breads to the lightest of sponge cakes.

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