Based on more than 40 years of experience developing stone grain and flour mills, the Mockmill 100 provides the ideal solution for anyone wanting to make delicious foods from freshly milled flour.
The powerful little stone mill that has captured the imagination of bread-lovers and indeed the whole baking community, including the top pros, all around the world! With the Mockmill docked easily and neatly onto your stand mixer, you can now quickly and affordably produce silky to textured flour from any of a whole range of grains and legumes, and even mill your dry spices.
You get the pleasures and benefits of nature's good grains, milled when you need them! Become part of the “just in time” movement to buy, mill, and use only what you need, when you need it.
This manual, cast iron grain and corn mill is perfect for helping you make cornmeal from dehydrated corn. If you are a home brewer, this mill is great for cracking malted barley, oats, and other grains. In addition, farmers love this mill for making chicken feed!
Featuring a heavy-duty crank handle that turns effortlessly and an extra-large, 5 1/2-inch-diameter hopper, this mill easily clamps onto any countertop (up to 1 1/2 inches). A rubber base protector keeps the mill from scratching your work surface and adjustable burrs provide you grind control.
A wonderful all-purpose mill for individuals or families, the Model No. 99 grain mill is fully adjustable to allow for various types of grinds. It can be cranked by hand, motorized, or used with a geared bicycle. Handmade in the United States, the mill is an heirloom guarantee. It weighs 25 pounds and stands 13 ¼ inches tall and 9 ¾ inches wide.
The Model No. 116 mill is ideal for larger families, communities, or discerning individuals who want the top-of the-line grain mill. The mill weighs in at 43.4 pounds out of the box, and stands 14¼ - inches tall and 11½ inches wide. It’s fully adjustable to allow various types of grinds, from ultra-fine to cracked. The Model No. 116 can be cranked by hand, motorized, or hooked up to a geared bicycle. Made in the United States, this grain mill is sure to be an heirloom.
The Flaker Mill Model No. 275 is the tool you need if you want to flake your own barley, granola, cereals, and other grains; roll grains for cereal or beer making; or crack grains for your animal feed. Perfect for the off-grid farmer needing to make feed for animals or the suburban family who just wants to live a more do-it-yourself lifestyle, this is the easiest and fastest method for making animal feed and the grains you use every day.
Create delicious, healthy breads in your own kitchen. No experience required!
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, Miller's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).
With Artisan Sourdough Made Simple, Emilie Raffa removes readers’ fear and proves that baking with sourdough is easy and can fit into even a working parent’s schedule! Any new baker quickly accrues questions, and Raffa has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide others through the science and art of sourdough. With step-by-step master recipe guides, she teaches readers how to create and care for their own starters (plus, they get more than 60 unique recipes to bake a variety of breads that suit their every need).
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described.
Roll up your sleeves, warm up your oven, and find a new favorite bread with help from the recipes found in Bread Mother Earth News!
The timeless allure of fresh bread has been part of MOTHER EARTH NEWS magazine since 1970, when they published their first issue. In Bread, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough.
Garlic not only adds intensity and richness to food, but also has healing and preventative qualities as well. With part of the Mother Earth News Herb Companion Series, learn about everything garlic with the Guide to Cooking with Garlic and Other Tasty Herbs. Learn the health benefits of garlic, including preventing and treating different types of cancer, cardiovascular disease, hypertension, liver damage, and more. Get the tastiest and most classic garlic recipes, such as Garlic Aioli and Garlic and Olive Tapenade. Garlic is not all you get with this guide though. Get recipes starring some of the tastiest and most flavorful herbs, such as Herb Butter and Herb Salt, Basil-Lime Sorbet, Rosemary & Sage Pickles, and recipes for the heartiest soups and freshest breads. Fall in love with cooking with the tastiest herbs with this guide!
The Mini Farming Guide to Fermenting teaches you the principles and chemistry behind the technology so thoroughly that you can create your own recipes!
Sections include in-depth coverage of:
The Mini Farming Guide to Fermenting is intended to enhance self-sufficient lifestyles, and it contains enough information to allow you to make your own unique varieties of cheese, to create beer with any set of characteristics, or to make wine from unusual fruits. Using a multidisciplinary approach, you will find information here that is either unavailable in other books or would require you to purchase an entire library to find. The average family spends thousands of dollars annually on fermented foods, and The Mini Farming Guide to Fermenting will help you keep that money in your pocket while producing foods of unsurpassed quality.