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Manna From Heaven

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pitrow View Drop Down
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Joined: 22 November 2010
Location: Newberg, Oregon
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 09:21
I would have had a good chuckle at that as well. And you're probably right on the corona mills, not really good for making flour.

I was looking at the manual for my vitamix last night and going through the section that talks about making cereal and flour. It did not mention anywhere running it in reverse so maybe I'm just dreaming that part. The basic instructions though were to run it on low for 5 - 30 seconds for cereal, and to make flour: 2-3 minutes for course flour, 4 for bread flour, and 5 for fine flour.

As to the heat build up, I can see it being an issue but not too much I suppose. In the soup section it talks about adding cold ingredients and they should be boiling after 10 minutes on high. Given that the flour making is done on low and less than half the time I would hope the heat build up would be minimal. One of us will have to run a test though, I suppose.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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pitrow View Drop Down
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Joined: 22 November 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 10:18
Brook, I'm starting to pick up ingredients here and there. A couple questions.

for the wheat berries, would hard or soft be authentic?  I'm not too familiar with the difference.

so far all I've been able to find is hulled millet. You said before that the hulled barely you found wouldn't sprout, I'm assuming this is the same here. Do you have a source for whole millet?
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 13:33
I thought I did, Mike. Turns out it was hulled, and didn't sprout.

I figured the flavor profile wouldn't be affected to much, particularly with the barley you'd send---which has a fairly assertive taste. So I just ground the millet with the other grains.

I went with the hard wheat, cuz it has a higher protein content. Soft wheat is what they use for pastry flour.
But we hae meat and we can eat
And sae the Lord be thanket
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