I ordered on May 5th and received my order 3rd week of September just for reference.

Unfortunately they often spray roundup on grains a week or ten days before harvest to quickly and evenly dry out the grains. Sometimes it’s done because of impending weather, sometimes so they can follow winter wheat with another crop, sometimes just for even ripening. This only accounts for 2% of Roundup use but for 50% of Roundup residue on food! Fortunately some of the big milling companies are starting to refuse to take grain treated in this manner!

I just ordered one that will be in at end of next month. I hope that doesn't happen to me. Perhaps set it on a more coarse setting like he did and then run it thru a second time after you remove the bran. Isn't that less nutritious that way though? Can't imagine paying an arm and a leg for a machine and having your product burn.

Have you had any luck reproducing T80 flour? Ive been debating a mill and this sifter but its hard to figure what it would take to make T80

i like the sifter we reviewed later and i dont turn it down to the stones that would wreck them and also depending on the flour might be too much=)

sifter review we like kzfaq.info/get/bejne/p5d6nplltt2sfXk.html

@@RMSpeltzFarm yeah the stones gives itself when one hears the sound of them if you turn it down to far :) just got done watching the video . looks pretty interesting, il see if i can find one here in Europe .. Love the mill . i've taken on the old Nordic grains (Eco) .. i dont want any of their GMO crap and what not Thank you for a quick reply . !

Understandable, that's why intuition and feeling can't replace measuring :)

Via co-op or you can buy online in 50lbs bags=)

@@RMSpeltzFarm which co-op specifically do you use? Or where specifically do you buy it?

The difference between the white flour you buy in the grocery store and home milled flour with the bran removed is this. The white flour has been sprayed with a chlorine bleach to make it white. It has been bromeated to preserve its shelf life. It has had the bran and the germ removed. The white fluff is the start part of the grain called the endosperm. What you want to eat is unbleached, unbromeated, whole wheat flour that still has the germ in tact. The reason that the industry removes the germ is because it contains the oil of the wheat berry and can go rancid. The industry wants their white starchy fluff to last years if necessary in the bags so that they can market them. If you mill your own wheat you are making a better decision for your health because home milled wheat contains a ton of nutrients and the white fluff stuff only has starch! The bran does not add any nutrition to the milled wheat. What it is good for is fiber. The reason that you would sift it out is because when you bake bread the bran cuts through the gluten and causes the bread not to rise nicely for you. A home miller can really never sift all of the bran out of the flour so there is always some remaining. The whole wheat that you purchase in the store has had all of the bran and germ removed and then because the govt requires the industry to have some of the bran within the milled flour in order to call it whole wheat, the industry puts a certain minimal amount back into the flour but not the germ. The germ is what you are after because it contains all of the nutrients to sustain life. I hope this clarifies the difference for you.

The wheat berries just stored in the nags, but once we grind it we store in tupperware, typically we grind onve aweek so flour stays very fresh that way. Fyi wheat berries store easy for 1 to 2 years but flour only for few weeks like 5 to 6

ReefDVMs, I don’t know what bags are. Do recommend just dry and cool as in a basement?

Nags

Freezing kills weevil eggs so your grain and flour won't have bugs in warm weather.

very little