Wooly wrote:

>I've got a 10yo Grainmaster Whispermill.
>
I have a two year old whispermill. And had a year old nutrimill. And a
four year old KA attachment.

>No sifting, no additives, no adjuncts. I turn out essentially the
>same bread every bake, with slight variations due to humidity or lack
>thereof.
>

Or grain.

>Baking is just as much art as it is science. "Variations"
>are what keep it interesting.
>
If you are baking for yourself, or to give bread to friends, yes. If
you are trying to sell bread, then consistency is essential.

>I'll posit to you that the sites you're
>visiting that publish recipes calling for "conditioners" and gluten
>flour also sell those things, and call for them by brand name in the
>free recipes. Yes?
>
>
Some of the sites do, some don't. Some specify the brand of vital wheat
gluten, others tell you to just go to the store and buy some there.
Some sites specify the dough conditioner to use, others give you a
recipe so you can make your own. (Key ingredient - vitamin C, diluted
with milk powder so it is measureable. Less important ingredient - ginger)

>You seem to be looking at low-end (ie, inexpensive) mills, which do
>mostly mash or crack the grains instead of producing flour. I owned a
>Corona for about 30 seconds, long enough to realize it wasn't going to
>be a good mill for me as a baker; my friend the home-brewer loves it.
>
>
Nope. I don't think my mills are less expensive. One is the same as
the one you use and like.

>The more expensive mills do in fact pulverize the grains, producing
>quite nice flour - my GM puts out a finer flour when set 3 clicks from
>"finest" than I've ever been able to find in a market.
>
>
>
There is a difference between the texture of a flour and its
useability. In the end, it was all but impossible to get a consistently
good result.

Mike