Unboxing the Komo’s Grain Mill line!

Рет қаралды 28,524

Gluten Morgen

Күн бұрын

Пікірлер: 33

@glutenmorgentven 2 жыл бұрын

Learn how to make sourdough bread at home here: www.glutenmorgentv.com/sourdoughbread

@sheila7814 Жыл бұрын

I have the Komo Classic and absolutely love the taste of fresh ground whole wheat flour with no store bought flour added. It is like growing asparagus in your garden and eating fresh picked vs. store bought asparagus. There is a major difference in flavor.

@HermesTresmegestus Жыл бұрын

I agree. I use fresh ground only to make bread. Its not as flashy to look at but I love it.

@barrychambers4047 2 жыл бұрын

My Sister was kind enough to purchase a Komo Fidibus for my home use. It really works great! I think the instructions say to turn the motor on before loading the hopper, as it can possibly stall the motor, just so people know. Great video, Gluten!

@nunyabizz50 Жыл бұрын

was just going to point this out about turning it on before loading hopper

@rebeccawetherbee8676 Жыл бұрын

I would love a better description of how the model’s differ and why I would want one over the other. Thanks!

@lindaschouten7210 Ай бұрын

Differences are in housing materials, size of the machine, hopper capacity and number of watts (strength of the motor). Komo advices mostly based on household size.

@kgeistfeld 16 күн бұрын

Beautiful loaves ❤️❤️

@littlestar5737 4 ай бұрын

I have several grain mills and coffee grinders. I would recommend to not grinding coffee beans in grain mills. You will ruin both, the coffee and flour. Same goes for spices. Purchase dedicated mills for spices, coffee and grains.

@brooklynnlavoy5682 Ай бұрын

Even if you run rice through the mill between switching grains?

@littlestar5737 Ай бұрын

@@brooklynnlavoy5682 No, that is some tribal knowledge which doesn't work for grinding stone mill. I tried it on mortar and pestle and still the odors from previously grounded item remains. I ended up washing mortar and pestle.

@brooklynnlavoy5682 Ай бұрын

@@littlestar5737 hmm that’s a bummer. It would likely work better in the komo though as it’s a lot faster and more forceful than you can be with a mortar and pestle.

@raffaellaragazzi2643 Жыл бұрын

what is the different in term of result from Como classic and Como 21? I am really undecided because I cannot understand the difference between 250 W and 350 w. I would like to use it also to make chickpeas flower

@anaf.l.1307 Жыл бұрын

...yo tengo uno mockmill donde se piden piezas sueltas como los muelles ? que bien trabajáis el pan 🫓🍞 gracias por enseñar 🙂de que es esa lámina que ponen debajo del pan de tela ? ...que precio tiene el doble que lleva dos ?

@wimvangeyt3866 11 ай бұрын

That's great, so you can have flour naturally with no soja??

@lindacostelloe2170 3 ай бұрын

Any opinion on the Hawos mill?

@peter-x5k3s Жыл бұрын

which Komo can be used to make fine flour? (fine flour) thank you

@tgwcl6194 Жыл бұрын

All!

@janehonda4073 Жыл бұрын

2:14 PK 1 4:02 XL

@laca8612 4 ай бұрын

Do you put something else additionally into the bread like baking soda? I have been making breads for years (self learned thanks to KZbin) and i used wild yeast, dried yeast to my breads and growing nice during cook, but never like yours. Yours are like want to blow up! :) Thanks for the video!

@Mama-Sims Жыл бұрын

What are the two flour types you are using here? One you call "strong" flour" the other "whole grain flour". What types are those (soft or hard wheat, spelt, rye, einkorn etc..)? Do both contain all the bran and germ or were they sifted? Curious why yours is so light in color