Unboxing the Komo’s Grain Mill line!

[@glutenmorgentven]

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

[@littlestar5737]

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.

[@sheila7814]

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]

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

[@rebeccawetherbee8676]

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

[@lindaschouten7210]

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.

[@barrychambers4047]

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]

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

[@janehonda4073]

2:14 PK 1 4:02 XL

[@raffaellaragazzi2643]

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

[@lindacostelloe2170]

Any opinion on the Hawos mill?

[@peter-x5k3s]

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

[@tgwcl6194]

All!

[@wimvangeyt3866]

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

[@Mama-Sims]

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

[@laca8612]

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!

[@anaf.l.1307]

...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 ?

[@Happylifebyh]

WherE is your bakery

[@arschery1]

Hello, is there a model of grinder that is able to separate the flour? I would like to home grind 000 flour.

[@anaf.l.1307]

....yo también busco uno asi 🙂

[@conniefossenier5195]

What is strong flour Thank you for the wonderful video

[@anutkabelo3379]

It’s Bread flour

[@philip6502]

It's in regard to the % of gluten-forming protien in the flour. Many consider a percentage of 11 and higher a strong flour - good for bread making.

[@zeroobject1858]

what about stones - all this Ceramic Corundum rubbish aluminium. Are you sure it's safe? )) I am not sure

[@DORIS6027]

And the word grob also

[@honumoorea873]

Electric oven, recipe made with industrial flour... Lol what a joke

[@DORIS6027]

Fein is German