In this lesson I’ll go over, in detail, how to mill and tips along the way. The most important thing I want you to keep in mind is not to lets the stones rub together. That will ruin them! This means you clear out grains from the stones, don’t tighten them too close, and start your mill before adding grain. The simplest way to do this on mills like the Komo is to tighten it all the way and then loosen the stones, add the grain, and tighten it until you hear friction (then quickly loosen it more). On the Magic Mill, you can see the stones as you tighten so just go as close as possible without touching the stones.

Resources:

• Magic Mill Overview Blog Post (coming soon)
• Salzburg Manual & Salzburg Mill (use code FLOURISH for a discount)
• Fine vs Coarse Flour