[Sca-cooks] Grain mill question

[AEllin Olafs dotter]

The short answer is, I don't know.

The long answer has two parts... the summer after I graduated from 
college, I  visited a reconstructed prehistoric village in Denmark. They 
had reenactors (students who would live there for the summer, IIRC) and 
one thing they were doing was, in fact, grinding grain with a hand block 
and grinder. So, they or someplace like them might know?

The second part, though... I had somehow acquired for the day another 
American student, who kept rhapsodizing about the good old ways of doing 
things, mourning loudly the effete modern stores. (Of course, he'd never 
actually made anything himself - I, at 21, already baked bread, wove 
fabric, sewed clothing... and really liked being able to buy things when 
I didn't want to do all that!)  When we saw the woman grinding grain, he 
exclaimed how wonderful the bread from this must taste! At which, the 
Danish woman looked up and said "Actually, it's all full of stone 
dust... " Now, I have no idea why this would be more so than flour 
ground in a miller's mill,  perhaps a softer stone but I don't know 
why... but I thought I'd pass on the one comment I have ever heard from 
someone who actually did this.

Now, if she wants to use a regular grain mill, I understand that really 
is wonderful, quite fresh.

AEllin

Thebard wrote:

> Have a bit of an odd question but here goes.  I have a friend who's 
> planning to bake all of her own bread the odd thing is she also want's 
> to grind her own grain.  The part that isn't, in my opinion, 
> reasonable she whants to do it with a hand quern.
>
> She's asked me to help but I don't even know if anyone even makes them 
> anymore.  So anyone have any info that I could use?
>
> Thanks,
> James P.
>
>