The Pro 200 is Mockmill's flagship — a heavy-duty stone burr mill built for daily and small-bakery use. It features a stronger 600-watt induction motor rated for continuous operation, larger 1.4 kg hopper, and a metal housing instead of wood composite.

Mill

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NutriMill Harvest

The Harvest is NutriMill's stone burr mill — a departure from their classic impact design. It uses Austrian-made stones, a 450-watt motor, and an attractive bamboo-and-metal housing. Significantly quieter than the Classic and produces finer flour, but throughput is lower.

Mill

WonderMill

The WonderMill is a high-speed impact (micronizer) mill that produces flour extremely quickly — about 100 cups of flour in less than 10 minutes on bread setting. It's loud and large, but unbeatable for high-volume bakers who need flour fast and don't mind the noise.

Recipes

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Recipe

bread

Fresh Milled Flatbread

Every fresh milled kitchen needs a weeknight flatbread. This is mine: a single-rise dough, dimpled with fingertips, drizzled with olive oil, scattered with herbs and flaky salt. It bakes flat with crispy edges and a soft interior, the perfect partner for hummus, baba ganoush, or a Sunday soup. The dough is straightforward: flour, water, yeast, olive oil. Hydration sits at 70% — enough to give an open, slightly chewy crumb without making rolling impossible. A 60-minute autolyse before adding yeast and salt softens the bran and gives you a much tenderer crust. Makes 4 personal-sized flatbreads.

Recipe

sourdough

Spelt Sourdough

Spelt sits comfortably between modern wheat and einkorn on the difficulty curve. It has more gluten than einkorn but a softer, more extensible structure than hard wheat — meaning it stretches beautifully but tears if pushed too far. Fresh milled spelt makes for one of the most flavorful sourdough loaves you can bake, with a distinctive nuttiness and a soft, tender crumb. The rules: lower hydration, fewer folds, shorter bulk. Where a hard wheat dough might happily ferment 6 hours, a spelt dough often peaks in 4. Where wheat tolerates 4 sets of vigorous folds, spelt prefers 2 gentle ones. Cold retard is your friend — it firms the soft dough and dramatically improves scoring. Fresh milled spelt is also slightly more enzyme-active than hard wheat. That means more dough relaxation, more extensibility, and a faster ferment. If you have made fresh-milled wheat sourdough before, simply pull every step earlier by 25%. The loaf bakes to a beautiful golden brown with a softer crust than wheat. Crumb is open but not airy — somewhere between rustic country loaf and tender sandwich bread. Excellent for grilled cheese, French toast, and tomato sandwiches.

Recipe

rolls

Hot Cross Buns

Hot cross buns are an Easter tradition with centuries of history — soft enriched dough, warming spices, dried fruit, and the iconic cross piped across the top. Fresh milled hard white wheat brings nuttiness and depth that store-bought versions cannot match. The spices (cinnamon, allspice, nutmeg, clove) and citrus peel (or zest) define the flavor; currants and raisins provide pops of sweetness. The cross is made from a simple flour-water paste piped just before baking — it stays white against the golden-brown crust. A warm apricot jam glaze at the end gives the signature shine.

Troubleshooting

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Troubleshooting

flavor

Why isn't my sourdough sour enough?

Sourdough bakes well but lacks the tangy sour flavor expected from naturally leavened bread.

Troubleshooting

flavor

Why does my bread taste too yeasty?

Bread has a strong, alcoholic, or beer-like yeast flavor that overpowers the grain.

Troubleshooting

rise

How do I know if my dough is under-proofed?

Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.

Techniques

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Technique

intermediate

How To Build Gluten With Fresh Milled Flour

Gluten development in fresh-milled flour is a different craft than in commercial white flour. White-flour doughs love aggressive kneading, slap-and-folds, and stand mixers on high — the smooth endosperm forms long uninterrupted gluten strands quickly. Fresh-milled flour cannot work that way because the bran physically interrupts every gluten strand it touches. The bakers who get gorgeous open crumb out of fresh flour all do the same thing: hydrate fully, rest patiently, fold gently, and choose the right grain. This guide walks through the science and the technique.

Technique

intermediate

Why Does My Bread Collapse?

A collapsed loaf is the most disappointing failure in baking — the dough rose beautifully, the oven smelled right, and then the top sank into a wrinkled crater. The good news is that collapse has only four root causes and each leaves a different fingerprint. This guide walks through the diagnostic signs of each, explains what is happening inside the dough at the moment of collapse, and prescribes the specific fix for your next bake. The same four causes apply to sandwich bread, artisan boules, sourdough, and pizza crust.

Technique

intermediate

Fresh Milled Flour Troubleshooting Guide

Fresh-milled bread fails in predictable ways. After thousands of loaves, the same handful of symptoms appear over and over: dense crumb, dry crumb, gummy crumb, poor rise, collapsed top, pale crust. This guide is organized by symptom so you can jump straight to your problem, see the most likely cause, and apply the specific fix on your next bake. If multiple symptoms apply, work through them in the order listed — hydration first, then fermentation, then technique. For deeper coverage of any single issue, the linked grain hubs and technique guides go further.

Comparisons

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Comparison

NutriMill Classic vs NutriMill Harvest

The Classic is a high-speed impact mill — fast, loud, and produces very fine flour. The Harvest is a stone burr mill — slower, much quieter, and better at preserving nutrients with less heat. Both are made by NutriMill but represent fundamentally different milling technologies.

Comparison

Mockmill Pro 200 vs KoMo Classic

Two premium stone burr mills at similar price points. The Mockmill Pro 200 is built for daily/light-commercial use with a metal housing and induction motor. The KoMo Classic is the iconic Austrian design with a beechwood housing and a slightly more refined fine flour.

Comparison

KoMo Classic vs KoMo Fidibus 21

Both are KoMo stone burr mills with the same Austrian craftsmanship and corundum-ceramic stones. The Classic has a stronger 360W motor, larger 950g hopper, and faster throughput. The Fidibus 21 is more compact, slightly slower, and noticeably cheaper.

Conversions

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Conversion

All-Purpose Flour to Hard Red Wheat (Fresh-Milled)

Swap 1:1 by weight (not volume). Add 7–10% extra water and let the dough autolyse 30–60 minutes so bran can fully hydrate before strength building. Expect bulk fermentation to move 15–25% faster than AP. If a recipe calls for AP and asks for windowpane, accept a slightly weaker membrane — fresh red wheat will still build strength with stretch-and-folds.

Conversion

Bread Flour to Hard White Wheat (Fresh-Milled)

Swap 1:1 by weight and add 5–8% more water. A 20–40 minute autolyse helps; sifting 10–15% of the coarsest bran makes the crumb nearly indistinguishable from a bread-flour loaf. Fermentation runs ~10–20% faster than bread flour.

Conversion

Bread Flour to Hard Red Wheat (Fresh-Milled)

Swap 1:1 by weight and add 7–10% more water. Always autolyse 30–60 minutes — bran needs time to soften before gluten can fully develop. Plan for 3–4 stretch-and-folds during bulk. Fermentation is 15–25% faster than with bread flour. Expect a slightly less open crumb than a white bread-flour loaf, especially at the same hydration.