Maura Alice

Yes, I too, was lured here by the KoMo give-away. I haven't ground grains for many years, but the idea of upping my sourdough baking with sublime freshly ground flour is tempting and might convert my household to preferring whole grain breads. My current bread is usually a third whole grain commercially processed flour (ww or rye) and 2/3 white, which I believe to be fluff food. Eating a higher proportion of whole grain would seem more like Real Food.

Wow! The description of this mill is giving me The Nudge to grind again. My family seems to prefer white-ish bread, whilst I prefer more whole grain European style levains. Years ago, in a New Mexico chapter of my life, we grew wheat and dent corn, which I made into amazing bread; the grains really shone and tasted so sweet. My current breads pale by comparison, at least in my "memory"! The description of the KoMo titillates my desire to grind, bake more whole grains. The QUIET element and the easy clean up sounds like excellent design. It seems like that is a pretty fast grind cycle. Winning this machine would reorganize our baking and diet by making bread truly nutritious!