We start out with the coarsest grinds on the left and progress to ever finer flours as we move to the right. The finer the grind, the better the gluten will develop - the better the flour for bread making.
1. First pass through the Corona or Victoria grinder. The wheat is just cracked. Some whole kernels of wheat make it through. Grind Fineness: 1.
2. Second pass through the Corona or Victoria grinder. It's finer than the first grind, but still has the coarseness of cracked wheat. This is not a good grinder for bread making. Grind Fineness: 2.
3. Germade. This is a reference point to give you some idea where the surrounding flours are on the scale. Grind Fineness: 4.
4. Back to Basics or Family Grain Grinder after the first grind. The flour is still too coarse to make good bread in my opinion. Grind Fineness: 6.
5. Back to Basics or Family Grain Grinder after the second grind. The flour fineness now approximates the Country Living Mill's fineness after it's first grind. Grind Fineness: 8.
6. The Country Living Mill, Diamant, Little Ark with burrs and Silver Nugget with burrs. This is not a super fine flour but good enough for bread making. Grind Fineness: 8.
7. The Silver Nugget with Stones. Grind Fineness 8.5.
8. The Little Ark with Stones. Grind Fineness 8.5.
7 & 8. The Nugget and Ark produce a really nice, fine flour, but not quite as fine as my electric impact grinder (flour #9) Grind Fineness: 9. These particular samples were ground with the stone spacing at 0.005". Later, I ground some wheat with the stones just touching. On that grind the wheat was turned into flour equal to what my impact grinder could produce. The less the stone spacing the slower the grind but the finer the flour. These manual grinders can also just crack the wheat if their stones/burrs are set far enough apart.
9. Flour ground with my impact grinder - almost the consistency of white, processed flour. This sample, coming from an electric grinder, was also a reference point to compare the other flours to. It's a little darker in color than white flour because of the wheat bran but if you conduct 'Al's Pinch Test' you will feel very little difference between the two flours.
10. White, processed flour - reference point. Flour Fineness: 10.
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