News & Events
Hello Mr. Jenkins, You kindly brought one of your mills to the Grain Gathering at WSU-Mount Vernon in August, where I picked it up. Since then the mill has been out in the shop where my husband has been working on motorizing the mill and making a cart, so the mill can be portable. He worked very hard on this project, during his spare time! I wanted to write and let you know how much I am enjoying the mill, and to send some pictures of what my husband built…
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We received the following note from a Country Living Mill owner: “Love our mill. My father (90 years old) has adopted it — He’d grind flour every day I think! We really do love it. Here’s a picture from one week in January, so you can see what we’re doing. All sourdough, no added yeast, fresh ground white wheat and rye flours.” -Metra Christofferson
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The Most Beautiful Thing in The World I took a little, informal poll the other day. The question wasn’t very controversial and the responses won’t change anybody’s foreign policy or campaign strategy. But for me? The answers made my day. I was musing one day over the many lovely things that this old world has to offer, and I was feeling frankly thankful for them all. As I pondered, my curiosity began to pique. Surely, though my thankfulness covered a broad spectrum, there were things that I had overlooked. Perhaps…
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The Country Living Grain Mill has been around awhile, and we thought you’d enjoy a photo from our archives. Flash back to 1981 and here is Jack Jenkins, designer of the mill, featured in an article which compared the output of two electric mills to the hand-powered Country Living Grain Mill. It was no contest! In two minutes of grinding, our mill had produced almost twice as much as each electric mill. Just for fun, you can go to our website home page and see Jack, just a short 33 years…
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Protein-some proteins are difficult for humans to digest such as the gliadin proteins that make up the gluten molecules in wheat products. These are also the proteins that cause an immune response in people with Celiac Disease. Research is showing that the fungal and bacterial microbes in sourdough degrade gluten into smaller peptides, including these gliadin proteins, decreasing toxicity to people with Celiac Disease and perhaps decreasing exposure to the general public. This research is still quite young. Phytic acid-the decrease in pH that occurs with sourdough ferment (due to…
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Grain Mill Peanut Butter+Plus Accessory What can I grind with the Peanut Butter+ Accessory? We’ve had the opportunity to test a few different nuts and beans and here are our findings thus far: Cashews – Because of their size, cashews need to be broken up so that they will feed into the auger. The cashews can easily be broken up with the pestle once they are in the hopper, which should only be partially filled. Peanuts and macadamia nuts – These grind well. It is not necessary to break up…
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Bread in America seems to be following in the footsteps of the bright orange, floppy slab of “food” that we call American cheese. This “cheese” looks and feels to be made more from plastic than actual cheese. And so it is with our pre-packaged bread – it contains many unnecessary ingredients and fillers. Here’s an excerpt from a great article by Bethany Econopouly, PhD student and Dr. Stephen Jones, wheat breeder, Professor, and Director of the Washington State University-Mount Vernon Research Center and The Bread Lab. They help us identify the…
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What about making it good for you as well? Here’s a Whole Wheat Pizza Dough Recipe that will add nutrition and fantastic flavor to your Friday night dinner. Whole Wheat Pizza Dough Recipe 5 cups freshly ground whole wheat flour (A combination of hard red wheat and soft white wheat is great.) 1 1/2 tablespoons honey or 2 tablespoons sugar 2 teaspoons salt 1 1/2 teaspoons instant yeast 3 tablespoons olive oil 1 3/4 cups water, lukewarm Mix your flour, sugar, yeast and salt. Form a mound on the table and create a cavity…
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To begin, here’s a quick lesson on what’s inside a wheat berry: White bread products contain refined flour, which means the bran and germ are stripped away, and just the endosperm is used for the flour. Let’s take a look at what you are missing when you eat white bread. As the chart shows, refining the flour means you just lost 85% of the protein, 93% of the fiber and 93% of the iron. When the bran and germ are discarded there is a huge loss in nutritional value because they are…
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In an effort to learn more about the value of whole wheat, some of the staff here at Country Living Productions were fortunate to spend a weekend on beautiful Whidbey Island in Washington State attending a two-day conference that was geared toward baking with 100% whole wheat. The Grain Gathering, as it’s called, is sponsored by Washington State University’s Mount Vernon Research Center. This was a unique opportunity for professional bakers, serious home bakers, and novices to come together and enjoy workshops and delicious meals. I thought I would share a few…
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