Justin: My hubby just did that design from his head. he said he saw a mill wheel somewhere when he was young and he thought that's kinda what it looked like...We did see one on Sunday but the design was almost wore off..I hope he remembers today to get that picture for me...lol I keep reminding him..he keeps forgetting..(old Age)..haha. Check out the link from runner..It's great Runner :Thanks for the link I am making another one for my daughter so I will copy that design for it ..Thanks so much :) David : Thanks for the pump link. I'm trying to figure out what size I need ..I've been reading some today and think it's about 250 gph t0 300 gph minimum...that I need.. I have to have it it go 3 to 4 feet..So max head should be 4 ft..I'm wondering if you can turn them down ??..I've never seen a submersible pump before..lol. I guess I outta get myself to a pond place and have a look

Earl Gilbey , here living on Keswick Ridge , N.B. , Canada I have 17 fine millstones, been collecting all of my adult life. You can see some of my work that I have done all by myself. Google Earl Gilbey , stone wall and some thing should come up . Love working with stone and also wood. Carved some life size statues. If any one is interested , why google or email me

1. Coarse flour equals coarse baked goods. Fine flour = fine baked goods. It's not that you can't use coarse flour for baking, but if you do you should expect different results than what you get with fine flour. In order to have a fine crumb for a Whole Wheat Angel Food Cake, or other delicate baked goods, you must have fine flour. You also need the right type of wheat - as well as the correct grind. Use soft wheat for baked goods where you don't need a lot of gluten development (pastry, cake, quick breads, some cookies, biscuits, etc.). I mill 3 parts soft white wheat with 1 part oats or spelt to make a low-gluten "cake" flour. If you already own the Ankarsrum attachment, run the grain through on a coarse setting (if it's adjustable), and then run the coarse flour through the mill on a fine setting and see if it's any finer than just one pass through the mill. This is a common "fix" for some mills, but it also entails more work/mess/time. It will also help prevent the motor from over-heating. Most of the mills used on the multi-task machines and stand mixers tend to NOT mill fine flour and also over-work the base motor, so keep to small amounts of flour at any one time, do the coarse setting first, then the fine setting. Allow the motor to cool between batches if you need to mill a lot of flour. 2. There is not a "perfect" mill, which is why I have a number of them. I also teach classes about home milling, so that's another reason I have a number of mills - for demonstration purposes. Do your homework so you are familiar with all the different types of mills and their milling characteristics - "stone" (which are actually any number of natural or composite materials which can chip, shred, crack and break - and if your grain is too moist for milling, stones will glaze over and you will need to remove and clean the stones); cone and burr mills (generally for coarse milling); as well as impact/micronizer mills (the newest and fastest method where the grain "explodes" into tiny particles as it passes through the fast-moving "teeth", rather than being pressed or ground between stones or burrs). 3. If your goal is to mill large amounts of grain into fine flour in a short amount of time, I'd suggest an impact/micronizer mill - a Nutrimill or Wonder Mill. The Nutrimill edges the Wonder Mill out only by a slight margin because you can load the Nutrimill before turning it on, it can be stopped even with the hopper full, and it has a "coarse" grind that the Wonder Mill can't duplicate. Even though they call it a "coarse" grind on the Nutrimill, it is actually a fine-grind for cornmeal. It's more like semolina in size (and what I used to mill durum wheat for a wholegrain semolina type product for making pasta). The texture of the baked cornbread using this so-called "coarse" grind on a Nutrimill will be more cake-like because it is so fine. You shouldn't stop the Wonder Mill in the middle of grinding (someone accidently unplugging it, or during a power outage) or you can clog the machine, and it needs to be ON when you load the hopper. Cautions: -I wear earplugs when using my electric mills due to noise. If you have children, I'd suggest they stay out of the room during milling to protect their ears. -Make sure the Nutrimill canister is pushed in properly (there are embossed words "YES" and "NO" on the base and the canister needs to be past "YES") or you will have flour everywhere. -Make sure the hose connecting the Wonder Mill and its canister is properly connected or you will have flour everywhere in your kitchen. -On the Nutrimill, I apply cornstarch to the rubber ring to keep it from sticking. I use a soft, natural-bristle pastry brush to remove the flour off the cover and the cup and brush it into the canister - so there is very little flour actually lost during milling or clean-up. I did the same with the Wondermill (which was known as the Whisper Mill when I owned it) and I also used a narrow bottle brush to clean the flour out of the connecting hose. -The electric mills can "walk" because of the vibration, and have been known to fall off counters, so keep an eye on it, or place it on a silicon mat (Silpat) to keep it from wandering and becoming yet one more victim for appliance "heaven". 4. If you watched the videos plllog linked to, I have owned or currently own all but the Wolfgang. If I could only keep one mill (which would be a very sad day indeed), I would keep the Wonder Mill Junior Deluxe (the hand mill) because of it's versatility. There is an adaptor for the Wonder Mill Junior Deluxe so you can power it with an electric drill if you need speed. I also have a Family Grain Mill with the motorized base, which is another good choice and also has a number of attachments you can purchase for it to expand it's use besides milling. 5. If you plan on doing any kind of coarse grinds or grits, you will want a hand mill for that - something that will adjust accordingly. I use a Corona Corn Mill for medium and coarse grinds of cornmeal, multi-grain/bean/seed mixtures, or hot cereal (Farina, Cream of Rice, Cream of Wheat, etc.), or will use my Family Grain Mill or Wonder Mill Junior Deluxe. When milling grain for cooked cereal (or cereal blends), be sure to sift out the flour or you will end up with glue in your cooked cereal. The same goes if you make cracked wheat or bulgur. 6. You can't mill small grains (teff, amaranth) in all mills, nor can you mill oily seeds (flax, poppy, etc.), so I have a Porkert Seed Mill for milling small seeds into flour. I can also use my coffee/spice mill, Wonder Mill Junior Deluxe, and Family Grain Mill. 7. If you would like to mill grain into flakes, that requires a flaker mill. I have a Marga Roller Grain Mill for flaking, and it will also grind a coarse grind of flour and coarse flakes, as well as crushing the entire seed into a flake, but can't be used for something hard like corn or beans. Flaking grain will shorten the cooking time. You can add a flaker mill attachment to the Family Grain Mill. 8. If you are considering hand mills, make sure you can easily store it and have something it can be attached to (either permanently or temporarily). You will also want to store it in a dry environment so nothing will rust. I have a grain cart I roll in and out of my pantry when I want to use it. I store my hand mills on the shelves, and they can attach (clamp) to the thick wood top. As to the infrared heat apparatus, I don't have any information to add. I use the "dancing drops of water" test on a griddle. -Grainlady

Whooooo Rahhhhh....I almost did it. Received Flour Water Salt Yeast book in the mail last Tuesday. Boy was that a read!!! Read and read, located all my supplies which I had most of except for a big bread tub. Didn't have time to order one, I wanted to make bread now. Stopped at hardware store on Friday, bought a white 2 1/2 gal paint bucket...it worked well. So this morning was to be bread making "Saturday White Bread" by Ken Forkish rules. I am pleased with results for the first time. I am the poster who wanted big holes in my bread. I got one large loaf with a couple smaller baguette style. I butter and then toasted slices for suppper. So good. I made notes and next time I will come closer but my first results I can live with. I know one thing I do not like Mr Forkish's dark dark crust.....I am more fond of lighter golden color....will make that adjustment later on..... shirl